850g Barnsley chop, lamb jus with capers, croutons and mint, watercress.
by gabrieirbag
7 Comments
gabrieirbag
This is for 2 to share
fastermouse
Barnsley Slop is more like it.
Buck_Thorn
The food sounds delicious (I love lamb!) but I wouldn’t even call that “plating”. It looks a family style dinner thrown on a platter.
whippinflippin
Looks delicious but I agree with the others about it needing a larger plate. I’d also put half as much crouton/caper mix, it’s almost completely obscuring the meat
SkepticITS
I want to give some encouragement here because I really like plated sharers and am always looking for some inspiration for ways to make them look nice.
To me, the leaves don’t work. I think it would look nicer on a larger plate, maybe oval, with just the meat and then sauce and capers delicately added. If you want a meaningful salad, stick it on the side.
Try it again with all the sides separately but in shot and just the meat and sauce and then we’ll give feedback.
finchthechef
I wouldn’t really say there’s a plating aspect to this. If you’re wondering about presentation I would suggest reducing the micro green bush to sparce placement or just removing it altogether as it’s actively wilting and doesn’t seem to add anything of value.
fddfgs
Well you definitely chopped the fuck out of it, I can’t see much else but it’s 100% been chopped. Generally a better idea to serve a chop whole, but you said chop and it’s been chopped so I guess they can’t complain
7 Comments
This is for 2 to share
Barnsley Slop is more like it.
The food sounds delicious (I love lamb!) but I wouldn’t even call that “plating”. It looks a family style dinner thrown on a platter.
Looks delicious but I agree with the others about it needing a larger plate. I’d also put half as much crouton/caper mix, it’s almost completely obscuring the meat
I want to give some encouragement here because I really like plated sharers and am always looking for some inspiration for ways to make them look nice.
To me, the leaves don’t work. I think it would look nicer on a larger plate, maybe oval, with just the meat and then sauce and capers delicately added. If you want a meaningful salad, stick it on the side.
Try it again with all the sides separately but in shot and just the meat and sauce and then we’ll give feedback.
I wouldn’t really say there’s a plating aspect to this. If you’re wondering about presentation I would suggest reducing the micro green bush to sparce placement or just removing it altogether as it’s actively wilting and doesn’t seem to add anything of value.
Well you definitely chopped the fuck out of it, I can’t see much else but it’s 100% been chopped. Generally a better idea to serve a chop whole, but you said chop and it’s been chopped so I guess they can’t complain