Recipes

A Recipe by Daniel Clifford

In light of 2 Michelin starred chef Daniel Clifford’s recent achievements at the AA Hospitality Awards this week, we’ve got our hands on his Roast quail, shallot puree, grapes, celery and sour dough recipe for you to try out at home…

A Recipe by Daniel Clifford Chef Daniel Clifford took over the kitchen at Midsummer House in Cambridge 15 years ago. Prior to this, he spent the first 12 years of his career training in some of the best restaurants in the UK and France, including stints with Marco Pierre White in London and Jean Bardet in Tours. Daniel’s culinary style is characterised by modern cuisine, underpinned by classical French technique, which is emphasised...

September 24, 2013

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Seven Dials Cocktail Recipe

Hurrah! London Cocktail Week is coming! And to celebrate, the London Cocktail Week team have bestowed us with this wonderful recipe for their Seven Dials Cocktail – eponymously named after the area in London where all the action is set to take place.…

Seven Dials Cocktail Recipe Mid-week cocktails are becoming a bit of a ritual here at FOUR – The World’s Best Food Magazine. And to continue the trend, we’ve got our hands on this fabulous ‘Seven Dials Cocktail’ recipe from the team behind London Cocktail Week festival, taking place from 7 - 13 October 2013! Tipped as the biggest drinks festival in the UK this year, London Cocktail Week returns to the Seven Dials...

September 10, 2013

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Recipes by Mark Hix

FOUR shares two recipes from Mark Hix’s latest book, The Collection, which is set to be released in the UK in October 2013…

Recipes by Mark Hix Celebrated chef, restaurateur and food writer Mark Hix has spent the past two decades redefining the culinary landscape with his original take on British gastronomy. In his latest book, The Collection (pictured), Mark has gathered together over 300 of his finest recipes reflecting the two main pillars behind his philosophy to food: exceptional ingredients, a simple, honest approach to their preparation. The two...

September 01, 2013

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A Recipe by Fernando Stovell

Fernando Stovell is chef and co-owner of restaurant Stovell’s located in Chobham, Surrey. Here he shares his way to serving the perfect wild sea bass – with pickled shallots and violet artichokes

A Recipe by Fernando Stovell Wild sea bass with pickled thai shallots, violet artichokes and Japanese mushrooms This lovely summer recipe is byFernando Stovell, chef and co-owner of Stovell's located in Chobham, Surrey. Fernando has worked in various leading kitchens, including the Michelin-starred Capital Hotel, before taking up positions at the Wellington Club and then the Cuckoo Club, cooking alongside his wife Kristy whom he met...

August 27, 2013

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