Grouse Twelfth recipe

In celebration of the Grouse Twelfth today, Michelin-starred chef Richard Corrigan shares his recipe for Roast Grouse, Liver en Croute and Blackberry Sauce

It’s August 12! Which can only mean one thing; the grouse-shooting season is well and truly underway with the Glorious Twelfth, today! After bad weather effecting the annual event for the past two years, the recent hot weather means the Glorious Twelfth will live up to its name this year. To celebrate, chef Richard Corrigan – head chef at Corrigan’s Mayfair and Chef Alliance spokesperson - shares his recipe for Roast grouse...

August 11, 2013

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A Recipe by Simon Rogan

Recently featuring in FOUR magazine’s latest summer UK edition, British chef Simon Rogan shares his recipe of hake fillet, golden beet and radish salad

A Recipe by Simon Rogan Hake fillet with Golden beet and radish salad Serves 4 Ingredients 4 hake escallops, weighing 100g each 2 tablespoons rapeseed oil 300g golden beetroot 1 tablespoon cider vinegar I bunch of radishes trimmed and sliced 2 tablespoons plain yoghurt 3 tablespoons mayonnaise 10g chopped parsley 5g chopped mint 5g chopped chives Salt and pepper Method Rinse the fish under cold water and dry on paper...

August 08, 2013

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A Recipe by Éric Chavot

French Michelin starred chef Éric Chavot, of the eponymous restaurant Brasserie Chavot in Conduit Street, shares his recipe of sea bream, tapenade and saffron fennel

A Recipe by Éric Chavot Sea Bream, Tapenade and Saffron Fennel Éric Chavotis a French Michelin starred chef at the eponymous restaurantBrasserie Chavotin Conduit Street in London's Mayfair. Here, he shares a recipe of sea bream, tapenade and saffron fennel - a perfect French-inspired simple supper. Serves 4 Ingredients Two sea bream weighing 750-800g each, filleted Tapenade 100g pitted black olives 40g sundried tomatoes...

August 08, 2013

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A Recipe by Bruno Loubet

Michelin star chef Bruno Loubet of restaurant Bistrot Bruno and newly opened Grain Store shares a recipe from his recently released book, Mange Tout

A Recipe by Bruno Loubet ‘At home I like to serve it with a quenelle shaped dollop of Boursin cheese,’ is chef Bruno Loubet’s advice for serving this anytime – breakfast, lunch or dinner – recipe. The recipe is taken from Bruno’s latest book Mange Tout which he published earlier this year in June with Ebury Press. Ingredients Serves 4 350g of frozen small peas 2tbs of cornflour Salt and pepper 1 whole egg Butter...

August 05, 2013

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