Sage & Shallot Tart taken from the book ‘Planted’ by Chantelle Nicholson, Chef/ Patron at Tredwells

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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Get into the Spirit – Five Festive Cocktails

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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Chef’s Recipe: Roast Mallard Duck with Creamed Brussels Sprouts, Dauphinoise Potatoes and Red Currant Sauce from Martin Wishart

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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