As truffle season sets in, enjoy this delightful recipe from Daphne’s – one of the Italian mainstays in London, synonymous with the culture of Italy, in effortlessly chic and stylish surrounds. Daphne’s truffles come from the region of Le Marche in Italy. The white truffle season runs from late September/October (depending on the weather) to…
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Chocoholics rejoice – next week is Chocolate Week, the nation’s favourite foodie themed week, which returns for a 14th consecutive year to celebrate the world of fine chocolate from 15 to 21 October 2018. Getting us in the mood we bring you a recipe from TV super chef Shaun Rankin: Venison loin with medjool dates, parsnips…
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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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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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Salad of wild duck with celeriac chips, button onions and game hollandaise This salad can be served as a main or a starter. The wild duck, celeriac and game hollandaise are delicious together. I remember making this salad as a starter at Gidleigh Park in the early days, and always looked forward to dipping any leftover chips…
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To celebrate Organic September, a month-long celebration of all things organic, our recipe comes from Daylesford Organic Farm which scores five stars (top accolade) from The Soil Association’s new rating system. This top accolade means 95-100% of the menu is organic. Why not try making their Butternut Squash, Adlestrop and Cavalo Nero Crumble Bold enough 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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Try this super fresh recipe from AG’s, or alternatively enjoy complimentary member dining in the restaurant with the Luxury Restaurant Guide. Download the free app here and follow links to join the club. For the base: 500g Forced Rhubarb 250g Caster Sugar 30g Cornflour 50ml Grenadine Make a simple puree with all the rhubarb and…
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George Barson, Executive Chef of Kitty Fisher’s in Mayfair and Cora Pearl in Covent Garden showcases a favourite dish from the menu for you to try at home. Lamb Breast and Loin, Wild Garlic and Smoked Anchovy – Serves: 4 Lamb breast 1 rolled lamb breast 2 litres of water 100g fine salt 1 small…
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The Luxury Restaurant Guide presents a delicious dessert recipe from Michelin-starred Pied à Terre’s menu, which is totally Vegan. Pied à Terre, one of the most popular gourmet hot-spots since 1991, is the original Fitzrovia restaurant meticulously constructing Modern French dishes in a discreetly decorated dining room. Head Chef Asimakis Chaniotis (pictured below) uses Aguafaba (chickpea…
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Enjoy this light fish supper which is given an interesting twist thanks to a distinct Asian influence. This recipe comes courtesy of Chewton Glen, one of the finest country house hotels in the UK. The cod is from Hutchings Bros in Bournemouth, and, where possible yours too should be sourced from a similarly knowledgeable local…
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Asparagus, Quails Egg and Anchovy Toasts If you are having a gathering or early summer dinner party then these simple toasts are a must if you are making canapé – each ingredient, from the crispy toasts to the soft boiled quails eggs to the asparagus, can each be prepared in advance – meaning, that to…
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Vivek Singh is one of the most successful and respected modern Indian chefs in the country. He has four renowned London restaurants and one Oxford restaurant to his name: the authentic dining experience of The Cinnamon Club; the City’s Cinnamon Kitchen; Covent Garden’s Cinnamon Bazaar; the first out of London Cinnamon Kitchen Oxford; and most recently Cinnamon Kitchen Battersea. This recipe for…
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deliciously cool and refreshing recipe
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This flavourful spicy crab cake and fresh salsa is enough to freshen up any spring/ summer. Brought to you by Tom Aikens, and available in all Tom’s Kitchen restaurants (a slightly different version), this is a lovely recipe to try at home. INGREDIENTS – Makes 5 Spicy Crab Cakes 135g fresh white crab meat 135g…
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Roux at Parliament Square, a stone’s throw from the Palace of Westminster and St. James’s Park, have created a cocktail in honour of the impending Royal Wedding this weekend – The Roux Royale. Watermelon is apparently one of Bride Meghan Markle’s favourite fruits! The cocktail comprises of fresh watermelon, black pepper, lime juice, East London Liquor…
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