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Chefs Recipe: Chilled langoustines, lemon mayonnaise

For Luke Matthews, Executive Head Chef at Chewton Glen, langoustines are the ultimate luxurious, decadent ingredient; their sweet flesh a true taste of the sea. And when you have an ingredient as good as this, the best approach is to do as little to it as possible, and serve it with a simple complementary accompaniment – here, a creamy lemon mayonnaise. 333 more words

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Chef's Recipe : Welsh Lamb with broad beans, turnip and tarragon by James Sommerin

James Sommerin’s eponymous restaurant in Penarth, Wales, brings you a Welsh Lamb dish to try at home. Alternatively, it serves a variation of this tasty dish on their a la carte menu. 505 more words

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Q&A's with Three Generations of Roux on their Love of Scotland

It’s been a long love affair with Scotland for the family Roux, resulting in three generations of the famous cooking dynasty now gamefully overseeing seven restaurants north of the border. 859 more words

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Chef's Recipe : Lamb Breast & Loin, Wild Garlic & Smoked Anchovy by George Barson at Kitty Fisher's

George Barson, Executive Chef of Kitty Fisher’s in Mayfair and Cora Pearl in Covent Garden showcases a favourite dish from the menu for you to try at home. 651 more words

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American Afternoon Tea - Wagyu Beef Sliders (mini burgers) by Wolfgang Puck

Happy Independence Day USA for tomorrow! To celebrate, London Dorchester Collection’s contemporary Mayfair hotel, 45 Park Lane, is launching ‘CUTcakes & Tea‘, an American take on traditional English afternoon tea on 4th July. 295 more words

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Chef's Recipe : Vegan Chocolate & Banana by Asimakis Chaniotis at Pied à Terre

The Luxury Restaurant Guide presents a delicious dessert recipe from Michelin-starred Pied à Terre’s menu, which is totally Vegan. Pied à Terre, one of the most popular gourmet hot-spots since 1991, is the original Fitzrovia restaurant meticulously constructing Modern French dishes in a discreetly decorated dining room. 407 more words

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Chefs Recipe : White Miso Cod, Chinese Greens and Black Sesame by Luke Matthews at Chewton Glen

Enjoy this light fish supper which is given an interesting twist thanks to a distinct Asian influence. This recipe comes courtesy of Chewton Glen, one of the finest country house hotels in the UK. 369 more words

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