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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Chefs Recipe: Rose and Pistachio Teacakes by Anmar Odendal, Pastry Chef at The Swan at Lavenham

Nestled within the beautiful medieval village of Lavenham, this stunning 15th century luxury hotel is steeped in history but perfectly combines a deep sense of heritage and occasion with contemporary sophistication in its rooms, first-class restaurant and indulgent spa. This beautiful summer teacake recipe comes from the Pastry Chef, Anmar Odendal. Makes roughly 20 teacakes For the biscuit…

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Chefs Recipe: Chocolate, Passion Fruit and Coffee by Douglas Balish of The Tudor Room, Great Fosters

  The rich punch of this coffee and chocolate pudding is offset by the tangy passion fruit – an award-winning lovely summer dessert! Ingredients: Coffee and chocolate sponge (bottom layer) 235g caster sugar 90g butter 230g beaten egg 65g cocoa powder 20g coffee granules   Passion fruit yogurt mix (2nd layer) 250g Greek yogurt 25g…

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Chefs Recipe – Tea Smoked Mackerel by Andrew Jones of Chamberlains EC3

The opening, in 2001, of Chamberlain’s restaurant in the City of London’s Leadenhall Market, was a natural progression for this family enterprise; one whose premium seafood wholesale business was already supplying the very best fish to many of London’s finest hotels, clubs and renowned institutions. Previously a private members’ dining room, the restaurant opening had…

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Chefs Recipe – Guinea fowl with liquorice braised leeks by Marcus Eaves of Pied a Terre

Marcus Eaves’ roast guinea fowl recipe produces an expertly poised dish. The meat is roasted on the bone and paired with a sweet and warming shallot purée, leeks enhanced with the flavour of liquorice and textural morels. The final dish only uses the breasts, so reserve the legs for soups, stews or salads. Ingredients Guinea…

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Are Cookery Schools The New Spas For Country House Hotels? We Check Out Exclusive Hotels SEASON Cookery School

British country house hotel group Exclusive Hotels and Venues certainly think so with the launch of their SEASON Cookery School – but then again they do already have one of the country’s leading spas in their portfolio at Pennyhill Park. SEASON launched in June 2015 within the impressive grounds of Exclusive’s Lainston House Hotel near…

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Chefs Recipe – Hariyali Bream and Tomato Kachumber by Rohit Ghai from Trishna in Marylebone, London

‘Hariyali’ literally translates as ‘green/greenery’ and with spring in the air we thought this was a great recipe to share this week. This dish has actually been on the menu at Trishna since it opened and they never take it off – it is available all year round. Wild black bream, fished off the coast…

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