Recipes by Philip Howard

Two Michelin star chef Phil Howard from The Square in London’s Mayfair shares three of his delicious recipes with FOUR readers…

Recipes by Philip Howard A quiet culinary professional, Philip Howard has been Head Chef (and co-owner with Nigel Platts-Martin) of The Square since it’s opening in December 1991. Prior to joining The Square, Howard worked with Marco Pierre White at Harvey’s, Simon Hopkinson at Bibendum and with Roux Restaurants Ltd. Phil's distinctive modern French food has enjoyed great critical and consumer success. A first Michelinstarwas...

August 22, 2013

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Recipes by Bruno Loubet

Two delicious recipes – one savoury one sweet – from Michelin star chef Bruno Loubet, taken from his recently released book, Mange Tout

Recipes by Bruno Loubet Chef Bruno Loubet was born in Bordeaux, southwest France, in 1961. He attended the Lycée Hotelier de Talence, which led to his first job as a Commis Chef at the Hyatt Regency in Brussels. After commencing National Service as Head Chef for the Admiral’s table, he earned the rank of Second Maitre. Moving to London in 1982, he embarked on a Commis Chef role at La Tante Claire with Pierre Koffmann, and then on...

August 22, 2013

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Soy Braised Beef Cheek Recipe

FOUR Magazine’s very own Michelin star chef Simon Hulstone shares his recipe from Kikkoman for soy braised beef cheek with grilled broccoli and heritage carrots

Simon Hulstone’sculinary careerset off to a flying start. As a young, budding chef, Simon had several World Junior titles to his name and until 2011, he was the only British chef to win gold in the World Skills Awards. In 2003, Simon was awarded the Roux scholarship for young chefs and went on to win the National Chef of the Year award in 2008. Since heading up the team at The Elephant, Simon has added another award to his already...

August 21, 2013

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A Recipe by Nadia Santini

A traditional recipe for frog legs and fresh herb gratin, from Nadia Santini in FOUR’s International Edition

Serves 4 Ingredients 20 very fresh frogs, drawn and skinned. 2 whole eggs 2 egg whites 2tsp breadcrumbs 100g butter 1 garlic clove 1 sprig of parsley, finely chopped Salt, pepper, to season Method Use a carving fork to extract the frogs legs. Press the tip into the thigh and remove the femur by cutting. Break the tendon by pulling it over the thigh. Make sure you retain the small lower bones as you will use them for...

August 20, 2013

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