Chefs Recipe: Chilean Hass Avocado from Chef Gonzalo Luzarraga and Co-founder of RIGO’ London

He’s either won, or worked at some of the top Michelin-starred restaurants of Europe: Alain Ducasse’s three Michelin-star Louis XU in Monaco, two Michelin-starred Flipot in Piedmonte, and Michelin-starred Le Clivie in Italy and Kuchlmasterei Project in Wein, Austria. So now that Chef Gonzalo Luzarraga has opened his first restaurant in Parsons Green, London in…

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SHAKE IT UP for National Cocktail Day 24th March

It’s two decades since Tom Cruise inspired us all to get creative in the hit film ‘Cocktail’. So why not bring out your inner mixologist this weekend for National Cocktail Day on 24th March.  See the Luxury Restaurant Guide’s list of the greatest new and classic drinks from leading lights in the spirit and restaurant…

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Chef’s Recipe: Heavenly Vanilla with Berry Swiss Meringue Buttercream by Mich Turner

  For this week’s recipe, we collaborate with William Edwards, makers of the finest bone chinaware collection, and celebrity cake maker, Mich Turner MBE, Founder of the Little Venice Cake Company on their new collection inspired by Mich’s 1950’s Chic cake. With clean lines and stylish design, the ‘Mich Turner Collection’ and this delicious recipe are…

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Chefs Recipe: Salmon Curry with Yoghurt and Spiced Cauliflower Rice – Daylesford Organic Farm Gloucestershire

This week’s recipe comes from the glorious Daylesford Organic Farm in Gloucestershire, possibly the most well-known farm shop in the UK. A salmon curry with yoghurt and spiced cauliflower rice which is focused on nourishing mind and body for well-being in the Winter. The Daylesford brand was founded by Carole Bamford to uphold her passion for…

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Chefs Recipe: Carpaccio of hand dived scallops with truffle vinaigrette by William Drabble

This week’s recipe is provided by Michelin-starred chef William Drabble from St. James’s Hotel & Club, London. William has created his own inimitable style of menu, influenced by classic French cuisine, using the best British ingredients and taking inspiration from the seasons. Of course, like any great chef, William has his signature dishes, poached native…

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