Try an adventurous dish from the modern cookery style of Phil Fanning using beautiful Japanese ingredients. Phil, who is the Owner and Executive Chef of Paris House, the unique tasting menu restaurant set in the stunning deer park of Woburn Estate in Bedfordshire, advises that the dish is best served with poached wakame, caramelised mushroom and…
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You have the perfect excuse to eat chocolate. It’s International Chocolate Day this Friday 13th September, we bring you a truly beautiful dessert from the very best – world-renowned Superchef Raymond Blanc OBE. In a twist to a traditional crumble, Raymond Blanc suggests placing the crumble under, rather than over the filling, giving a fantastic…
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Bokan 37 is a magnificent the dockside restaurant for artisanal food and drink, made using a mixture of local, ancient and adopted British ingredients, in Canary Wharf. It offers a menu full of stand-out dishes. Here is just one, from their ever-changing seasonal menu, for the confident chef to try at home. Wild pigeon, black…
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Adam Handling Chelsea was one of the big launches at the beginning if 2019 and brings us our recipe this week. Adam Handling, one of the hottest young British chefs around, was chosen by the ultra luxe Belmond Collection (Hotels, Restaurants, Trains, Safari Lodges, River Cruises) to spearhead their strategic London landmark at the all…
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IT’S NATIONAL BURGER DAY TODAY, Thursday 22 August 2019 We all love a burger so why not go out and celebrate this week with just that. For one week only from 19th to 26th August 2019, The Lygon Arms, a stunning former coaching inn in the heart of one of the Cotswolds most beautiful villages…
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Don your pinny for Afternoon Tea Week (12th to 18th August) this week, ready for an invaluable lesson – How to make your own eclairs! It is not is hard as you think to make a light choux pastry and then be able to customise a delicious flavouring and glaze. Here’s how: Lavender & Pistachio Eclairs …
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Looking ahead to Glorious Twelfth (the twelfth day of August and official start to the shooting season for red grouse) – we bring you this sensational pie recipe from celebrated Irish chef Richard Corrigan. Corrigan’s Mayfair is renowned for serving some of London’s best British and Irish-sourced game, and here we provide you with the…
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Watermelon Gazpacho with feta, brought to you from Gregory Marchand, chef Patron of Frenchie in Covent Garden. This is Greg’s twist on a Spanish classic, served cold, the soup is refreshing and ideal for warm evenings. It’s easy to prepare and suitable for making in advance – so you can soak up the rest of…
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Gordon Ramsay teaches how to make this quick and easy dish – Fresh Prawn Rolls, to perfection: INGREDIENTS 200g dried vermicelli or fine rice noodles 500g cooked king prawns, peeled, deveined and roughly chopped (see page 167) 2 baby gem lettuces, shredded 4 spring onions, trimmed and chopped 2 large carrots, peeled and grated 4…
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Panzanella – serves 4 as a starter Try Theo’s take on this classic Italian dish and popular summer salad, Panzanella (Tuscan tomato and bread salad): I don’t know anyone who doesn’t love this salad. It’s a traditional Italian way to use up leftover bread. There are other versions, but this is a very simple way…
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Where better to get a pork pie recipe than from Chef Patron Steven Bennett of The Lincolnshire Chef, the Grimsby and Lincolnshire based award-winning catering company. He is also Head Chef of the highly-acclaimed Pig and Whistle at Healing Manor, home to delicious British classic dishes. Homemade Pork Pies For the filling 400g John Pettit’s…
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Chocolate cake always gets a warm welcome whatever the weather and this chocolate financier will not disappoint. Currently served in The Drawing Room at Flemings as part of their afternoon tea offering, but prepared by Head Chef Kerth Gumbs and his pastry team at Ormer Mayfair. The cake is pictured along with some of the…
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If you’ve been growing your own tomatoes in the garden and you suddenly have an abundance, this is the recipe for you. Of course, you can substitute other vegetables for the topping, depending on what else you are growing. Summer Cherry Tomato Tart – Serves 2 Preparation time 20 mins / Cooking time 15 mins…
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Michel Roux Jr. brings his Michelin-starred talents to creating his favourite quiche dish, Quiche au Crabe, for this week’s Luxury Restaurant Guide feature on sublime picnic dishes. Over to you Mr. Roux… One of my favourite quiches, this is rich and full-flavoured with a touch of curry heat. I like to serve it with a…
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Spiedino of sausages with dandelion and canellini beans – Serves 2 Here is a great summer dish from the great Theo Randall. For this recipe it is important that you use fat, well-seasoned Tuscan sausages, which are made with a combination of cured and fresh meat. You can get them from most Italian delis. The bread on the rosemary sticks goes…
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One of the most recognised chefs in Latin America, a celebrity in her native Mexico, and now genius behind the imaginatively creative and deliciously authentic cuisine at the super stylish Ella Canta in London. This week’s recipe seems relatively simple to create but we promise you, this isn’t just any guacamole, this is a showstopper…
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Welcome to British Sandwich Week, from 19th – 26th May 2019. It is a week-long celebration of the greatest food-to-go, and quite possibly the most iconic British culinary invention of the Sandwich. In true Luxury Restaurant Guide theme, we bring you one of Britain’s finest chefs and a classic sandwich – Marcus Wareing and a…
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This week we bring you a recipe perfect for asparagus season, which is from the end of April until June. Created by Michael Caines MBE, chef/Patron of Lympstone Manor in Devon, and one of the UK’s most celebrated chefs, the dish makes for an ideal starter, or vegetarian main course if served without the eggs.…
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In preparation for National Vegetarian Week next week (13th – 19th May 2019), this week’s recipe is a delicious meat-free alternative to this showstopper Sunday dish. Skill level 3 (1 simple to 5 being complex and challenging) INGREDIENTS For the Wellington mix 200g mushroom, diced 100g parsnips, chopped 1/2 egg beaten 20g hazelnut 30g panko breadcrumbs…
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A great recipe for those entertaining both vegetarians and meat eaters: This week’s dish can be made with Spatchcock Spring Chicken or, replaced with Heart of Palm. Spatchcock Spring Chicken OR Heart of Palm with Asparagus, Watercress & Moutabal Recipe serves: 2 Ingredients: 1 Poussin Chicken OR 500g of Fresh Heart of Palm (or celeriac)…
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