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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
Nigel Mendham has been earning critical acclaim for his refined British cuisine at GBR (Great British Restaurant) at Dukes Hotel since its opening in May 2017. Prior, he earned his first Michelin star whilst at The Samling in Windermere and previously honed his skills at The Lygon Arms in Broadway, South Lodge nr. Horsham and…
Read More
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…
Read More
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…
Read More
Salad of wild duck with celeriac chips, button onions and game hollandaise This salad can be served as a main or a starter. The wild duck, celeriac and game hollandaise are delicious together. I remember making this salad as a starter at Gidleigh Park in the early days, and always looked forward to dipping any leftover chips…
Read More
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…
Read More
Manish Mehrotra, Corporate chef for Indian Accent Restaurants, is widely regarded as the most exciting modern Indian chef in the world today. His brainchild, Indian Accent, of which there are now three: New York; New Delhi and London, has been recognized globally by diners and critics alike. His first in New Delhi is the only restaurant…
Read More
For Luke Matthews, Executive Head Chef at Chewton Glen, langoustines are the ultimate luxurious, decadent ingredient; their sweet flesh a true taste of the sea. And when you have an ingredient as good as this, the best approach is to do as little to it as possible, and serve it with a simple complementary accompaniment…
Read More
James Sommerin’s eponymous restaurant in Penarth, Wales, brings you a Welsh Lamb dish to try at home. Alternatively, it serves a variation of this tasty dish on their a la carte menu. Download the Luxury Restaurant Guide free app and follow steps to the UK’s largest fine dining club to enjoy 20% off food when…
Read More
