Chef’s Recipe: Blue Lobster with Pertuis Asparagus, Vin Jaune and Morels by Hélène Darroze at The Connaught

Hélène Darroze has become a big draw at The Connaught. Ever since the restaurant opened in 2008 it has gone from strength to strength, being awarded its first Michelin star in 2009, second in 2011, which it has retained since. At The Connaught, each day begins with the arrival of carefully selected ingredients. Hélène’s network…

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Sage & Shallot Tart taken from the book ‘Planted’ by Chantelle Nicholson, Chef/ Patron at Tredwells

The go-to book for vegan dishes, Chantelle Nicholson published her first solo cook book, Planted, last year. Described as ‘Groundbreaking plant-based cookery from a remarkably talented chef.’ by Marcus Wareing, it shows you how to cook delicious vegan dishes using seasonal and flavoursome plant-based ingredients. Here is one of the dishes we instantly fell in…

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