In the words of Michael Caines MBE After Love, there is only Cuisine What better inspiration for Valentine’s Day, the food of love… Mussels! This is a great way to serve Monkfish; it’s a meaty fish that is able to take the curry spices. The roasted monkfish is served with mussels cooked in white wine…
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With Valentines Day fast approaching, get your loved ones all gooey over this sweet treat from Gordon Ramsay. Skill level 2 (1 simple to 5 being complex and challenging) SERVES 4 (easily doubled) INGREDIENTS 150g butter, plus extra for greasing 150g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks 90g plain flour…
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A delicious warm apple dessert, the perfect antidote for these cold, winter evenings.
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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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This is a very good vegetarian main course, and easy enough to put together – an ideal dish that allows for better appreciation of colours, flavours and textures. Serves 4 Ingredients: 250g grated cottage cheese 2 large boiled potatoes, grated 100g spinach leaves washed, dried and shredded 2.5cm piece of fresh ginger; peeled and finely chopped…
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We turn to the perfect partner for a healthy recipe at this time of year. Adam Gray at the Devonshire Club has held a Michelin star as Head Chef at Rhodes 24 in Tower 42 for over a decade, co-owned the award-winning pub, The Red Lion, and became Director of The Shires Cookery School in…
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No need to be up with the larks to do this gorgeous Christmas Canapé. And its not just for Christmas. Cook up a treat from Head Chef Robert Palmer from Michelin-starred Peel’s Restaurant at Hampton Manor. Just wait until you’ve tried these sumptuous little morsels! ONION SEED CRACKER: 125g strong flour 2g salt 22g butter…
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Is this not the finest Mac & Cheese? We, at the Luxury Restaurant Guide, think so. Here’s tips on how to make the ultimate Macaroni Cheese from the chef of the moment Adam Handling. Adam has various projects on the go right now, including his expanding Frog portfolio in Covent Garden and Hoxton and soon…
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What drinks should you serve your esteemed guests at a chic dinner soirée? De rigueur, especially for Christmas, is the bespoke festive cocktail. Here is the Luxury Restaurant Guide’s picks for stylish aperitifs to sip on this season, together with some tips from the greatest bartenders on how to make them: “St Nicholas’s Tipple” The…
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This week we bring you an alternative to traditional turkey for your Christmas dinner creation that cannot fail to impress. This Roast Mallard Duck recipe comes from one of the UK’s most highly respected chefs, Martin Wishart from the eponymous Restaurant Martin Wishart. Martin, born in Edinburgh, trained under such renowned chefs as Albert Roux, Michel…
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Fresh from the kitchen at the world-famous Belmond Le Manoir aux Quat’Saisons, Chef Raymond Blanc OBE has provided the ultimate chocolate-treat recipe, perfect for Christmas gifting this festive season. The truffles can be flavoured to your wishes (see suggested variations below), prepared a week in advance and kept in the fridge, voila! Skill level 3…
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The traditional mince pie recipe gets an update here thanks to Shay Cooper, Executive Chef at Michelin-starred Dining Room at The Goring, and a royal favourite. The addition of sweet, financier batter lends the bake a satisfying crunch, sure to impress Christmas guests. Photo Credit: Great British Chefs Skill level 3 (1 simple to 5…
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Enjoy this classic dish from Chelsea’s chicest foodie street, Pavilion Road. Here Head Chef Adam England of Hans’ Bar & Grill expertly shows you how to make a Tuna Tartare. Check it out, or alternatively, enjoy privileges dining in the restaurant with the Luxury Restaurant Club. Serves 4 Skill level 3 (1 simple to 5 being…
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We’re not teaching you how to suck eggs … just how to scramble them. But then this is scrambled eggs, the quick and easy breakfast favourite, in delicious Gordon Ramsay Masterchef style: INGREDIENTS 6 cold eggs 15g butter Salt and pepper Crème fraîche Chives METHOD Crack 6 cold eggs into a deep saucepan. Add the…
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It’s rare to find Michelin star level vegan tasting menus but at legendary Pied à Terre in Fitzrovia there is an extensive range of menus on offer. Owner David Moore and Head Chef Asimakis Chaniotis are committed to tackling food waste, ultra-sustainable sourcing and a wealth of options for the meat-averse, too. Download this relatively simple but…
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If you were offered gold painted chapulines as your appetizer, would you eat them? That would be grasshopper to you and I, and it’s a signature dish at the authentic modern Mexican super-restaurant Ella Canta on Park Lane, W1. Globetrotting chefs and customers are increasingly pushing boundaries, using exotic ingredients and unusual combinations to make…
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Andhra Prawn Curry (Veinchana Royyalu) Atul Kocchar, the first Indian chef in the world to receive a Michelin star in 2001 shares a great curry dish to enjoy during National Curry Week (22 – 28 October). The region and history for this dish comes from Andhraiites (tribe of people hailing from Andhra Pradash region in…
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As truffle season sets in, enjoy this delightful recipe from Daphne’s – one of the Italian mainstays in London, synonymous with the culture of Italy, in effortlessly chic and stylish surrounds. Daphne’s truffles come from the region of Le Marche in Italy. The white truffle season runs from late September/October (depending on the weather) to…
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Chocoholics rejoice – next week is Chocolate Week, the nation’s favourite foodie themed week, which returns for a 14th consecutive year to celebrate the world of fine chocolate from 15 to 21 October 2018. Getting us in the mood we bring you a recipe from TV super chef Shaun Rankin: Venison loin with medjool dates, parsnips…
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An introduction to this iconic recipe by Colin McGurran Early one October morning, I was out in the woods at the bottom of the fields. The mist was swirling through the trees, sinking slowly to the damp woodland floor. I could barely see my feet. Then the eerie silence was broken by the shrill call…
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