James Robert Lowe - Plating Up Garden beetroot cooked in the fire

James Robert Lowe - Plating Up Butterflied legs of lamb on the fire

James Robert Lowe - Plating Up Honey & toasted oat parfait with raspberries & malt whisky

James Robert Lowe - Plating Up Venison on the grill

James Robert Lowe - Plating Up Slow cooked hens egg, cauliflower & parmesan

James Robert Lowe - Plating Up Pears, honey parfait, blackberry & honeycomb

James Robert Lowe - Plating Up Smoked Eel, salt baked beetroot & horseradish

James Robert Lowe - Plating Up Achiltibuie Provides

James Robert Lowe - Plating Up Sirloin of beef

James Robert Lowe - Plating Up Pub lunch of west coast langoustines

James Robert Lowe - Plating Up Soufflés

James Robert Lowe - Plating Up Free range chicken, hispi cabbage & lentils, madeira sauce

James Robert Lowe - Plating Up Creedy Carber duck, pontack sauce, celeriac gratin

James Robert Lowe - Plating Up Chocolate, orange, hazelnut, creme fraiche sorbet

James Robert Lowe - Plating Up Guinea fowl, pilaf, coconut masala, shallot Bhakti

James Robert Lowe - Plating Up Turbot, asparagus, champagne & caviar

James Robert Lowe - Plating Up Pimms Jelly

James Robert Lowe - Plating Up Vegetables on the grill

James Robert Lowe - Plating Up Seabass

James Robert Lowe - Plating Up Roasted rump of lamb

James Robert Lowe - Plating Up Turbot, brown shrimp butter, peas, pommes anna

James Robert Lowe - Plating Up Mull cheddar tart

James Robert Lowe - Plating Up Mango, coconut, chocolate mousse

James Robert Lowe - Plating Up Finishing touches

James Robert Lowe - Plating Up Apples al fresco

James Robert Lowe - Plating Up Mackerel & beetroot

James Robert Lowe - Plating Up Mi cuit sea trout, caviar, horseradish

James Robert Lowe - Plating Up West coast lobsters over fire

James Robert Lowe - Plating Up Wild strawberry tart

James Robert Lowe - Plating Up Soufflés

James Robert Lowe - Plating Up Garden salad lunch

James Robert Lowe - Plating Up Loin of venison, heritage carrots

James Robert Lowe - Plating Up Norwegian taster

James Robert Lowe - Plating Up Finishing the sauce

James Robert Lowe - Plating Up Beef & bearnaise

James Robert Lowe - Plating Up Cod, peas & asparagus, warm tartare sauce

James Robert Lowe - Plating Up Haggis, neeps & tatties

James Robert Lowe - Plating Up Fire cooked vegetables

James Robert Lowe - Plating Up Homemade bread

James Robert Lowe - Plating Up Bream tartare

James Robert Lowe - Plating Up Hand dived scallops, cauliflower & caper

James Robert Lowe - Plating Up Beetroot & goats cheese

James Robert Lowe - Plating Up Chocolate cake

James Robert Lowe - Plating Up Tuna tartare, ponzu, mouli & wasabi

James Robert Lowe - Plating Up Pistachio gnocchi

James Robert Lowe - Plating Up Finishing in the fire

James Robert Lowe - Plating Up Lemon posset, basil sorbet & raspberry

James Robert Lowe - Plating Up Chocolate Orange

James Robert Lowe - Plating Up Chocolate Fondant

James Robert Lowe - Plating Up Fillet of beef, braised ox cheek, truffled potatoes

James Robert Lowe - Plating Up Venison Wellington

James Robert Lowe - Plating Up Passionfruit posset, mango, Italian meringue

James Robert Lowe - Plating Up Barbecued beef, ‘board sauce’

James Robert Lowe - Plating Up Frozen chocolate mousse, pears, pear espuma

James Robert Lowe - Plating Up Estate pheasant & chanterelles

James Robert Lowe - Plating Up Pheasant & wild mushrooms

James Robert Lowe - Plating Up Macarons for petit fours

James Robert Lowe - Plating Up Pedro Ximinez jelly, burnt orange & brown bread ice cream

James Robert Lowe - Plating Up Apple sorbet, calvados parfait

James Robert Lowe - Plating Up Squab Pigeon & dauphinoise

James Robert Lowe - Plating Up Blackberry parfait

James Robert Lowe - Plating Up Oatcakes

James Robert Lowe - Plating Up Birthday Cake

James Robert Lowe - Plating Up Cured salmon, artichoke mousse, thyme jelly, remoulade

James Robert Lowe - Plating Up Hot Cross Bun cake, custard

James Robert Lowe - Plating Up Wye valley asparagus, wild garlic gribiche

James Robert Lowe - Plating Up Beef & oyster mushrooms

James Robert Lowe - Plating Up Hand dived scallops on the fire

James Robert Lowe - Plating Up Sausage rolls

James Robert Lowe - Plating Up Wild halibut, jersusalem artichoke, peas & asparagus

James Robert Lowe - Plating Up Happy kitchen

James Robert Lowe - Plating Up Venison, grilled radicchio, blackberry

James Robert Lowe - Plating Up Fire cooked vegetables & romesco

James Robert Lowe - Plating Up Stuffed saddle of spring lamb with celeriac

James Robert Lowe - Plating Up Smoked haddock chowder, quails egg, croutons

James Robert Lowe - Plating Up Arlette millefeuille of pears, ginger ice cream

James Robert Lowe - Plating Up Shallot tatin

James Robert Lowe - Plating Up Cod, courgette, brown shrimp butter

James Robert Lowe - Plating Up Ceviche, lovage emulsion

James Robert Lowe - Plating Up Hand dived scallops

James Robert Lowe - Plating Up Lemon ‘ile flottante’

James Robert Lowe - Plating Up Caesar

James Robert Lowe - Plating Up Roasted loin of venison

James Robert Lowe - Plating Up Tamarind chicken

James Robert Lowe - Plating Up Chocolate Cremosa, extra virgin olive oil & salt

James Robert Lowe - Plating Up Herb crusted loin of cod, orzotto

James Robert Lowe - Plating Up Squab pigeon & summer vegetables

James Robert Lowe - Plating Up Estate partridge

James Robert Lowe - Plating Up Fruit for breakfast in St Barths

James Robert Lowe - Plating Up Spring salad