Atul Kochhar’s unique talent as a twice Michelin starred chef has changed the way people perceive and experience Indian cuisine. Taking inspiration from his native India, while continuously researching regional dishes, Atul has managed to combine his heritage with his love of British ingredients to create a unique and innovative modern Indian cuisine. Atul was…
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Chefs Recipe: Seasonal Vegetable and Crème Fraiche Linguini by The Cookery School at Lucknam Park
It’s that time of year when ‘growing your own’ really pays off and those lucky enough to have a veg patch or allotment are reaping natures reward with a glut of delicious veg. What to do with them all though? If you are looking for ideas of what to do with your crop – or…
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Chefs Recipe: Rhubarb Tiramisu by Geoffrey Smeddle of The Peat Inn, Fife
Chef Geoffrey Smeddle, an alumnus of Terence Conran, took over the helm at The Peat Inn in Fife in 2006. Since then accolades have flowed in and The Peat Inn is known primarily as a gourmet destination. Smeddles cooking style is firmly focused on local seasonal ingredients. Here he shares with us a vivid but…
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Chefs Recipe: Native Cornish Lobster, English Cucumber, Charantais Melon by Michael Chapman of Hurley House Hotel
The crystal clear waters off the Cornish coast produce the finest tasting lobsters available, renowned for their quality and flavour. Good news then that stocks of lobster in the Cornish waters are relatively healthy and above the minimum level so indulge yourself with this excellent crustacean and this delicious recipe! Ingredients (serves 2) 800g Lobster…
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Chefs Recipe: Roast Halibut with Clams, Coriander and Lime by Michel Roux Jr, Roux at The Landau
“Razor clams are a rare treat – they don’t like hanging around at the fishmonger once they’ve been caught. If you’re lucky enough to find them – it’s easy to tell a live one – they’ll be wriggling about from the end of the shell. If they’re not lively, the advice is don’t bother. There…
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Chefs Recipe: Wood Pigeon with Cherry and Beetroot by Tom Clarke of L’Ortolan
Wood pigeon is commonplace in the wild and is generally meatier and tastier than other types of pigeon. With the benefit of no closed season it can also be easily substituted in pheasant or partridge recipes as it has a wild gamey flavour. This recipe from Michelin star L’Ortolan’s head chef Tom Clarke gives it…
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Chefs Recipe: Rhubarb Posset, Buttermilk Mousse, Almond Cakes by Chantelle Nicholson of Tredwells
Rhubarb, that great British favourite, is now in abundance, with field and home grown varieties available until the end of September. This indulgent recipe from Chantelle Nicholson combines it with almond and buttercream for a glorious summer pudding! Serves 4 Ingredients Posset 140g rhubarb, sliced into 1cm rounds 2 tbsp grenadine 400ml double cream 60g…
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Chefs Recipe: Griddled South Coast Sea Bass with Provencale Vegetables and Basil Oil by William Drabble at Seven Park Place
With its juicy flesh and ability to cope well with punchy flavours, Sea Bass has become a firm favourite of chefs and is found on some of the worlds best menus. This wonderful summery Sea Bass recipe, from Michelin star chef William Drabble, is perfect for a special lunch or light supper. Inspired by his…
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Chefs recipe – Hot Rice Fritters Stuffed with Mozzarella from Katie & Giancarlo Caldesi of Caldesi in Campagna
Ideal for a summer snack with a chilled glass of Italian beer or white wine these bread-crumbed fritters are the shape of fat sausages and are made out of cheesy, tomato risotto and are filled with mozzarella. As they are served straight from the fryer, melting strings of cheese ooze out of them when they…
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Chefs Recipe – Strawberry and Sparkling Elderflower ‘Bellini’ by Historic Sussex Hotels
Wimbledon is upon us at last – and it is also prime elderflower season – so what better way to cheer Andy Murray on with than your own homemade elderflower cocktail?! Elder is a fairly common, low growing shrub that produces creamy-white flower heads from May through July. The advice is to pick them early…
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Chefs Recipe: Quinoa, Jerusalem Artichoke, Pomegranate and Smoked Almond Salad by Indigo at One Aldwych
Sitting in an enviable location right in the centre of Covent Garden, One Aldwych is London’s new world class destination for lovers of culture, fashion and food. We are delighted to share with our readers one of their signature recipes from the menu of Indigo Executive Chef Dominic Teague. Healthy yet substantial, a zesty and…
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Chefs Recipe and Cookery School Offer: Watercress Soup by Raymond Blanc, Le Manoir aux Quat’Saisons
A feast for the senses awaits at Belmond Le Manoir aux Quat’Saisons. The vision of Chef Raymond Blanc this exquisite venue offers restaurant, rooms and a cookery school. The cookery school courses are suitable for experience of all levels. From half day introductions, to residential programmes, dinner party masterclasses to children’s courses, there is something…
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Chefs Recipe: Smoked Beef Brisket & Pulled Pork from SEASON at Lainston House + Cookery School Competition and Offer
Situated in the stunning grounds of Exclusive Hotel’s Lainston House, SEASON Cookery School is a fun, relaxed yet professional setting to embrace your passion for food and hunger for knowledge. Learn to barbeque the right way and expand your grill repertoire with the following excellent course running on 25th June – and scroll down for…
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Chefs Recipe: Cottage Pie by 1919 at The Cottage in the Wood
Set in the magnificent Malvern Hills with panoramic Cotswold views, The Cottage in the Wood is a unique and peaceful 30 bedroom boutique hotel. Privately owned by Nick and Julia Davies, the team at the hotel work together to create a relaxing atmosphere and their motto is ‘Live and Let Live’. True to its venue,…
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Chefs Recipe: Pea and Wild Garlic Soup with Quail Scotch Egg from Lucknam Park
Wild garlic is such a versatile ingredient and it is used to perfection in this vibrant recipe from Lucknam Park in Wiltshire. Along with the delightful mini scotch egg this will dish will delight young and old alike. Thanks also to everyone who entered our Lucknam Park Cookery School competition last week. The winner has…
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Chefs Recipe: Suckling Pig Porchetta by Union Street Café – Gordon Ramsay Restaurants
With Father’s Day (Sunday 18th June) on the horizon and dining alfresco at last a very real option, we are delighted to share with you this fantastic roasting recipe from Union Street Cafe’s Davide Degiovanni. First David reveals some of the secrets of a good porchetta, Italy’s favourite way to cook pork.
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Chefs Recipe: Baby Artichoke and Blue Potato Salad with Black Truffle by Pasquale Russo of Fig at Cotswold House
Originating from South America thousands of years ago, blue potatoes may sounds like something you would only find in a Roald Dahl cook book. Available at farmers markets and whole food shops up and down the country they include both heritage and heirloom varieties (including Adirondack blue, Russian blue, Congo and blue Vitelotte) and are grown…
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Chefs Recipe: Garden Beetroot and Apple Salad with Goats’ Cheese Mousse by Michael Caines at Lympstone Manor
The Telegraph recently called it ‘Britain’s most exciting country house hotel opening of 2017’ and we are in total agreement. Michael Caines, one of Britain’s most celebrated and best known chefs has opened the door at last to his Lympstone Manor saying, ‘Lympstone Manor is the realisation of a dream, my vision of country house hospitality…
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Chefs Recipe: Rivea Salad by Alexandre Nicolas, Rivea London at Bulgari Hotel
Inspired by the many years Alain Ducasse spent visiting the vibrant food markets in Italy and Provence, Rivea London offers French and Italian cuisine in a chic, convivial and relaxed setting with informal yet impeccable service. Alain Ducasse is championing his protégé Chef Alexandre Nicolas who is at the helm of the restaurant. Executive Chef…
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Chefs Recipe: Saddleback Pork Belly by Hrishikesh Desai Executive Chef at Gilpin Hotel & Lake House
‘Hrishi’ is the re-named Michelin starred restaurant where Hrishikesh Desai’s imaginative dishes combine great Lake District produce and classic methods to deliver modern British dishes with a twist of Asia: unbelievable textures and flavours that satisfy traditionalists while giving experimentalists something new. ‘Gilpin Spice’ is The Gilpin’s more informal restaurant, inspired by the history and…
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