Adam Horton

@chefadamhorton

don't eat to live, live to eat.

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packing up. almost ready. #whataweek

drugs or scrambled squash? you be the judge. more prep for tomorrow

fluid gels, purees and sauces for tomorrow. almost there.

pork belly and vadouvan for test kitchen. kitchen smells so good.

amuse bouche at spl tonight. petite panzanella. heirloom tomato, parmesan meringue, basil gel,ciabatta,balsamic

ode to Britain(India)- salmon, lentils, madras and flavors of raita

writing the menu for the Joseph Phelps dinner on oct 14th. should be nice.

summer vegetables from the spl kitchen

i love wine dinners. rabbit roulade with chorizo, ciabatta, soffrito and poached egg. so om nom.

wedding at the lodge.. ever seen an elk in a veil? or a cape buffalo in a grooms hat?

flavors of peach melba. with the peaches from philen farms. vanilla, raspberry, and peaches <3 philen farms

ah summer truffles. I love this time of year.

yum. fresh peaches picked today. I love my relationships with amazing farmers. #philenfarms

albacore sashimi, braised celery, nuoc mam fluid gel, beer battered banana and peanut butter powder. it works.

cocoa nib crusted foie gras with ginger pickled cherries and bitter chocolate sauce. turned out well. I'm happy

La Quercia acorn edition Berkshire pig. Last installment of my whole pig. 2 year Prosciutto. I smell specials.

after service nonsense with the crew at sanamluang cafe. I love late night Thai. #TwitPict

Piquillo. Albacore. Cucumber sorbet. Crispy brioche. Soy gelee.

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