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Cannelloni of Devon Crab with Olive Oil Sauce
Fresh pasta filled with peppery crab, served with a coral purée, herb-infused olive oil sauce, and steamed asparagus garnish.
Umami Bomb (Parmesan and Wild Mushroom Custard)
A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.
Chicken in White Wine Sauce
Poached chicken served in a creamy white wine and egg yolk sauce, accompanied by smooth mashed potato and fresh parsley.
Scallops with Truffle Mash
Succulent seared scallops served over creamy mashed potatoes finished with a drizzle of luxurious truffle oil.
Leek and Potato Soup with Poached Oysters
A refined chilled leek and potato soup garnished with poached rock oysters and tender chicken oyster morsels.
Chilled Soup of Carrots, Pink Grapefruit, Green Olives and Hazelnuts
A unique chilled carrot soup garnished with fresh grapefruit, olives, toasted hazelnuts, and aromatic hazelnut oil.
Quick Chicken Liver Pâté
An easy, stunning pâté perfect for dinner parties. Chicken livers are sautéed with shallots, garlic, and brandy then blended smooth.
Salt-Baked Sea Bass with Sorrel Hollandaise
Whole sea bass baked in a fragrant herb and lemon salt crust, served with a velvety sorrel-infused hollandaise sauce.
Murg Adraki
Warm and fragrant ginger-centered chicken roulades served with a rich tomato sauce and a sweet-spicy ginger chutney.
Coq au Vin
Chicken roasted with bacon, shallots, and white wine, served with smooth, creamy potatoes folded with crème fraîche and fresh herbs.
Peas, Mint, Girolles and Seared Scallops
Scallops seared in butter served with glazed garden peas, chanterelle mushrooms, and a fresh mint cream sauce.
Spicy Hotpot
A vibrant Asian soup where guests cook meat, seafood, and vegetables in a simmering, aromatic spicy broth at the table.
Pan-Fried Monkfish Cheeks, Ceps ‘Paysanne’ and Chickpea Farinata
Crispy chickpea pancakes topped with a gammon and mushroom fricassee and golden pan-fried monkfish cheeks.
Crispy Hen’s Egg, Griddled Asparagus, Asparagus Purée, Burnt Onion
An innovative dish featuring crispy potato-wrapped soft eggs, charred asparagus, and a rich, velvety asparagus purée with burnt onion powder.
Smoked Haddock, Mustard Butter Sauce and Iberico Ham
Smoked haddock served with buttery mustard sauce, wilted spinach, poached eggs, and salty Iberico ham for an impressive dinner.
Arbroath Smoked Pâté with Green Bean and Roasted Beetroot Compôte
Smoked haddock pâté blended with butter and herbs, served with a slow-cooked balsamic-style beetroot compôte and horseradish cream.
Grilled Halibut Steak with a Seafood and Vegetable Broth, Crisp Squid and Béarnaise Sauce
Grilled halibut steaks served in a saffron-infused vegetable broth with crispy deep-fried panko squid and a homemade béarnaise sauce.
Blackened Norfolk Duckling Crown
Roasted honey-glazed duck crown served with deep-fried potatoes, buttery spring vegetables, and a rich reduced duck stock sauce.
Seared Feather Blade of Wagyu Beef with Shallot Rings, Beetroot Purée, Kale, Sautéed Potatoes, and Beef Jus
Luxury Wagyu beef steaks served with earthy beetroot purée, crispy shallot rings, sautéed new potatoes, and vibrant kale.
Porchetta with Sautéed Potatoes
Succulent roasted pork belly seasoned with fennel, garlic, and herbs, served alongside golden, herb-infused sautéed potatoes.
Roast Duck Breast with Goats’ Cheese Curd, Elderflower, Peas and Radishes
Roast duck breasts served with elderflower-infused goat's curd, fresh peas, and radishes for a luxurious English summer dinner.
Apricot, Chestnut and Aduki Balls with Roasted Vegetables and White Wine Miso Gravy
Fruity, spicy aduki bean balls served with roasted root vegetables and a smooth white wine and miso-infused gravy.
Game Terrine
A traditional layered game terrine using mixed lean meats, sausage forcemeat, and aromatics, pressed overnight for the perfect texture.
Aged Sirloin Steak with Thai Salad and Toasted Hazelnuts
Seared aged sirloin steaks served with a vibrant Thai-inspired salad, aromatic dressing, and crunchy toasted hazelnuts.
Avocado and Smoked Salmon Mousse
A sophisticated chilled mousse layering creamy avocado and smoked salmon, served with a mustard-dressed avocado salad and mixed greens.
Baked Alaska with Sautéed Apples
A retro dessert featuring genoise sponge, smooth apple purée, and vanilla ice cream topped with scorched meringue and brandy-sautéed apples.
Beef Consommé with Tortellini
An elegant, clear beef broth served with handmade pâté-filled tortellini and decorative vegetable spheres for a sophisticated starter.
Beef Wellington with Wild Mushroom Madeira Sauce
Premium beef fillet wrapped in pancakes, pâté, spinach, and mushrooms, encased in puff pastry and served with Madeira sauce.
Beer-Marinated Rack of Pork with Swiss-Chard Gratin
Succulent pork loin marinated in beer and spices, roasted with a mustard brioche crust alongside a creamy Swiss-chard gratin.
Charred Bananas and Ice Cream with Passion Fruit Soufflé and Sesame-Toffee Bananas
A dual-purpose dessert featuring griddled rosemary bananas for kids and elegant passion fruit soufflés with toffee bananas for adults.
Cheese and Leek Double-Baked Soufflé with Dandelion and Walnut Salad
Exquisite double-baked cheese soufflés served alongside a vibrant dandelion salad with caramelized walnuts and a tangy mustard vinaigrette.
Chicken Liver Pâté with Figs, Chutney and Ciabatta Toast
Simple chicken liver pâté served with homemade fig chutney, fresh salad, and toasted ciabatta. Perfect for picnics or dinner parties.
Coquilles Saint Jacques with Asparagus, Leek and Fennel
Classic scallops served in shells with baked potato borders, blanched spring vegetables, and a rich Gruyère cream sauce.
Crème Brûlée with Sugared Almonds and a Rhubarb Purée
Elegant crème brûlée served in egg shells with roasted sugared almonds and a smooth roasted rhubarb purée.
Dark and White Chocolate Terrine with Strawberry and Ginger Compôte and Praline
A layered dark and white chocolate mousse terrine served with a fresh strawberry ginger sauce and crunchy hazelnut praline.
Dark Chocolate and Coffee Terrine with Coffee Crème Anglaise
Rich dark chocolate and cream terrine lined with coffee-soaked biscuits, served with a smooth roasted coffee bean custard sauce.
Duck Breast with Potato and Apple Rosti, Apple Purée and Roasted Figs
Pan-seared duck breast served with crispy potato-apple rostis, smooth apple purée, charred figs, and a rich red wine reduction sauce.
Gratinated Scallops and Lobster
Pan-seared scallops and lobster meat layered with julienned vegetables, topped with a creamy mustard sauce and melted Gruyère cheese.
Hazelnut Butter Grilled Scallops with Salad
Scallops topped with herb and hazelnut butter, grilled until tender, and served with a dressed pea shoot and lettuce salad.
Individual Scallop and Monkfish Pies
Elegant fish pies featuring scallops and monkfish in a creamy wine sauce, topped with homemade golden puff pastry and spinach.
Lemon Sole Véronique
A classic French fish dish featuring pan-seared lemon sole, langoustines, and a creamy grape and cucumber vermouth sauce.
Lobster and Langoustine with Champagne Sauce, Skinny Fries and Green Beans
Cooked lobster and langoustines in a rich champagne caviar sauce, served in shells with spinach, mushrooms, and skinny fries.
Lobster and Sea Bass with Carrot Julienne
Pan-fried lobster and sea bass served with a foamy white wine, cream, and lobster sauce over julienned vegetables.
Lobster Tortellini with Fennel Sauce
Handmade pasta filled with lobster, served with a rich fennel cream sauce and sautéed courgette garnish.
Orange Panna Cotta with Mint Roasted Rhubarb
Creamy orange infused panna cotta served with sweet, tangy mint roasted rhubarb. A perfect dinner party dessert for preparing ahead.
Panna Cotta with Mini Doughnuts and Fresh Raspberries
Creamy buttermilk panna cotta served with homemade deep-fried mini doughnuts and a fresh raspberry coulis.
Parsnip Soup with Spinach and Scallops
A lightly spiced parsnip soup served with wilted spinach and pan-seared scallops for a luxurious finish.
Passion Fruit Delice with Satsumas in Orange Liqueur
A sophisticated chilled passion fruit mousse layered on sponge cake, topped with a clear glaze and served with boozy satsumas.
Passion Fruit Soufflé with Passion Fruit Ice Cream and Lemon Shortbread
A sophisticated dinner party dessert featuring light passion fruit soufflés, homemade ice cream, and crisp zesty lemon shortbread biscuits.
Pheasant with Mushroom, Kale and Figs
Succulent poached and fried pheasant crowns served with sweet fig purée, caramelized fig tarts, blanched kale, and wild mushrooms.
Red Wine, Biscuit and Chocolate Mousse
A decadent vegetarian chocolate mousse layered with red wine-soaked macaroons and fresh orange zest, chilled until perfectly set.
Roast Grouse with Pear Tatin and Kale
An impressive seasonal game dish featuring roasted grouse, individual pear tartlets, celeriac, wilted kale, and a port wine reduction.
Salmon Coulibiac with Roasted Vegetables
A salmon and spinach puff pastry showstopper served with roasted root vegetables and a rich, buttery chive beurre blanc.
Salmon Gravadlax with Pickled Cucumber, Cucumber Ketchup, Mustard Mayo and Croûtons
Exquisite Scandinavian starter featuring cured salmon, charred cucumber, homemade mustard mayonnaise, and crispy croûtons for elegant dinner party serving.
Scallops Coquilles Saint Jacques with a Little Gem Salad
A classic French seafood dish featuring scallops on vegetables with piped potatoes, served alongside a fresh herb-dressed salad.
Scallops Flintoff
Pan-seared scallops served with a Pernod and cream sauce, topped with herbed cheesy breadcrumbs and grilled until golden.
Scallops in Their Shells with Fennel and Herbs
Scallops baked in shells with a fennel white wine cream sauce, sealed with homemade puff pastry and served elegantly.
Sherry-Steamed Razor Clams with Chorizo, Red Pepper Sauce and Samphire
Spanish-style razor clams steamed in sherry, served with spicy chorizo sauce and buttery samphire for a delicate seafood dish.
Smoked Salmon Scotch Egg with Chive Beurre Blanc
Elegant smoked salmon wrapped eggs served with a rich chive butter sauce and sautéed spinach, perfect for dinner parties.
Smoked Salmon, Prawn and Cucumber Mousse
A classic 1970's dinner-party favourite featuring layers of smoked salmon mousse, prawns, and thinly sliced cucumber in a ring.
Spring Truffle Pithiviers with a Madeira Reduction
Elegant French puff pastry pies filled with truffle, chicken mousse, and spinach, served with a rich Madeira wine reduction.
Steamed Clams with a Fennel, Wild Garlic and Chive Sauce and Sautéed Samphire
An impressive seafood starter featuring steamed clams and razor clams served with a creamy fennel sauce and buttery samphire.
T-Bone Steak with Roasted Tomato Butter, Wilted Spinach and Fat Chips
Pan-seared T-bone steaks topped with homemade roasted tomato butter, served alongside double-fried fat chips and nutmeg-seasoned wilted baby spinach.
Vanilla Cured Salmon with Cucumber Ketchup, Charred Cucumber and Pickled Ginger
Sugar and vanilla cured salmon served cold with tangy pickled ginger, green cucumber ketchup, and charred cucumber batons.
Whisky-Cured Salmon with Cucumber Ketchup and Chargrilled Cucumber
Exquisite whisky-cured salmon paired with vibrant cucumber ketchup, chargrilled cucumber, and homemade beetroot-stained tapioca crisps.
Whole Roasted Trout with Salsa Verde, Roasted New Potatoes and Lemons
Roast whole trout with herb-filled salsa verde, par-boiled potatoes, and lemons in a hot oven until perfectly cooked.
Barbary Duck with Cherries and Chocolate Ganache
Succulent roast duck served with a glossy cherry sauce, crispy skin, and a unique vinegar-infused chocolate ganache quenelle.
Braised Ox Cheeks with Roasted Bone Marrow, Horseradish Pomme Purée and Roasted Carrots
Slow cooked tender ox cheeks served with rich sauce, creamy horseradish mash, roasted bone marrow, and butter-glazed carrots.
Onglet Steaks with Pumpkin Jam, Ratte Potatoes and Wild Mushrooms
Indulgent pan-seared onglet steaks served with homemade pumpkin jam, beef fat-confit potatoes, sautéed wild mushrooms, and a rich red wine sauce.
Roast Chicken with Morel Sauce
Succulent roast chicken served with an elegant, rich, and earthy sauce made from soaked morel mushrooms and double cream.
Bitter Chocolate and Coffee Mousse Cake Served with a Coffee Anglaise
A decadent layered treat featuring sponge cake, coffee mousse, and chocolate mousse, served with homemade coffee custard and chocolate sauce.
Scallops and Shrimps with Beurre Blanc, Topped with Puff Pastry
Scallops and shrimps in shells with fish mousse and vegetables, topped with puff pastry and served with buttery herb sauce.
Tempura Tiger Prawns with Velvety Chilli and Ginger-Infused Bisque
A fresh seafood broth served with lightly coated, crispy prawn tempura. A stunning starter for any dinner party.
White Chocolate Panna Cotta with Roasted Figs
A creamy white chocolate panna cotta served with sweet, honey-roasted figs for an elegant and decadent dessert.
Home-Smoked Trout with Feta Salad
Home-smoked trout fillets served on a bed of beetroot, shallots, and feta, finished with a balsamic vinaigrette and watercress.
Scallops with a Champagne Sauce
Scallops served in shells, topped with riced potato and a rich champagne cream sauce, then grilled with Gruyère and breadcrumbs.
Posh Duck Pie
An indulgent duck ballotine stuffed with savory mince and chicken livers, wrapped in flaky pastry and served with blackberry sauce.
Chicken Liver Parfait with Pickled Beetroot and Toasted Sourdough
Rich chicken liver parfait topped with beetroot jelly, served with quick-pickled minted beetroot and toasted sourdough bread.
Partridge with Jerusalem Artichoke Purée, Caramelised Apple and Chicken Sauce
Pan-seared partridge served with earthy artichoke purée, pickled artichoke discs, crispy kale, sweet caramelised apples, and a rich chicken sauce.
Rack of Lamb with Mustard Crust and Pea Ragù
Roasted mustard-crusted lamb served over a creamy pea, leek, and mint ragù with a touch of white wine.
Field Mushroom Soup with Crisp Red Mullet and Shallot Herb Crème Fraîche
A sophisticated mushroom soup served with pan-seared red mullet fillets, wild mushrooms, and a zesty herb-infused crème fraîche topping.
Dover Sole with Crab-Crushed Jersey Royals and Sauce Grenoble
Elegant Dover sole stacks served with crab-mixed potatoes, asparagus, and a buttery caperberry and gherkin sauce.
Sea Bass Ceviche
A fresh Peruvian starter featuring sea bass marinated in citrus, served with sweet potato and Amarillo chilli tiger's milk.
Brandy Snap Baskets with Orange Cream
Crispy brandy snap baskets filled with a decadent mixture of whipped double cream, fresh orange zest, and orange liqueur.
Cappuccino Crème Brûlées
Rich coffee-infused custard desserts chilled overnight and topped with a crisp, homemade caramel shards crust.
Chicken with Asparagus and Lemon Crème Fraîche Sauce
Pan-seared chicken breasts and shallots baked in a lemon thyme sauce, finished with asparagus, décorative tips, and creamy crème fraîche.
Chocolate and Orange Panna Cotta
A velvety chocolate dessert infused with orange zest, served with fresh segments. Simple to prepare and perfect for parties.
Rib-Eye Steak with Stilton Butter
Pan-seared rib-style steaks finished in the oven and topped with a homemade savory shallot and Stilton blue cheese butter.
Rich Beef and Mushroom Stew
A comforting beef stew with red wine, porcini mushrooms, and root vegetables, perfect for dinner parties and served with mash.
Roast Fillet of Beef with Roasted Garlic and Mustard Cream
Tender beef fillet pan-seared and roasted, served with a smooth, chilled sauce made from roasted garlic and wholegrain mustard.
Salmon and Asparagus Terrine
A stunning chilled terrine featuring fresh and smoked salmon layered with tender asparagus spears and creamy herb-infused filling.
Salmon en Croûte with Pesto and Roasted Vegetables
Succulent salmon topped with pesto and roasted vegetables, wrapped in golden puff pastry and served with a creamy herb sauce.
Pan Fried Scallops with Caramelised Cauliflower Purée and Cumin Velouté
Exquisite scallops paired with smooth cauliflower purée, caramelised florets, and a frothy, spiced cumin velouté for a professional finish.
Roast Squab Pigeons with Rosti Galettes, Baby Leeks and a Wild Mushroom Fricassée
Roast seasoned squab pigeons served with crispy potato and bacon galettes, tender baby leeks, and a rich mushroom cream sauce.
Smoked Haddock Soufflé
A light French soufflé featuring smoked haddock, gruyère cheese, and rich béchamel, topped with poached quail eggs.
Pear Omelette Soufflés with Salted Butter Caramel Sauce
Elegant individual pear soufflés served with a decadent salted butter caramel sauce and brandy-steeped pear slices.
Soufflé Suissesse
A light-as-air vegetarian soufflé baked in a rich, creamy Swiss-cheese sauce and grilled until golden brown.
Peppered Loin of Venison with Red Wine Sauce
Sear and roast pepper-crusted venison loin, then serve with a rich red wine sauce thickened with a beurre manié.
How to Dress a Crab
Learn to cook, clean, and extract white and brown meat from a crab to serve in its own shell.
Scallop Tartare with Pickled Beetroot, Bacon and Apple
A sophisticated dinner party appetizer featuring diced scallops, crispy bacon, and apple served with homemade mayonnaise and pickled beetroot.