Recipes

Jocelyn Herland’s ‘Ikejime’ line-caught sea bass on the scale, artichokes and a rocket salad

Executive Chef of 2 Michelin-starred Le Meurice in Paris gives his recipe for this sophisticated, subtly flavored fish dish.

Serves 15 For the Sea Bass Ingredients 2 x 70g fillets per person Method Heat up some oil in a pan. Fry the fish fillets skin side down until crispy. Turn and cook until cooked through. For the Tarama Ingredients 500g cod egg 300g bread 600g cream lemon juice salt white stock additional cream Method Heat the cream in a pot and then add the bread to soak in the cream. Add...

March 09, 2019

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Mitch Lienhard’s Squid and Chorizo with Bergamot

A spicy dish featuring the delicious combination of charred squid and fiery chorizo by Mitch Lienhard.

For the Egg Pasta Dough Ingredients 500g “OO” Flour, or all purpose if you do not have access to “00” 20 Egg Yolks 2 Whole Eggs 40g Extra Virgin Olive Oil Method Place the flour in a mound on a cutting board or work surface. Make a well in the center and place the remaining ingredients in it. Using a fork, swirl the wet ingredients into the flour slowly. Once the mixture becomes very thick, start...

March 06, 2019

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Christopher Hache’s Earth Mushroom

Gorgeous plating paired with delicate flavors, this dish by the former Executive Chef of Michelin-starred L’Ecrin in Paris will wow both you and your guests.

For the Siphon Mushroom Mousse Ingredients 1 kg of Paris mushrooms 300g of water 300g of single cream (35% level of fat) Method Wash and finely slice the mushrooms. Place the sliced mushrooms in vacuum cooking bag with the water and seal. Cook the mushrooms in a steam oven at 90% for 12 hours. Once the cooking is complet, pass the mushrooms through a sieve and keep the cooking liquid. Reduce the...

March 02, 2019

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Will Guthrie’s Loin of Toddington Lamb and Pea Purée with Sweetbreads and a Rosemary Jus

Using the finest local produce, Executive Chef of Buckland Manor, Will Guthrie, creates a delicious dish that features the classic British combination of lamb and peas.

Chef's comments on the dish: “The beauty of this dish is the use of locally farmed lamb, taken to its height with sweetbreads. It makes the most of local produce to complement and typifies what we are all about here at the hotel.” Serves 2 Ingredients For the Lamb 2 rosemary sprigs, chopped 2 garlic cloves, sliced 600ml rapeseed oil 340g lamb loin 100g butter For the Sweetbreads 2 x 50g...

February 27, 2019

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