Carrot Cake



150g plain flour

1 tsp allspice

1 tsp Bicarbonate of soda

1 tsp Baking powder

1 tsp cinnamon

150g caster sugar

250g grated carrot

50g walnuts

50g pecan nuts

150g rapeseed oil

2x medium eggs

1 x vanilla pod


165g white chocolate

45g cocoa powder

38g plain flour


350g cream cheese

175g icing sugar

1 x orange 1xlemon 10ml yuzu juice 10ml tangerine


10g basil cress

10g mixed seeds

25g lemon sherbet (MSK product)

8 x baby carrots with tops

10g edible flowers

25g popping candy (sourced from MSK)

25g unsalted butter


Pre-heat oven to 180°C.

Sieve the flour, allspice, bicarbonate of soda, baking powder, and cinnamon. Add the grated carrot, sugar and nuts. In a bowl mix together eggs, rapeseed oil and vanilla pod to make a batter. Add all the ingredients together.

Butter the moulds, fill and bake in oven at 180°C for 19 mins. In a small saucepan, caramelise the white chocolate. When golden brown, add sieved cocoa powder and flour, to make the soil. Place on a tray to dry. Whisk the cream cheese, vanilla, orange zest and icing sugar until smooth. Place the sugar and a teaspoon of water into a small saucepan and bring to the boil at 110°C. Add seeds to the caramel and place into a sieve. Coat with sherbet and caster sugar.Cut the carrot cake in half and place the bottom half into the terracotta plant pots.

Top with the cream cheese and popping candy. Place the top half of the carrot cake on top and repeat the process. Top with chocolate soil and peeled baby carrots. Arrange herbs for edible flower garden, place edible slug pellets around the top, add cream cheese and top with chocolate soil.

Bite-Sized Questions with Anton

How would you describe your culinary philosophy?

Really it’s about everything that’s around you ; the surroundings that you’re in, the people that you meet, how you feel on a daily basis. It’s all about what’s growing in the allotment that morning, and what’s in season. The seasons tell me what we should use, and we’re in the countryside so we see what’s happening around us. We put ingredients together like a jigsaw that tells a story, and we all work together to create the perfect dish.

Is a Michelin star on your list of aims?

We’re not actively going for it, but it would be nice for the guys in the kitchen to have a bit of recognition. I think just cook how you want to cook, and if it does come it comes and if it doesn’t we’ll still be happy.

Youjust openedThe Springer Spanielin Cornwall in February – how’s that going?

It’s going really well! It’s got a slightly smaller menu to what we offer at The Treby Arms, and it’s building little-by-little. It’s got three a la carte choices added onto a relaxed menu, with a small team who we can build the menu with.

What are your most indispensible ingredients?

Staff, water,salt and Yorkshire teabags. Behind every good chef there’s a team.

What kind of experience do you hope to give guests dining at The Treby Arms?

People come here from all over the world – it’s not just local people. We had a lady from Brazil who came just to try the carrot cake! We want people to come here and have an outstanding meal that you’re going to remember without pretentiousness.

Who inspires your cuisine?

There are so many!Obviously in the pub scene it would be ; the Roux brothers for their classic cuisine; for his innovative style; because I love his ethos.

If you could take a plane ride to anywhere in the world just for one meal, where you go and why?

‘sFrench Laundry or ‘sFäviken.

The Treby Arms

The Treby Arms Sparkwell




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