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…
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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…
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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…
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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…
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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…
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Spiedino of sausages with dandelion and canellini beans – Serves 2 Here is a great summer dish from the great Theo Randall. For this recipe it is important that you use fat, well-seasoned Tuscan sausages, which are made with a combination of cured and fresh meat. You can get them from most Italian delis. The bread on the rosemary sticks goes…
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One of the most recognised chefs in Latin America, a celebrity in her native Mexico, and now genius behind the imaginatively creative and deliciously authentic cuisine at the super stylish Ella Canta in London. This week’s recipe seems relatively simple to create but we promise you, this isn’t just any guacamole, this is a showstopper…
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Welcome to British Sandwich Week, from 19th – 26th May 2019. It is a week-long celebration of the greatest food-to-go, and quite possibly the most iconic British culinary invention of the Sandwich. In true Luxury Restaurant Guide theme, we bring you one of Britain’s finest chefs and a classic sandwich – Marcus Wareing and a…
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This week we bring you a recipe perfect for asparagus season, which is from the end of April until June. Created by Michael Caines MBE, chef/Patron of Lympstone Manor in Devon, and one of the UK’s most celebrated chefs, the dish makes for an ideal starter, or vegetarian main course if served without the eggs.…
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In preparation for National Vegetarian Week next week (13th – 19th May 2019), this week’s recipe is a delicious meat-free alternative to this showstopper Sunday dish. Skill level 3 (1 simple to 5 being complex and challenging) INGREDIENTS For the Wellington mix 200g mushroom, diced 100g parsnips, chopped 1/2 egg beaten 20g hazelnut 30g panko breadcrumbs…
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A great recipe for those entertaining both vegetarians and meat eaters: This week’s dish can be made with Spatchcock Spring Chicken or, replaced with Heart of Palm. Spatchcock Spring Chicken OR Heart of Palm with Asparagus, Watercress & Moutabal Recipe serves: 2 Ingredients: 1 Poussin Chicken OR 500g of Fresh Heart of Palm (or celeriac)…
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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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This classic Easter recipe is a firm Daylesford and Luxury Restaurant Guide favourite. They are lots of fun to make, especially for children who can help to shape the buns and pipe the distinctive white crosses. Remember to leave enough time to prove the dough which is essential for a light, fluffy bun. They are…
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This classic shortbread recipe is simple to follow and brilliant for children to get involved rolling, shaping, cutting and dipping. Daylesford, the healthy food and award-winning food shops, have some seasonal egg and bunny shaped biscuits, but you can use any cookie cutter or let your children make shapes of their own. For the Shortbread…
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Tom Aikens shows you how to create this classic dish to ease you into the perfect weekend start. Truffled Eggs Benedict – Serves 4 Ingredients White wine vinegar 8 eggs 4 English muffins Unsalted butter 6 slices of parma ham Truffled Hollandaise Sauce 120 ml white wine vinegar 2 round shallots, finely sliced 12 black…
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Shaun Rankin’s Ormer restaurant in Mayfair has been inspiring diners since opening back in 2016. Since then its gained multiple accolades, including being voted one of the top five restaurants in London by the Harden’s Restaurant Guide 2018. Manetta’s Bar, part of Ormer, is the perfect backdrop for a pre-dinner drinks, a catch-up with friends,…
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A vegetarian ravioli starter recipe using Kohlrabi as a pasta alternative. A great, light starter dish.
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Enjoy this delicious meaty white fish dish, but make sure you source your ingredients from reputable fishmongers who use sustainable stocks. For this reason our recipe comes all the way from the stunning location of Rufflets in St Andrews where they have the rich larder of the Kingdom of Fife on hand. Head Chef…
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Looking for something different to the traditional pizza for dinner? Look no further than this delicious twist on the classic hot from the kitchens of London’s Devonshire Club and Executive Chef Adam Gray.
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The Galvin brothers (aka Michelin-starred Chris and Jeff Galvin) offer up this recipe in time honoured fashion for Shrove Tuesday. This classic French recipe is the perfect way to celebrate the day and to make the occasion a gourmet one. Crêpe Mix 55g unsalted butter 2 free-range eggs 25g caster sugar 100g plain flour a…
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