Cookery Book Competition: Bespoke Hotels Presents ‘Take 3’

We know how enthusiastic our members and readers are about our Chefs Recipe feature. Well how about an entire book of incredible chefs recipes – with five to be won?! Bespoke Hotel’s debut cookery book provides inspirational ideas for three-course meals from some of the most exciting professional chefs in the country, along with their…

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Chefs Recipe: Lango-Mango Curry Yoghurt by The Samling

This dish incorporates fragrant spices and tropical fruits with home-grown produce and fantastic Scottish shellfish – perfect if you are planning a Burn’s Night Scottish themed feast this week! Serves four people Curry and lemon dressing 250g olive oil 90g lemon juice 60g white wine vinegar 16g sugar 12g salt 10g curry powder 5g tandoori…

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Chefs Recipe: Cod with Potato Rosti, Cauliflower and Golden Raisin Dressing by Richard Mann at Camellia Restaurant at South Lodge Hotel

As we enter a rather meat heavy dining season, we thought this lighter but still filling fish recipe featuring rosti and cauliflower would provide a great alternative. Ingredients Cod 6 portions of cod from your fishmonger, skin removed 1 tblsp vegetable oil Juice of 1 Lemon 30 g Unsalted Butter Brown Butter & Golden Raisin…

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Chefs Recipe: Warm Salad of Alresford Wood Pigeon by Matthew Tomkinson of The Terrace Restaurant at The Montagu Arms

Whether you have shot it yourself or acquired a ‘kit of pigeons’ from the hands of a friend, you will want to cook your trophy bird well! Here is a wonderfully warming recipe with a hint of the season to come from Head Chef Matthew Tomkinson of the newly refurbished The Terrace at The Montagu…

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Chefs Recipe: Cherry Clafoutis by Daniel Galmiche of The Gore London

Originating in the Limousin region, clafoutis soon spread throughout France to become a popular dessert in brasseries all over the country. Traditionally, a clafoutis is made with cherries, but the summer brings an abundance of fruit – tender apricots juicy plums, fat cherries and wild blackberries, all warm from the sun and begging to be…

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Chefs Recipe: Ravioli of Cornish Monkfish With Hebridean Langoustine Seafood Bisque by Kris Zachwieja of Boisdale of Belgravia

This fabulous seafood recipe takes us from one end of Britain to the other. From the Hebrides in the north to the stunning shores of Cornwall in the South, this taste of Britain’s shores will have your guests truly impressed! MONKFISH MOUSSE 400g clean monkfish meat 1 slice white bread, crust removed 20ml milk to…

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Chefs Recipes: Guinea Fowl with Boudin Blanc by Stephen Crane of Ockenden Manor

As summer moves into autumn, game season is upon us. From rabbit and venison to duck and pheasant, game’s very much on the menu. We’ve turned to Stephen Crane, head chef of the idylic Michelin starred Ockenden Manor, for this sophisticated but satisfying guinea fowl recipe. Note: it would be a good idea to make the…

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Chefs Recipe: Smoked salmon with avocado, cucumber salad and vinaigrette by Martin Wishart

With another mini-heatwave on the way it appears that summer is not finished with us yet! With that in mind, we have a recipe that will make an impressive starter or a tasty supper in these last hazy days of September.   Click here for recipe. Great British Chefs The Chef: Martin Wishart Since opening…

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Chefs Recipe: Devonshire Cod, Cauliflower, Spiced Coconut Cream by Robby Jenks of The Vineyard at Stockcross

  Earlier this year Chef Robby Jenks won a prestigious Acorn Award – affectionately known as the 30 under 30, the Acorn Awards are celebrating their 30th Anniversary and have sought to recognise the brightest prospects in the hospitality industry. Since 1987 a total of 870 Acorn Awards have been presented to individuals including Jason…

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