A Taste for the Exotic – food to surprise, food to innovate

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…

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Burnt Goat’s Curd Cheese with Apple Purée and Salted Caramel by Jean-Didier Gouges

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…

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Chef’s Recipe : Steamed Turbot with Crushed-Nasturtium Broth – by Ollie Dabbous from HIDE

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…

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Chef’s Recipe : Butternut Squash, Adlestrop and Cavalo Nero Crumble from Daylesford Organic Farm

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…

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Chef’s Recipe : Rhubarb Souffle, Pain D’Epices and Pomegranate Sorbet by AG’s Restaurant at Alexander House Hotel

Try this super fresh recipe from AG’s, or alternatively enjoy complimentary member dining in the restaurant with the Luxury Restaurant Guide. Download the free app here and follow links to join the club.  For the base: 500g Forced Rhubarb 250g Caster Sugar 30g Cornflour 50ml Grenadine Make a simple puree with all the rhubarb and…

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