Ione Rose Petit

Portfolio

Caramelised blood orange upside-down cake
Blood Orange Cake
Platter of seared rare beef with rocket and shaved parmesan
Steak Tagliata Salad
Tomato panzanella with torn bread and basil leaves in a blue-rimmed bowl
Tomato Panzanella
Baked cheese and bacon scrolls in a dark baking tin
Cheese & Bacon Scrolls
Crab tartlets topped with edible flowers
Crab & Aioli Tartlets
Courgette ribbon tart with ricotta and basil
Courgette & Ricotta Tart
Whole salmon topped with lemon slices, dill and capers on a serving platter
Salmon, Lemon & Capers
Plum and pistachio cake in a baking dish
Plum & Pistachio Cake
Sliced steak in a pink peppercorn cream sauce
Steak au Poivre
Honey-roasted carrots arranged around a bowl of green herb salsa
Roasted Carrots & Herb Salsa
Table spread with a zucchini ribbon salad in the foreground and seasonal salads alongside
Raw Zucchini, Pea, Pecorino & Pine Nut Salad
Broccoli, pea and quinoa salad topped with purple micro herbs
Broccoli, Pea & Quinoa Salad
Charred baby gem lettuce with caesar dressing, lardo and pangratto
Charred Baby Gem, Caesar, Lardo & Pangratto
Nest of tagliatelle with slow-cooked ragù and grated parmesan by candlelight
Tagliatelle Ragù
Sliced duck breast over fennel, orange, green beans and hazelnuts
Duck Breast, Fennel & Orange
Roasted chicory, pear, walnut and blue cheese salad on a hand-painted plate
Chicory, Pear & Walnut Salad
Slices of rare beef on a red-rimmed plate held outdoors
Sliced Rare Beef
Salad of prawns, courgette ribbons, peas, broad beans and cherry tomatoes
Prawn, Courgette & Pea Salad
Platter of prosciutto, cut figs, burrata and herb oil over salad leaves
Fig, Prosciutto & Burrata