Burnt Goat’s Curd Cheese with Apple Purée and Salted Caramel by Jean-Didier Gouges

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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Chef’s Recipe : Steamed Turbot with Crushed-Nasturtium Broth – by Ollie Dabbous from HIDE

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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Chef’s Recipe : Butternut Squash, Adlestrop and Cavalo Nero Crumble from Daylesford Organic Farm

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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Chef’s Recipe : Rhubarb Souffle, Pain D’Epices and Pomegranate Sorbet by AG’s Restaurant at Alexander House Hotel

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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Chef’s Recipe : Vegan Chocolate & Banana by Asimakis Chaniotis at Pied à Terre

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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Chef’s Recipe – Salmon with Dill and Horseradish – Recipe by Vivek Singh from The Cinnamon Collection

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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Roux Royale – Celebratory cocktail by Roux at Parliament Square

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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