Tom & Rob at the James Beard House New York

Rob and I were invited to cook a special one-night-only collaboration dinner at the James Beard House in New York. It was a 6 course meal of a mix of French and English food, from poached pigeon consommé with truffles to pan-seared sea scallops with black pudding, brussels sprouts leaves and beef Guinness jus and other complicated, very English-y stuff. Which basically meant that we were both very busy. And yet the most surprising thing we managed to get through the whole interview without making a single spotted dick joke. It was a really fun event and such an honour to be cooking at this very special house and with my twin brother as well, we made the evening go very smoothly of course, so we had plenty of time to speak to the guests in between all the courses (although some of the customers could not tell us apart at all!)

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Muse is open!

We are delighted to finally reopen our doors and fire up the kitchen once again to bring you our new and very exciting 8 course

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