Recipes

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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FOUR’s Festive recipe #17

We’re counting down ’til Christmas with 24 festive recipes by Michelin star chefs. If that festive feeling hasn’t quite hit you yet, or even if it has, Chef Paul Stradner’s saddle of venison Baden with pickled pears, red cabbage and currant jelly is going to leave you feeling like Christmas is just around the corner. Oh wait…

The fact that since Chef Paul Stradner became head chef at Brenners Park-Restaurant last year, he has already been awarded a Michelin star is a sign that his food is a culinary delight, teaming classic flavours with technical twists, and is reflecting his professional experience in some of the best European restaurants. Paul Stradner has admitted that he learnt from the best chefs, including Harald Wohlfahrt and Jean Georges Klein, where his extensive skills developed. Although a young chef, Stradner’s 10 years in the fine-dining industry has led his cuisine to be highly...

December 16, 2013

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FOUR’s festive recipe #15

We’re counting down the days ’til Christmas with 24 festive recipes by the world’s leading chefs! Try this ‘Pear Tree’ dessert by King of Nordic cuisine, René Redzepi, for the ultimate wow-factor on Christmas day…

Can you imagine Mary and Joseph’s delight had King of Nordic cuisine, René Redzepi, visited them bearing this dish as a gift, all those years ago? If it were us, we would have arranged a rave review in a certain world-renowned textto applaud its culinary excellence, but that’s another story entirely… One for dessert, this Pear Tree dish features Clara Friis pears which are natives of René’s homeland, Denmark, and demonstrates his passion for using locally sourced ingredients in his new-wave,modern Nordic cuisine. If you’re planning on presenting this to your...

December 15, 2013

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FOUR’s festive recipe #13

We’re counting down the days ’til Christmas with 24 festive recipes by the world’s leading chefs! Try this winter-warming abalone and pickled kelp broth by US chef David Kinch for the perfect Michelin-inspired starter come Christmas day…

FOUR’s collection of festive recipes have been an adventurous lot so far,featuring Rene Redzepi’s Mutsu Apples and Reindeer Tongue, X-treme Chinese cuisine from Alvin Leung and now this unsettlingly entitled abalone dish featuring pickled kelp and mushroom gel, Tidal Pool, courtesy of US chef David Kinch. Over the last few years, David has forged a distinctive culinary path, gaining his restaurant Manresa two Michelin stars and putting himself at the forefront of California’s contemporary cuisine scene. Taken from his latest cookbook, Manresa, Tidal Pool is a homage...

December 12, 2013

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