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Braised Short Rib and Onion Cottage Pie with Bone Marrow
Richly braised beef short ribs topped with sautéed onions, creamy mashed potato, and marrow bones for a luxurious cottage pie.
Coq Au Vin with Parsley Mash
A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
Torbay Sole, Mussels, Leeks, Samphire and Monk’s Beard
Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
Venison Tartare with Celeriac Remoulade, Chestnuts and Juniper Toast
A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.
Warm Timbales of Scallop Mousse with Fresh Herbs and Asparagus
Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
Seared Venison with Sweet-and-Sour Cabbage and Stilton Sauce
Pan-seared venison loin served over tender simmered sweet-and-sour cabbage and finished with a rich, melted Stilton cream sauce.
Vichy Carrots with Goats' Cheese and Mustard-Crusted Lamb and Onion Marmalade
Pan-seared lamb cutlets with a goat cheese crust served with sticky balsamic onion marmalade and tender glazed baby carrots.
Pan-Fried Fillet Steak on Caramelised Onions with Buttered Vegetables and Red Wine Sauce
Pan-fried fillet steak served over caramelised onions with buttered potatoes, carrots, asparagus, and a rich red wine reduction sauce.
Seared Steak on a Potato Cake with Red Wine Sauce, Pea Purée and Turmeric Potatoes
Seared sirloin served with turmeric potato slices, a smooth pea purée, and a glossy red wine reduction sauce.
Soft Chicken Wings Stuffed with Herbs, Potato Gnocchi, Broad Beans and Thyme
Herb-stuffed chicken wings served with handmade potato gnocchi, a rich chicken jus, and fresh broad beans with thyme.
John Dory, Mousseron Mushrooms, Broad Beans and Wild Strawberries
Pan-fried John Dory fillets with breadcrumb crust served alongside blanched broad beans, mushrooms, and a unique wild strawberry dressing.
Roasted Breast and Confit Leg of Spiced Anjou Squab
Marinated squab legs are confit in duck fat while breasts are spiced, roasted, and served with kale, ceps, and sauce.
Peanut Butter Monkey Nuts with Chocolate Sauce
Handmade peanut butter treats shaped like monkey nuts, filled with strawberry jam and served with a rich chocolate sauce.
Roasted Celtic Scallops, Cauliflower, Raisins and Capers
Hand-dived scallops served with smooth cauliflower purée, caramelized florets, and a rich butter sauce featuring raisins and capers.
Smoked Salmon Potato Cake, Whipped Cream and Oscietra Caviar
Grated potato cakes topped with sliced smoked salmon, a quenelle of horseradish whipped cream, and elegant caviar garnish.
Truffle Panna Cotta
A sophisticated dessert featuring creamy vanilla and truffle panna cotta topped with candied truffle and a zesty orange rum syrup.
Gourmet Burgers
Classic beef burgers flavored with cornichons, herbs, and spices, chilled and тогда grilled or barbecued to perfection.
Leek and Potato Soup with Poached Oysters
A refined chilled leek and potato soup garnished with poached rock oysters and tender chicken oyster morsels.
Ox Tongue and Tripe
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
Beetroot Soufflé with Anchovy Sauce
A vibrant beetroot soufflé paired with a salty anchovy cream sauce for a perfect balance of sweet and savory.
Fillet of Venison and Wild Mushroom Sauce
Marinated venison medallions served with a rich, creamy wild mushroom sauce featuring morels, porcini, and a touch of truffle.
Coronation Chicken
A classic retro dish featuring poached chicken in a creamy, spiced apricot sauce, perfect for sandwiches or picnics.
Pan-Fried Wild Salmon with Spiced Shellfish Butter
Pan-fried wild salmon served with a rich Café de Paris butter, steamed potatoes, and a medley of warm shellfish.
Roast Duck Breast with Cherry Sauce
Pan-seared duck breasts served with a sweet cherry reduction and braised Little Gem lettuce with peas.
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.
Slow-Cooked Hereford Oxtail with Stout, Prunes and Horseradish Mash
Succulent oxtail marinated overnight, slow-braised in chocolate stout, then shredded, wrapped in caul fat, and served with pungent horseradish mash.
Steak au Poivre with Chips and Watercress Salad
Sirloin steaks stuffed with Peppadew peppers, seared with peppercorns, and finished in a creamy brandy and red wine sauce.
Warm Salad of Scallops, Black Pudding and Pea and Mint Purée
Seared king scallops and crispy black pudding served over a creamy pea and mint purée with a vinegar reduction.
Scallop, Samphire, Pickled Dulse and Clam Broth
A wonderful seafood recipe capturing flavors of the sea with seared scallops, clams, samphire, and homemade pickled dulse seaweed broth.
Pear Tarte Tatin, Fromage Frais Sorbet and Star Anise Salt
Caramelized pears topped with puff pastry, served with refreshing lemon-infused fromage frais sorbet and a unique star anise salt.
Lobster on Morecambe Bay Shrimp Hash
Decadent lobster served over crispy potato and shrimp hash with a rich cream sauce and a side salad.
Lobster with Garlic Butter, New Potatoes and Watercress Salad
Boiled lobster halves served with sautéed whelk garlic butter, tender new potatoes, and a fresh dressed watercress salad.
Pan-Roasted Duck with Cherry Sauce
Pan-roasted duck breast served with a decadent reductions of red cherries, white wine, and caster sugar.
Pan-Roasted Duck with Orange Compote Sauce
Pan-roasted duck breast served with a sweet and tangy white wine and orange segment reduction sauce.
Pomme Sautée with Creamed Leeks and Pan Fried Partridge
Sautéed potato slices topped with creamy leeks, pan-fried partridge breasts, and a rich brandy cream sauce.
Pork Chop with Sweet and Sour Tomatoes, Mustard Sauce and Savoury Rice
Pan-fried pork chop in a creamy mustard sauce served with vinegary tomatoes and herb-infused basmati rice with chopped figs.
Rack of Venison with Sage and Caramelised Endive
Roasted venison rack served with buttery braised endives and a rich red wine and sage reduction sauce.
Sausages in a Red Wine Sauce with Duchess Potatoes
Premium pork sausages braised in a rich red wine sauce, served inside a piped border of golden-brown apple-infused Duchess potatoes.
Scallops in a White Wine Sauce with Watercress
Seared scallops served with a rich white wine cream sauce and wilted watercress, finished with a touch of nutmeg.
Veal Fillet on Pea Mayonnaise with Tomato and Green Pepper Vinaigrette
Pan-seared veal served atop pea-infused mayonnaise, accompanied by sautéed asparagus and a rich tomato and green peppercorn vinaigrette.
Baked Celeriac and Crispy Duck Egg Salad
Slow-cooked celeriac accompanied by peppery watercress and a crisp deep-fried duck egg for a gorgeous vegetarian light meal.
Braised Chicken Wings and Seared Scallops with Hazelnuts
Moist chicken wings topped with seared scallops and a hazelnut-infused vegetable stock for a sophisticated dinner party dish.
Braised Pork Cheeks with Ginger Carrots and Jersey Royal Potatoes
Tender braised pork cheeks served with honey-ginger glazed carrots and buttery Jersey Royal potatoes.
Charred Leeks with Girolles and Leek Mayonnaise
Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.
Glazed Goats' Cheese and Beetroot with Welsh Herbs
Marinated goat cheese served with caramelized beetroot purée, roasted baby beets, wild herbs, and a vibrant beetroot dressing.
Roast Duck, Asparagus and Morels
Succulent roast duck crown served with blanched asparagus and a rich Madeira sauce featuring morels and wild garlic.
Roast Loin and Braised Shoulder of Salt Marsh Lamb with Caper Jus
Roast best end of lamb paired with a layered potato and braised shoulder cake, served with seasonal vegetables.
Seared Scallops with Crab, Cucumber, Lime and Vanilla
Seared scallops served with crab mayonnaise, cucumber ribbons, and a vanilla-lime dressing for a sophisticated and flavorful seafood dish.
Pork with Pomme Purée and Charcutière Sauce
Brined pork chops served with rich mashed potatoes and a creamy herb-infused sauce featuring cornichons and capers.
The Torch: Rhubarb Mousse and Yoghurt Ice Cream Cones
An Olympic-inspired dessert featuring rhubarb mousse, yoghurt ice cream, and homemade cones, garnished with honeycomb and artistic chocolate shards.
Brill Baked in Seaweed with Clams, Fennel and Coco Beans
Brill fish baked in seaweed, served with white bean purée, glazed coco beans, clams, and a fresh fennel salad.
Spiced Duck Breast with Creamed Savoy Cabbage and Roasted Apples
Pan-seared spiced duck breasts served with rich creamed Savoy cabbage, bacon lardons, and tender roasted apple wedges.
Artichoke à la Parisienne with Bordelaise Sauce
Artichokes are the star in this dish featuring a red wine reduction, savoury veal stock, and creamy burrata cheese.
Celeriac Risotto
A rich, earthy dish using finely diced celeriac instead of rice, finished with winkles, truffle, and mascarpone.
Halibut and Grapefruit with a Pork Pie Sauce
Pan-seared halibut with a hazelnut crust, served with wilted spring greens, fresh grapefruit, and a unique savory pork pie purée.
Beetroot Tartare with Horseradish and Beef
A sophisticated tartare combining diced marinated beetroot, fresh rump steak, smoked cheese cream, and toasted brown breadcrumbs.
Roast Chicken Thigh, Cannelloni of Chicken Breast with Buckwheat Salad
Roast chicken leg served with thin chicken breast slices rolled with a creamy buckwheat and vegetable salad.
Pheasant Breast with Cauliflower Purée and Roast Garlic
Succulent pheasant breasts served with a smooth cauliflower purée, roasted garlic, and a rich Madeira-infused chicken wing sauce.
Roast Rack of Lamb with Thyme and Sage Crust and a Sweet Potato Gratin
Succulent lamb cutlets topped with an aromatic herb crust served alongside a creamy, cheesy sweet potato gratin.
Summer Berries and Red Wine Jelly
A sophisticated chilled dessert featuring mixed seasonal berries paired with a shimmering, hand-chopped red wine and port jelly.
Fried Egg ‘Bourguignon’ with Duck Confit and Cracklings and Grilled Portobello Mushrooms
A sophisticated dish featuring crispy deep-fried eggs, duck confit fricassee, and grilled Portobello mushrooms with a rich shallot purée.
Quail Salad with Celery, Grapes and Shallot Purée
Tender poached and pan-fried quail served with chicken liver parfait, sweet raisin purée, shallots, and crisp sourdough toast.
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.
Meatballs with Fennel and Ricotta
Seared fennel-scented pork meatballs baked in a rich chicken reduction, topped with homemade ricotta, toasted breadcrumbs, and pine nuts.
Lamb Fillet Wrapped in Brik Pastry with Tomato Confit, Artichokes and Lamb Jus
Lamb fillets encased in buttery brik pastry, deep-fried until golden, and served with sautéed artichokes and a rich lamb sauce.
Cured Organic Salmon with Potato Bread, Hen’s Egg and Green Butter Sauce
Cured salmon served with homemade potato bread, soft-boiled eggs, and a rich herb and caper butter sauce.
Poached Turbot with a Lemon and Kelp Crust and Hasselback Potatoes
Poached turbot topped with a zesty kelp crust, served with roasted hasselback potatoes, wild mushrooms, and a broad bean sauce.
Witchill Potatoes, Caramelised Onion Purée, Buffalo Milk and Turkey Prosciutto
Exquisite Michelin-star dish featuring brined turkey prosciutto, leek-coated potatoes, creamy buffalo milk jelly, and rich caramelised onion purée.
Duck à l’Orange with Smoked Garlic Mash, Cardamom-Glazed Carrots and Creamed Chard
Duck cooked in fresh orange juice and zest served with smoked garlic mash, cardamom-glazed carrots, and cheesy creamed chard.
Oisin Venison with Honey Roasted Root Vegetables
Stylish French venison loin served with honey-glazed root vegetables, blackcurrant gastrique, garlic butter cabbage, and a creamy butter emulsion.
Peaches and Nectarines Crumble with Yoghurt Sorbet
A refined fruit dessert featuring stone fruits, almond crumble, fresh strawberry jelly, and a homemade creamy yoghurt sorbet.
Salade Landaise with Romaine Lettuce and Bleu d’Auvergne
A spectacular French salad combining rich confit duck, seared duck breast, spicy pecans, and creamy blue cheese dressings.
Mexican Crisp Pressed Pork with Prunes, Sherry Vinegar and Cauliflower Cream
Slow-cooked pork shoulder and belly, shredded, pressed, breaded, and fried, served with soaked prunes and a smooth cauliflower purée.
Mussels, Kumquats and Rosemary with Sprouting Broccoli, Anchovy and Burnt-Butter Bread
An unusual seafood salad featuring crispy fried mussels, kumquats, and broccoli topped with a creamy anchovy dressing and croutons.
Black Cod with Red Onion Jam and Charred Lettuce
Slowly grilled black cod marinated in liquorice and honey, served with a smooth red onion jam and charred lettuce.
Chargrilled Smoked Salmon with Herbed Scrambled Eggs and Lemon Purée
Seared smoked salmon steaks served alongside rich, herb-infused scrambled eggs and a sweet, zesty blanched lemon purée.
Crème de Vanille de Bourbon with Poached Rhubarb and Blood Orange Sorbet
A sophisticated French dessert featuring creamy vanilla bean custard, tangy blood orange sorbet, and ginger-infused poached rhubarb.
Lamb Cutlets with Chicken Mousse and Sauce Choron
Succulent lamb cutlets topped with herb-infused chicken mousse, served alongside homemade mint jelly and a rich tomato-flecked sauce Choron.
Loin of Roe Deer on Brioche with Chanterelles and Elderberry Jus
Rich venison loin seared then roasted, served on toasted brioche with a chanterelle mushroom sauté and elderberry-infused jus.
Mousse and Fillet of Sea Bass on Samphire with Brown Shrimp and Tarragon Sauce
Elegant sea bass fillets topped with delicate mousse, served on buttery samphire with a rich brown shrimp and tarragon sauce.
Partridge Croustillant
Partridge breasts wrapped in spinach, pastry, and potato strings, deep-fried and served with pickled blackberries and carrot purée.
Risotto of Porcini, Girolles and Chanterelles
Creamy mushroom risotto served with homemade chive oil, crispy parmesan rounds, and pan-fried prosciutto for an elegant finish.
Sea Bass in a Coriander and Chilli Batter with Chips, Balsamic Samphire and Sauce Gribiche
Gourmet fish and chips featuring sea bass in spicy batter, served with buttery balsamic samphire and homemade sauce gribiche.
Sirloin Beef, Chips, Baby Beetroot and Spinach
Succulent sirloin steaks served with double-fried chips, vibrant baby beetroots, buttered spinach, and a rich homemade beef jus.
Mustard-Crusted Pork with Mustard Cream Sauce, Cardamom Carrots and Pear and Stilton Mash
Roast mustard-rubbed pork served with a creamy mustard sauce, cardamom-infused carrots, and a unique pear and Stilton potato mash.
Liver Steaks with Crispy Ham and Marmalade Onions
Pan-fried liver steaks served with crispy cured ham and a rich red wine and marmalade onion sauce.
Roast Duck Breasts with Cherry Compôte Dressing
Succulent roast duck breasts served with a tart cherry compôte, sautéed chanterelles, baby turnips, and orange herb butter.
Scallops with Puréed Shallots and Black Peppered Tangerines
Seared scallops served over a smooth shallot purée, topped with peppered tangerine segments and a citrus brandy reduction.
Butternut Squash Soup with Poached Egg Persillade and Cheddar
A refined vegetarian butternut squash soup topped with poached egg yolks, sharp cheddar shavings, and a fresh herb persillade.
Chicken Thighs with Pea Custard and Pea Salad
Pan-fried chicken thighs served alongside a creamy pea custard and a spiced fresh pea and marjoram salad.
Mint Chocolate Cremosa, Raspberry Purée, Chocolate Soil and Dressed Raspberries
A sophisticated minted chocolate dessert served with smooth raspberry purée, crunchy chocolate soil, and herb-dressed fresh raspberries.
Poached Egg Yolk, Rocket and Salsify Salad
A refined vegetarian salad featuring tender boiled and fried salsify, delicate poached egg yolks, and shaved parmesan over fresh rocket.
Red Mullet with a Fennel and Rocket Salad, a Tomato and Chilli Sauce and Frozen Feta Cheese
Pan-seared red mullet served over a reduced tomato chilli sauce with a crisp fennel salad and grated frozen feta.
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.
Roast Duck Rolled in Liquorice Charcoal with Tamarind and Lime
Succulent duck breasts rolled in liquorice charcoal, served with tangy tamarind and liquorice purées, green beans, and peppery rocket.
Roast Pork with Carrots Cooked in Toffee, Cumin and Passion Fruit with Smoked Salt
Succulent roast pork loin served with caramelized carrots infused with cumin, passion fruit, and aromatic smoked salt.
Short Rib of Beef with Mussels, Parsley and Wild Garlic
Slow roasted red wine beef short ribs paired with mussels in a rich, buttery wild garlic and cider sauce.
Strawberries with Tarragon and Black Pepper Honeycomb with Burnt English Cream
Marinated strawberries served with homemade black pepper honeycomb, decorative caramel shards, vanilla custard-filled eggshells, and crispy fried tarragon leaves.
Tail Fillet of Beef with Blue Cheese 'Bonbons'
Succulent roast beef tail fillets served with crispy deep-fried blue cheese potato balls, shallot purée, and a red wine jus.
Turbot Cooked in Coconut Milk, Frozen Lettuce and Confit English Asparagus
Exotic turbot poached in spiced coconut milk, served with buttery confit asparagus and unique frozen ice lettuce leaves.