Day 265 - 270: MY Annual Leave

A day before I leave I see my first shift in back section at the deep fryers. This is the next step up, and in light of the New Year we are promised many changes yet again, but first up the new menu changes as seasonal produce starts to end.

A Guinness braised beef cheek with cumin and parsnip mash.

A modern interpretation of bouillabaisse
A chocolate tasting plate

I take my first annual leave since I started there in a few days, a trip to Phuket and KL to relax and shop. Hopefully I can learn some things whilst I’m there or maybe pick up a few cheap cook books.