Member Offer at SEASON Cookery School, Lainston House & Raspberry Soufflé Recipe by Sylvain Gachot

Situated in the stunning grounds of Lainston House, an Exclusive Hotel, SEASON was born out of a great passion for food and dining. SEASON Cookery School manager, Sylvain Gachot, joined Lainston as a demi-chef de partie working his was up to sous-chef and became Cookery School manager in 2015. The French chef has always had a…

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Chefs Recipe: Pan Fried Seabass, Carrot & Vanilla with Mussel Butter Sauce by Chris Stanley of The Airds Restaurant

Melt in the mouth food with a staggering view is what this exquisite 18th century lochside inn offers, sitting like a white jewel amidst the surrounding Argyll scenery. Perfectly remote and peaceful it was an apt setting for Robert Louis Stevenson’s “Kidnapped”. We are delighted to share this wonderful sea bass recipe from Airds’ head…

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Chefs Recipe: Milk Chocolate Pave with Pear Compote by Kate Malcom, Pastry Chef at Babylon Restaurant at The Roof Gardens

“This is by far my favourite dessert that we serve in Babylon; I love the way Kate has created a fusion of flavours where the indulgent chocolate pave is complemented by the sharp and fruity pear compote. We hope you enjoy making it (but more importantly eating it!) as much as we do.” – Peter…

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Chefs Q & A: Tom Aikens and Tom’s Seven Hour Braised Lamb Recipe

The Luxury Restaurant Guide is delighted to have started working this year with award-winning chef Tom Aikens and his unique collection of restaurants, Tom’s Kitchen. Working with passionate suppliers, farmers and chefs Tom’s Kitchen can be found across central London, in addition to outposts in Birmingham, Istanbul and Dubai. We caught up with the very busy…

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Chefs Recipe: Roast Cauliflower with Lemon Curry Oil and Parmesan by Florian Favario at Celeste at The Lanesborough

Cauliflower has fantastic health benefits, including anti-inflammatory properties, antioxidants, is known to lower your cancer risk and is also full of fibre. On its own however its often thought of as rather boring, so our tendency is to cover it in cheese. When cauliflower is roasted however something rather extraordinary happens to it. This wonderful…

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Chefs Recipe: Warm Bitter Chocolate Tart with Sorbet and Toasted Almonds from Bailiffscourt Hotel

February is definitely a month to eat through. After the detoxing of January it’s time to wage war on the cold and enjoy some comforting dishes. The team at Historic Sussex Hotels have sent us this delicious seasonal recipe – perfect if you are looking for an impressive finish to a Valentine’s Day menu! Makes…

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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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