September 23, 2010

Henry Bourne Relishes A Gentleman’s Life in Wallpaper

Henry Bourne pulls from a gentleman’s club for inspiration in the October issue of Wallpaper magazine. Calf leather, trompe l’oeil wood panels, marble credenzas, and made to order table clothes serve as the background for the sumptuous supper that makes up the entertaining section. Begin with a dirty martini and deviled almonds, enjoy lamb cutlets with Shrewsbury sauce or grilled Dover sole with parsley butter, and finish with Clementine and Muscat jelly. These recipes and more in the current issue.

November 17, 2009

Posted in: Photography

Henry Bourne Dips into Absinthe Jelly for Wallpaper’s December Issue

Wallpaper magazine gets into the holiday spirit in their December issue by asking star English chef Mark Hix for a new take on the traditional Christmas meal. Yuletide dinner takes on a new meaning when it includes Moreilo cherries and champagne cocktails, pumpkin and ginger soup, risotto nero, snipe on toast with chanterelles, chocolate dipped walnuts with Armagnac, and emerald-hued Absinthe jelly. Henry Bourne captures the richness and brilliant vividness of the culinary fare for us to salivate over. Henry Bourne and Mark Hix have previously worked together on two books, The Ivy and Le Caprice.