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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A light recipe of Gin cured trout using Dorset’s Viper Gin from Chef Matt Street of The Eastbury.
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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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