Head Chef Kenneth Culhane celebrated getting The Dysart’s first Michelin star this October 2019, great news for the former winner of the prestigious Roux scholarship. The Dysart Petersham is now firmly on the map as one of the finest destinations where ground breaking fine food is served but in the most relaxed and welcoming of…
Read More
Armoricaine Monkfish with Camargue Wild Rice Amoricaine Monkfish, otherwise known as Américaine sauce, is a beautiful French dish named after the ancient name for the West of France. Here Alain Roux of Brasserie Prince in Edinburgh, The Waterside Inn and Roux at Skindles in Berkshire showcases his skills in marrying the best of Scottish produce with…
Read More
Have some devilish fun with food this Halloween and beyond with a striking and warming vegetarian starter dish of Jack-be-Little Squash stuffed with chilli oil and butternut squash puree and topped with a barigoule of seasonal vegetables. Barigoule, a popular Provençal dish, comes courtesy of Gascon-born Michelin starred chef Pascal Aussignac at Club Gascon in…
Read More
It’s is not necessary to spend a huge amount on luxuries, rather to invest wisely your time in making a rich and decadent chocolate tart. Michelin lauded and Master of Culinary Arts, Adam Smith of Restaurant Coworth Park shows you how: Valrhona Chocolate Tart Serves 6-8 Step 1 – Sweet pastry Ingredients: 140g Icing sugar…
Read More
In celebration of National Seafood Week (4th – 11th October 2019) we bring you the ultimate British Classic of ‘Fish Pie’. But this dish has been given a little added ‘je ne sais quoi’ by one of the world’s most celebrated chefs, Raymond Blanc. You can be as creative as you like with this dish…
Read More
Serves 4 Ingredients 1 x whole Cotswold White chicken 1x head garlic 25g thyme 250g rosemary 200g button mushrooms (thinly sliced) 2 x banana shallots (thinly sliced) 250ml dry white wine 2lt white chicken stock 500ml double cream 1 hispi cabbage 250g sprouting broccoli 1 Romanesco cauliflower 250g wild mushrooms 4 tbsp chopped parsley 500g…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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 …
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
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…
Read More
