It’s the club every elite restaurateur wants to join but few will be welcomed into – Les Grandes Tables du Monde is the world’s most elite dining guide, a club of such gastronomique clout far and wide that it’s rather like the ultimate Who’s-Who of gastronomy. They don’t look for establishments that serve superior cuisine,…
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A delicious warm apple dessert, the perfect antidote for these cold, winter evenings.
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We meet the bright young chefs, bestowed with numerous awards already, who are mastering their future through skill, hard work, travel, mentoring programmes and competitions. Watch out for them as they shape gastronomy in the future: HENRY WADSWORTH From: Devon Age: 23 Current location: Belmond Le Manoir Aux Quat’Saisons – Church Street, Great Milton, Oxfordshire, OX44 7PD …
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We turn to the perfect partner for a healthy recipe at this time of year. Adam Gray at the Devonshire Club has held a Michelin star as Head Chef at Rhodes 24 in Tower 42 for over a decade, co-owned the award-winning pub, The Red Lion, and became Director of The Shires Cookery School in…
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Just in time for festive joviality, the Mandarin Oriental Hyde Park has reopened its doors for its restaurants, event spaces and spa following its most extensive renovation in its 115-year history. The hotel has been given an ultra-stylish new lease of life by a crack team of designers: International renowned interior designer, Joyce Wang has…
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No need to be up with the larks to do this gorgeous Christmas Canapé. And its not just for Christmas. Cook up a treat from Head Chef Robert Palmer from Michelin-starred Peel’s Restaurant at Hampton Manor. Just wait until you’ve tried these sumptuous little morsels! ONION SEED CRACKER: 125g strong flour 2g salt 22g butter…
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The traditional mince pie recipe gets an update here thanks to Shay Cooper, Executive Chef at Michelin-starred Dining Room at The Goring, and a royal favourite. The addition of sweet, financier batter lends the bake a satisfying crunch, sure to impress Christmas guests. Photo Credit: Great British Chefs Skill level 3 (1 simple to 5…
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We’re not teaching you how to suck eggs … just how to scramble them. But then this is scrambled eggs, the quick and easy breakfast favourite, in delicious Gordon Ramsay Masterchef style: INGREDIENTS 6 cold eggs 15g butter Salt and pepper Crème fraîche Chives METHOD Crack 6 cold eggs into a deep saucepan. Add the…
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Andhra Prawn Curry (Veinchana Royyalu) Atul Kocchar, the first Indian chef in the world to receive a Michelin star in 2001 shares a great curry dish to enjoy during National Curry Week (22 – 28 October). The region and history for this dish comes from Andhraiites (tribe of people hailing from Andhra Pradash region in…
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In 1998, when Indian restaurants were inexplicably linked with thick generic saucy dishes where you just added your meat choice, National Curry Week was launched to drive better awareness and appreciation of the cuisine that most saw as a lowly culinary food. Twenty years on and that image has been completely scrambled. Next week National Curry…
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An introduction to this iconic recipe by Colin McGurran Early one October morning, I was out in the woods at the bottom of the fields. The mist was swirling through the trees, sinking slowly to the damp woodland floor. I could barely see my feet. Then the eerie silence was broken by the shrill call…
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The Michelin Guide held its bi-annual award ceremony on Monday 01st October 2018 to announce the very latest restaurants to attain a coveted one, two and three Michelin star status for its 2019 guide. In total in the Michelin Guide for Great Britain & Ireland 2019 there are now 180 Michelin restaurants in the UK…
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Nigel Mendham has been earning critical acclaim for his refined British cuisine at GBR (Great British Restaurant) at Dukes Hotel since its opening in May 2017. Prior, he earned his first Michelin star whilst at The Samling in Windermere and previously honed his skills at The Lygon Arms in Broadway, South Lodge nr. Horsham and…
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A vegetarian recipe from recently-appointed Head Chef Jean-Didier Gouges at The Petersham in Richmond. This dish is a winning combination of flavours. Skill Level: 3 (1 simple to 5 being complex and challenging) Serves 4 Ingredients: 150g soft matured goat’s cheese, sliced into 12 pieces 3 green apples, cut into spheres with a melon baller…
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From the latest venture by Ollie Dabbous – HIDE, one of the biggest and most exciting openings of 2018. Steamed turbot with crushed-nasturtium broth by Ollie Dabbous – serves 4 Skill Level: 4 (1 simple to 5 being complex and challenging) Ingredients For the turbot 100g salt 100g fresh seaweed such as sea lettuce, or 25g…
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We have often been asked to help with ideas for the ultimate dining experience. Whilst for most of us going to a Michelin-starred restaurant will always be a special occasion, it is not necessarily as unique, or private as some people might want. With a bit of imagination, however, and if you know who to…
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Manish Mehrotra, Corporate chef for Indian Accent Restaurants, is widely regarded as the most exciting modern Indian chef in the world today. His brainchild, Indian Accent, of which there are now three: New York; New Delhi and London, has been recognized globally by diners and critics alike. His first in New Delhi is the only restaurant…
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For Luke Matthews, Executive Head Chef at Chewton Glen, langoustines are the ultimate luxurious, decadent ingredient; their sweet flesh a true taste of the sea. And when you have an ingredient as good as this, the best approach is to do as little to it as possible, and serve it with a simple complementary accompaniment…
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James Sommerin’s eponymous restaurant in Penarth, Wales, brings you a Welsh Lamb dish to try at home. Alternatively, it serves a variation of this tasty dish on their a la carte menu. Download the Luxury Restaurant Guide free app and follow steps to the UK’s largest fine dining club to enjoy 20% off food when…
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It’s been a long love affair with Scotland for the family Roux, resulting in three generations of the famous cooking dynasty now gamefully overseeing seven restaurants north of the border. Albert Roux, the patriarch, became intrinsically involved in 2005 when asked to consult for the ICMI Collection on their growing Scottish luxury boutique hotels portfolio;…
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