Recipes

FOUR’s Festive recipe #20

We’re counting down ’til Christmas with 24 festive recipes by Michelin star chefs. Try Chef Mark Jordan’s rabbit and pearl barley and sweetcorn risotto as a delicious festive alternative to the classic Christmas dinner…

Chef Mark Jordan’s career has taken him through some of the most revered kitchens in England, working with chefs like Novelli, Michel and Albert Roux and Keith Floyd. He is now head chef at one of Jersey’s two Michelin star restaurants, Ocean Restaurant at Atlantic Hotel. Having gained his first culinary experience with Keith Floyd, Chef Jordan moved to work with Jean Christophe Novelli where he was trained and inspired to cook at Michelin star level. His career’s path seemed already determined to follow some of the most reputable fine-dining restaurants in the...

December 19, 2013

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FOUR’s Festive recipe #19

We’re counting down ’til Christmas with 24 festive recipes by Michelin star chefs. This guinea fowl and pilaf rice recipe by Galton Blackiston is a perfect turkey alternative or winter warmer over this Christmas season.

Norfolk-born chef, Galton Blackiston has held a Michelin star for 14 years for his exceptional cuisine at Morston Hall restaurant. His cooking revolves around traditional British flavours and fresh ingredients, with clean and contemporary aesthetics. The restaurant, as part of the 17 Century Morston Hall Hotel has been critically acclaimed since Galton Blackiston and his wife, Tracy opened it as one of the country’s leading hotels in the early ‘90s. Having been awarded a Michelin star in 1998, Galton went on to become UK Craft Guild of Chefs ‘Chef of the year’,...

December 18, 2013

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FOUR’s Festive recipe #18

We’re counting down ’til Christmas with 24 festive recipes by Michelin star chefs. Let Le Bristol’s Head Chef, Eric Frechon and Chef Pâtissier, Laurent Jeannin show you the ultimate surprise Christmas chocolate dessert for this festive season.

Highly acclaimed master of unforgettable fine-dining experiences, Head Chef Eric Frechon has been practicing his art for over twenty years. Together with Le Bristol’s Chef Pâtissier, Laurent Jeannin the chefs shared the joy and recognition for the hotel’s third Michelin star. The combination of traditional flavours, creativity and wonderful aesthetic intuition never cease to surprise and delight guests. The gastronomic restaurant’s desserts are directed by Chef Jeannin, who takes great pleasure from creating exceptional sensory experiences for his guests, uniting...

December 17, 2013

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A Recipe by Simon Boyle

Chef Founder of the Brigade Bar & Bistro, Simon Boyle, gives you a recipe for perfect smoked salmon and poached egg…

Chef Simon Boyle is an active advocate of bringing people together and nourishing relationships over great food. His culinary philosophy revolves around simple, well-sourced ingredients, put together to create a unique food experience. Chef Boyle’s London-based restaurant and bistro, The Brigade, focuses on traditional British cookery with a modern twist. It doubles up as a cooking school, which provides opportunities and fresh starts to vulnerable people, keeping in line with the life-saving ethos of the historic Fire Station in which it lies. A simple yet exquisite...

December 16, 2013

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