Signature Chefs Recipe Book: Heart of England & Wales Taster by GREATEST BRITISH GUIDES

RECIPES FROM THE HEART OF ENGL AND AND WALES

75 Recipes From The Regionâ&#x20AC;&#x2122;s Finest Chefs & Venues

Selected by

PER

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GOU

Gourmet-Lifestyle

S & VEN

A beautifully illustrated guide to 75 of the finest recipes from independent chefs and venues across The Heart of England and Wales. Celebrating the diversity of the region, this cookbook is perfect for the aspiring gourmand. Includes contributions from 15 Michelin-starred restaurants. “Our region supports more and more good restaurants. Often these are individually owned and run. They represent the passion of the chef and owner. It’s a good time to be eating and enjoying our area’s best.”

Shaun Hill Chef Patron The Walnut Tree, Monmouthshire. “I have been lucky enough to work with some great suppliers and it was with such delight and pride, I agreed to contribute to this book. I wouldn`t choose another location to live than the Cotswolds and to champion the area was a no brainer.”

David Everitt-Matthias Chef Patron Le Champignon Sauvage, Gloucestershire. “Since relocating from the countryside to the city, I look back with a fond appreciation of just how hard places like these have to work to get recognised. This book highlights their achievement in doing what they do to a superb standard.”

Claude Bosi

RRP £20

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GOU

Chef Patron Hibiscus, London. Formerly of Hibiscus, Shropshire.

S & VEN

All venues and content selected by Gourmet-Lifestyle.co.uk

75 RECIPES FROM THE REGION’S FINEST CHEFS AND VENUES Selected by Gourmet-Lifestyle.co.uk

Shaun H ill

The Walnut Tree, Monmouthshire The Heart of England and

The food and cooking tradition aspects of the region are top class.

Wales covers the great

The restaurant side has been slower to make an impact. Central

growing and rearing area

London it is not and the diners in this part of the world like to see value, good portions of expensive protein and a good bit of talent

of Middle England plus,

in return for their hard earned cash and hard won praise.

of course, the mutinous

This has not been all bad news. The restaurants that have flourished

and mountainous part of

will have ticked all three boxes and then survived to tell the tale.

Britain, but not England,

A good range of these places are featured in this excellent book.

called Wales. I am in fact

They will all use what is best in the local markets. We have some of the best produce, lamb from Wales, beef from Hereford, cheese

Northern Irish, I live

from across the region and market gardening from the Vale of

and was brought up in

Evesham, a small area that produces the world’s finest asparagus,

England, but work and earn my living in God’s

Pershore plums and enough soft fruit to bring a nostalgic taste back to anyone who has had to eat supermarket strawberries or Kenyan French beans.

own principality of Wales.

The restaurant scene across the region has blossomed so that we

A Scot’s dimension apart,

attract people from across the country and the globe to eat not just

you couldn’t ask for more.

what is grown and produced here but what our chefs can produce from what is available worldwide. Restaurant food is of course as much about pleasure and entertainment as nourishment. The taste and skill of the chef will need to convert some piece of lamb or fish into an evening’s enjoyment – a pleasure comparable to a visit to the theatre or a show. The restaurant manager needs to pace your meal and see that what has been suggested has pleased and that any wine suggested has managed to fit the bill both as part of the meal and reasonable part of the cost.

Foreword

Our region supports more and more good restaurants. Often these are individually owned and run. They represent the passion of the chef and owner. It is a good time to be eating and enjoying our areaâ&#x20AC;&#x2122;s best.

Introduction by James Day p11

RECIPE SECTION 5 North Street Dark & White Chocolate Mousse with Malted Vanilla Ice Cream, Honeycomb, Raspberries, Basil & Salted Caramel Sauce p12

Castle House

The Crown Country Inn

Fillet of Hereford Beef with Spring Onion Gnocchi, Beetroot, Broccoli & Chase Cassis Jus p32

Ham Hock Croquettes with Red Onion Marmalade p56

Championing Local by David Everitt-Matthias

Anjou Rabbit with Morels & Foie Gras p58

p34

Le Champignon Sauvage

Adam’s Restaurant

Hare with Cauliflower & Cocoa Nib Jus p36

Venison with Jersey Royal New Potatoes & Runner Beans p14

The Charlton Arms

The Bell at Skenfrith

Salmon Tikka with Pickled Cucumber, Yogurt & Peshwari p40

Braised Shoulder of Pork with a Quail Scotch Egg, Pomme Purée, Kitchen Garden Fruit, Herbs & Cider Jus p18

Belle Epoque

The Checkers Montgomery Passion Fruit & White Chocolate Mousse p42

Clams with Cockles & Lamb p20

The Chef’s Dozen

The Bilash

Hand-dived Scallops with Turnip, Mallard, Elderberry & Cobnut p44

Murgh Xacuti – Traditional Bengal Chicken Dish p22

The Boathouse

The Chester Grosvenor

Dark Chocolate Tart with Orange Marmalade Ice Cream p24

Diver Scallop with French Eels, Aged Ham, Sea Buckthorn & Hazelnut Cream p46

Brockencote Hall

Coast Restaurant

Cocoa Nib Tuile, Cherry Sorbet & Tonka Bean p26

Crab & Mango Salad with Wasabi Yogurt p48

Brompton Cookery School

Cotswold House Hotel & Spa

Sea Trout with Pomegranate & Coriander Bulgar Wheat, Samphire & Crispy Onions p28

Carters of Moseley Heritage Beetroots with Sheep’s Curd, Pickled Walnut & Horseradish p30

Lemon Posset with Limoncello Soaked Sponge, White Chocolate Sauce, Basil & Strawberries p50

The Cross at Kenilworth Citrus Cured Salmon p54

Dial House Hotel

Dog & Doublet Seared Sea Bass with Crispy Potato & Samphire Salad, Charred Baby Gem & Warm Tartare Sauce p60

Ebrington Arms Rack of Venison & Suet Pie with Roast Onions, Parsnip, Blackberry & Juniper p62

Eckington Manor Confit Pork Belly with Granola, Early Grey soaked Prunes & Spiced Fritter p68

Ellenborough Park Breast of Partridge, Smoked Over Dorset Charcoal and Applewood Molasses, with Leg Meat Nuggets, Chaplin & Corks Somerset Cider, Caramelised Pear Purée, Kohlrabi, Watercress & Crisp Chestnut Shavings p70

The Feathered Nest Inn Roasted Young Grouse with Braised Chicory, Elderberry, ‘Bread Sauce’ Polenta & Gravy p72

Fishmore Hall Wild Sea Bass with Red Chicory, Purple Sprouting Broccoli, Sweet Shallots, Celeriac Purée & Red Wine Sauce p74

Contents Fusion Brasserie

The Kings Hotel

Sweet Potato & Smoked Haddock Stuffed Onion p76

Roast Monkfish with Pork Fillet, Jerusalem Artichoke, Baby Heritage Carrots & Bisque Reduction p98

The Gallery Restaurant Jerusalem Artichoke Three-Ways with Pearl Barley Risotto & Watercress Gremolata p78

Goldstone Hall Hotel Blow-torched Mackerel with Pickled Cucumber & Kohlrabi & Bronze Fennel Mayonnaise p80

The Greenway Banana Soufflé p82

Hammet House ‘Not’ Lemon Meringue Pie p84

Harborne Food School Chicken, Spinach & Quinoa with Sweet Potato p86

Henry Tudor House Hare with Beer Vinegar Ketchup, Burnt Onion, Curd & Parsley Sponge p88

House of the Rising Sun Beef Fillet with Sweet Potato Purée, Pickled Spring Onions & Teriyaki Glaze p90

The King & Thai Tom Yam Ta La Mixed Seafood Spicy Soup p92

The Kingham Plough Venison Wellington with Grandpa’s Cabbage p96

Old Hall Persian Restaurant Shimla Chicken p120

Old Swan & Minster Mill

Lasan

Windrush Crayfish & Crab Cocktail p124

Tandoori style Creedy Carver Chicken p102

Opus at Cornwall Street

Mallory Court

Cured River Wye Salmon with Beetroot Purée p126

Chicken Oyster with Pea Mousse, Garden Vegetables & Miso Caramel p104

Purnell’s

The Maytime Inn Cotswolds Mess with Raspberry & Elderflower Jelly, Raspberry Mousse, Elderflower Cream & Meringue Fingers p106

The Moat House Beef Fillet with Watercress, Artichoke, Girolles & Truffles p108

Netherstowe House Hotel & Restaurant Iced White Chocolate Parfait with Raspberries & Shortbread p110

The Noel Arms Hotel Sri Lankan Black Lamb Curry p112

The Nut Tree Inn Pig’s Head & Black Pudding Terrine with Piccalilli & Crispy Quail’s Egg p114

Old Downton Lodge Haddock with Horseradish, Plum & Sea Vegetables p118

Apple Crème Brûlée with Rhubarb Compote, Caramel & Nutmeg Crisp p128

The Raven Hotel & Restaurant Peanut Butter & Jelly Sandwich – Peanut Soufflé with Blueberry Jam & Brown Bread Ice Cream p132

The Raymond Blanc Cookery School Reverse Chocolate Crumble p134

Restaurant 23 Cornish Crab Salad with Curry Oil, Mango & Avocado p138

Russell’s of Broadway Apricot & Pistachio Guinea Fowl Breast with Pressing of Confit Leg, Crispy Winglet, Rosti Potato & Apricot Purée p140

Sabai Sabai Thai Restaurant & Wine Bar Thai Green Curry with Pan-Fried Monkfish p146 Continued over

Contents Simpsons Restaurant with Rooms Seared Scallops with Red Peppers, Espelette, Sweetcorn, Squid, Lime & Coriander p148

Sticky Walnut Char-Grilled Quail Breast, Confit Leg, Vegetable Nage, Bok Choi & Dukkha p150

The Lawns at Thornton Hall Hotel & Spa Vanilla & Strawberry Parfait p152

The Pudding Club at Three Ways House Hotel

The Urban Rajah

The Wild Rabbit

Date Liquor & Lamb p172

Caramel & Chocolate Mousse with Pears p190

Verzon House Hotel Wye Valley Asparagus Mousse with Salt-Baked Beetroot & Onion Caramel p174

The Wood Norton

The Walnut Tree

Duck Breast with Sweet Potato, Beetroot Jelly, Potato Hoop, Trompette Mushrooms & Duck Consommé p194

Rack of Lamb with Sweetbread Pie p178

The Wroxeter Hotel

Waters Restaurant at Resorts World Birmingham

Herb Crusted Rack of Lamb with Garlic Soufflé, Provençal Sauce & Black Olive Tapenade p196

Crab Salad with Avocado Cream p180

Ynyshir Hall Cennin (Welsh Leeks) p198

Passion Fruit Charlotte p154

White Hart at Fyfield

Townhouse

Slow-Cooked Pork Belly with Celeriac Purée and Cider Jus p182

Chase Distillery

The White Hart Ironbridge

Tanners Wine p202

Mackerel Tartare, Guacamole, Marinated Cucumber & Confit Lemon p156

Turners Restaurant Ham, Egg & Peas p158

Tyddyn Llan Red Mullet with Chilli & Garlic Oil p162

Nurturing Talent for this Generation & the Next by Andreas Antona p164 Atrium & Brasserie Restaurants at UCB

Chermoula Spiced Rump of Lamb with Samosa, Cauliflower Couscous, Aubergine Purée & Spinach p184

Chase Vodka Marmalade p200

Recipe Index p206 Venue Directory p209

The Whitebrook Restaurant with Rooms Cornish Plaice with Heritage Carrots, Buttermilk & Estuary Findings p186

Wild Garlic Restaurant & Rooms Chestnut & Chocolate Mousse p188

Courgette & Parmesan Gratiné Tart with Onion Soubise, Baby Potatoes & Artichoke p168

All information correct at time of going to press. @Address denotes Twitter handle. For more updated information on all entrants including live social media feeds visit gourmet-lifestyle.co.uk

75 Handpicked Recipes from the Heart of England & Wales This compendium of 75 Signature Chefs from the Heart of England and Wales has been handpicked by Gourmet-Lifestyle to celebrate the diversity of the region, the chefs that feed it and the venues that consistently best satisfy our hospitality needs. If this taste of the Gourmet-Lifestyle whets your appetite then visit our website for more of the region’s finest including recipes, news and exclusive experiences and events.

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Introduction

J ames D ay Sharing great food and warm hospitality is an escape for so many of us. A reward for the often relentless nine to five and beyond; an opportunity to share wonderful food and gourmet experiences with friends, loved ones, colleagues and compatriots. It is a past time enjoyed the world over.

For over 25 years, I have been fortunate enough to have been involved in this world from within. One of my first jobs was a ‘plunger’ cleaning the plates at various hostelries in Yorkshire, through to the heady heights of waiter. Then on to working at wonderfully fragrant breweries – before they were fashionable – and marketing for restaurant groups throughout the UK. In recent years I’ve been supporting the marketing needs of independent chefs and venues for the Heart of England’s chefs and restaurateurs to help them communicate their passions and visions to a hungry public. Our shared passion at Gourmet-Lifestyle for perfection, freshness, quality ingredients, service and consistency has led us to create this guide. We have handpicked 75 chefs and venues that we consider to be the finest in the region. Some are established, others are rising stars. The contributors were invited to select one dish that best represents their style of cooking that could be attempted by a domestic cook at home, without the modern gadgets of a professional kitchen. As keen gourmands I hope that you may appreciate the chefs’ passions, creativity and, above all, diversity of style across the region. If, like me, you prefer to venture out and sample the delights of the region then reserve yourself a place at one of their tables or an indulgent overnight break to see how the professionals do it – go on, you deserve it.

Creator of Signature Chefs

gourmet-lifestyle.co.uk

Lovingly Reared Gourmet-Lifestyle.co.uk

Sea Trout with Pomegranate & Coriander Bulgar Wheat, Samphire & Crispy Onions

Marcus Bean

serves two bulgar wheat 80g bulgar wheat 2 sprigs of lemon thyme 2 fresh lime leaves 250ml vegetable stock, hot 2 tbsp. honey 2 tbsp. coriander, chopped 1 tbsp. chives, chopped 1 lime, juice & zest the seeds of Â˝ a pomegranate salt and pepper, to taste

crispy shallots 2 banana shallots, sliced 100ml milk 140g self-raising flour vegetable oil, for cooking salt, to taste

sea trout 1 tbsp. rapeseed oil 2 sea trout fillets, approx. 150g each salt, to taste

samphire 1 tbsp. unsalted butter 40g samphire

Put the bulgar wheat into a bowl with the lemon thyme and fresh lime leaves. Pour over the hot vegetable stock and cover with cling film; leave for 15-20 minutes. Strain off any excess water and return to the bowl. Finish the bulgar wheat by adding the honey, coriander, chives, lime juice and zest and pomegranate seeds. Season to taste. For the crispy shallots, put the sliced shallots into the milk and push out all of the shallot rings. Shake off the excess milk then add to the flour. Heat the vegetable oil to between 160-180Â°C, then add the floured shallots and fry until golden. Remove from the oil and drain on a paper towel. Season with salt, to taste, and keep aside until needed. Heat a non-stick frying pan and add the rapeseed oil. Season the trout fillets with salt and place in the pan skin-side down and cook for two to three minutes. Turn over and cook for another two minutes. Turn the fish back on to the skin side and reduce the heat; cook for a further three to four minutes. The fish should be just pink through the centre and not cooked all the way through. Remove from the pan and keep warm. In the same pan as the fish, add the butter and samphire and turn the heat up. Heat through for one to two minutes until just cooked. No seasoning required. To plate the dish, place the bulgar wheat on the plate and top with the samphire and sea trout. Garnish with the crispy shallots and baby watercress.

garnish baby watercress, as needed

Brompton Cookery School, Shropshire

bromptoncookeryschool.co.uk

Hare with Cauliflower & Cocoa Nib Jus

D avid E veritt-M atthias

serves four hare 100g olive oil 105g unsalted butter 1 hare, broken down into 2 saddle fillets, 2 legs & 2 shoulders 1 onion, chopped 2 carrots, chopped 1 celery stick, chopped 2 cloves of garlic, crushed 200g port 6g cocoa nibs 6 juniper berries, crushed 500g red wine 500g brown chicken stock salt and pepper, to taste

hare cannelloni ½ celeriac, peeled a little grated fresh horseradish or wholegrain mustard, to taste 100g spinach, blanched & chopped

cauliflower purée 1 cauliflower, broken into florets 250g milk 50g unsalted butter salt and pepper, to taste

garnish 25g olive oil ½ cauliflower, broken into florets 75g unsalted butter 12 trompette de la mort mushrooms, washed & dried salt and pepper, to taste 30g water 6 choy sum stems, split lengthwise 3 medium cauliflower florets, thinly sliced

Braise the hare shoulders and legs by heating 50g of the olive oil and 25g of the butter in a heatproof casserole large enough to take the legs and shoulders. First, colour the shoulders on both sides; remove from the casserole. Then add the legs and colour on both sides; remove. Add the chopped vegetables and garlic to the casserole and cook until golden. Add the port, half of the cocoa nibs and the juniper berries and reduce to a glaze, stirring in the sediment from the bottom of the casserole. Put the shoulders and legs back in the pot. Add the red wine and reduce by twothirds. Add the stock and bring to the boil, then cover and place in an oven at 150°C. Braise for two to two and half hours, until very tender. Remove from the oven, spoon out three-quarters of the cooking stock and strain through a sieve into a saucepan; reserve the remaining cooking stock. Add the rest of the cocoa nibs to the saucepan and reduce to 200g, then whisk in 50g of the butter and season. Set this sauce aside. Lift the shoulders and legs from the casserole. Trim the legs and shoulders to yield four leg and shoulder joints (shanks). Put these in a little of the remaining cooking stock and set aside. Flake the meat from the shoulders and thighs of the hare, discarding the bones, and chop roughly. Bind with a little of the remaining cooking stock and reserve from the cannelloni filling. To make the hare cannelloni, bring a medium-size pan of salted water to the boil. Slice the celeriac with a mandolin to get four thin slices. Blanch them in the boiling water for one minute, until translucent. Refresh in cold water, then drain and place on a cloth to dry a little. Add a few gratings of horseradish or a little wholegrain mustard to the chopped hare meat to taste. Add the blanched spinach and season. Wrap in the blanched celeriac slices to make four cannelloni; trim the ends. Season and place on a buttered baking tray. (You can serve the rest of the hare meat in a little dish on the side.)

Put the cauliflower for the purée in a saucepan with the milk and bring to the boil, then cover and simmer gently for 10-15 minutes, until very tender. Drain, keeping the milk. Place the cauliflower in a blender; add the butter and blend until smooth. Add a little of the reserved milk if the purée is too thick. Keep warm. Melt the remaining 30g butter for the hare fillet with the remaining olive oil in a frying pan until hot. Add the hare saddle fillets and cook gently for four to five minutes, until golden on both sides. The cooking time depends on the size of the fillet; it should be very pink inside. Remove from the pan and leave to rest in a warm place; season before serving. For the caramelised cauliflower garnish, heat half of the olive oil in a medium frying pan. Add the cauliflower florets and cook gently until tender and a light golden brown. Add a little butter and cook until mid-brown, then season and drain. Keep warm. Heat the remaining olive oil in a frying pan; add the trompette de la mort mushrooms and sauté very quickly until limp, then season and drain. Keep warm. Put the remaining butter and water in a medium sauté pan and heat until the water boils and forms an emulsion. Add the choy sum and cook quickly until tender. Season and drain, and keep warm. Reheat the sauce to serve. Glaze the hare shanks in the sauce until shiny. Quickly warm the cannelloni through in an oven at 180°C. Make a line of cauliflower purée in the centre of each plate. Slice each hare fillet in half and place on the plates as pictured, then add one shank and one cannelloni. Scatter on the caramelised cauliflower and neatly arrange the remaining garnishes. Finally, spoon the sauce over and around the dish.

Le Champignon Sauvage, Gloucestershire

lechampignonsauvage.co.uk

Lovingly Crafted Gourmet-Lifestyle.co.uk

Blow-torched Mackerel with Pickled Cucumber & Kohlrabi & Bronze Fennel Mayonnaise

Chris Weatherstone

serves four mackerel brine 250ml water 65g salt 2 bay leaves 2 bronze fennel fronds 4 mackerel fillets, pin-boned &Â washed

cucumber & kohlrabi pickle 1 cucumber, peeled & cut into four 7cm pieces 1 kohlrabi, peeled 50g rice wine vinegar 50g white wine 25g sugar 7g coriander seeds, crushed

bronze fennel mayonnaise 2 egg yolks 5g Dijon mustard 10ml rice wine vinegar 285ml rapeseed oil 10g bronze fennel fronds, chopped

garnish 12 nasturtium leaves, optional 16 bronze fennel fronds, picked

Bring the water for the mackerel brine to the boil. Add the salt, bay leaf and fennel fronds and stir until the salt has dissolved; allow to cool. When at room temperature, place the brine in the refrigerator and chill for a minimum of two hours. Bring all the ingredients for the pickle to the boil. Once the sugar has dissolved chill quickly over ice. When it has reached room temperature split into two portions and place in the refrigerator for a minimum of two hours. Remove the seeds from two of the cucumber pieces and dice into 1.5cm pieces. Place into the pickle and chill for a minimum of three hours to infuse. Slice the kohlrabi into 4mm thick slices using a mandolin. With a 5cm circular cutter, cut out 12 circles and place in the chilled pickle for a minimum of three hours before serving. Place the yolks for the bronze fennel mayonnaise in a bowl and add the mustard and vinegar. Whisk to bind, then add the oil gradually whilst whisking until fully incorporated and thick. Fold in the chopped bronze fennel and transfer to a piping bag until needed. Once the mackerel brine has chilled, pour it over the mackerel fillets and place back in the refrigerator for 20 minutes. Remove from the refrigerator and rinse off the brine with cold water; pat dry. Blowtorch the mackerel fillets skin-side first until evenly coloured. Turn over and blowtorch the other side until lightly golden. Leave to rest. To serve, cut the remaining two pieces of cucumber down the centre, lengthwise, and trim them into 7cm by 4cm by 2cm oblongs. Blowtorch the pieces of cucumber until nicely coloured. Place six dots of bronze fennel mayonnaise on to the plate. Arrange eight of the pickled cucumber dice, three circles of kohlrabi and blowtorched cucumber rectangles on to the plate as pictured and place the mackerel on top. Garnish with nasturtium leaves and bronze fennel fronds as desired.

Goldstone Hall Hotel, Shropshire

goldstonehall.com

114

Pig’s Head & Black Pudding Terrine with Piccalilli & Crispy Quail’s Egg

Mike North

115

Lovingly Tended Gourmet-Lifestyle.co.uk

Rack of Venison & Suet Pie with Roast Onions, Parsnip, Blackberry & Juniper

J onny M ills

serves four rub 1 tbsp. juniper 1 tbsp. rock salt 1 tbsp. pink peppercorns 1 tbsp. black peppercorns 1 tbsp. fennel seeds 1 small shoulder of venison

braise 4 onions, cut into 5cm pieces 2 carrots, peeled & quartered 1 celery, peeled & cut into 5cm pieces 1 head of garlic a sprig of rosemary a sprig of thyme 1 bottle of good quality red wine 500ml good quality beef stock 500ml good quality chicken stock water, as needed 4 onions, diced rapeseed oil, for cooking salt and pepper, to taste

suet pastry 450g self-raising flour 15g table salt 120g chilled butter, grated 160g beef suet cold water, as needed

Grind all the spices together for the rub. Roll the venison shoulder in the rub and sear evenly in a hot, oven-proof pan. Leave to rest. Add the braising vegetables and herbs to the pan and colour. Deglaze with red wine and reduce by half. Add the stocks and return the shoulder to the pan. Top with water until the shoulder is submerged. Place greaseproof paper on top and seal the pan with a suitable lid or tin foil. Place the pan in an oven at 120°C for eight hours, or until tender. Mix the flour and salt together for the pastry and add the butter and suet. Slowly add cold water to form a dough. Wrap in cling film and leave to rest in the refrigerator for a minimum of two hours. Peel and dice two of the parsnips for the garnish and sweat in a pan with a little rapeseed oil. Cover the parsnips with water and season well. Reduce until most of the water has evaporated. Add the double cream and bring to a simmer. Blitz until smooth and set aside. Place the remaining parsnips in tin foil with a little rapeseed oil and season with rock salt. Bake the parsnips at 180°C for 30 minutes, until they feel soft to the touch. Leave to cool in the foil. Sear the baby onions in a hot pan and season well. Add the beef dripping and baste until golden brown and fully cooked. Set aside until needed. Blend the ingredients for the dressing together until smooth. Pass through a sieve and set aside until needed. Continued over

garnish 4 parsnips, of equal size rapeseed oil, for cooking water, as needed salt and pepper, to taste 2 tbsp. double cream rock salt, to taste 12 baby onions, peeled 500g beef dripping

blackberry dressing 1 of punnet blackberries 2 tbsp. apple cider vinegar 1 tbsp. rapeseed oil

rack of venison 1 four-bone best end rack of venison, broken down into four portions (ask your butcher) rock salt, to taste

Once the venison shoulder has fully cooked, remove it from the braise and strain off the vegetables and cooking liquor. Place the liquid in a clean pan and reduce down to a sauce consistency. Blend the vegetables until smooth and pass through a sieve into a container. Flake the meat from the venison shoulder. Sweat the diced onion in a pan with rapeseed oil. When soft, add the flaked venison meat and braised vegetable purée. Reduce down to desired consistency and finish with the sauce; season to taste. Roll out the suet pastry to 3-4mm thick and line four 10cm cases. Add the venison mix and seal with a pastry lid. Pierce the lid with two small holes to allow the moisture to escape whilst cooking. Cook at 180°C for 15-20 minutes until the pastry is golden brown. Whilst the pies are cooking, season the venison racks with the rock salt. Seal individually for 30 seconds on each side in an oiled, heavy-based pan over a high heat. Leave to rest. Cut the roasted parsnips in half, lengthwise and warm through in the oven with the baby onions. Reheat the sauce and parsnip purée in clean pans. To plate the dish, add a spoon of purée to the plate and place the venison rack to the left. Place the suet pie on the opposite side of the dish and add the roasted parsnips and onions and a drizzle of sauce. Spoon over the blackberry dressing to finish.

The Ebrington Arms, Gloucestershire

theebringtonarms.co.uk

Lovingly Prepared Gourmet-Lifestyle.co.uk

122

123

200

Chase Vodka Marmalade

C allum Mc Donald

as inspired by James Chase

makes six standard jars ingredients 3 oranges, halved 700ml Chase vodka 1lt water, plus extra if needed 900g sugar

utensils muslin cloth 6 sterilised jars

Juice the oranges, scoop out the pulp and finely shred the peel. Tie the pulp in the muslin cloth and set aside. In a bowl, add the juice, shredded peel, wrapped pulp, Chase vodka and water. Leave to soak for a minimum of 24 hours to intensify the flavour. When ready, transfer the ingredients to a heavy-based pan. Bring to a gentle boil, turn down the heat and simmer for two hours until the peel becomes very soft. Carefully remove the muslin bag, allow to cool slightly, then add the pulp from the muslin to the pan. The mixture should now weigh 775g; if there is less then add water to make up the difference. Add the sugar, return to the heat and boil for ten minutes. To check that the marmalade is ready, remove from the heat, spoon a small amount on to a plate and put it in the freezer. After two minutes, you should be able to push the marmalade on the plate with your finger. If the surface wrinkles and holds its form, then it is ready. If it does not, return the pan to the heat for two minutes and check again. Continue this process until it achieves the desired consistency. Once ready, carefully spoon the mixture into the jam jars, seal and leave to cool.

Chase Distillery, Herefordshire chasedistillery.co.uk 201

174

Wye Valley Asparagus Mousse with Salt-Baked Beetroot & Onion Caramel

Callum McDonald

175

144

Lovingly Presented Gourmet-Lifestyle.co.uk

145

158

Ham, Egg & Peas

R ichard T urner

159

150

Char-Grilled Quail Breast, Confit Leg, Vegetable Nage, Bok Choi & Dukkha serves ten nage 3 carrots, peeled 1 onion, peeled ½ a head of celery ½ a leek 3 black peppercorns 1 star anise ½ lemon, juice 100ml white wine 5 sprigs of tarragon 5 sprigs of parsley

quail 10 quails, legs & breasts removed & reserved salt, as needed 250g duck fat salt and pepper, to taste olive oil, as needed

dukkah 100g sesame seeds 2½ tsp. cumin seeds 4 tsp. coriander seeds 160g hazelnuts 25g butter, cubed ½ tsp. smoked paprika

carrot purée 200g butter 3 carrots, peeled & grated 3 sprigs of thyme a pinch of sea salt chicken stock, as needed salt and pepper, to taste

bok choi

Luke Richardson

on behalf of Gary Usher

Chop the vegetables for the nage to a similar size and place in a medium-sized pan. Cover with water and bring to the boil; simmer for ten minutes. Add the remaining ingredients and remove from the heat. Leave to cool and infuse overnight. Pass through a sieve and discard the vegetables and flavourings the next day. Cover and keep refrigerated until needed. Lightly cover the quail legs in salt and leave to cure for three hours. Rinse off the salt and pat dry thoroughly. Melt the duck fat in a saucepan and bring to 120°C. Submerge the quail legs in the fat and cook for three hours, ensuring the duck fat remains at 120°C. Using a slotted spoon, carefully remove the quails legs and drain on kitchen towel. Pick down and chill until needed. Roast the seeds for the dukkah in the oven at 160°C for five minutes and the hazelnuts for ten minutes or until golden. Allow to cool. Blitz the nuts and seeds in a blender until it resembles a chunky powder and add the beurre noisette and paprika, and mix. Place the butter for the carrot purée in a pan with the grated carrots, thyme and a pinch of sea salt. Add enough chicken stock to cover and cook until soft. Blitz until smooth and pass through a sieve. Season to taste if desired. Blanch the leaves of the bok choi in salted, boiling water for 30 seconds and the stalks for one minute. Refresh in iced water immediately. Warm the carrot purée and place at the bottom of a shallow bowl. Warm the blanched bok choi leaves and stalks, quail leg meat and vegetable nage together slowly in a pan. Season and lightly coat the quail breasts with olive oil. In a hot griddle pan, place skin-side down for two minutes and flip over; chargrill for a further minute. Leave somewhere warm to rest. Spoon the nage mix carefully over the carrot purée, building a bok choi tower for the quail breast to sit on. Place the breast on the bok choi, lightly drizzle with olive oil and sprinkle the dukkah over the top to serve.

10 bok choi, leaves removed from the stalk

Sticky Walnut, Cheshire

stickywalnut.com

151

Dark & White Chocolate Mousse with Malted Vanilla Ice Cream, Honeycomb, Raspberries, Basil & Salted Caramel Sauce serves four to six chocolate mousse & malted vanilla ice cream 570ml milk 1 vanilla pod, split & deseeded 8 egg yolks 50g sugar 150g white chocolate 125g dark chocolate 75g malt extract 25g liquid glucose 570ml double cream 2 egg whites

honeycomb 37g honey 70g liquid glucose 200g sugar 2 tbsp. water 12g bicarbonate of soda

salted caramel 100g sugar 50g double cream a pinch of salt

garnish 1 punnet of raspberries raspberry sauce, as needed baby basil leaves, as needed dark chocolate, grated, as needed chocolate popping candy, as needed

Marcus ‘Gus’ Ashenford Bring the milk and vanilla for the mousse and ice cream to the boil. Whisk the egg yolks and sugar together in a bowl and pour over the milk. Return to the pan, and cook out whilst stirring continuously until the mixture coats the back of the spoon. Pass through a sieve and split into three even portions. Add the white chocolate to one portion, the dark chocolate to another portion and the malt extract and glucose to the final portion. Leave to cool. Whisk the remaining double cream for the mousse and ice cream and divide into two portions. Whip the egg whites to a stiff peak and divide into two portions. Fold in with the cream into the two chocolate bases. Leave the chocolate mousses to set in the refrigerator. Churn the base with the malt extract in an ice cream machine and keep in the freezer until needed. To make the honeycomb, put all of the ingredients, apart from the baking soda, in a pan and place on a low heat. Bring to a slow simmer and cook to 150°C on a sugar thermometer. Whisk in the soda, being careful as it will expand rapidly in size, and immediately turn out on to a tray lined with greaseproof paper and leave to cool. Place the sugar for the salted caramel into a clean pan and place on a low heat. Allow the sugar to dissolve and turn to a liquid state; gently turn up the heat and allow to caramelise. Once it turns dark brown and begins to bubble, whisk in the double cream and salt and transfer to a clean, heatproof container and set aside to cool. Plate the dish as pictured to serve.

5 North Street, Gloucestershire

5northstreetrestaurant.co.uk

190

Caramel & Chocolate Mousse with Pears

Tim Allen

191

RECIPES FROM THE HEART OF ENGL AND AND WALES Gourmet-Lifestyle.co.uk

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Venison with Jersey Royal New Potatoes & Runner Beans

Adam Stokes

serves four meat 400g fallow venison loin, bones reserved vegetable oil, for cooking 50g butter 2 cloves of garlic a sprig of thyme

garnish 250g baby Jersey Royal newÂ potatoes 3 Granny Smith apples, peeled & chopped lemon juice, as needed 1 onion salt and pepper, to taste 200g runner beans 25g butter a handful of garlic chives, chopped 6 button mushrooms, thinly sliced

sauce venison bones reserved from theÂ loin (ask your butcher) 375ml red wine 175ml port 500ml beef stock a sprig of thyme 1 clove of garlic 7g 72% dark chocolate 4 juniper berries

Remove any sinew from the venison loin and portion into 90g pieces. Heat a frying pan and add a little vegetable oil; place the loins of venison into the pan and start to colour quickly. Turn until evenly coloured and remove from the pan. Allow to rest. Boil the new potatoes in salted water until cooked. Cool and slice into discs. Place the Granny Smith apples into a pan with a splash of water and a squeeze of lemon juice and cook until it has broken up. Blend the apple in a food processor until smooth, and keep warm until needed. Carefully peel the onion for the garnish keeping the root on. Slice in half through the root, then each half into quarters and then into eighths; each time cutting through the root to hold each wedge together. Place into an oiled frying pan and char each side of each piece of onion. Remove from the pan and peel the individual onion petals apart and season. Peel the edges of the runner beans and boil in salted water until tender; refresh in iced water. Roast the venison bones in a hot oven until golden brown. Bring the red wine and port for the sauce up to the boil in a pan and reduce by half. Add the beef stock and reduce to a sauce consistency with the roasted bones. Once reduced, add the thyme, garlic, chocolate and juniper berries to taste. Keep hot. Place the venison in a warm pan with the butter, thyme and garlic and cook gently; turning often for six to seven minutes until pink. Leave to rest. Warm the new potatoes with half of the butter and, when hot, sprinkle over with the garlic chives. Warm the sliced mushrooms and onions under the grill and the runner beans in the remaining butter and season. Slice the venison into three and plate the dish as pictured.

Adamâ&#x20AC;&#x2122;s, Birmingham adamsrestaurant.co.uk

Braised Shoulder of Pork with a Quail Scotch Egg, Pomme Purée, Kitchen Garden Fruit, Herbs & Cider Jus

J oseph Colman

serves six to eight pork shoulder 2kg Gloucester Old Spot pork shoulder, boned & rolled (ask your butcher) 570ml apple juice 570ml Apple County cider a handful of thyme, chopped a handful of sage, chopped salt and pepper, to taste

leeks 2 leeks butter, for cooking a pinch of salt

pomme purée 5 large potatoes, peeled, chopped & boiled butter, melted, for cooking a pinch of salt

apple sauce butter, for cooking 1 tbsp. sugar 2 medium apples, peeled, cored & diced

tuile 1 egg white 50g sugar 30g flour 30g butter, melted 4 sprigs of sage, chopped

scotch eggs 3 quail’s eggs 100g sausage meat 50g black pudding salt and pepper, to taste breadcrumbs, as needed rapeseed oil, for cooking

To slow-braise the shoulder, place it into a deep roasting tray. Pour in the apple juice, cider – reserving one tablespoon for the apple sauce – and add the chopped thyme and sage. Cover the pan with tin foil and place in the oven at 170°C for two and a half hours. Remove from the oven and place the pork on a rack to drain and cool. Sieve and skim the liquid reserved in the roasting tray; transfer to a clean saucepan and reduce to one-quarter. Put the cooled pork into a bowl, season and add some of the reduced cooking liquor. Press into a loaf tin lined with cling film and cover with foil. Place a heavy object on top to press the shoulder of pork down and leave in the refrigerator for a minimum of one hour. Once set, remove and cut into cubes. Peel the outer leaves and cut the green ends off the leeks. Wash, cut into quarters and finely dice. Sweat the leeks off in a pan with a large knob of butter and add a pinch of salt. In a pan, cover the potato for the purée with cold water and bring to the boil. Once cooked, drain, pass through a potato ricer and add some butter and salt to taste. Heat a knob of butter in a saucepan for the apple sauce. Add the sugar, apples and reserved tablespoon of cider. Cook until soft then blend in a food processor until smooth. Whisk the egg white and sugar together until frothy. Add the flour, melted butter and chopped sage. Thinly spread the mixture on to a tray lined with baking parchment and cook in the oven for five minutes at 180°C. Bring a small pan of water to the boil and drop in the quail’s eggs. Cook for two minutes then remove, plunge into iced water and peel. In a clean bowl, mix the sausage meat and black pudding and season to taste. Cover the quail’s eggs with the sausage mix and then roll in breadcrumbs. Deep-fry at 180°C for two minutes. Plate the dish as pictured to serve.

The Bell at Skenfrith, Monmouthshire

skenfrith.co.uk

Clams with Cockles & Lamb

K evin L ynn

serves one lamb 1 cannon of lamb, trimmed & rolled in mushroom powder butter, for cooking rapeseed oil, for cooking

fondant potatoes 1 Maris Piper potato, peeled 5g rapeseed oil 25g butter, thinly sliced Maldon sea salt, to taste

cauliflower purée 1 cauliflower, broken into florets & thinly sliced rapeseed oil, for cooking 250ml double cream Maldon sea salt, to taste 50ml semi-skimmed milk lemon juice, to taste

garnish fish stock, as needed butter, as needed 5g samphire 7g cockles 7g clams 1½ quail’s eggs, soft-boiled & peeled

Gently fry the cannon of lamb in butter and rapeseed oil to brown on all sides, then cook at 180°C for 8-12 minutes. Rest the lamb for five minutes before serving. Slice the top and bottom of the potato for the fondant so it can stand up straight on a chopping board and, using an apple corer, cut out little cylinders of the potato; place in cold water until needed. Line a small frying pan with rapeseed oil and then the slices of butter. Drain the potatoes from the water and pat dry with a clean cloth. Place the potatoes on to the butter, making sure they can stand up. Place the pan on to heat and cook until the butter has melted and begins to foam. Once the bottom of the potato is a golden brown colour transfer the pan to the oven for ten minutes at 180°C. To make the cauliflower purée, place the cauliflower in a mediumsized saucepan and sweat off in a little rapeseed oil. Cook until soft, but not coloured. Add the double cream and continue cooking until the cream has almost reduced and split. Season with salt to taste then add the milk. Continue cooking for five minutes and blitz in a food processor until smooth. Season the purée with salt and lemon juice to taste. For the garnish, make an emulsion using the fish stock and butter and add the samphire. Cook for one to two minutes. In a clean pan, steam the cockles and clams. Slice the quail’s eggs in half, lengthwise. Cut the cannon of lamb into three equal pieces. Plate the dish as pictured to serve.

Belle Epoque, Cheshire

thebelleepoque.co.uk

Murgh Xacuti â&#x20AC;&#x201C; Traditional Bengal Chicken Dish

Mohammed Khan

serves two murgh xacuti 2 chicken thighs 3cm piece of ginger, peeled & minced 2 cloves of garlic, minced 1 tbsp. olive oil, plus extra for cooking salt and pepper, to taste 1 cinnamon stick 1 bay leaf 2 cloves 1 tsp. cumin 1 tsp. mustard seeds 1 onion, diced 1 red chilli, diced 1 tsp. garam masala 1 tsp. chilli powder 1 tsp. ground fenugreek 1 tsp. turmeric 1 salad tomato, diced 1 tbsp. coconut milk Âź lime, juice a handful of coriander, chopped

Marinate the chicken thighs in the ginger, garlic, olive oil, salt and pepper overnight. Heat some olive oil over a medium temperature in a non-stick saucepan and add the cinnamon stick, bay leaf, cloves, cumin and mustard seeds. Cook gently until it begins to smell fragrant. Add the onions and chilli and reduce the heat. Add a splash of hot water as needed to help break down the onions. Once the onions have softened add the garam masala, chilli powder, fenugreek, turmeric and tomato. Add a splash of hot water to the pan to stop the spices from sticking. Keep it on a low heat and add the marinated chicken. Stir occasionally to prevent it from sticking. After 15 minutes the chicken should be cooked and the oil should have risen to the surface. Stir in the coconut milk and lime juice. Sprinkle the coriander over the top. Accompany with basmati rice and cucumber raita.

accompany with basmati rice, as needed cucumber raita, as needed

The Bilash, Wolverhampton thebilash.co.uk

Dark Chocolate Tart with Orange Marmalade Ice Cream

Lee Maddox

serves six to eight orange marmalade ice cream 1 vanilla pod, split & deseeded 250ml milk 175g sugar 750ml double cream 10 egg yolks 6 tbsp. orange marmalade

raspberry purée 500g raspberries 2 tbsp. icing sugar lemon juice, to taste

pastry 175g flour 15g cocoa powder 25g icing sugar 3g salt 120g unsalted butter, diced 15ml water

dark chocolate filling 430ml double cream 200ml milk 320g dark chocolate 2 eggs, beaten

Place the milk, vanilla seeds and pod, sugar and cream into a pan and bring to the boil. In a clean bowl, whisk the yolks until pale and add the marmalade and mix again. Slowly pour the cream on to the egg yolks, whisking constantly and leave the mix to cool in the refrigerator. Once cool, pour the mixture into an ice cream machine and churn until almost set, and leave in the freezer overnight. To make the raspberry purée, slowly break the raspberries, icing sugar and lemon juice in a pan on a medium heat – be careful not to burn the sugar. Pour into a food processer and blend then pass through a sieve to remove the raspberry seeds. Leave to cool. In a mixing bowl, mix all the dry ingredients for the pastry together. Once combined, add the butter and bring together until you have a breadcrumb consistency. Add the water and work to form a soft dough; wrap in cling film and leave to chill for at least 30 minutes. Roll the pastry out thinly so it is large enough to cover a 25cm tart case. Once you have lined the tart case with the pastry, leave to chill in the refrigerator for 30 minutes. Once chilled, line the pastry with greaseproof paper and baking beans and blind bake for 12 minutes; then remove the greaseproof paper and baking beans and bake for a further five minutes. To make the chocolate filling, heat the cream and milk until it starts to simmer before pouring over the chocolate. Stir until smooth and add the beaten eggs. Pour the mixture into the tart caste and bake for 25-30 minutes at 180°C until cooked.

The Boathouse, Shropshire

boathouseshrewsbury.co.uk

Cocoa Nib Tuile, Cherry Sorbet & Tonka Bean

Adam Brown

serves eight cherry sorbet 500g cherry purée 150g sugar 5g sherry vinegar

tonka bean cream 3 tonka beans, chopped 1 vanilla pod, split & deseeded 250g full fat milk 25g corn flour 80g egg yolks 50g sugar 50g butter, diced 75g double cream, semi-whipped

cocoa nib tuile 208g butter 250g sugar 84g double cream 84g glucose 5g pectin 250g cocoa nibs

Mix all the ingredients for the cherry purée together and bring to the boil in a heavy-based pan. Pass through a sieve and churn until ready. To make the tonka bean cream, add the tonka beans and vanilla pod and seeds to the milk and bring to the boil. Cover with cling film and leave to infuse for a minimum of six hours, but preferably overnight. Mix the corn flour, egg yolks and sugar in a bowl until creamy. Warm the infused milk and add the flour mix. Cook the mixture out in the pan until thick and add the diced butter to make it glossy. Pass through a sieve and leave to cool. Once cool, fold the double cream through the mixture and keep chilled until needed. Mix the sugar and pectin together for the tuile e. In a heavy-based pan mix the glucose, cream and butter and add the sugar and pectin mix; boil to 95°C on a sugar thermometer. Add the cocoa nibs and spread on a tray lined with parchment paper. Bake for 12 minutes at 180°C. Remove from the oven and cut into rectangles. Leave to cool. To plate the dish, pipe dots of tonka bean cream on the plate and layer with a cocoa nib tuile. Repeat this until you have three layers of tonka bean cream and three layers of the cocoa nib tuile. Finish with a quenelle of the cherry sorbet to serve.

Brockencote Hall, Worcestershire

brockencotehall.com

Heritage Beetroots with Sheep’s Curd, Pickled Walnut & Horseradish

B rad C arter

serves four dressing 1 red beetroot, washed & diced 150ml balsamic vinegar 150ml water rapeseed oil, as needed

salad 8 young heritage beetroots with tops on, scrubbed & washed rapeseed oil, as needed sea salt, to taste 3 walnuts, roasted & peeled 15g fresh horseradish 250g raw sheep’s curd

pickled walnut purée 250g pickled walnuts 250ml water, boiled 1 tsp. salt

Make the dressing by putting all the ingredients together in a blender and blitz for two minutes. You may need a touch more vinegar or water to reach the desired consistency and help it to blend. Pass the mixture through a sieve, pushing through the juice until the pulp is dry. Set aside. Add the pickled walnuts and salt for the purée to the blender and pour over the boiling water. Blend on full for five minutes until smooth. Pass through a sieve and set aside. Cut the leaves and stems off the beetroot for the salad and set aside. Place the beetroots on to a tray, coat in rapeseed oil and season with sea salt. Cover the tray with foil and roast for 20 minutes at 180°C, or until you can insert a skewer into the beets easily. Once cooked, remove from the oven and allow to cool slightly. Once cooled, halve the beetroot lengthwise and set aside. Cut the beetroot stems into uniform 5cm pieces and place in the bowl with the beet leaves. Dress with the beetroot dressing and oil; season to taste. To plate the dish, spoon some of the pickled walnut purée and sheep’s curd on to the plate and arrange the beetroots on top. Place the dressed leaves and stems on top of the beets and then, using a fine grater, grate the walnuts and fresh horseradish over the top to finish.

Carters of Moseley, Birmingham

cartersofmoseley.co.uk

Fillet of Hereford Beef with Spring Onion Gnocchi, Beetroot, Broccoli & Chase Cassis Jus

Claire Nicholls

serves four spring onion gnocchi 1kg baking potatoes 1 bunch of spring onions, finely chopped 200g â&#x20AC;&#x2DC;00â&#x20AC;&#x2122; pasta flour 4 egg yolks salt and pepper, to taste

beetroot 4 medium beetroot 2 tbsp. red wine vinegar a sprig of thyme a pinch of salt

fillet of Hereford beef 300ml beef jus 2 tbsp. cassis 4 Hereford beef fillets, approx. 170g each & tied to your desired size

to serve butter, as needed 12 florets of broccoli

To make the gnocchi, boil the potatoes in salted water until just cooked. Once cooked, cut them in half and scoop the potato into the bowl, discarding the skins. Mash the potato with a fork before stirring in the spring onions, flour, egg yolk and seasoning and combine to form a soft dough. Working on a floured surface, divide the potato dough into four and roll into sausages. Cut each sausage into 2cm pieces and cook in boiling water. As soon as they float, scoop the gnocchi out and plunge them into iced water. Once cool, drain the gnocchi and place on a tray lined with a clean, dry cloth until needed. Place the beetroot, vinegar, thyme and salt into a saucepan, cover with water and bring to the boil for the beetroot garnish. Reduce the beetroots to a simmer and cook for approximately 30 minutes until tender. When cooked, the skins should just slide off; then cut the beetroot into five, even slices. To prepare the fillets, reduce the beef jus until it becomes thick and then add the cassis and pan-fry the fillet for four minutes. Turn over the beef and add the beetroot garnish; cook for a further four minutes and leave to rest for three minutes. To serve, warm a little butter over a medium-heat and add the gnocchi and cook until golden brown. Steam the broccoli for five minutes. Arrange the gnocchi, beetroot and broccoli on to warmed plates as pictured. Cut the beef fillets in half and place on the plate and finish with a drizzle of jus.

Castle House, Herefordshire

castlehse.co.uk

C hampioning L ocal David Everitt-Matthias is the epitome of the ‘chef’s chef’. He has been running Le Champignon Sauvage with his wife Helen since 1987 and has famously never missed a service. In that time they have been quietly amassing a range of accolades including 2 Michelin stars, 4 AA rosettes and the Good Food Guide’s ‘Chef of the Year’ award in 2014.

“Here in the Cotswolds, we are very lucky to be so close to such wonderful produce: terrific cheeses, lamb and game as well as an abundance of wild mushrooms and other foraged foods. We have a good climate, which helps with the growing and farming of produce. There has been a huge development recently with many small producers coming to the area to grow, brew, distil and produce wonderful food and drink offerings, including an insurgence of microbrewers and even locally made gin. It’s a very exciting time for the region. Being surrounded by great producers and great natural ingredients means that we can put the best seasonal flavours on the plate. A lot of local chefs are in the same position. There are so many good restaurants within this region it’s hard to pick, but if pushed my favourites are 5 North Street, The Wild Rabbit, Purslane in Cheltenham and The Butchers Arms in Eldersfield. When building a dish we look to the seasons, though the most important thing is taste. How can we extract as much flavour as possible into the dish? We are known for our bold, masculine flavours. I want a lemon tart to taste like it has a whole box of lemons in it! Then we look at texture; a plate of soft food is not stimulating so texture is needed to excite the palate. Finally we work on the appearance of the dish and which plates to use. Occasionally we may commission local potters to make some of the plates for specific dishes at various times of the year. At Le Champignon Sauvage, we love natural ingredients. Spring heralds growth and there are new shoots popping up everywhere. Wild garlic appears, scarlet elf caps grow nearby, stone crop, young nettles and sorrel begins to appear. Autumn brings the mushroom season with blue limbs, bay boletus and honey fungus all coming to the fore. And for those empty basket days, there will always be crab apples, chestnuts and acorns to gather.

It’s not all about foraging, of course. We are blessed in having good contacts with many of our suppliers. Charles Martell & Son supply our Stinking Bishop, which is washed in perry cider to give it its characteristic flavour and pungent smell, and May Hill Green, a soft cows’ milk cheese inspired by the May Hill – an important part of the Gloucestershire landscape that is topped by 99 pine trees on May Day for revellers to assemble round and greet the dawn. Hamish Campbell supplies his ‘R Oil’ rapeseed oil to the restaurant. It has a uniquely nutty flavour and a wonderfully deep golden colour. I remember him coming into the restaurant many, many years ago. He offered me a bottle of oil and I loved it. He hadn’t a clue who I was – but we’ve got on well ever since. Chefs need to care about their produce and Chefs need to care about their forge links with their suppliers – and home cooks can too. Regular chats with your butcher, produce and forge links with fishmonger and greengrocer about what is their suppliers – and home available and what affect the weather has had cooks can too. on the produce will help you get the quality you are looking for. Even in the land-locked Midlands you can still access an excellent quality of fish and seafood. I use Flying Fish Seafoods in Cornwall and Johnny is, without doubt, the best fishmonger I have ever had. It is in a cook’s interest to deal with suppliers that are as proud of their product as they are in cooking it. I am very fortunate to be in this part of the world and I have been lucky enough to work with some great suppliers. It is with such delight and pride to champion our favourite producers, chefs and venues in this prestigious cookbook.”

Salmon Tikka with Pickled Cucumber, Yogurt & Peshwari serves four 320g salmon fillet, cut into 80g portions salt, to taste

marinade rapeseed oil, for cooking 50g ginger, peeled & finely chopped 1 shallot, finely diced 2 cloves of garlic, crushed 1 tbsp. madras curry powder Â˝ tsp. smoked paprika 350g natural Greek yogurt

pickled cucumber 150ml water 150g sugar 150ml white wine vinegar 1 star anise Â˝ tsp. fennel seeds salt, to taste 1 cucumber, peeled & cut into ribbons

Lightly season the salmon fillets with salt to withdraw some of the moisture and set aside in the refrigerator. Begin making the marinade by heating a little oil in a clean pan. Add the ginger, shallot and garlic to the pan and sweat gently for eight minutes, being careful not to let the vegetables take on any colour. Add the curry powder and paprika and continue to cook for two minutes, stirring continuously. Set aside and allow to cool. Once cool, blend with the yogurt. Coat the salmon fillets in the marinade and return to the refrigerator. Leave overnight to marinate. To make the pickled cucumber, bring all of the ingredients apart from the cucumber to the boil in a pan and leave to cool. Pour over the cucumber ribbons and transfer to the refrigerator to cool. When ready to serve, transfer the salmon to a tray lined with parchment paper and bake in the oven at 180Â°C for six minutes. Once cooked, plate as pictured and serve with the pickled cucumber and yogurt. Drizzle the plate with honey and sprinkle over with the toasted almonds and coriander cress to finish.

garnish natural Greek yogurt, as needed runny honey, as needed flaked almonds, toasted, as needed coriander cress, as needed

The Charlton Arms, Shropshire thecharltonarms.co.uk

Passion Fruit & White Chocolate Mousse

Stéphane Borie

serves ten mousse 2 egg yolks 30g sugar 180g passion fruit purée 360g good quality white chocolate, chopped 480g whipped cream, whipped to soft peaks

nougatine 100g water 250g sugar 125g glucose 100g flaked almonds

red fruit coulis 200g strawberry sugar syrup, to taste

seasonal fruit salad 100g strawberries 100g raspberry 100g blueberries 100g blackberries

Quickly whisk together the egg yolks and sugar for the mousse in a bowl and add the passion fruit purée. Place the bowl over a bain marie and continuously whisk to a minimum temperature of 165°C on a sugar thermometer. Remove from the heat and stir in the chocolate. Place the bowl back over the bain marie and stir the mixture until the temperature drops to 110°C. At this stage, all of the chocolate will have melted. Remove from the heat and fold in the whipped cream at once. Transfer to an airtight container and refrigerate until needed. To make the nougatine, bring the water, sugar and glucose to a caramel point on a sugar thermometer and add the flaked almonds; incorporate with a heatproof spatula. Leave to cool on a tray lined with greaseproof paper. Leave to cool completely and then break with a hammer. Blitz the broken nougatine with a hand blender until it resembles a powder. Thinly sprinkle on to a clean tray lined with parchment paper and cook for ten minutes at 180°C. Once golden, remove from the heat, cut and roll into cigarettes of desired size. Leave to cool and store in an airtight container until needed. To make the coulis, blitz together the strawberries and syrup and pass through a sieve. Transfer to a squeezy bottle. Serve on a rectangular plate. Dress the fruit salad in an attractive, natural manner. Put a few dots of coulis over the fruit salad. Fill the nougatine cigarette with passion fruit and white chocolate mousse at the last minute and serve immediately.

The Checkers Montgomery, Powys

thecheckersmontgomery.co.uk

Hand-dived Scallops with Turnip, Mallard, Elderberry & Cobnut

Richard Craven

serves four 1 mallard, oven-ready 4 large turnips, peeled 4 hand-dived scallops butter, for cooking rapeseed oil, for cooking salt and pepper, to taste

to serve, as needed buttered and pickled turnips Kentish cobnuts pickled elderberries sea purslane

Remove the breasts and legs from the mallard and reserve any offal. Sear the breasts in foaming butter until the skin-side is nicely caramelised. Keep on a medium heat for four minutes to serve medium-rare. Add the duck offal to the pan for approximately 90 seconds – mallard offal is very small and will quickly become bitter if overcooked. Rest the duck for six minutes. Thinly slice two of the turnips using a mandolin and then, using a pastry cutter, cut out discs. Dice enough of the remaining turnips for four or five cubes per plate. Roast the leftover turnip with a little rapeseed oil over a medium heat until soft then purée and season to taste. Blanch the diced turnip in buttered, seasoned water for two minutes before serving. Sear the scallop in a frying pan on a medium heat, on just one side so it takes on a very light caramel colour and looks almost crispy. You are not trying to fully cook it, but just heat the scallop through. To serve, place the turnip purée on the plate first followed by the mallard breast and then the hand-dived scallop. Finish the dish with the buttered and pickled turnip, cobnuts, pickled elderberries and sea purslane.

The Chef’s Dozen, Gloucestershire

thechefsdozen.co.uk

Diver Scallop with French Eels, Aged Ham, Sea Buckthorn & Hazelnut Cream

Simon Radley

serves four pork scratchings 250g pork belly skin a pinch of salt, plus extra to taste 150ml water rapeseed oil, for deep-frying

hazelnut cream 100g hazelnuts 350ml milk 3g agar agar 50ml hazelnut oil salt, to taste

sea buckthorn gel 200ml sea buckthorn purée 2g agar agar 40g sugar

cured ham and fat 4 slices of Lardo di Colonnata 2 slices of Bellota Iberico cured ham olive oil, as needed

hand-dived scallops 8 large King scallops, roe removed (ask your fishmonger) 30g butter a pinch of Maldon sea salt

The day before, season the pork skin with salt and leave for one hour. Place in a large zip-lock bag with the water and seal tightly. Cook in hot water at 85°C in a large saucepan for four hours. Take out and press in the refrigerator between two heavy trays until cold. Remove the skin from the bag and trim off any excess fat. Leave to dehydrate in a low oven until the skin is dry and hard. When ready to serve, puff the scratchings in hot oil at 190°C. Season with salt and leave to drain. Break into pieces and set aside. In a saucepan, simmer the milk for the hazelnuts. Leave to infuse overnight in the refrigerator. Strain the milk into a pan and discard the hazelnuts. Add the agar agar and bring to the boil, whisking constantly to ensure the agar agar is evenly distributed and activated. Pour into a tray and leave to set in the refrigerator. Once cool, blend in a food processor with the hazelnut oil until smooth. Pass through a sieve and season to taste. Bring the sea buckthorn purée, sugar and agar agar to the boil in a saucepan to activate. Pour into a tray and leave to set in the refrigerator. Blend in a food processor until smooth and pass through a sieve. Tear each piece of the Bellota ham into four pieces and brush with olive oil. Using a mandolin, carefully shave the lardo into thin wafers. Leaving one scallop whole and the second cut in half, fry the scallops in a searing hot pan until the presentation side is golden brown. Turn over and baste with hot butter until the scallops are golden. Remove from the pan and season with a pinch of Maldon sea salt. Dress the plate with the purées, roasted hazelnuts and garnish as pictured to serve.

garnish 50g hazelnuts, crushed 50g smoked eel 4 sprigs of monk’s beard, blanched

The Chester Grosvenor, Cheshire

chestergrosvenor.com

Crab & Mango Salad with Wasabi Yogurt

Will Holland

serves four dressed crab 340g fresh white crabmeat, picked 1 lime, juice salt, to taste

wasabi yogurt 225g natural yogurt 4g wasabi paste

mango fluid gel 250g mango purĂŠe 35g sugar 17g powdered vegetarian gelatine

Season the crabmeat with lime juice and salt to taste. Store in the refrigerator until required. Mix the yogurt with the wasabi and keep chilled until needed. Place all of the ingredients for the mango fluid gel into a saucepan over a medium heat and bring to the boil whilst whisking continuously. Remove from the pan and allow to cool completely before transferring to a liquidiser; blitz until smooth. Store in the refrigerator until needed. Place a large spoonful of the dressed crab on each plate along with a good dollop of the mango fluid gel. Spoon the wasabi yogurt around the crab. Sprinkle the mango, spring onion and chilli over the crab and grate zest of lime over each plate. Finish each dish with sprigs of coriander cress.

garnish 1 mango, finely diced 2 spring onions, finely sliced 1 red chilli, finely diced 1 lime, zest a handful of coriander cress

Coast Restaurant, Pembrokeshire

coastsaundersfoot.co.uk

Lemon Posset with Limoncello Soaked Sponge, White Chocolate Sauce, Basil & Strawberries

Pasquale Russo

serves six posset 200ml double cream 150ml milk 2 lemons, juice & zest 75g sugar 1.5 gelatine leaves, soaked in cold water

limoncello sponge 75g stock syrup, cold 125g limoncello 125g butter 125g sugar 2 eggs 125g self-raising flour 1 lemon, juice & zest a pinch of salt

white chocolate sauce 100g double cream 120g white chocolate, chopped

To make the posset, bring the cream, milk and lemon zest to the boil and leave to cool in a pan. Bring to boil again and add the sugar and lemon juice. Add the gelatine and leave to infuse and set in a metal container. Mix the cold syrup for the sponge with the limoncello and store in the refrigerator until needed. Use an electric mixer to beat together the butter and sugar until pale. Add the eggs, followed by the flour and then add the remaining ingredients. Pipe the mixture into silicone moulds and bake at 175Â°C for 12 minutes. Unmould the cakes and leave to cool on a rack. To make the chocolate sauce, bring the cream to the boil and pour over the white chocolate. Stir with a wooden spoon until smooth. Place the lemon sponge cake on a plate and pour over some of the limoncello syrup. Microwave for 10-15 seconds. Sprinkle some dehydrated strawberry powder on top of the cake. To serve, pour the white chocolate sauce into the centre of the plate and arrange the cake in the middle of the sauce. Scoop the set lemon posset on top of the sponge cake. Additional garnish may be added in whichever way appeals to you. Grate over some white chocolate to finish.

garnish, as needed strawberries, finely diced lemon balm, picked basil leaves, picked edible flowers strawberry purĂŠe dehydrated strawberry powder white chocolate, grated

Cotswold House Hotel & Spa, Gloucestershire

bespokehotels.com/cotswoldhouse

Citrus Cured Salmon

Adam Bennett

serves four salmon cure 1 pink grapefruit, peeled 1 orange, peeled 80g coarse salt 120g sugar 6g juniper berries, chopped 6g white peppercorns, crushed ½ a bunch of dill, chopped 300g organic salmon, skinned & boned

garnish ½ avocado, peeled & cubed 1 tsp. lemon juice sea salt and white pepper, to taste 25ml water 12 sprigs of chervil 12 sprigs of dill 12 chives 1 small tin of Avruga or Sevruga caviar

Cut four segments from the grapefruit and orange and set aside for the garnish. Slice the rest of the fruit thinly and reserve. In a bowl, combine the salt, sugar, juniper berries, peppercorns and dill. Lay a large sheet of cling film over a stainless steel or glass tray. Lay half of the reserved fruit slices on top of the cling film to the approximate size and shape of your salmon. Spread half of the salt mixture over the fruit and place the salmon on top. Spread the remaining salt mixture on top of the salmon, followed by the remaining sliced citrus fruits. Wrap the salmon in the cling film and leave in the refrigerator to marinate for 18-24 hours – it is ready when the salmon is firm and the texture is even. Rinse the salmon in cold water; discard the marinade and pat the fish dry. Wrap the salmon in cling film and chill for a further four to six hours before serving. Season the avocado for the garnish with salt, pepper and lemon juice to taste. Place the avocado in a liquidiser and add the water; blend on a high speed to make a smooth purée. Cut the reserved citrus segments into triangular sections and set aside. Pick small sprigs from the chervil and dill, and cut the chives into long sections. To finish, cut the salmon into 0.5cm thick slices and place two slices on each plate; season to taste. Arrange the citrus fruit, avocado purée, caviar and herbs along the length of the slices, as pictured, and serve

The Cross at Kenilworth, Warwickshire

thecrosskenilworth.co.uk

Ham Hock Croquettes with Red Onion Marmalade

Richard Arnold

serves four ham hock terrine 1 ham hock 1 bay leaf 1 star anise 2-3 black peppercorns 1 small onion, quartered ½ tbsp. grain mustard 10-12 leaves of sage, roughly chopped pepper, to taste

croquettes panko breadcrumbs, as needed flour, as needed 1 egg, beaten rapeseed oil, for cooking

red onion marmalade 500g red onions, finely sliced 1.5cm piece of ginger, peeled & chopped olive oil, as needed 200ml red wine 100g Demerara sugar salt and pepper, to taste

Soak the ham hock in a pan with plenty of water to extract as much of the salt cure as possible, and leave overnight. The following day put the ham hock in a clean pan with the bay leaf, star anise, black peppercorns and onion, and cover with plenty of water. Bring to the boil, then turn the heat down to a low simmer and cover the pan. The cooking time depends on the size of the ham hock, but cook until the meat falls away from the bone. Allow to cool before carefully separating the meat away from the fat and sinew with your hands. Place the meat in a clean bowl and discard the bones and fat. The leftover stock can be used as a base for a pea and ham soup. Break the meat into strands and lightly chop before adding the mustard, sage and pepper. Take two tins of the same size. Brush the first lightly with olive oil and line with cling film; leaving plenty of overhang. Put the ham mix inside the tin and fold the cling film over the top. Place the second tin on top and use a heavy weight to press the ham into a compact block, then refrigerate to set. Remove the ham from the refrigerator 15 minutes prior to making the croquettes to take off the chill. Cut the ham into 1cm wide cubes. First coat each cube in flour then dip in the beaten egg, and finally into breadcrumbs. Fry the croquettes in hot oil until golden brown. To make the red onion marmalade, cook the onions and ginger with olive oil in a covered saucepan over a low heat until the onions are soft. Add the red wine and sugar, and reduce until thick and syrupy. Season to taste and store in a sealed jar.

The Crown Country Inn, Shropshire

crowncountryinn.co.uk

Anjou Rabbit with Morels & Foie Gras

P aul N icholson serves two rabbit 1 saddle of Anjou rabbi butter, as needed rapeseed oil, for cooking

rabbit, liver & foie gras sausage fillet, kidneys and liver from the rabbit a pinch of salt 1 egg white 25g foie gras, diced

sauce rabbit bones and trim from the saddle 1 shallot, diced 1 clove of garlic, diced 1 carrot, diced 1 leek, thinly sliced 1 bay leaf a sprig of thyme 15g tomato purée 25g brandy 75g white wine 500ml chicken stock

morel purée

Remove the rabbit kidneys, liver, fillets and loins from the saddle and set aside. Chop the bones into small pieces and reserve for the sauce. Brush cling film lightly with butter; trim the loins of any sinew and roll in the cling film, tying the ends. Blend the rabbit fillet and salt for the sausage and add the egg white, kidneys and liver; blitz until smooth. Slowly incorporate the diced foie gras. Pass through a sieve and roll into a sausage in cling film and tie tightly. Poach the sausage in simmering water for eight to ten minutes. Lightly roast the reserved rabbit bones and trim for the sauce in a pan and add the vegetables, bay leaf and thyme. Gently roast again before adding the tomato purée. Deglaze the pan with the brandy and add the white wine. Reduce by three-quarters and add the chicken stock. Bring to a gentle boil and simmer for one hour. Pass through a sieve and reduce the sauce to your desired consistency. In a pan, sauté the morels for the purée in the butter until golden brown. Add the Madeira and reduce to a glaze, then add the chicken stock. Reduce again before adding the cream. Blend until smooth then season and pass through a sieve. To plate the dish, gently heat the sauce and morel purée. Remove the loins from the cling film and sear in a hot pan with a dash of rapeseed oil until they are a nice golden colour, being careful not to overcook them. Remove the loins from the pan and allow to rest. Blanch the spring greens and asparagus in salted, boiling water. Gently sauté the morels in foaming butter. Plate the dish as pictured to serve.

50g frozen morels 20g unsalted butter 25g Madeira 100g chicken stock 75g double cream salt and pepper, to taste

garnish 1 bunch of asparagus 1 bunch of spring greens 50g morels butter, for cooking

Dial House Hotel, Gloucestershire

diahousehotel.com

Seared Sea Bass with Crispy Potato & Samphire Salad, Charred Baby Gem & Warm Tartare Sauce

S cott S mith

serves two warm tartare sauce 1 shallot, diced a splash of white wine 15ml fish stock a splash of double cream 10g butter 5 capers, chopped 2 gherkins, chopped

sea bass 2 sea bass fillets salt, to taste

garnish 1 potato, peeled & cut into 1cm cubes rapeseed oil, for cooking 30g samphire butter, for cooking 1 baby gem, halved micro watercress

Fry the shallot without colour and then add the white wine and reduce until it has almost evaporated. Add the fish stock and cream, and bring to the boil. Remove from the heat immediately and whisk in the butter until it has melted. Pass the sauce through a sieve and add the chopped capers and gherkins. Blanch the cubed potato in boiling water until they are cooked through for the salad. Fry the diced potato in rapeseed oil until golden and crispy. Season the sea bass skins and place skin-side down in a hot, nonstick frying pan. Whilst the sea bass is cooking, fry the samphire in a little butter until it is tender â&#x20AC;&#x201C; do not season the samphire with salt. Place the baby gem halves facedown in to a clean, hot frying pan and char until it is nicely coloured. Check the sea bass. Once they have almost cooked all the way through turn them over to finish off, but be careful not to over cook the fish. Toss the samphire and diced potatoes together and place in the middle of the plate. Put the sea bass on top of the samphire salad and then stand the baby gem halves up against the sea bass as pictured. Drizzle the sauce around the sea bass, but be careful not to get it on to the crispy skin. Garnish with the micro watercress to finish and serve.

The Dog and Doublet, Staffordshire

doganddoubletsandon.co.uk

Confit Pork Belly with Granola, Earl Grey Soaked Prunes & Spiced Fritter serves six pork belly ½ a pork belly, boneless & skinned 1 head of garlic, peeled & crushed a sprig of rosemary, chopped a sprig of thyme, chopped 100g rock salt 2lt duck fat

granola 25g honey 25g maple syrup 40g butter 75g sugar 10g salt 6g mixed spice 200g porridge oats

soaked prunes 2 Earl Grey tea bags 100g sugar 1 star anise 400g water 200g prunes, pitted

spiced fritter 1 onion, finely diced 2 carrots, finely diced 2 celery sticks, finely diced vegetable oil, for cooking 2 tbsp. mixed spice 1 tsp. ground ginger 3cm piece of ginger, peeled & minced 2 cloves of garlic, minced 200g tomato purée 800g pork shoulder water, as needed salt and pepper, to taste flour, for coating the fritter 3 eggs, beaten 200g breadcrumbs

accompany with spring greens or Swiss chard, as needed

Place the pork belly in a roasting tin. Mix the garlic, herbs and salt together and sprinkle over the pork belly. Massage the seasoning into the meat and cover with cling film. Leave in the refrigerator to marinate for a minimum of four hours. Once, marinated, wash the salt mix off the pork belly by holding it under cold, running water; pat dry with a clean cloth. Place the duck fat in a large, oven-proof saucepan and melt the fat over a medium heat; do not allow the fat to boil. Once melted, add the pork belly and ensure the meat is fully submerged in the duck fat; cover with tin foil. Cook the pork belly in the oven at 120°C for one and a half hours. Once cooked, remove the pork belly from the duck fat and allow to cool before portioning into six pieces. Colour in a frying pan until golden and reserve for plating. To make the granola, bring the honey, maple syrup, butter, sugar, salt and mixed spices to the boil. Add the porridge oats and stir. Once incorporated, place into an oven at 180°C for 12 minutes, or until golden. The granola will keep for several months in an airtight container. Bring the tea bags, sugar, water and star anise to the boil for the soaked prunes to a gentle boil, then remove from the heat. Steep the prunes in the liquid. Allow to cool and store in the refrigerator in an airtight container until needed. In a large, oven-proof saucepan sweat the onion, carrots and celery for the fritter over a medium heat in vegetable oil until soft. Add the spices, ginger, garlic, tomato purée and pork shoulder and top up with cold water. Bring the saucepan to the boil, then cover with tin foil and braise in the oven at 120°C for four hours. Once cooked, remove the shoulder from the liquid and shred into small pieces. Pass the liquid through a sieve and add four tablespoons of the liquid to the meat; season to taste. Roll the meat into balls and leave to set in the refrigerator. To serve, dip the fritter balls in flour, then into the beaten eggs and finally coat in the breadcrumbs and deep-fry until golden. Reduce the remaining liquid from the pork shoulder by a quarter to make the sauce for the plate. Place the pork on to the plate next to the spiced fritter. Serve three prunes per plate and sprinkle on the spiced granola. Serve with the spiced fritter stock and wilted greens.

Eckington Manor, Worcestershire

eckingtonmanor.co.uk

Breast of Partridge, Smoked Over Dorset Charcoal and Applewood Molasses, with Leg Meat Nuggets, Chaplin & Corks Somerset Cider, Caramelised Pear Purée, Kohlrabi, Watercress & Crisp Chestnut Shavings

D avid K elman serves four smoked partridge

charcoal, as needed applewood chippings, as needed applewood molasses, as needed 2 whole partridges, breasts & legs removed & reserved salt and pepper, to taste honey, to taste thyme, to taste

leg meat nuggets

4 reserved partridge legs rapeseed oil, for cooking 400ml chicken stock 1 clove of garlic, crushed a sprig of thyme 1 donkey carrot, roughly chopped ½ a breast of chicken 100ml cream a handful of tarragon, chopped 10g shallot, diced 1 egg, beaten 50g flour 100g panko breadcrumbs

pear and Somerset cider purée 2 conference pears, peeled rapeseed oil, as needed 500ml Chaplin & Corks Somerset cider Ultratex tapioca starch

garnish

1 kohlrabi, peeled & thinly sliced rapeseed oil, as needed white wine vinegar, as needed 5g dill, chopped whole chestnuts, peeled & thinly sliced, as needed watercress, as needed

Prepare the charcoal for the smoked partridge by getting it hot over an open flame. Place the wood chippings and molasses into a heavy-based tray. Place the partridge on to a cooling rack and season to taste. Once hot, place the charcoal over the molasses. When it begins to smoke, place the partridge over the top. Place a lid on top of the tray and slowly cook. Once cooked, season again and add a little honey and thyme to taste and place into a zip-lock bag, seal and set aside. Pan-fry the partridge legs to evenly colour. Add to a large pan with the stock, garlic, thyme and carrot and cook gently until the meat falls off the bone. Flake the meat from the bones and set aside. Make a chicken mousse by blitzing the cream and chicken until smooth. Put the partridge leg meat into a clean bowl with the tarragon and shallot and bind with the chicken mousse. Portion the mix into 30g balls and panée with the egg, flour and breadcrumbs. Reduce the stock from the partridge legs into a jus. Use a mandolin to carefully cut the pear into thin slices and cut out six discs. Place into a little rapeseed oil until needed. Put the remaining pear trimmings into a pan with the cider until the cider has evaporated and begins to caramelise. Transfer to a blender and blitz until smooth. Add a little Ultratex, following the manufacturer’s instructions, to firm up the purée and place in a squeezy bottle ready to serve. Cut the kohlrabi for the garnish into very fine strips and dress with a little oil and vinegar. Finish with the dill and season to taste. Set aside until needed. In hot oil, fry off the chestnut slices until crisp. Drain on to paper and season. Then fry off the nugget until golden. To serve, place a disc of pear in the centre of the plate and add some of the kohlrabi. Place the partridge on top of the kohlrabi and some of the pear purée on top of the partridge. Scatter the chestnut crisps naturally around the dish. Dress with some of the reduced stock and garnish with watercress as desired.

Ellenborough Park, Gloucestershire

ellenboroughpark.com

Roasted Young Grouse with Braised Chicory, Elderberry, ‘Bread Sauce’ Polenta & Gravy

K uba W inkowski serves two roasted grouse & gravy 2 young grouse, oven-ready salt and pepper, to taste 8 sprigs of thyme 4 rashers of streaky bacon 250g red wine 1 shallot, sliced 250g chicken stock

elderberries 200g ruby port 80g sugar 200g elderberries, picked

‘bread sauce’ polenta 350ml milk 100ml whipping cream 6 sage leaves 3 sprigs of thyme ¼ nutmeg, finely grated 1 bay leaf 4 cloves 1 tsp. salt 1 onion, sliced 1 clove of garlic, halved 50g white polenta 40g Parmesan, grated 50g smoked bacon lardons

Season the grouse inside and out and stuff each bird with two sprigs of thyme. Wrap each bird in two rashers of the streaky bacon. Roast at 200°C for 12 minutes to serve medium-rare; once cooked, allow to rest for ten minutes. Remove the breasts and legs and keep warm. Roughly chop the carcasses and put back into the roasting tin with the red wine, shallots, remaining thyme and chicken stock to make the gravy. Reduce for ten minutes, then pass through a sieve. To prepare the elderberries, boil the port and sugar together, and add the elderberries. Remove from the heat and allow to cool. Refrigerate until needed. To make the ‘bread sauce’ polenta, bring the milk, cream, herbs, spices, salt, onion, and garlic to the boil and allow to infuse for 15 minutes. Pass the milk through a sieve and discard the flavourings. Put the milk back into the pan and add the polenta. Whisk constantly whilst bringing to the boil and cook for five minutes. Add the Parmesan and lardons and cook for a further three minutes. Adjust the consistency with extra milk if needed. For the glazed chicory, heat butter in a frying pan, add maple syrup and heat until lightly caramelised. Add chicory to the pan, facedown; cook for two minutes and add the orange juice. Bring to the boil and then simmer gently until the chicory is crisp. Plate the dish as pictured to serve.

glazed chicory 10g butter 10g maple syrup 2 chicory, halved lengthwise 50g orange juice

The Feathered Nest Inn, Oxfordshire

thefeatherednestinn.co.uk

Wild Sea Bass with Red Chicory, Purple Sprouting Broccoli, Sweet Shallots, Celeriac PurĂŠe & Red Wine Sauce

A ndrew B irch

serves four red wine sauce 1 shallot, thinly sliced 3 cloves of garlic, thinly sliced 2 sprigs of rosemary 1 leek, thinly sliced 1 star anise 100ml red wine 1lt chicken stock

sweet shallots 1 shallot, thinly sliced sugar, to taste salt, to taste

purple spouting broccoli & celeriac 12 heads of purple sprouting broccoli 200ml double cream 400g celeriac, diced salt and pepper, to taste

sea bass 100ml olive oil 4 sea bass centre-cut fillets, approx. 250g each lemon juice, to taste salt and pepper, to taste

For the red wine sauce, sweat the shallot, garlic, rosemary, leek and star anise in a heavy-based pan for 15-20 minutes over a low heat. Add the red wine and reduce until the pan is dry. Add the chicken stock and reduce until the desired consistency is reached, then pass through a sieve, set aside and keep warm. Place the sliced shallot into a pan and cover with water. Add a small amount of sugar and salt, and bring to the boil. Remove from the heat and set aside. Blanch the purple sprouting broccoli in seasoned, boiling water. Refresh in iced water and set aside. Bring the cream to the boil and set aside. Blanch the celeriac in seasoned, boiling water until tender. Strain, and blend with the boiled cream then season to taste and keep warm. Place a non-stick frying pan on a medium heat and add half of the olive oil. Place the sea bass fillets in the pan, skin side down, and sear for three to four minutes. Place in the oven at 170Â°C for three to four minutes until just cooked and add lemon juice and season. Place the remaining oil in a clean non-stick frying pan and, when hot, add the purple sprouting broccoli and slowly roast. When it starts to colour, add the chicory leaves and cook until they begin to wilt. Add the sweet shallots to warm through. Arrange all the garnishes in the middle of the plate and place the fish on top. Pour over the red wine sauce to serve.

to finish 1 red chicory, separated into leaves

Fishmore Hall, Shropshire

fishmorehall.co.uk

Sweet Potato & Smoked Haddock Stuffed Onion

F elic e T occhini

serves six 300g sweet potatoes 6 red onions, whole 300ml milk 2 sprigs of thyme 2 cloves of garlic, peeled 1 bay leaf 300g undyed smoked haddock ½ tsp. smoked paprika ½ a bunch of basil, chopped ½ a bunch of parsley, chopped 100g mature cheddar cheese, grated salt and pepper, to taste

Place the sweet potatoes in the oven and bake until cooked through. Place the onions, including the skins, into a pan of water and bring to a gentle boil. Simmer until they feel soft when you insert the tip of a knife. Remove from the water and leave to cool. In a large pan, bring the milk, thyme, garlic and bay leaf to the boil. Simmer for five minutes then remove from the heat and leave for 20 minutes to infuse. Return the milk to the boil and add the haddock. Cook for two to four minutes, depending on the thickness of the fish. Remove the pan from the heat and leave to cool. Once the onions have cooled, cut the tops off and set aside. Gently scoop out the onion flesh. Chop three-quarters of the flesh from one of the onions and put it into a clean bowl. Place the onion shells upside down to drain any juices. Scoop out the flesh from the baked sweet potatoes, discard the skins and mash the sweet potato; add to the onion in the bowl. Drain the haddock, keeping the cooking liquor. Remove the skin and any bones and flake the flesh; add to the onion and sweet potato. Remove the garlic clove from the milk and add it to the sweet potato and haddock. Mix with the paprika, herbs, half of the cheddar and a splash of the reserved milk. Spoon the mix into the onion shells and sprinkle with the remaining cheddar. Place the onions in a tray with a little water, with the tops of the onions. Bake the stuffed onions in the oven for 15-20 minutes at 180°C, or until heated through. Place the top back on the cooked onion and serve.

Fusion Brasserie, Worcestershire

fusionbrasserie.com

Jerusalem Artichoke Three-Ways with Pearl Barley Risotto & Watercress Gremolata

Barnaby Hibbert

serves four Jerusalem artichoke purée 400g Jerusalem artichokes, peeled & chopped 250ml white wine, plus extra to finish 75g butter, plus extra to finish 75ml double cream salt and pepper, to taste

roasted Jerusalem artichokes

Place all of the ingredients for the purée into a large pan and cook over a medium heat until the artichokes are soft. Strain the artichokes, reserving the cooking liquor. Transfer the artichokes into a food processor and add a small amount of the reserved cooking liquor. Blend to desired consistency and season to taste. Combine all of the ingredients for the roasted Jerusalem artichokes in a large bowl, tossing the artichokes until they are completely covered. Place the artichokes on to an oven tray, cutside down, and bake at 180°C for 30-40 minutes, or until golden.

400g Jerusalem artichokes, skin-on, cleaned & halved, lengthwise 100ml olive oil 3 tsp. thyme, chopped 2 tsp. garlic, minced sea salt, to taste

Peel the artichokes for the crisp lengthwise using a potato peeler. Cook the artichokes in a deep-fat fryer at 140°C for three minutes, until they are soft but not coloured. Set the crisps aside and increase the frying temperature to 180°C. Shake the basket often to prevent them from sticking and cook until golden brown and crispy. Drain on kitchen paper and season to taste; set aside until needed.

Jerusalem artichoke crisps

Combine all of the ingredients for the gremolata and set aside at room temperature until needed to serve to allow the flavours to develop.

300g Jerusalem artichokes, skin-on & cleaned (select longer ones in shape for this) salt and pepper, to taste

watercress gremolata 1 lemon, zest 2 cloves of garlic, finely grated 1 tbsp. parsley, finely chopped 2 tbsp. watercress, leaves only, finely chopped 100ml extra virgin olive oil salt and pepper, to taste

pearl barley and spelt risotto 2 banana shallots, finely chopped ½ a leek, finely chopped 1 stick of celery, finely chopped 40g butter 1.5lt good quality vegetable stock 250g pearl barley 100g spelt

Soften the shallots, leek and celery for the risotto with the butter in a large pan, over a medium-low heat until soft but not coloured. In a clean, separate pan, bring the stock up to a simmer. Add the pearl barley and spelt to the pan with the shallots and add a ladle of stock. Stir occasionally and keep adding stock as each ladle is absorbed until barley is tender, which should take approximately 30 minutes. Each grain should be cooked, but still loose with very little liquid left. To serve, fold the artichoke purée into the risotto mix. Warm through over a medium heat and add a little more butter. or wine if required to add a richness and glossiness to the dish. Reheat the roasted artichokes. Assemble the dish by adding a generous spoonful of the purée and risotto and place the roasted artichokes on top. Drizzle the gremolata over the top and finish with the artichoke crisps.

The Gallery Restaurant, Vale of Glamorgan

the-gallery-restaurant.com

Banana Soufflé

Robin Dudley

serves one to serve 1 tin of condensed milk vanilla ice cream, as needed white chocolate, chopped, as needed

tuile 225g egg whites 300g icing sugar 200g flour 200g butter, melted

soufflé 1lt banana purée 300g sugar, plus extra for dusting 90g corn flour water, as needed butter, as needed 150g egg whites

Boil the entire can of condensed milk in a pan of water for four hours to caramelise the milk. Set aside until needed. Whisk the egg whites and icing sugar together for the tuile to make a meringue. Fold in the flour and then the melted butter. Chill for a minimum of two hours in the refrigerator. Once chilled, roll into pea-sized balls and bake on a tray lined with greaseproof paper at 200°C for six to eight minutes until flat and golden brown. Remove from the oven and leave to cool. Store in an airtight container until needed. Make the base for the soufflé by reducing the banana purée in a saucepan by one-third. Add half of the sugar and heat to dissolve. In a clean bowl, mix the corn flour with a little water to make a paste. Whisk the corn flour paste into the purée and boil for 30 seconds. Pour on to a tray and leave to cool. Line a ramekin mould with butter and dust with sugar. Whisk the egg whites to a soft peak and slowly add the remaining sugar. In a bowl, weigh out 150g of the banana base and whisk in onethird of the meringue until smooth. Add another one-third of the meringue to the base again and whisk in. Then add the remaining meringue and fold it into the base. Spoon the mixture into the ramekin and flatten the top off. Run your finger around the inside of the ramekin to a depth of 3mm to loosen the sides; this will help the soufflé to rise. Bake at 190°C for eight to nine minutes, depending on the size of the soufflé, until it has risen by 5cm, starts to brown and feels spongy to the touch. To plate the dish, place a scoop of quality vanilla ice cream on top of some chopped white chocolate and garnish with a tuile. Serve with a small jug of the boiled condensed milk on the side.

The Greenway, Gloucestershire

thegreenwayhotelandspa.com

‘Not’ Lemon Meringue Pie

J osh D onachie

serves four to six meringue 200g egg whites 200g sugar 200g icing sugar freeze-dried raspberry pieces, as needed

lemon curd 7 lemons, juice & zest 9 yolks 6 eggs 300g sugar 500g unsalted butter, cubed

chocolate soil 200g sugar 200g ground almonds 120g flour 100g cocoa powder 135g butter, melted

Whisk the egg whites for the meringue with the sugar until stiff, then slowly whisk in the icing sugar. Spread the meringue thinly on to a baking tray lined with parchment paper and cook for ten hours at 90°C until dry. Sprinkle over the freeze-dried raspberries as desired. Combine all the ingredients, apart from the butter, for the lemon curd in a bowl and cook our over a saucepan of hot water. Whilst whisking, slowly add the butter until the curd has thickened. Pass the mixture through a sieve and leave to cool. Mix all of the ingredients for the chocolate soil together and spread over a baking tray lined with parchment paper. Bake the soil at 160°C for 20 minutes, stirring every five minutes. Once cooked, leave to cool and store in an airtight container until needed. Assemble the dish as organically as possible. Sprinkle the soil over the plate and place a quenelle of the lemon curd on top. Place the raspberries, bronze fennel fronds and dry meringue wherever is most natural.

garnish raspberries, as needed 4-6 bronze fennel fronds

Hammet House, Pembrokeshire

hammethouse.co.uk

Chicken, Spinach & Quinoa with Sweet Potato serves two 200g spinach salt and pepper, to taste olive oil, for cooking 1 onion, finely diced 1 carrot, peeled & finely diced 1 stick of celery, washed & finely diced 500g sweet potatoes, peeled & cut into 2cm dice 75g quinoa 500ml chicken stock 300g chicken breast, diced 1 bay leaf a sprig of rosemary, tied with string into a small bundle

Put a large pan on to a medium heat. Add the spinach and sprinkle sparingly with salt. Cover and steam for one to two minutes. Stir the spinach and re-cover; leave for one minute and, as soon as the spinach has wilted down, remove from the heat. Transfer the spinach into a colander and allow to drain. Squeeze any excess water from the spinach and roughly chop the leaves. Wipe out the saucepan; add two tablespoons of olive oil and heat. Add the onion, carrot and celery and fry on a low heat for ten minutes, stirring intermittently to stop it sticking to the base of the pan. Add the sweet potato and quinoa to the pan and pour in the chicken stock; bring to a low boil. Add the chicken, bay leaf and rosemary, and season to taste. Leave to simmer for 12 minutes, then stir in the spinach leaves. Warm through for one minute and then check that there are no pink juices from the chicken and that it has cooked through thoroughly. Adjust seasoning, if required, and remove the rosemary and bay leaf before serving.

Harborne Food School, Birmingham harbornefoodschool.co.uk

Hare with Beer Vinegar Ketchup, Burnt Onion, Curd & Parsley Sponge serves two to four curd 450g goatsâ&#x20AC;&#x2122; milk yogurt

beer vinegar ketchup

J ames S herwin

on behalf of Chris Conde

To make the curd, place a sieve lined with a muslin cloth over a bowl. Add the yogurt to the sieve and leave to strain overnight. Discard the water.

500ml Salopian Breweries Kashmir ABV 5.5% 25g white wine vinegar 6g agar agar

Combine the beer and vinegar for the ketchup, and add the agar agar. Bring to the boil, whisking continuously. Once boiled, remove from the heat and allow to cool and set. When set, blitz at a high speed in the food blender and pass through a sieve. Transfer to a bottle until needed.

hare

Season the hare well and brown all over in a hot, oiled pan. Add butter and cook in the oven at 180Â°C until the core temperature reaches 54Â°C. Remove from the heat and leave to rest somewhere warm for five minutes. Season the kidneys, pan-fry for 30 seconds on each side and cut in half.

1 hare, filleted & the kidneys reserved (ask your butcher) olive oil, for cooking salt and pepper, to taste butter, for cooking

parsley sponge 2 bunches of parsley 225g sugar 60g flour 8 egg whites

garnish 1 onion, halved wild flowers, as needed

For the parsley sponge, blanch the parsley in hot water for 20 seconds and immediately plunge into an ice bath to cool. Pat dry and chop finely, add to the remaining ingredients and combine well. Pierce a plastic cup on opposite sides and the base. Fill the cup halfway with the parsley mixture and cook in the microwave for 20 seconds. Remove from the cup and break into pieces to serve. Carefully remove the individual layers from the onion and place flat side down in a very hot pan to sear the edges. Construct the plate as pictured and decorate with wild flowers.

Henry Tudor House, Shropshire

henrytudorhouse.com

Beef Fillet with Sweet Potato Purée, Pickled Spring Onions & Teriyaki Glaze

S am B utler

serves four pickled spring onions 250g water 125g sugar 125g white wine vinegar 1 tsp. Szechuan pepper 1 tsp. coriander seeds 2 cloves of garlic 3cm piece of ginger 1 chilli 1 star anise 10 spring onions, thinly sliced

sweet potato purée 500g sweet potatoes, peeled & diced oil, as needed 750ml vegetable stock 75g butter, melted 1 tbsp. natural yogurt salt and pepper, to taste

teriyaki glaze 1 tsp. sesame oil 2 tsp. vegetable oil 2 cloves of garlic 3cm piece of ginger 50g brown sugar 150ml soy sauce 150ml mirin 50ml sake or white wine 1 tbsp. sesame seeds

To pickle the spring onions, place the water, sugar, vinegar, ginger, garlic and spices in the pan and bring to the boil. Allow to cool, then add the spring onions. Leave for at least 24 hours to pickle. For the sweet potato purée, gently warm some olive oil in a pan and add the sweet potatoes and sweat for ten minutes, but avoid colouring. Add the vegetable stock and simmer until soft. Strain and reserve the liquid; purée the cooked potatoes until smooth and add the remaining cooking liquor until the desired consistency is reached. Blend with the melted butter, yogurt and seasoning. To make the teriyaki glaze, add the oils to a pan and lightly fry the garlic and ginger to release their flavours. Add the sugar and cook until it begins to caramelise; then add the soy sauce, mirin and sake. Keep stirring until the sugar has fully dissolved and then simmer on a low heat for 15 minutes until reduced and sticky. Stir in the sesame seeds to finish. To serve, blanch the edamame beans for one minute and oven bake the lotus root at 180°C until golden. Season the steak and cook in a hot, oiled frying pan until medium-rare – approximately three minutes each side for a fillet about 3-4cm thick. Allow to rest at room temperature for five minutes. Plate as pictured and garnish with the radishes and shiso leaves.

to serve 4 beef fillets, approx. 150g each edamame beans, shelled lotus root, sliced radishes, cleaned & quartered shiso leaves

House of the Rising Sun, Shropshire

hotrs.co.uk

Tom Yam Ta La Mixed Seafood Spicy Soup

Suree Coates

serves four curry paste 2 stems of lemongrass, sliced 5 slices of galangal 4 red chillies, to taste, diced 2 shallots, diced 2 tbsp. rapeseed oil

tom yam ta la 1lt fish stock 3 kaffir lime leaves, torn 6 tiger prawns, peeled & cleaned 2 squid, cleaned & cut into rings approx. 3.5cm thick 200g mussels, peeled & cleaned 100g mixed wild mushrooms, cleaned 5 cherry tomatoes, deseeded &Â diced 2 tbsp. fish sauce 2 tsp. sugar 1-2 tbsp. lime juice 100ml coconut milk Â˝ a bunch of coriander, chopped

Make the paste by pounding together the lemongrass, galangal, chillies and shallot using a mortar and pestle or pureeing them in a spice blender. Slowly incorporate the rapeseed oil to loosen the consistency. Heat the stock for the soup in a large pan and stir in the curry paste. Add the seafood and kaffir lime leaves. Bring the stock to the boil and cook for 10-15 minutes. Add the mushrooms and tomatoes and cook for a further five minutes. Season with the fish sauce, sugar and lime juice and add the coconut milk. The soup should be a balance of spicy, sweet, sour and salty flavours. Stir in the coriander to finish. Serve with Thai jasmine steamed rice.

accompany with Thai jasmine steamed rice

The King & Thai, Shropshire

thekingandthai.co.uk

Venison Wellington with Grandpa’s Cabbage

Emily Watkins

serves six wellington 1 banana shallot, finely chopped butter, for cooking a sprig of rosemary, finely chopped 500g chestnut mushrooms, cleaned & finely chopped 450g shoulder meat, braised & roughly chopped salt and pepper, to taste 400g venison loin, trimmed 100g spinach 150g chestnuts, cooked, peeled & chopped

hot suet pastry 500g flour ½ tsp. salt 200ml water 175g lard

grandpa’s cabbage 1 savoy cabbage, chiffonade 100g bacon lardons 2 banana shallots, finely sliced

pumpkin fondant 1 firm pumpkin, peeled 150g butter 10g sugar 1 clove of garlic, crushed a sprig of thyme rapeseed oil, for cooking 250ml chicken stock

to serve vegetable oil, for cooking butter, for cooking

Start by making the filling for the Wellington. Sweat the shallot in a little butter until very soft and add the rosemary. In a clean, heavy-bottomed pan-fry the chopped mushroom until the water starts to drain then add the cooked shallot and cook until the liquid has completely gone, which may take up to one hour. Once cooked, mix with the shoulder meat and chestnuts; adjust the seasoning to taste. Set aside until needed. Cut the venison loin in half, lengthwise, for two even pieces that are approximately 2-3cm in diameter. Using a wide roll of cling film, press the braised shoulder mix in a rectangle that is the same length of the loin and wide enough to wrap around the loin. Place the loin in the centre and, using the cling film, roll it up to form a long tube with the shoulder mix coating the loin in the centre. Leave to set in the refrigerator for a minimum of 30 minutes. Blanch the spinach for 30 seconds in boiling, salted water. Refresh into an ice bath and squeeze out the excess water. Unwrap your venison from the cling film and wrap again with the spinach on the outside. Cut into six even pieces and set aside. Make the pastry by placing the flour and salt in a bowl. Melt the lard into the water in a clean pan and pour into the flour. Work the flour to form a paste then leave to rest for 30 minutes. Divide the pastry into six pieces and roll out to large rectangles that are 2mm thick and large enough to encase one portion of the venison. Use a little water to seal the pastry together. Store on baking parchment until needed. To make grandpa’s cabbage, blanch the cabbage and refresh in iced water. Sauté the lardons in a pan and, once crispy, add the shallots and cook until soft. Cut the pumpkin into six 5cm circles; reserve the excess to make a purée. Fry the pumpkin discs in a pan with a little rapeseed oil to colour. Add the butter, sugar, garlic and thyme and cook until the butter foams. Add the stock and season to taste and cook until just soft. To serve, place the vegetable oil in a pan and bring to 180°C. Place the Wellingtons in the hot oil and cook for eight minutes. Remove from the oil and leave to rest in a warm place. Add the shallots and bacon to the cabbage and warm through in a pan with a little butter. Trim the pastry ends from the Wellington and slice in half to reveal the perfectly cooked loin. Plate as pictured.

The Kingham Plough, Oxfordshire

thekinghamplough.co.uk

Roast Monkfish with Pork Fillet, Jerusalem Artichoke, Baby Heritage Carrots & Bisque Reduction

Ian Percival

serves four artichoke purée 1 lemon water, as needed 200g Jerusalem artichokes 500ml full fat milk

bisque a handful of prawn shells 1 head of fennel, roughly chopped 2 shallots, roughly chopped 1 carrot, roughly chopped 2 sprigs of thyme 25ml brandy 100ml white wine 3 tbsp. tomato purée ½ tsp. paprika 1lt fish stock 500ml double cream

red wine jus 250ml red wine 1lt chicken stock

garnish 3 baby carrots, peeled 1 tbsp. butter water, as needed 1 large artichoke, peeled & halved, lengthwise

to serve 400g pork fillet salt and pepper, to taste rapeseed oil, for cooking butter, as needed 3 dried sushi sheets salt, as needed 400g monkfish 3 cavolo nero leaves full fat milk, as needed

Start by making the artichoke purée; squeeze half of the lemon into a bowl of water. The lemon juice will stop the artichokes from discolouring. Peel the artichokes into the lemon water. Drain the artichokes from the water and cut into 1cm cubes and cook in the milk. When tender, drain and reserve the milk. Blend the artichokes in a food processor, using the reserved milk to adjust the consistency of the purée. Roast off the prawn shells in a medium oven for the bisque. Whilst they are colouring, begin to soften the chopped vegetables in a heavy-based pan. Once soft, add the prawn shells and thyme, flame off the brandy and add the wine; reduce down by half and stir in the tomato purée and paprika. Add the fish stock and reduce again by two-thirds. Add the cream and slowly reduce again by two-thirds. Once reduced, blend the bisque and pass into a clean pan, discarding the pulp left in the sieve. To make the red wine jus, reduce the red wine down to a syrup and add the chicken stock. Reduce the stock mixture down to a sauce consistency and set aside until ready to serve. To prepare the garnish, soften the baby carrots in a pan with the butter and equal quantity of water. Colour the open side of the artichoke in a hot saucepan and finish cooking the same butter and water mix that you used to cook the carrots in. To serve, season the pork fillet and seal in a hot frying pan with a dash of oil so it is evenly coloured all round. Turn the temperature down and add a large knob of butter; base the pork until firm – it is best served slightly pink. For the monkfish, blitz the dried sushi sheet in a food processor and mix with the salt. Season the monkfish with the seaweed-salt and seal in a hot frying pan until evenly coloured. Reduce the heat and baste the fish with a knob of butter until firm. Whilst the pork and monkfish are cooking, heat the artichokes, carrots, sauce and purée. Cook the cavolo nero for one minute in salted water. Dress the plate, starting with the purée and stack everything neatly on top. Add a small amount of the red wine jus to the plate. At the last minute, bring equal quantities of the bisque reduction and milk to below boiling point. Foam with a hand blender to give a lighter texture to the sauce.

The Kings Hotel, Gloucestershire

kingscampden.co.uk

100

101

Tandoori style Creedy Carver Chicken

A kt ar I slam

serves four marinated chicken lime juice, as needed 2 tbsp. garlic purée 2 tbsp. ginger purée salt, to taste 4 Creedy Carver chicken breasts, trimmed to 2.5cm

date & sultana paste 250g wet dates 200g sultanas 90g ginger 25g garlic 1-2 green chillies ½ tbsp. ground cardamom 175g lemon juice ½ tbsp. ground black cumin ½ tbsp. ground cumin 85g dried onion 300g strained yogurt 100g double cream

cucumber ½ a cucumber, finely sliced salt, as needed lemon juice, to taste 1 tsp. olive oil

Marinate the chicken breasts with the lime juice, garlic and ginger pastes and salt for a minimum of one hour. Combine all of the ingredients for the date and sultana paste, excluding the double cream, and blitz until smooth. Add the double cream to loosen the paste and add the marinated chicken breasts. Refrigerate and leave overnight. To make the beetroot chutney, blitz the beetroot with the remaining ingredients and 50g of the strained Greek yogurt. Once smooth, combine with the rest of the yogurt and adjust the seasoning to taste. For the cucumber garnish, salt and strain the cucumber over a bowl in the refrigerator for ten minutes. Rinse off the salt in cold water and pat dry. Toss the cucumber in a squeeze of lemon juice and the olive oil. To serve, remove the chicken breasts from the refrigerator and allow to come to room temperature. Lightly coat the breasts in clarified butter and cook at 180°C for ten minutes. Once cooked, remove from the oven and place under a medium grill until the marinade blisters and chars. Sprinkle with ground cardamom to taste. Arrange the cucumber slices on the plate as pictured and sprinkle with chaat masala. Lay the chicken breast on top of the cucumber and dot the beetroot yogurt around the plate as shown. Garnish with the buckler sorrel leaves to finish.

beetroot yoghurt 2 pre-cooked beetroot honey, to taste 2 cloves of garlic 1 green chilli 1 tsp. black salt salt, to taste lemon juice, to taste 200g strained Greek yogurt

to finish clarified butter, for cooking green cardamom powder, to taste chaat masala, to taste buckler sorrel leaves, to garnish

Lasan, Birmingham lasan.co.co.uk

102

103

Chicken Oyster with Pea Mousse, Garden Vegetables & Miso Caramel

P aul F oster

serves four turnips 4 purple turnips, peeled & cut into wedges 100g Chardonnay vinegar 50g sugar

pea mousse 900g frozen peas 2 leaves of gelatine, soaked in cold water 90g double cream, semi-whipped salt and pepper, to taste

chicken oyster 12 chicken oysters 50g salt 50g sugar 500ml water

miso caramel 100g sugar 40g water 50g white miso paste

broad beans 400g broad beans, podded

dressing

Put all of the ingredients for the turnips into an airtight container and leave overnight. Blend the peas for the mousse until smooth. Transfer 100g of the pea purĂŠe to a bowl and melt in the gelatine. Combine with the remaining pea purĂŠe and pass through a sieve. Add the semiwhipped cream and season to taste. Store in the refrigerator until needed. Check the chicken oysters for shards of bone. Whisk the salt, sugar and water together to make a brine and add the oysters. Leave in the refrigerator for one hour. When ready, wash well in cold water and pat dry. Set aside until needed Make the miso caramel by mixing the sugar with half of the water in a pan and heat it to 180Â°C on a sugar thermometer. When ready, add the remaining water and whisk in the miso paste. Leave to cool. Blanch the broad beans in boiling water for one minute and refresh immediately into iced water. Squeeze the beans out of their pods and keep in the refrigerator until needed. Whisk together all of the ingredients for the dressing together in a bowl until emulsified. To serve the dish, pan-fry the chicken oysters skin-side down until crispy and cooked through. Dress the broad beans, peas and radishes in the dressing and drain the turnips from the vinegar. Brush the miso on to the plate and spoon on the mousse. Arrange the rest of the ingredients naturally around the plate and garnish with the fresh nasturtium leaves and flowers.

1 tsp. Dijon mustard 2 tsp. Chardonnay vinegar 100ml sunflower oil

to serve 8 garden radishes, cut into quarters 100g raw garden peas, podded 8 nasturtium flowers and leaves

Mallory Court, Warwickshire mallory.co.uk

104

105

106

Cotswolds Mess with Raspberry & Elderflower Jelly, Raspberry Mousse, Elderflower Cream & Meringue Fingers

Pasquale Rosso

serves six meringue 4 egg white, yolks reserved 4 tbsp. sugar

elderflower jelly 100ml elderflower cordial 300ml water 2 gelatine leaves, soaked in cold water 24 raspberries

raspberry mousse 500g raspberries 210g sugar 4 egg yolks 2 gelatine leaves, soaked in cold water 150ml double cream

elderflower cream 35ml elderflower cordial 150ml double cream

Whip the egg whites for the meringue to soft peaks using an electric whisk. Slowly add the sugar, one tablespoon at a time, until the meringue is firm and glossy. Pipe the mix into equally sized shapes on a baking tray lined with greaseproof paper and bake at 100°C for approximately three hours, until the meringue is firm but still white in colour. Dilute the elderflower cordial for the jelly with the water, pour half into a saucepan and warm through. Add the soaked gelatine leaves and stir until dissolved; add the remaining diluted elderflower cordial. Pour into six glasses and drop four raspberries into each glass. Leave to set in the refrigerator. Make a purée for the raspberry mousse by mixing the fresh raspberries with 60g of the sugar. Blitz to a purée and strain through a sieve to remove the seeds. Put the egg yolks and remaining sugar in a bowl and whisk over a bain marie until the mixture has doubled in size and it is stiff and pale. Fold this into the raspberry purée and stir in the soaked gelatine leaves. In a clean bowl, whisk the double cream into firm peaks. Fold the whipped cream into the raspberry purée. Remove the set jelly from the refrigerator and layer the raspberry mousse on top. Return the glasses to the refrigerator to set. In a clean bowl, whisk the cream and elderflower cordial together to form soft peaks. Transfer the elderflower cream to a piping bag and place in the refrigerator until you are ready to serve. To plate the dish, remove the jelly and mousse from the refrigerator and pipe the elderflower cream on top to cover the raspberry mousse. Serve with the baked meringue.

The Maytime Inn, Oxfordshire

themaytime.com

107

108

Beef Fillet with Watercress, Artichoke, Girolles & Truffles

Matt Davies

serves four jus 2 shallots, finely chopped olive oil, for cooking 200ml red wine 1 bay leaf 2 sprigs of thyme ¼ clove of garlic 200ml beef stock salt and pepper, to taste 25g butter

beef fillet 4 beef fillets, approx. 170g each salt and pepper, to taste

artichokes 2 baby artichokes, peeled & trimmed lemon juice, as needed olive oil, for cooking salt and pepper, to taste

To make the jus, cook the shallots in a hot pan with a little olive oil until softened, but no colour. Add the red wine, bay leaf, thyme and garlic. Reduce the liquor by half and add the beef stock. Reduce again by half, season and whisk in the butter. Keep warm until needed. Season the beef fillets well and sear in a hot, oiled pan before cooking in the oven for 190°C for six minutes and allow to rest. Prepare the artichokes by cooking in salted, boiling water with a squeeze of lemon juice until just cooked. Cut each artichoke into four and pan-fry in hot oil until glazed. Season and keep warm until needed. For the garnishes, wilt the watercress in the chicken stock and blend to make a smooth purée and season. Sauté the girolles in the butter, and season. To serve, cut each beef fillet in half and present on a warm plate as pictured. Finish the plate with the garnish of dried cabbage and sliced truffle.

garnish 200g watercress 100ml chicken stock salt and pepper, to taste 100g girolles, cleaned & peeled 25g butter 30g dried cabbage black truffle, finely sliced

The Moat House, Acton Trussell, Staffordshire

moathouse.co.uk

109

Iced White Chocolate Parfait with Raspberries & Shortbread

Steve Garland

serves four to six parfait 110ml water 115g sugar 6 egg yolks 150g white chocolate, melted then slightly cooled 500ml double cream, softly whipped 50ml vodka

raspberry fluid gel 300ml cranberry juice 200ml water 1 punnet of raspberries 5g agar agar

shortbread 100g unsalted butter, cubed 150g flour 55g sugar

to serve raspberries, as needed edible flowers, as needed

For the parfait, bring the water and sugar to the boil in a thickbottomed saucepan and boil until the liquid reaches 118°C. Whisk the egg yolks in a clean bowl and slowly pour on the boiling sugar, whisking constantly. Whisk for approximately ten minutes until the mix has cooled completely and is light and fluffy. Gently fold in the white chocolate and then the whipped cream, followed by the vodka, which will helped the parfait to remain soft once frozen. Once thoroughly mixed, transfer into individual moulds and place in the freezer for four to eight hours until set. For the raspberry fluid gel, bring the cranberry juice, water and raspberries to the boil in a large saucepan. Once boiling, add the agar agar and whisk constantly. Cook out for one minute. Pass through a sieve and allow to cool. Once set, blend the jelly in a food processor until smooth to make the gel and reserve until needed. To make the shortbread, add the flour and sugar to the butter in a bowl. Lightly rub together with your fingertips until it comes together as one block. Allow to rest in the refrigerator for 30 minutes. Once chilled, roll out to approximately 2cm thick and bake at 150°C for 15 minutes, and allow to cool. To serve, de-mould the parfait by lightly warming the outside of the mould using a blowtorch, which will allow the parfait to slide out. Crumble the shortbread around the parfait on the plate; add a few dots of the raspberry fluid gel and garnish with fresh raspberries and edible flowers as desired.

Netherstowe House, Staffordshire

netherstowehouse.com

110

111

112

Sri Lankan Black Lamb Curry

Indunil Sanchi

serves five 1kg boneless lamb leg, diced 2 tbsp. curry powder 4 tbsp. ground black pepper salt, to taste 50ml vegetable oil 1 onion, chopped 1 tbsp. garlic, chopped 6 green chillies, finely chopped 2 curry leaves 2 pandan leaves, cut into 2.5cmÂ pieces 1 lemongrass, chopped 1lt lamb stock 250ml coconut milk

garnish

Season the lamb meat with the curry powder, black pepper and salt and marinate for a minimum of two hours. Heat the oil in a pan and add the onion, garlic, chillies, curry and pandan leaves and lemongrass. SautĂŠ, stirring constantly, until the onion is golden and the leaves begin to sizzle and release their fragrance; this should take approximately 12-15 minutes. Add the marinated lamb and fry to dry the meat. Add the lamb stock and cook slowly, stirring often, for 40 minutes. Add extra stock if needed to prevent the meat from sticking to the bottom of the pan. Add the coconut milk once the sauce has thickened and the meat is tender. Garnish with the toasted coconut flakes. Accompany with vegetable pickle and chutney, onion salad and pilau rice.

30g coconut flakes, toasted

accompany with pilau rice vegetable pickle and chutney onion, sliced pepper, sliced carrot, sliced

The Noel Arms Hotel, Gloucestershire

noelarmshotel.com

113

serves six piccalilli 1 onion, diced 1cm 3 carrots, washed, peeled & cut into 1cm dice 1 cauliflower, picked into 1cm florets 1 cucumber, peeled, deseeded & cut into 1cm dice 50g table salt 500ml white wine vinegar 250ml water 100g sugar 75g English mustard 3 tbsp. turmeric 1 chilli pepper, deseeded & thinly sliced 20g ginger, peeled & thinly sliced a pinch of allspice 1 tbsp. fennel seeds 3 tbsp. coriander seeds 1 clove of garlic, crushed 1 star anise 6g agar agar

pig’s head 1 pig’s head, all the meat from the cheeks, jowls & snouts removed (ask your butcher) 3 pinches of ground mace 3 sprigs of thyme 3 cloves of garlic a pinch of cayenne pepper 2 pinches of salt water, as needed

Combine all the vegetables and salt for the piccalilli together in a bowl and leave for 12 hours to cure. In the meantime, bring the remaining ingredients, excluding the agar agar, up to a boil in a large saucepan over a medium heat. Remove from the heat and leave to cool. Tip the vegetables into a large colander and rinse under cold water for ten minutes to wash off any excess salt then, once fully drained, place the salted vegetables back into the large bowl or a deep roasting tray. Strain the picking liquor through a sieve and pour over the salted vegetables. Stir to mix thoroughly and leave to pickle for a minimum of 12 hours. Once pickled, pass the liquor through a sieve, reserving the vegetables, into a large saucepan. Whisk in the agar agar and bring to a fast boil over a high heat. Remove from the heat and leave in a cool area for the agar to set firm. Once firm, blend the jelly in a food blender until it becomes a smooth, glossy purée. Reserve 100g of the purée for dressing the plates and combine the remainder of it through the pickled vegetables. In a large saucepan, add the pig’s head and season with the remaining ingredients. Leave to marinate for one hour, then cover with water and bring to a gentle simmer. Simmer slowly for six to eight hours, stirring occasionally. Leave to cool slightly before flaking the meat and discard any large fatty pieces. In a large bowl, mix the flaked pig’s head meat with the mustard and vinegar for the terrine. Adjust the seasoning with salt and pepper to taste. In a plastic food container measuring 14cm x 8cm x 8cm, add half the pig’s head mix and press down lightly to flatten. Crumble the black pudding on top and add the remainder of the pig’s head. Take a second plastic container of the same dimensions and press firmly down on top. Place in the refrigerator with a heavy weight on top to press the terrine as it cools. Once cool, remove the terrine from the container and slice into six equal portions, approximately 1cm wide.

116

terrine 25g wholegrain mustard 35ml Jerez vinegar 100g black pudding salt and pepper, to taste

to serve 6 quail’s eggs fine breadcrumbs, as needed 50ml rapeseed oil 6 English breakfast radishes, thinly sliced a small handful of micro celery leaves

To serve, soft boil the quail’s eggs for two minutes then refresh in iced water. Panée the quail’s egg in the breadcrumbs and deep-fry until golden. In a large frying pan, fry the pig’s head terrine slices over a medium heat on each side for one minute until golden brown. Using a palette knife, carefully remove the terrine from the pan and place each slice horizontally on the bottom of each plate. Arrange the piccalilli, purée and radishes along the top of the plate. Finish the dish with a deep-fried quail’s egg and garnish with the micro celery leaves.

The Nut Tree Inn, Oxfordshire

nuttreeinn.co.uk

117

118

Haddock with Horseradish, Plum & Sea Vegetables

K arl M artin

serves four haddock 200g salt 1 haddock fillet, boned & cut into 120g portions

horseradish 50g horseradish 250g milk 5g agar agar salt and pepper, to taste

tapioca crisp 40g tapioca 300ml water 500ml vegetable oil salt, to taste

plums 2 plums, halved & pitted 200g plums, pitted water, as needed 2g xanthan gum

sea vegetables sea aster, as needed

Pour half of the salt on to a tray and place the haddock on top, skin-side down. Pour the remaining salt over the fillets and place in the refrigerator for a minimum of 12 minutes. Wash and pat dry; keep chilled until needed. For the horseradish, place all of the ingredients in a saucepan and bring to the boil; season to taste. Once it reaches the boil, transfer to a tray and place in the refrigerator; leave to cool and set. Once set, blitz until smooth in a blender. Set aside until needed. Add the tapioca for the crisp to the water in a pan and bring to the boil. Simmer gently until the tapioca becomes translucent and sticky. Drain the tapioca and spread on to a tray lined with baking parchment as thinly as possible. Dehydrate at 90°C for five hours until completely dry and crisp. When ready to serve, deep-fry in vegetable oil at 220°C. Once it has puffed up, remove from the oil, drain and season to taste and set aside until needed. Place the four plum halves in a zip-lock bag, pushing out as much of the air as possible. Heat a pan of water to 60°C and cook the plums in the bag for seven minutes. Once cooked, transfer immediately to an ice bath and set aside until needed. To make the plum purée, place the remaining plums in a pan with a little water. Cook on a medium heat until soft. Once tender, blend until smooth before adding the xanthan gum and pass through a sieve. Set aside. In a pan of boiling water, blanch the sea vegetables for 30 seconds and refresh immediately into iced water. Once cold, pat dry and keep chilled until needed. To serve, place the salted haddock fillet in a small, non-stick frying pan over a medium heat. Once cooked three-quarters of the way through, and the skin is crispy, finish cooking the fish under the grill. Add the plum purée just off-centre to the plate and place the horseradish milk next to it. Place the haddock on top of the plum purée. Slice the poached plums and add to the plate; garnish with the sea vegetables and tapioca crisp to finish.

Old Downton Lodge, Shropshire

olddowntonlodge.com

119

120

Shimla Chicken

Dr Ijlal Haider

serves four 425g whole bone-in chicken, disarticulated at the joints, the fat & connective tissue removed 2 onions, diced 2cm piece of ginger, peeled & julienned 4 cloves of garlic, crushed freshly ground black pepper, toÂ taste salt, to taste a pinch of cumin a pinch of nigella seeds a pinch of ground cinnamon a pinch of ground nutmeg a pinch of aniseeds 2-3 cloves, to taste 1 small cinnamon stick a pinch of chilli flakes 3 tomatoes, diced 1 green pepper, diced 3 green chillies, finely chopped Â˝ a bunch of coriander, chopped

Chop the meat from the chicken and seal in a large, hot, oiled pan for one to two minutes. Remove the chicken and add the onions, garlic and half of the ginger to the pan; sautĂŠ for five minutes. In a clean, dry pan roast the pepper and add to the onions with the salt and remaining spices. Add the chicken back to the pan with the tomatoes and cook for four to five minutes to soften the tomatoes. Add the pepper, two of the chopped chillies, half of the coriander and half of the remaining ginger. Lower the heat and cover the pan and simmer for further five to ten minutes. Rest in the pan for a minimum of 15 minutes before serving. Garnish with black pepper and the rest of the chilli and ginger. Accompany with pilaf rice or naan.

accompany with pilaf rice or naan

Old Hall Persian Restaurant, Shropshire

oldhallpersian.co.uk

121

124

Windrush Crayfish & Crab Cocktail serves four Marie Rose sauce 25% tomato purée 75% mayonnaise a dash of brandy Tabasco, to taste Worcester sauce, to taste salt and pepper, to taste

Combine the ingredients for the Marie Rose sauce to taste and set aside. Add the crabmeat to the crayfish, dill, lemon juice and sumac and mix well. Add just enough of the Marie Rose sauce to bind together. Check the seasoning and adjust to taste. Plate the dish as pictured to serve.

cocktail 280g white crabmeat, picked 260g fresh Windrush crayfish tails 15g dill, chopped 1 lemon, juice sumac, to taste 100g Marie Rose sauce (see above)

to serve lamb’s lettuce, as needed 4 slices of lemon Marie Rose sauce, as needed

Old Swan & Minster Mill, Oxfordshire

oldswanandminstermill.com

125

Cured River Wye Salmon with Beetroot Purée

Ben Ternent

serves six cured salmon 100g salt 100g sugar 1 lemon, zest 1 lime, zest 1 beetroot, peeled & grated ½ a side of River Wye salmon, skinned 25ml gin

preserved lemon 200g sugar 200ml water 1 star anise 1 clove 6 black peppercorns 2 lemons, thinly sliced

beetroot purée 100g cooked beetroot, thinly sliced 100ml water 50ml extra virgin olive oil a splash of red wine vinegar salt and pepper, to taste

Mix the salt, sugar, zests and beetroot together for the cure. Pat the cure mix on to the salmon and add the gin. Leave the salmon to marinate for 24 hours in the refrigerator, turning the salmon halfway. Bring the water, sugar and spices for the preserved lemons to the boil. Add the lemons and remove from the heat. Leave to infuse for two hours. Store in the refrigerator in an airtight container for up to two weeks. Add the beetroot for the purée to a pan with the water and bring to the boil. Remove from the heat and blend to make a purée, then emulsify with the olive oil and red wine vinegar until thick and creamy. Season to taste. To serve, place the salad vegetables in ice water to crisp up and pat dry. Portion the cured salmon into 3cm cubes and place two cubes on to each plate. Arrange the crisp salad vegetables on the plate and spoon on the beetroot purée as pictured. Chop two slices of the preserved lemon and add to the frisée lettuce and watercress. Place the leaves on top of the salmon and drizzle with preserved lemon juice throughout the leaves to finish.

salad 1 golden beetroot, peeled & thinly sliced 1 beetroot, peeled & thinly sliced 1 candy beetroot, peeled & thinly sliced 6 radishes, thinly sliced ¼ cucumber, thinly sliced 1 frisée lettuce, washed & picked a handful of watercress, washed & picked

Opus at Cornwall Street, Birmingham

opusrestaurant.co.uk

126

127

Apple Crème Brûlée with Rhubarb Compote, Caramel & Nutmeg Crisp

Glynn Purnell

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129

makes nine egg surprises apple snow 2 Granny Smith apples

nutmeg crisp 100g icing sugar 1g pectin 40ml full fat milk 1 whole nutmeg, grated 2g ground ginger 35g butter 30g flour, sifted

caramel 70g sugar 2 tbsp. water

burnt English custard 9 eggs 85g of sugar, plus extra for sprinkling 500ml double cream 2 vanilla pods, split & deseeded

rhubarb & ginger compote 1kg English rhubarb 250g Demerara sugar 100ml ginger wine 50g ginger, peeled & finely grated 1 vanilla pod, split & deseeded

Freeze the whole Granny Smith apples one day ahead for the apple snow. Boil the sugar and water together for the caramel in a shallow pan until it turns golden brown. Using a pastry brush, brush the side of the pan with water every 40 seconds. Pour on to a greased, non-stick baking sheet and leave to cool. When the caramel has set, shatter into small shards. Remove the tops of the eggs for the burnt English custard with an egg top remover (available from specialist kitchenware shops). Separate the yolks and place into a mixing bowl. Remove the membrane from the shells and clean and dry them thoroughly. Mix the sugar for the custard with the egg yolks in a clean bowl and whisk together until pale and fluffy. Pour the cream into a small pan and add the vanilla pod and seeds. Place over a gentle heat to infuse the cream with the vanilla. When the cream is just below boiling point, remove from the heat. Discard the vanilla pods and pour the hot cream over the egg yolks and sugar; whisk until combined. Pour the cream mixture back into a clean pan and return to a gentle heat. Stir until the mixture begins to thicken enough to coat the back of a wooden spoon. Set aside and leave to cool slightly. Top and tail the rhubarb for the compote and wash thoroughly in water and pat dry. Cut the rhubarb into slices, approximately 5mm thick. Place 250g of the sliced rhubarb, sugar, ginger wine, fresh ginger and vanilla into a medium-sized pan. Cover with a lid and cook on a low heat for 10-15 minutes to steam the rhubarb and create a purĂŠe base. Once the rhubarb is soft and mushy, remove the lid and add a further 250g of the uncooked, sliced rhubarb. Continue to cook over a low heat without the lid and add another 250g of uncooked, sliced rhubarb when it just begins to soften. Repeat the process; once the final 250g of rhubarb has been added, leave to cook for five minutes.

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Empty the compote into a sufficiently sized deep tray and cover with cling film, making sure to push the cling film on to the mix to prevent steam forming. Leave in the refrigerator. Make sure the compote is at room temperature when serving to serve it at optimum flavour and taste. Mix the icing sugar for the nutmeg crisp with the pectin in a small saucepan. Add the milk, nutmeg and ginger and warm gently. Add the butter and bring to the boil, whilst whisking continuously. Remove from the heat and mix in the flour. Continue mixing vigorously until the mixture is smooth. Spread it thinly on to a silicon paper-lined baking tray. Bake the crisp in the middle of the oven at 170Â°C for five to ten minutes, or until golden brown. Remove and leave to cool. Carefully spoon or pipe the custard mixture into the clean eggshells and put them in an empty egg box to keep them level. Sprinkle a little caramel over the top of the custard in each egg and melt using using a blowtorch. Serve each egg in an eggcup. Spoon a generous amount of rhubarb into a small Kilner jar. Freshly grate the frozen apple and add one tablespoon on top of each jar. Top with shards of the nutmeg crisp.

Purnellâ&#x20AC;&#x2122;s Restaurant, Birmingham purnellsrestaurant.com

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132

Peanut Butter & Jelly Sandwich – Peanut Soufflé with Blueberry Jam & Brown Bread Ice Cream

J ason H odnett

serves eight to ten brown bread ice cream 20g butter 205g sugar 50g brown bread 5 egg yolks 250ml full fat milk 250ml double cream

blueberry jam and purée 200g blueberries 60g sugar 1g pectin ½ lemon, juice & zest

soufflé 30g unsalted butter sugar, for dusting peanut butter crème patisserie (see below) 4 eggs, separated 20g sugar

peanut butter crème patisserie 250ml full fat milk 50g sugar, plus extra for lining the moulds 3 egg yolks 10g corn flour ½ tsp. ground vanilla 48g peanut butter

Melt the butter for the ice cream and 30g of the sugar together and cook to a light caramel. Blitz the bread to a rough consistency in a food processor and coat in the caramel. Spread the breadcrumbs on to a baking tray lined with greaseproof paper and bake at 190°C for eight minutes. Allow to cool and blitz again to a coarse crumb. Beat the remaining sugar and egg yolks together until pale. Bring the milk and cream to the boil and whisk through the egg mix. In a pan, cook the mixture through until it is thick enough to coat the back of a spoon and immediately cool the pan in a bowl of iced water. Fold the caramelised breadcrumbs through the custard and churn in an ice cream machine until set. Place the blueberries and sugar for the jam in a pan. Bring to a gentle simmer and cook for eight to ten minutes to reduce. Add the pectin and bring up to the boil; cook for four to five minutes at 112°C on a sugar thermometer. Add the lemon zest and leave to cool. Once cool, blitz one-third of the blueberry jam in the food processor with the lemon juice. Pass through a sieve and set aside until needed. Melt the butter for the soufflé in a pan until the sediment has dropped to the bottom. Brush a coating of the clarified butter thoroughly inside the ramekins. Then line the moulds with sugar and tap out any excess. Place in a freezer to set. Once chilled, repeat again to ensure a complete non-stick lining. In a heavy-based pan, make the base for the soufflé by bringing the milk to a rolling boil. Cream together 50g of the sugar with the egg yolks until pale and gradually add the corn flour to achieve a smooth paste. Pour a little of the boiling milk over the paste and whisk to combine. Continue to pour the milk in a little at a time until all of the milk is incorporated. Return to the pan and cook out until the mixture has thickened. Remove from the heat and add the vanilla and peanut butter; mix well. Allow to cool to room temperature. Whisk the egg whites, gradually adding the sugar, to achieve a glossy, stiff meringue. Add the egg yolks to the crème patisserie and beat until smooth before folding in the meringue. Take extra care to keep as much air in the soufflé mixture as possible. Using a paintbrush, paint equally spaced stripes of blueberry purée inside the ramekins and place a spoonful of blueberry jam into the bottom. Fill the ramekin to the top with the soufflé mixture and tap twice on the work surface to knock out any air bubbles. Smooth the top of the soufflé with a palate knife and run your finger around the rim of the ramekin to help the soufflé rise. Dust with sugar and bake at 190°C for eight to ten minutes until it has risen. Serve with the brown bread ice cream.

The Raven Hotel & Restaurant, Shropshire

ravenhotel.com

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134

Reverse Chocolate Crumble

Mark Peregrine

135

makes eight crumble 75g Demerara sugar 25g ground almonds a pinch of sea salt 55g flour 15g cocoa powder 75g unsalted butter, cold, diced

chocolate cream 165ml whipping cream 70ml full fat milk 155g 70% dark chocolate 1 egg, beaten

caramel hazelnuts 60g sugar 20g water 200g hazelnuts, crushed & sieved to remove excess powder a pinch of sea salt

Mix all of the ingredients for the crumble apart from the butter together and then rub in the cold butter cubes until it resembles a breadcrumb texture. Leave to rest in the refrigerator for a minimum of 30 minutes. Sprinkle the crumble evenly into a 20cm tart ring on greaseproof paper and bake at 170Â°C for seven to eight minutes. Once out of the oven, carefully place an 18cm ring on top; press down gently into the crumble without cutting through and set aside to cool. Bring the milk and cream for the chocolate cream to the boil in a medium-sized pan. Pour on to the beaten egg and whisk. Pour half of the milk and cream over the chocolate and stir gently until smooth; add the remaining milk and cream and stir again until smooth. Pour into the 18cm ring on top of the crumble base and leave to set in the refrigerator for a minimum of six hours. In a large pan, bring the sugar and water for the caramel hazelnuts to 115Â°C on a sugar thermometer. Remove from the heat and pour in the crushed hazelnuts and salt. Mix until the hazelnuts are completely coated in the caramel and pour on to a greased tray to cool. Plate the dish as pictured to serve.

The Raymond Blanc Cookery School, Oxfordshire

belmond.com/lemanoir

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138t

Cornish Crab Salad with Curry Oil, Mango & Avocado

P eter K nibb

serves four curry oil 5g garam masala 5g fenugreek 5g caraway seeds 5g ground cumin 10g turmeric 25g madras curry powder 3 cardamom pods, crushed 375ml olive oil

croquettes 100ml milk 10g flour 10g butter 150g brown crabmeat 10g coriander, chopped 1 spring onion, chopped ¼ red chilli, finely diced 50g breadcrumbs ½ lime, juice flour, as needed egg, beaten, as needed panko breadcrumbs, as needed

Make the curry oil in advance by gently sautéing the spices for 15-20 minutes in 150ml of the olive oil, moving them continuously as you cook. Then add the remaining oil and simmer on a low heat for 30 minutes. Remove from the heat and allow to infuse for a further 12 hours. Strain the oil through a muslin cloth and store in a sealed jar for up to six months. First make a béchamel sauce for the croquettes using the milk, flour and butter, then leave to cool. Pass the brown crabmeat through a sieve and, in a bowl, combine with the béchamel, coriander, spring onion, chilli, breadcrumbs and lime juice. If the mixture is too wet then add more breadcrumbs. Pipe into long, thin logs and freeze. Once frozen, cut into small croquettes and dip first in flour, then egg and then breadcrumbs to pan. For the Cornish crab salad, make sure you pick through the crab twice to ensure there is no shell left in the crabmeat. When you are ready to assemble the dish combine the ingredients together and mix well. To serve, deep-fry the croquettes at 180°C until just golden. Place the crab mix in the centre of the plate using a mould if you wish. Arrange three pieces of mango and avocado around the crab mix and arrange the croquettes around the plate. Drizzle the curry oil around then finish with four to five pieces of coriander cress per plate.

Cornish crab salad 300g Cornish white crabmeat, picked 100ml crème fraîche 60g coriander, picked & finely sliced 1 spring onion, finely sliced ½ red chilli, finely diced salt, to taste 1 lime, juice

to serve 1 mango, peeled & cut into 1cm cubes 2 avocados, peeled & cut into 1cm cubes coriander cress, as needed

Restaurant 23, Warwickshire restaurant23.co.uk

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140

Apricot & Pistachio Guinea Fowl Breast with Pressing of Confit Leg, Crispy Winglet, Rosti Potato & Apricot PurĂŠe

Neil Clarke & Ryan Thompson

141

serves four guinea fowl breast 2 whole guinea fowl 100ml double cream ½ a bunch of tarragon, chopped 50g dried apricot, diced 30g pistachios, shelled salt and pepper, to taste 2 tbsp. sunflower oil

pressing of confit leg 300g duck fat 4 cloves of garlic, peeled ½ a bunch of tarragon ½ a bunch of flat leaf-parsley 2 bay leafs 3 star anise 2 tsp. sherry wine vinegar

sauce ½ an onion, diced 1 carrot, peeled & diced 6 cloves of garlic sunflower oil, for cooking 300ml red wine

apricot purée 150g dried apricots, chopped 300ml cold water 1 star anise 1 cinnamon stick, 2.5cm long

Remove the breasts, legs and wings from the guinea fowl and reserve the carcass. Remove the fillets from the back of the breasts and blend with the double cream. Blend with the tarragon, pistachios in a food processor and season to taste Spoon the mousse into the cavities left from removing the fillets and wrap the breasts around the mousse, leaving the skinside showing. Wrap them in cling film and tie at both ends to create an airtight cylinder. Cook in a pan of boiling water for 18 minutes and then cool in iced water. To make the pressing, put the fat, guinea fowl legs, garlic, the stalks of the tarragon and parsley, bay leaves and star anise into a large saucepan. Cook on a low heat for one and a half hours, until the meat begins to fall away from the bone. Remove the meat from the fat and flake the meat from the bones; reserve two tablespoons of the duck fat. Chop the parsley and tarragon leaves and mix with the meat, sherry wine vinegar and the reserved duck fat and season to taste. Transfer the mixture into a cling film-lined mould and cover with cling film. Press with a weight and leave in the refrigerator to cool and set. To make the sauce, put the carcass, any trimmings and leg bones in a tray and roast in the oven at 220°C for 20 minutes. In a large saucepan, brown off the diced onion, carrot and garlic in sunflower oil. Deglaze the pan and the tray with the red wine and transfer the contents of the tray to the saucepan. Strain the stock into a clean pan, skim off any fat and bring to the boil. Reduce the sauce until it is thick enough to coat the back of a spoon. Add all of the ingredients for the apricot purée to a pan and simmer until most of the water has evaporated. Remove the cinnamon stick and star anise and and blend until smooth in a food processor. Set aside until needed. Put the grated potato for the rosti into a clean cloth and squeeze out any excess water. Transfer into a bowl with the melted butter and season to taste. Divide into four equal parts. Heat the oil in a clean frying pan and, using a metal ring to shape the rosti, cook the potato until golden brown, turning once.

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rosti 2 potatoes, peeled & grated 100g unsalted butter, melted salt and pepper, to taste 2 tbsp. sunflower oil

crispy winglet 50g flour 1 egg yolk, beaten 50g breadcrumbs sunflower oil, for cooking

garnish nasturtium leaves, as needed

Cut off both ends of each reserved wing, leaving the doubleboned sections. Remove the smaller of the two bones by tightly squeezing your fingers down either end of the bone. Pull the meat down to the larger knuckle of the remaining bone to form a lollipop shape. Poach in salted water for eight minutes and then plunge in iced water. Once cool, pat dry with a cloth and then panée in flour, dip in the beaten egg and then into the breadcrumbs. To serve, take the pressing out of the refrigerator and remove it from the mould and cling film. Cut it into four equal portions and leave to one side to bring it to room temperature. In an oven-proof frying pan, heat the remaining sunflower oil for the guinea fowl breasts. Remove the breasts from the cling film and place skin-side down into the pan then transfer to the oven for nine minutes at 180°C, turning halfway. Reheat the rosti potatoes in the oven on a tray lined with greaseproof paper for five minutes, also at 180°C. Heat a pan of sunflower oil that is deep enough to fry the winglets. Drop some breadcrumbs into the oil; it will sizzle if the oil is hot enough. Deep-fry the winglets for three minutes until golden. Reheat the purée and sauce and arrange the elements on the plate as pictured. Garnish with nasturtium leaves to finish.

Russell’s of Broadway, Worcestershire

russellsofbroadway.co.uk

143

Thai Green Curry with Pan-Fried Monkfish serves four green curry paste 4g coriander seeds 20g lemongrass, sliced 20g galangal, sliced 8g kaffir lime leaves, sliced 20g garlic, sliced 20g shallots, sliced 8g turmeric 80g Thai green chilli pepper 4 tsp. shrimp paste

green curry sauce 6 tsp. green curry paste (see above) 250ml coconut milk 120ml water 4 tsp. sugar a pinch of salt 8 tsp. fish sauce

aubergine rolls 300g green beans, cut into 5cm pieces 260g bamboo shoots, sliced 4 aubergine, sliced lengthwise in four pieces, approx. 1cm thick olive oil, for cooking

To make the green curry paste, toast the coriander seeds, lemongrass and galangal in a pan until lightly brown â&#x20AC;&#x201C; you will hear a crackling sound when they are ready. Allow the spices to cool and blitz to a fine paste in a blender with the remaining ingredients. Store in a sealed container for up to six months in the freezer. For the green curry sauce, add the paste to an oiled pan and fry for two minutes over a low heat. Be careful not to burn the paste. Add the coconut milk and water and bring to the boil. Let the curry sauce simmer for five minutes and then add the sugar, salt and fish sauce; ensuring the flavours are balanced. Steam or boil the bamboo shoots and green beans for five minutes as desired. Brush the aubergine for the rolls with olive oil and grill, turning the aubergine four times until nicely scorched, and rest on a clean cloth. Once the bamboo shoots and beans are cooked, select a few pieces and wrap the grilled aubergine around them. You will need enough for four rolls per person. Rub salt and pepper on to the monkfish tails and pan-fry in butter, turning a couple of times, for approximately five to eight minutes on a medium heat. When cooked, the monkfish should feel springy. Allow to rest before serving. To finish, evenly space the four aubergine rolls on to a plate. In between each of the rolls add the monkfish and then pour over the green curry sauce. Garnish with Thai sweet basil and one slice of red chilli. Serve with steamed Thai jasmine rice.

monkfish 4 monkfish tails, filleted & sliced into 5cm pieces salt and pepper, to taste butter, for cooking

garnish Thai sweet basil, as needed 1 red chilli, sliced

Sabai Sabai, Birmingham

accompany with

sabaisabai-restaurant.co.uk

Thai jasmine rice 146

147

Seared Scallops with Red Peppers, Espelette, Sweetcorn, Squid, Lime & Coriander

Luke Tipping

serves four garnish 1 large red pepper extra virgin olive oil, for cooking 1 cob of sweetcorn

scallops & squid 8 scallops, hand-dived, washed, trimmed & dried extra virgin olive oil, for cooking 2 baby squid, cleaned & cut into rings salt, as needed

to serve extra virgin olive oil, as needed salt, as needed a pinch of espelette or cayenne pepper 1 lime, juice & zest coriander, washed & picked

To make the garnish, brush the red pepper with olive oil and grill or barbecue until the skin blisters. Allow to cool, skin and dice the pepper, discarding the seeds and stalk. Remove the sweetcorn kernels from the cob using a sharp knife then cook in boiling, salted water for two minutes. Drain and plunge into iced water to stop them overcooking; drain and reserve until needed. To cook the scallops medium-rare, heat a non-stick frying pan, add a spoonful of olive oil and sear the scallops for approximately two minutes. When nicely coloured, turn them over and cook on the other side. Add the squid to the pan and season with salt; continue cooking for approximately one minute further. Place the cooked scallops on to warmed plates. Heat the corn and red peppers in a clean pan with a little olive oil, salt and espelette. Add the squid to the red peppers and corn, and then squeeze over the lime juice to taste. Spoon the squid and garnish around the scallops and finish with four to five coriander leaves per plate, olive oil and lime zest.

Simpsons Restaurant with Rooms, Birmingham simpsonsrestaurant.co.uk

148

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152

Vanilla & Strawberry Parfait

Matt Worswick

serves four to six strawberry sorbet

For the sorbet, combine all of the ingredients into an ice cream maker and churn.

350ml water 350ml sugar 300ml strawberry purée ½ lemon, juice

vanilla parfait 380g sugar 250ml water 10 egg yolks, beaten 500ml double cream 4 vanilla pods, seeds only

strawberry jelly 500g strawberries 100g sugar 1 vanilla pod, split & deseeded 400ml strawberry purée 2g agar agar 4 gelatine leaves, soaked in cold water

Add the sugar to the water for the vanilla parfait and bring to a gentle boil to make a syrup. Mix the egg yolks and vanilla seeds together and add the syrup. Whisk until the eggs are light and fluffy to make a sabayon. Whip the double cream to soft peaks and fold into the egg and sugar mixture. Mix and then roll into a cylinder in cling film. Leave in the freezer to set. Remove from the freezer 15 minutes before serving. Make a strawberry juice for the jelly by putting the strawberries, sugar and vanilla pod and seeds in a bowl. Cover with cling film and place over a pan of simmering water to gently stew the strawberries. Once the strawberries have broken down, pass it through a sieve and set the juice to one side; discard the seeds and pulp. Heat the strawberry purée and strawberry juice in a pan; add the agar agar and gelatine leaves. Pour the mixture on to an acetate sheet or silicone mat and leave to chill. Once set, cut into rectangles big enough to wrap around the vanilla parfait cylinders, roll and trim; plate as pictured.

The Lawns at Thornton Hall Hotel & Spa, Merseyside

thorntonhallhotel.com

153

154

Passion Fruit Charlotte serves four to six 2 Swiss rolls, thinly sliced 12 passion fruit, halved 250g double cream 2½ gelatine leaves, soaked in cold water

Line a 1.1lt pudding basin or soufflé dish with cling film and then the Swiss roll slices. Scrape the flesh from ten of the passion fruits into a blender and blitz until smooth; pass through a sieve to remove the pips. Whip the cream to soft peaks. Gently stir the passion fruit purée, double cream and gelatine together until fully incorporated. Carefully pour the mixture into the lined dish and leave to set in the refrigerator overnight. Carefully turn out on to a plate and remove the cling film.

The Pudding Club at Three Ways House Hotel, Gloucestershire

threewayshousehotel.com

155

156

Mackerel Tartare, Guacamole, Marinated Cucumber & Confit Lemon

Gareth Bagley

serves four confit lemon 4 lemons 75g sugar 75ml water

marinated cucumber 2 cucumber, peeled & cut into 5cm dice sea salt, to taste 150ml olive oil vinaigrette

guacamole 2 Hass avocados, peeled, pitted & cut into 5cm dice 1 shallot, cut into 5cm dice 10g red chilli, cut into 5cm dice 30g coriander, chopped 1 lemon, juice 50ml olive oil salt and pepper, to taste 40g tomato, skinned, deseeded & diced

mackerel tartare 2 mackerel, filleted, boned & skinned (ask your fishmonger) 1 shallot, finely diced 20g capers, finely diced 20g gherkins, finely chopped salt and pepper, to taste 2 limes, juice 15g chives, chopped 1 kaffir lime, zest

In a saucepan, bring the water and sugar for the confit lemons to the boil and leave to cool. Cut the top and bottoms off the lemons so they can stand up straight on a chopping board. Then carefully remove the skin and pith until you can see the flesh with a sharp knife. Cut the lemons in between the natural white lines to segment them. Once the syrup has reached room temperature, place the lemon segments into the syrup and leave to finish cooling in the refrigerator overnight. For the marinated cucumber, place the diced cucumber in a bowl and generously coat with sea salt. Place the cucumber on to a baking rack above a tray to drain the excess juice. After 20 minutes, return the cucumber to the bowl and rinse off the excess salt under running water. Mix with the oil vinaigrette. Put all of the ingredients for the guacamole, apart from the tomato, into a blender and blitz for two to three minutes until smooth. Remove from the food processor, fold in the diced tomato flesh and check the seasoning. Transfer to an airtight container and place a piece of parchment paper directly on top to stop the guacamole from discolouring. Keep in the refrigerator until needed. Dice the mackerel for the tartare into 1cm dice and place into a mixing bowl. Add the shallot, capers, gherkins, salt and pepper and leave to marinate in the refrigerator for five minutes. Remove the mackerel from the refrigerator 15 minutes before you are ready to serve and add the lime juice, chives, kaffir lime zest and season to taste. Combine thoroughly and check the seasoning. Assemble the dish using metal rings to plate the mackerel tartare and garnish with a quailâ&#x20AC;&#x2122;s egg yolk, borage flowers and micro mizuna cress as pictured.

garnish 1 quailâ&#x20AC;&#x2122;s egg yolk borage flowers, as needed micro mizuna cress, as needed

Townhouse, Shropshire

townhouseoswestry.com

157

serves eight ham 3 ham hocks 4 carrots, peeled 2 onions, peeled 1 head of garlic, peeled 1 bouquet garni 1 sheet of pork skin (ask your butcher)

eggs

Place the ham hocks in to a large saucepan with all of the whole vegetables and bouquet garni. Fill with cold water and bring to the boil. Skim the top and cover; simmer slowly for three and a half hours. When the ham hocks are tender, carefully remove them from the cooking liquor. Line a terrine mould with cling film. Arrange the ham hock with the whole vegetables in the mould to create a mosaic effect. Cover the terrine with the cling film and wrap into a parcel. Place a heavy weight on top to press the terrine. Leave to set in the refrigerator overnight.

8 duck eggs, in the shell

peas 500g frozen peas

Cut the sheet of pork skin into strips. Transfer the pork skin strips to a heavy, greaseproof paper lined tray and place another sheet of greaseproof paper and heavy tray on top. Bake the pork skin between the two trays at 180Â°C for 40 minutes. Bring a pan of water to approximately 58Â°C. Transfer the pan to an oven set at 62Â°C. Leave the pan in the oven for ten minutes to bring it to temperature. Place the duck eggs into the water in their shells. This recipe calls for two eggs as spare should any break. Cook the peas for two minutes in boiling water. Reserve 100g of the peas to the side until ready to serve and blend the rest in a food processor until smooth; use some cooking liquor to loosen the consistency if needed. Plate the dish as pictured on the previous page to serve.

Turners Restaurant, Birmingham turnersrestaurantbirmingham.co.uk

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Red Mullet with Chilli & Garlic Oil

Bryan Webb

serves four aubergine purée 3 aubergines 2-3 cloves of garlic ½ lemon, juice ½ tsp. ground cumin 1 tbsp. tahini salt and pepper, to taste 100ml extra virgin olive oil

chilli & garlic oil 3 cloves of garlic, chopped 2 anchovy fillets ½ tbsp. chilli flakes 2 tbsp. sunflower oil 75ml extra virgin olive oil a handful of parsley, chopped

red mullet

Grill the aubergines for the purée on a solid top or bake in the oven until soft. Once cool, peel and leave to drain in a colander over a bowl with a plate on top for one hour. Add the remaining ingredients, apart from the olive oil, for the purée to the aubergine and blitz until smooth. Slowly add the olive oil whilst blending and check the seasoning. To make the chilli and garlic oil, heat the garlic, anchovy and chilli flakes in the sunflower oil until the anchovy melts. Remove from the heat and add the olive oil; allow to cool. Season the red mullet fillets with salt and pepper and place on a tray lightly oiled with olive oil. Place the fillet under the grill until just cooked. To serve, heat the aubergine purée and place a spoonful into four warmed bowls. Mix a little of the chopped parsley into the chilli and garlic oil and pour a small amount around the purée. Place the cooked fish on top of the purée to finish.

4 red mullet fillets, approx. 500g each olive oil, as needed Halen Môn salt, to taste pepper, to taste

Tyddyn Llan, Denbighshire

tyddynllan.co.uk

163

Nurturing Talent for this Generation and the Next

Andreas Antona Chef Patron of Simpsons Restaurant and The CrossÂ Kenilworth

Andreas Antona and Luke Tipping

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Having run restaurants in Working in a top restaurant requires a huge amount of commitment. the heart of England for

We wanted Simpsons to become an extended family for the team. Luke Tipping, Chef Director of Simpsons, and I have spent many

the past 21 years, I have years nurturing young chefs to become the best they could be and I witnessed a significant am proud to see the likes of Glynn Purnell, Andy Waters and Matt amount of positive Davies now running such successful establishments.

change in the region. I Unfortunately, whilst we have some fantastic chefs in the region, was delighted when the there is currently a vacuum of young people coming up through news came through that

the ranks. I have spent the last 30 years recruiting, training and promoting a number of excellent chefs and have come to realise

Birmingham had secured that these days you have to ‘grow your own’. its fifth Michelin star and

I encourage every chef and restaurateur to invest time in

it is a credit to the chefs developing young talent. Being a chef is not just about cooking, we and restaurateurs here who all have a responsibility to ensure that our industry is supported have all played their part in for the next generation. the transformation. It is always good to see members of the Simpsons ‘family’ doing their bit to nurture talent. Luke continues to lead from the front at Simpsons and together we are proud to see Matt Davis, of The Most

House, prove himself as a fantastic mentor with his involvement in the Staffordshire Young Chef of the Year competition. Matt was also recently appointed Vice Chair of the British Culinary Federation (BCF), an organisation that champions young talent through its competitions and involvement in the World Association of Chefs Societies. Matt Cheal, who spent sixteen years with us, is now running Cheal’s of Henley and already receiving fantastic reviews; and Adam Bennett, now Chef Director at The Cross in Kenilworth, mentored Kristian Curtis to become the world’s best commis in the Bocuse d’Or 2013. As a Senior Governor for University College Birmingham (UCB) I am involved in many decisions that help improve the training of young chefs in the region. This year we introduced the Royal Academy of Culinary Arts Apprenticeship and we already have ten students on the scheme. Continued over

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Simpsons Brigade

UCB is an asset for local businesses. The catering facilities are among, if not, the best in the country and are run by a fantastic team who understand the challenges that students face when they head out to work in the industry. The team at UCB treat their role in the development of the next generation very seriously, as was demonstrated when they built a replica kitchen to help Adam and Kristian to achieve the best result ever in the Bocuse dâ&#x20AC;&#x2122;Or. Brad and his talented brigade at Carters of Moseley have all benefitted from their studies at the university and the likes of Jack Gameson, runner up in this yearâ&#x20AC;&#x2122;s BCF Young Chef of the Year competition, prove that there is plenty of new talent on theÂ horizon. Of course it is not only great chefs in the kitchen that assure accolades such as a Michelin star. The quality of customer service is a major component to a positive dining experience. Despite Simpsons having a fantastic reputation for training and service, it still remains a challenge to attract star players when it comes to front of house. There may be a skills shortage of chefs but there are even fewer front of house people who have the skills required in a high-end restaurant. In fact, I would go as far to say that you could count the best restaurant managers in this country on one hand. 166

I do believe that young people in the industry have more energy, determination and dedication than ever.

Nurturing Talent for this Generation and the Next

“Being a chef is

not just about cooking, we all have a responsibility to ensure that our industry is supported for the next generation.

In the past, emphasis was on the maître d’hotel when it came to fine dining, however, in recent years the chefs have taken over and taken the limelight. Perhaps this has led to a downturn in those attracted to the profession but it needs to change because every good restaurant needs a good restaurant manager. I was reminded about the talent of a true restaurant manager when we recruited Giuseppe Longobardi at The Cross Kenilworth. Giuseppe is the real deal – not only does he possess a passion and natural ability for keeping customers happy but he also has great financial acumen. He is willing to take on new challenges and develop ideas to drive the business. He is also training up a team of talented waiters and waitresses who I hope

will go on to share their skills and experience. So, all is not lost and I do believe that young people in the industry have more energy, determination and dedication than ever. Their energy, vibe and understanding of provenance and quality of food is second to none. I have dealt with young people who really want to make a difference and it is great to see the future through their eyes. In this respect the future does bode well but tradition is forever being challenged. Without the right training we are in danger of losing a whole generation of talent and it is up to today’s educators, restaurateurs and chefs to do as much as we can to fill this gap. Between us, we can arm these young people with the skills and experience they need to deliver fantastic food and service. We can also add value to the profession through qualifications, defined career paths and mentoring. I always think of Simpsons as a family and of hospitality as a lifestyle. Throughout my career many individuals who helped me to become a respected chef and restaurateur have inspired me. I have also been inspired by the potential of the next generation but now it is up to restaurateurs and chefs to take responsibility and show just how rewarding a career in hospitality can be. 167

168

Courgette & Parmesan GratinĂŠ Tart with Onion Soubise, Baby Potatoes & Artichoke

169

serves four onion soubise 500ml salted water 125g Arborio rice 4 tbsp. butter 500g onions, thinly sliced ½ tsp. salt a pinch of white pepper 60ml double cream

tarts 300g puff pastry 2 courgettes, washed & sliced 2 tbsp. olive oil, and extra as needed salt and pepper, to taste 2 tbsp. balsamic vinegar 1 tbsp. chervil, chopped 1 tbsp. parsley, chopped onion soubise (see above) 50g Parmesan, shaved with a peeler

vinaigrette 200ml extra virgin olive oil 200ml groundnut oil 1 tsp. sea salt ¼ tsp. ground black pepper 1 lemon, juice 50ml white wine vinegar 50ml sherry vinegar

Bring the salted water for the onion soubise to the boil and add the rice; cook for five minutes. Drain immediately and set aside. In a large oven-proof dish, melt the butter on a medium heat; add the onions. Once the onions are well coated in butter briefly sauté, then add the rice, salt and pepper. Cover and bake for an hour at 150°C, stirring once or twice. Once cooked, remove from the oven and stir in the double cream. If the rice is still a little underdone, return to the oven for ten minutes. Roll out the pastry for the tarts to a thickness of a pound coin. Place the pastry on to a baking tray lined with silicone paper. Place another sheet of silicone paper on top of the pastry and then an upturned baking tray to keep the pastry flat whilst cooking. Bake the pastry at 200°C for ten minutes until just golden. Remove from the oven and place on a wire rack to cool and crisp. Once cool, cut into discs using an 8.5cm pastry cutter. Season the courgettes with olive oil, salt and pepper and place on a hot griddle plate. Char on both sides evenly. Heat the soubise and spread a thin layer over the pastry discs. Arrange the courgette slices on top, overlapping each slice, and place one slice in the centre. Brush with the balsamic vinegar and olive oil, season and sprinkle with the herbs. Lay the shavings of Parmesan on top, ensuring they connect with all of the courgette slices. Place under a hot grill until the Parmesan has melted enough to hold the courgette together. Remove from the heat. Whisk the olive oil and groundnut oil for the vinaigrette with the sea salt, pepper, lemon juice, white wine and sherry vinegar. Store in a bottle and shake to re-emulsify before use.

garnish 2 globe artichokes 1 tbsp. lemon juice 500g new potatoes 6 tbsp. olive oil 12 sprigs of thyme salt and pepper, to taste 1 tbsp. basil, finely shredded 100ml vinaigrette (see above) 4 sprigs of chervil

170

Remove the artichoke stalks for the garnish and pull off the outer leaves. Cut out the hairy choke and discard, leaving the cupshaped hearts. Cut the hearts into wedges and cook in boiling water with the lemon juice for ten minutes until barely tender, and drain. Boil the new potatoes until just tender and drain. While still warm, cut into 7mm slices and cut into rounds with a 3cm pastry cutter. Heat two tablespoons of the olive oil into a frying pan and add the potato slices and half of the thyme. SautĂŠ the potatoes until nicely coloured on both sides. Remove with a slotted spoon, drain on kitchen paper and season to taste. Beat the basil into the vinaigrette and mix with the warm potatoes. Leave to cool. Add the artichokes to the frying pan with another tablespoon of the olive oil and sautĂŠ for three to five minutes until coloured. Remove with a slotted spoon and drain. Keep warm until needed. To serve, place a mound of the warm soubise in the centre of the plate and place the tart on top. Arrange the artichokes and basil potatoes around the dish; spoon on the vinaigrette and garnish with the thyme. Finally, place a quenelle of the onion soubise on top of the tart and finish with a sprig of chervil.

Atrium & Brasserie Restaurants at University College Birmingham (UCB), Birmingham

ucb.ac.uk/facilities/award-winning-restaurants.aspx 171

172

Date Liquor & Lamb

Ivor Peters

serves four stewing liquor 200g dates, pitted 400ml water 1 tsp. tamarind concentrate 25g ginger, peeled & chopped

masala base 100ml sunflower oil 2 onions, finely sliced 2 cloves of garlic, crushed 1 cinnamon stick 3 black cardamom pods 1 tbsp. ground coriander 1kg stewing lamb

to serve 1 lemon, juice a handful of mint leaves, chopped chard, as needed chilli powder, to taste mustard seeds, as needed

Take all of the stewing liquor ingredients and pulse in a blender until you have a loose, jam-like consistency and set aside. Using a large stockpot, heat the oil for the masala base over a medium temperature and add the onions, garlic, cinnamon and black cardamom, cooking until the ingredients have browned and smells fragrant. Sprinkle in the ground coriander and simmer for one to two minutes, then add the lamb and stir well until everything is wrapped in the masala base. Brown the meat, then turn to a medium-low heat, cover and cook for 30 minutes – leaving the lamb to relax in it’s own juices. Spoon in the stewing liquor, stir well, cover and cook for an hour or until the lamb is tender and falling apart. To serve, add half of the lemon juice and stir in the mint. To accompany, sautée the chard leaves with the chilli powder, mustard seeds and lemon. Plate as pictured.

accompany with 2 large handfuls of chard ½ tsp. chilli powder 1 tsp. mustard seeds 1 lemon, juice a palmful of mint leaves

Urban Rajah

urbanrajah.com 173

serves one asparagus mousse 70g unsalted butter 250g asparagus, finely chopped 2 pinches of salt 40g cream 60g spinach 20g water 2 leaves of gelatine, soaked in cold water 1 tsp. lemon juice 5 egg whites

salt-baked beetroot 2 beetroots, approx. 150g each, washed 400g salt 30g water

beetroot crisps 1 beetroot, approx. 140g, washed & cut into 2mm thick slices table salt, as needed olive oil, as needed

onion caramel 100g sugar 20g water 1 onion, sliced

whipped goat’s cheese 100g goat’s cheese 75g double cream

to serve

Melt the butter for the asparagus mousse in a pan and add the asparagus and salt. Cover the pan and cook for three to four minutes. When the asparagus looks lighter in colour, pour in the cream and continue to cook for another minute. Pour into a food processor and add the spinach; blend for two minutes until smooth. Pass the mixture through a sieve and allow to cool slightly. In a pan, bring the water to the boil and add the soaked gelatine leaves. Stir to dissolve and set aside in a large bowl. Add the lemon juice to the egg whites and whip to a stiff peak. Fold the gelatine through the asparagus purée, ensuring it is fully incorporated, and add half of the whipped egg white. When the egg white becomes less visible fold in the remaining egg white. Once combined, pour into moulds lined with cling film, smoothing the top with the back of a knife, and refrigerate for three to four hours. In a bowl, combine the salt and water for the salt-baked beetroot. Place a layer of the mixture on to the bottom of a roasting tray. Top and tail the beetroots and place on to the tray. Take the rest of the salt mixture and shape around the beetroot to form a solid shell. Bake at 170°C for one hour and 20 minutes Remove from the oven and allow to cool in the salt crust. To make the beetroot crisps, lay the beetroot on to a tray and lightly sprinkle with salt. Leave for ten minutes to allow the moisture to seep out. Pat the beetroot dry and lay flat on to a sheet of greaseproof paper. Drizzle with olive oil and place another sheet of greaseproof paper on top. Bake the beetroot at 170°C for 20 minutes until crisp. Put the sugar and water for the onion caramel into a heavybased pan and bring to the boil over a medium heat. After three minutes the sugar will become a light, golden colour; once achieved, pour directly into a blender with the sliced onion and blitz for three to four minutes until smooth. Pass through a sieve and reserve in a container.

asparagus spears, blanched & halved, as needed olive oil, as needed baby watercress, as needed black truffle shavings, as needed

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Break the goat’s cheese down into small chunks in a bowl and cover with cling film for 20 minutes to bring the cheese to room temperature. Meanwhile, bring the cream to the boil in a heavybased pan and pour the cream over the goat’s cheese. Whisk until smooth and reserve in a piping bag. To plate the dish, place a ring of asparagus mousse on the plate, cling film side up. Remove the cling film and lightly heat the side of the ring with a blowtorch to gently lift off. Pipe five or six mounds of the whipped goat’s cheese on to the plate and balance two beetroot crisps on top. Drizzle the asparagus spears in olive oil and carefully arrange around the mousse. Using a dessertspoon, drizzle the onion caramel around the mousse and garnish with the baby watercress leaves. Finish the plate with a few truffle shavings if desired.

Verzon House Hotel, Herefordshire

verzonhouse.com

177

178

Rack of Lamb with Sweetbread Pie

Shaun Hill

serves four chicken mousse 1 small breast of chicken, diced 1 egg 25ml double cream nutmeg, to taste salt and pepper, to taste

sweetbread pie 12 lamb sweetbreads 10ml white wine water, for cooking 4 fresh or rehydrated dried morel mushrooms, diced 1 shallot, chopped salt and pepper, to taste 1 portion of chicken mousse (see above) 500g puff pastry, cut into eight thin discs approx 8cm each

To make the chicken mousse, blend the egg, cream and season to taste. Poach the sweetbreads in just enough white wine and water to cover for three to four minutes. The sweetbreads should be set, but not too hard. Leave to cool in the cooking liquor. Pat the sweetbreads dry and cut into medium-sized cubes. Fry the sweetbreads with the morel mushrooms and shallots until they start to colour. Season with salt and pepper to taste and allow to cool before stirring in the chicken mousse. Spoon the sweetbread and chicken mix on to the centre’ of the puff pastry discs, moisten the edges and close with a second puff pastry disc. Bake the sweetbread pies at 180°C for 20 minutes. Trim and season the racks of lamb. Sear in a hot pan, then roast at 180°C for 15 minutes or until pink. Allow to rest for five minutes before serving. To serve, carve the racks of lamb into cutlets and serve three cutlets per portion, using the juices from the pan as a gravy.

rack of lamb 2 racks of lamb salt and pepper, to taste olive oil, as needed

The Walnut Tree, Monmouthshire

thewalnuttreeinn.com

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180

Crab Salad with Avocado Cream

Andy Waters

serves four to six lemongrass vinaigrette 1 lemongrass stalk – heart only, finely chopped 125ml olive oil 1 lemon, juice & zest 2 tbsp. rice wine vinegar 1 tbsp. chilli sauce 1 clove of garlic, minced ½ tsp. Dijon mustard salt and pepper, to taste

For the vinaigrette, add the lemongrass to the oil in a pan and fry until it starts to sizzle. Remove from the heat and allow to infuse for 30 minutes to one hour. Strain the oil into a bowl and discard the lemongrass. Combine the infused oil with the remaining ingredients, whisk, season to taste and set aside. To make the avocado cream, blend the avocado with the crème fraîche and half of the lemon juice until smooth. Season well and pour the remaining lemon juice on top, to prevent discolouration. Chill until ready to serve. Marinate the carrots and turnips in the lemongrass vinaigrette for ten minutes for the crab salad. Meanwhile, bring a large pan of water to the boil. Add the live crabs and cook for six minutes. Plunge into cold water for a further five minutes before removing the flesh. Mix with the crème fraîche, lemon juice, chilli and herbs, and then season to taste.

avocado cream 2 large avocados, peeled 2 tbsp. crème fraîche 2 lemons, juice salt and pepper, to taste

crab salad 2 carrots, finely sliced 2 turnips, finely diced 1 portion of lemongrass vinaigrette (see above) 4 live crabs 3 tbsp. crème fraîche 2 tbsp. lemon juice ¼ red chilli, finely chopped 2 tbsp. mint, finely chopped 2 tbsp. tarragon, finely chopped salt and pepper, to taste

Serve on to plates with the marinated carrots and turnips, tomato quarters and pink grapefruit segments. Pour over the avocado cream and garnish with mint leaves, chervil and watercress.

to serve 4 tomatoes, quartered 2 pink grapefruits, segmented 2⅔ handfuls of mint 4 sprigs of chervil 2⅔ handfuls of watercress, sprigs only

Waters Restaurant at Resorts World, Birmingham watersrestaurant.co.uk 181

182

Slow-Cooked Pork Belly with Celeriac Purée and Cider Jus

Mark Chandler

serves four pork ½ a pork belly, boned & the rind reserved in one piece a pinch of fennel seeds, crushed a pinch of paprika salt and pepper, to taste duck fat, for cooking vegetable oil, for cooking

cider jus 1 onion, chopped 1 leek 1 stick of celery 2 carrots 1 Granny Smith apple 3 star anise ½ a cinnamon stick 500ml apple juice 500ml scrumpy cider 1lt chicken stock

celeriac purée 125ml white wine a sprig of rosemary 1 celeriac, peeled & diced into 2cm cubes milk, as needed double cream, as needed salt and pepper, to taste

garnish 2 Pink Lady apples 2 carrots, chopped 2 handfuls of spinach

Cook the pork the day before by seasoning it with the fennel, paprika, salt and pepper. Roll it into a cylinder and tie with string. Place into a deep casserole dish that fits snugly. Melt the duck fat and pour over the pork. Cover and cook for eight to ten hours at 100°C until tender. Allow to cool enough to handle and remove the string, and roll tightly in cling film, tying the ends to form a sausage shape. Refrigerate for a minimum of six hours. To make a crackling garnish, cut the reserved pork rind into long, thin strips, season and drizzle with a little vegetable oil. Place the strips on a cooling rack and cover with a second rack. Place a weight on top and cook for one hour. Sweat the vegetables for the cider jus in a pan with the spices until soft. Add the cider and apple juice and reduce on a high heat until syrupy. Add the chicken stock and reduce again until the sauce has thickened slightly. Pass through a sieve and reserve until needed. For the celeriac purée, place the wine and rosemary in a pan and boil until the wine has nearly all evaporated. Remove the rosemary and add the celeriac; cover with half milk and half cream, and season. Bring to the boil and then simmer until the celeriac is tender. Blitz the celeriac in a blender with a little of the cooking liquor until you have a smooth purée. To serve, slice one pork belly roll into four pieces and carefully remove the cling film. Cook for ten minutes at 180°C until heated through. Cook the apples and vegetables for the garnish as desired. Smear a dab of the celeriac purée on the side of the plate and arrange the garnish vegetables in the centre. Sit the pork on top of the garnish and spoon over the cider jus. Serve with the pork crackling.

White Hart, Oxfordshire

whitehart-fyfield.com

183

184

Chermoula Spiced Rump of Lamb with Samosa, Cauliflower Couscous, Aubergine Purée & Spinach

Katie Bradley

serves four chermoula

1 red onion, chopped 4 cloves of garlic, crushed 90g parsley, chopped 150g coriander, chopped 1 tsp. sea salt 1 tbsp. ground cumin 1½ tbsp. turmeric 2 tsp. sweet paprika 1½ tbsp. Ras el Hanout olive oil, as needed 1 lemon, juice 4 rumps of lamb, trimmed (reserve the trim)

cauliflower couscous

2 cauliflowers, florets only salt and pepper, to taste lemon juice, to taste olive oil, as needed

aubergine purée

2 aubergines, peeled & diced 10g tomato purée 1 tsp. cumin seeds, toasted 1 tsp. ground cumin lemon juice, to taste water, as needed

samosa

reserved lamb trim, minced 1 onion, chopped 1 red chilli, deseeded & finely 1 tsp. ground cumin 1 tsp. garam masala 1 tsp. Ras el Hanout 1 tbsp. tomato purée 570ml chicken stock a handful of coriander, chopped salt and pepper, to taste filo pastry, as needed

For the chermoula, blend the onion, garlic, herbs and spices together. Slowly add enough olive oil to form a thick paste and then add the lemon juice. Marinate the rumps of lamb overnight. Pulse the cauliflower florets in a food processor to make the cauliflower couscous, and then steam for three minutes. Season and add a squeeze of lemon juice and a splash of olive oil. To make the aubergine purée, fry the aubergine until golden, drain and blend with the tomato purée and spices. Season with the lemon juice, salt and pepper; adjust the consistency with water as desired before passing through a sieve. Fry off the mince for the samosa, and drain off the fat. Sweat the onions in a clean pan before adding the chilli and spices and cook out. Add the mince to the pan and add the tomato purée and chicken stock. Reduce until the mixture is almost dry then add the coriander and season. Cut the filo into three long strips per sheet and brush with the melted butter. Place one tablespoon of the samosa filling into the bottom corner of the pastry and fold to shape the samosa. To serve, sear the lamb rumps on all sides in a hot pan and season. Add the baby aubergines to the pan and season again. Transfer the pan to the oven and cook with the samosa for eight minutes at 180°C. Once cooked, remove from the oven and allow the lamb to rest. Meanwhile, reheat the cauliflower couscous and aubergine purée. Sauté the baby spinach and drain on to a clean, dry cloth. Slice the lamb in half, lengthwise and season the cut sides. Place the lamb and samosa on a plate and drizzle with the yogurt and jus and garnish with the coriander cress to finish.

accompany with

500g baby spinach, washed plain yogurt, as needed 250ml jus coriander cress, as needed

The White Hart, Shropshire

whitehartironbridge.com

185

Plaice with Heritage Carrots, Buttermilk & Estuary Findings

Chris Harrod

serves four buttermilk powder 200g buttermilk 50g butter

salt-baked carrots 500g flour 250g sea salt 250g water, as needed 20 heritage carrots, cleaned

buttermilk emulsion 25g milk 25g double cream 200g buttermilk xanthan gum, as needed lecithin powder, as needed salt, to taste lemon juice, to taste

plaice 40g salt 400g water 4 plaice fillets, approx. 130g each lemon juice, to taste

estuary findings 200g water 100g unsalted butter 12g salt sea aster, picked & cleaned rock samphire, picked & cleaned sea spinach, picked & cleaned sea blight, picked & cleaned

To make the buttermilk powder, place the buttermilk and butter in a saucepan and bring to a simmer. Allow to split and continue cooking until you have a golden sand texture. Strain before spreading on to a tray lined with an absorbent cloth, and allow to dry overnight. For the salt-baked carrots, place the flour and salt in a bowl and gradually incorporate the water until you have a smooth dough. Roll out the dough and completely encase the carrots, making sure there are no gaps. Bake at 190Â°C for 20 minutes. Allow to cool before cracking the salt dough open and remove the carrots; reserve until needed. To serve, gently warm the salt-baked carrots through the oven. To make the buttermilk emulsion, bring the milk and cream to the boil. Remove from the heat and add the buttermilk. Add the xanthan gum and lecithin powder as needed, following the manufacturerâ&#x20AC;&#x2122;s instructions. Blitz with a hand blender until incorporated and frothy; season lightly with salt and lemon juice. To prepare the plaice fillets, make a brine by mixing the salt and water until dissolved. Submerge the fillets and soak for four minutes. Remove, and dry on an absorbent cloth. To serve, heat a non-stick frying pan until very hot. Add the fish and cook over a medium-high heat for two to three minutes, then carefully turn over and cook for one to two minutes longer. The fish should be golden, but only just cooked through. Remove from the pan and season with lemon juice to taste; keep warm until needed. Make an emulsion for the estuary herbs by bringing the water, butter and salt to the boil. Then emulsify with a hand blender. To serve, bring the emulsion to the boil and cook the sea aster and rock samphire together for one minute. Add the sea spinach and sea blight for ten seconds, and then drain the vegetables immediately to keep them crisp and vibrant. Froth the buttermilk emulsion with a hand blender and spoon a bed of sauce on to each plate. Place the fish in the centre and arrange the carrots around the dish. Sprinkle the top of the plaice with the buttermilk powder and finish the plate with the estuary herbs.

The Whitebrook - Restaurant with Rooms, Monmouthshire

thewhitebrook.co.uk

186

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188

Chestnut & Chocolate Mousse

Matthew Beardshall

serves eight chestnut sponge

Whisk the egg yolks for the chestnut sponge with the sugar until thick and creamy. Stir in the yogurt and lemon zest, then sift in the flour, salt and baking powder and fold together. Whisk the egg whites to soft peaks and fold in gently. Pour into a tray lined with parchment paper and bake for 12-16 minutes at 180°C, turning halfway. Leave to cool and then cut out discs using a pastry cutter for the base of the dessert.

4 eggs, separated 120g sugar 200g thick yogurt 1 lemon, zest 125g chestnut flour 1½ tsp. baking powder a pinch of salt

chocolate & chestnut mousse 200g 70% dark chocolate 150ml double cream 100ml full fat milk 1 egg 250g sweetened chestnut purée 30ml dark rum, plus an extra splash diced chestnuts, as needed soaked raisins, as needed

crystallised chocolate 200g sugar 40g water 200g dark chocolate

accompany with cooked chestnuts, diced rum and raisin ice cream

Put the chocolate for the mousse in a food processor and blitz for 30 seconds. In a pan, bring the cream and milk to the boil and pour on to the chocolate in the food processor; blend for one minute. With the motor still running, add the egg and blend for a further minute. Stop the food processor and add the chestnut purée and rum; blitz for one to two minutes until smooth. Pour into ramekins or rings lined with cling film and place a chestnut sponge disc on top. You may also add a few diced chestnuts or soaked raisins to the mousse or add a splash of rum to the sponge if desired. Leave the mousse for a minimum of six hours to set, but overnight is better. Make the crystallised chocolate by bringing the sugar and water to the boil in a pan and heat to 150°C on a sugar thermometer. Remove the pan from the heat and add the chocolate immediately. Mix it with a fork until you have what resembles a chocolate crumble. To serve, turn the mousse out on to the plate. Garnish with the diced cooked chestnuts and accompany with rum and raisin ice cream.

Wild Garlic Restaurant with Rooms, Gloucestershire

wild-garlic.co.uk

189

serves 4 pear sorbet 1kg pear purĂŠe 220g sugar 50g glucose 200ml water

chocolate and caramel mousse 300g 64% chocolate 120g sugar 90g water 55ml double cream 8 egg yolks 565ml whipping cream, lightly whipped

poached pears 200g sugar 1 vanilla pod, split & deseeded 800ml water 10 Pear William, peeled

tuile 3 oranges, zest 300ml orange juice 750g sugar 30g cocoa powder 150g flour 125g pistachios, chopped 375g butter 375g cocoa nibs

Bring all of the ingredients for the sorbet to the boil. Pass through a sieve and cool in a bowl resting in iced water. Once cold, churn in an ice cream machine and store in the refrigerator until needed. Melt the chocolate for the mousse over a bain marie. In a heavybased saucepan, make a caramel with the sugar. In a clean pan, bring the water and cream to the boil. Pour the caramel over the egg yolks into a bowl and whisk until it forms a ribbon. Fold the sabayon and warm chocolate together; gently fold in the whipped cream and mix together. Pipe into desired moulds and leave to set in the refrigerator. Add the ingredients for the poached pears to a pan, apart from the pears, and bring to a simmer. Remove from the heat and allow to cool to room temperature. Add the pears to the syrup and place a sheet of silicone paper on top. Gently cook the pears in the pan until they are just soft. Once the cooked, place into an iced bath to cool quickly. Store in the refrigerator until needed. To make the tuile, place the orange zest, juice, sugar, cocoa powder, flour and chopped pistachios into a large pan. Add the butter and heat on a stove to melt the butter and sugar. Add the cocoa nibs and transfer to the refrigerator to chill. Once chilled, roll into pea-sized balls and bake on a tray lined with greaseproof paper at 180Â°C for six to eight minutes until flat and golden brown Plate the dish as pictured to serve.

The Wild Rabbit, Oxfordshire

thewildrabbit.co.uk

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194

Duck Breast with Sweet Potato, Beetroot Jelly, Potato Hoop, Trompette Mushrooms & Duck Consommé

Kieran Hunt

serves two sweet potato purée 500g sweet potatoes, peeled rapeseed oil, for cooking 1 vanilla pod, split & deseeded 300g double cream 100g butter salt and pepper, to taste

Roast the sweet potatoes in a little rapeseed oil at 180°C for one and a half hours, until soft. In a pan, add the vanilla pod and seeds to the double cream and bring to the boil; set aside for a minimum of 20 minutes to cool. Blend the cream with the roasted sweet potatoes until smooth, adding the butter a little at a time. Season to taste.

beetroot jelly

Heat the beetroot juice for the jelly to 80°C and add the agar agar. Pass through a sieve on to a tray and leave to cool. Once set, use a round pastry cutter to cut out discs of the beetroot jelly.

500g beetroot juice 4g agar agar

Pat the trompette de la mort mushrooms dry and finely chop. Sauté in a little butter and drain well.

trompette de la mort 20g trompette de la mort, picked & cleaned butter, for cooking

duck 1 whole duck, remove & reserve the breasts 1 donkey carrot, peeled & diced 1 onion, diced 2 cloves of garlic, chopped 1 leek, sliced 1lt duck stock

garnish 1 parsnip, peeled & cut into 1.5cm slices butter, for cooking 1 potato, peeled rapeseed oil, for cooking 1 salsify, peeled & cut into batons Romanesco broccoli, broken into small florets 2 baby turnips, peeled & halved

Roast the duck bones and legs at 220°C for approximately 3540 minutes until brown, but not burnt. Soften the carrot, onion, garlic and leek in a large saucepan. Add the duck stock and simmer for one hour. Pass through a sieve into a clean pan and reduce by two-thirds. Skim whilst reducing to remove any impurities. Prepare the parsnip for the garnish by cutting out two discs of parsnip with a 2cm pastry cutter. Colour in a pan with a goodsized knob of butter and then transfer to the oven and cook at 170°C for 20 minutes. Score the duck fat of the breast and heat an oven-proof frying pan. Season the duck breast in the pan, frying skin-side down to melt the fat. Add a little butter to the pan and spoon the melted butter and duck fat over the breast. Turn over, season and seal the other side. Transfer to the oven and cook for five to six minutes at 180°C to to serve medium-rare. Leave to rest for five minutes. To finish the garnishes, run the potato through a Japanese turning mandolin to create a potato string. Roll the potato around two metal rings lined with parchment paper to create a hoop. Deepfry in rapeseed oil at 130°C until golden and crispy. Remove from the ring and leave to cool. Blanch the batons of salsify in boiling, salted water for four minutes then transfer to a hot frying pan and colour until golden. Blanch the Romanesco broccoli and baby turnips for the garnish in buttered, boiling water for two minutes. Plate the dish as pictured.

The Wood Norton, Worcestershire

woodnorton.com

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196

Herb Crusted Rack of Lamb with Garlic Soufflé, Provencal sauce and black olive tapenade

D avid A tkinson

4 x 4 bone racks of lamb, trimmed and finely scored

for the coating

¼ teaspoon of finely chopped fresh rosemary, oregano, thyme and sage 1 teaspoon of finely chopped fresh basil 2 tablespoons of olive oil ground salt and black pepper 2 crushed cloves of garlic 100g ciabatta breadcrumbs

for the crepe lining

chopped flat leaf parsley 2 free range eggs 100g strong plain flour 300ml milk olive oil for frying

for the soufflé mix

50g butter 50g plain flour 4-500 ml milk 4 medium cloves garlic, crushed 4 free range eggs separated and the white stiffly beaten 6 large fresh basil leaves 50g grated fresh parmesan

for the tapenade

1 clove garlic 2 tablespoons capers 100g stoned Kalamata black olives 2 tablespoons chopped flat leaf parsley 1 tablespoons lemon juice 2 tablespoons extra virgin olive oil salt and ground black pepper

for the tomato sauce

100g shallots fine diced 6 sundried tomatoes finely diced 3 medium plum tomatoes, skinned, de-seeded and coarsely diced 2 tablespoons tomato paste ½ teaspoon caster sugar 100ml vegetable stock 1 teaspoon cornflour a little olive oil for frying

Combine the coating ingredients in a food processor to make a fine crumb; brush the lamb rack with oil then press the crumb onto the lamb rack and set aside. Make the tapenade by combining all the ingredients in a food processor. Whilst still a course mix, remove 6 teaspoons of the mix and set aside for later. Then blend the rest until smooth. For the tomato sauce fry the shallots and sundried tomatoes in olive oil and sugar until they just start to caramelise. Then add all of the other ingredients and simmer for 5-8 minutes until the cornflour is fully integrated and the sauce has reduced to a consistency suitable for coating. Leave this in the pan and gently reheat through when you’re ready to serve. For the soufflé crepes start by making a batter combining all of the ingredients. Lightly fry 4 crepes of approximately 20cm diameter ensuring that they do not start to brown then use each crepe to line a 10cm oiled ramekin. Make a béchamel sauce for the soufflé mix using the butter, flour and milk. Stir to a thick coating consistency then cool slightly. Add the garlic and beat in the egg yolks and finally the stiffly beaten egg whites. Half fill each crepe lined ramekin with the soufflé mix. Spread a tea spoon of the course tapenade on a basil leaf and place in the middle of mix. Cover with the remaining soufflé mix and sprinkle on the parmesan. Roast the rack of lamb in an open roasting dish at 200 degrees centigrade for 12-15 minutes depending on your preference. Allow to rest for 5 minutes before serving. Bake the soufflé at the same temperature for 10–12 minutes to finish at the same time as the lamb is rested. Remove the soufflés carefully from the ramekin to serve. Assemble on a warmed plate and garnish with a sprig of fresh basil or flat leaf parsley.

The Wroxeter Hotel, Shropshire

thewroxeterhotel.co.uk

197

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Cennin (Welsh Leeks)

Gareth Ward

serves two ingredients 2 large leeks 6g Maldon sea salt Bottled water 200ml sunflower oil puffed barley, as needed

utensils mason jar weight shaker food processor barbeque sieve juicer

Make the fermented leek juice and leek powder three weeks in advance. Separate the green part of one of the leeks from the white stems. Cook the green leek top in a moderate oven until black and burnt. Blend to dust in a food processor until you have a burnt leek powder. Put in a shaker and store until needed. Thinly slice the leek whites and toss with the Maldon sea salt; place into a sanitised mason jar. The leeks need a weight inside to pack the leeks down to release the juice and help the fermentation process. Leave in a cool place for a minimum of three weeks. Once the leek sauerkraut is ready, take out three tablespoons and pass through a juicer to extract the fermented leek juice. Place in the refrigerator and leave to cool until needed. Separate the green top from the white stem of the remaining leek. Blend the leek top with the sunflower oil in a food processor until the oil is a vibrant green. Pass the oil though a sieve and set aside until needed. Light up the barbeque and let it come up to a moderate heat. Place the leek stem inside the barbeque and keep turning every ten minutes until it is completely charred on the outside and a cocktail stick shows no resistance when being pushed into the centre. Once ready, leave to cool for ten minutes. Once the leek is cool enough to handle, carefully slide the centre from the outside three layers of burnt leek; discard the burnt leek. Slice the leek into 1cm thick rounds and place into the bottom of a bowl. Dust the leek rings with the burnt leek powder and add some of the green leek oil around the sides. Sprinkle some of the puffed barley over the leeks. Pour the fermented leek juice over the leeks to finish just before serving.

Ynyshir Hall, Powys

ynyshirhall.co.uk

199

Food & Wine Matching:

Tricks of the Trade Tanners Wine Merchants, Shropshire Food and wine matching is not an exact science, taste is subjective, and there is nothing wrong with simply drinking your favourite wine with any dish. These points aside, there is so much fun to be had in seeking out the incredible flavour fusions that food and wine can offer. Here is Tanners ‘Insider’s Guide’ to the principles of brilliant wine matching.

202

First, a single unbreakable rule: savoury dishes work with both dry and sweet wines, and sweet dishes work with sweet wines but, and it’s a big but, sweet dishes do not work with dry wines. That’s it, just one simple, unbreakable rule! Just don’t drink dry wine with puddings. Now you’re ready to dive into the amazing world of food and wine and discover endless pairings that will take all future dining experiences to a new level.

Tanners’ top tips for pairing dishes with drinks Think beyond simply red or white. The old adage of ‘white wines for fish and white meat’ and ‘red wines for red meat’ still holds true and is a good starting point, but don’t forget there are so many other vinous options available – Champagne, for example, is sublime with gourmet fish and chips, whilst a platter of charcuterie works brilliantly with a bone dry Manzanilla sherry. Match the dominant flavour in the dish, not necessarily the main ingredient. For example, a chicken dish might suggest a simple dry white, but if it’s served with a spicy Asian dressing then a more flavour-packed white with some sweetness will really make it ‘pop’! Match the weight – a light summery salad might work well with a white, a rosé or even a red, provided you seek out a lighter style. We find that Old World (European) wines are generally more flexible and food friendly – they tend to have more in the way of structure and acidity which complements most dishes. For example, the firm tannins in a young red Bordeaux may taste astringent when drunk without food but, when drunk alongside beef, actually serve to tenderise the meat in your mouth while you’re eating! Jubilantly big bold reds from the New World, like Californian Zinfandels or Aussie Shirazes, are glorious in themselves but will overwhelm all but the juiciest steaks and the most intense berry sauces. If you’re stuck for choice when dining out, don’t hesitate to ask your waiter, waitress or sommelier to suggest a good wine to pair with your dish. Any restaurant worth its salt will be proud of its wine list, and the staff will appreciate the opportunity to enhance your dining experience with great drinks. We wine merchants don’t like to shout about this one, but sometimes, just sometimes, wine isn’t the answer. Beers and ciders can make inspired food pairings too, as indeed can spirits and soft drinks, so don’t be afraid to go ‘off-piste’ occasionally. Continued over

203

204

15 incredible wine and food matches Whether cooking at home or dining out, grab any opportunity to taste these brilliant pairings • Morel mushrooms in a cream sauce with oaked White Burgundy • Simply grilled fish and braised fennel with Muscadet Sur Lie • Smoked salmon on lemon-dressed puy lentils with Chablis • Pan-fried duck breast with Central Otago Pinot Noir from New Zealand • Game birds with mature Barolo • Rare steak with Châteauneuf-du-Pape • Red wines from Portugal’s Douro Valley with just about anything! • Tomato-based pasta dishes with Chianti Classico • Goats cheese with Sancerre • Foie gras/paté with Sauternes • Farmhouse Cheddar with German Riesling Auslese (pronounced ‘Ree-sling’, not ‘Rye-sling’) • Aged Comté cheese with Bual Madeira • Ripe Camembert with lighter styles of Red Burgundy • Summer fruit tart with Moscato di Asti • Plain chocolate with young Late Bottled Vintage Port

Discover Tanners Wines Tanners Wines was recently named Large Independent Wine Merchant of the Year 2015/16 at the International Challenge Awards. The Shrewsbury-based company, established in 1842, is family-owned, family-run and resolutely independent. It is managed by chairman, James Tanner, who is the fourth generation of the family to run the business. Tanners sells and delivers wine, spirits and beers to quality-minded hotels and restaurants throughout the UK. The company also has retail branches in Shropshire, Herefordshire, Cheshire and Wales and sells to private customers across the country by mail order and online.

More information and online ordering are available at tanners-wines.co.uk or please call 01743 234500.

205

STARTERS

Simpsons Restaurant with Rooms

Carters of Moseley

Seared Scallops with Red Peppers, Espelette, Sweetcorn, Squid, Lime & Coriander p148

Heritage Beetroots with Sheep’s Curd, Pickled Walnut & Horseradish p30

The Chef’s Dozen Hand-dived Scallops with Turnip, Mallard, Elderberry & Cobnut p44

The Chester Grosvenor Diver Scallop with French Eels, Aged Ham, Sea Buckthorn & Hazelnut Cream p46

Coast Restaurant Crab & Mango Salad with Wasabi Yogurt p48

Country Crown Inn Ham Hock Croquettes with Red Onion Marmalade p52

The Cross at Kenilworth Citrus Cured Salmon p54

Goldstone Hall Hotel Blow-torched Mackerel with Pickled Cucumber & Kohlrabi & Bronze Fennel Mayonnaise p80

The King & Thai Tom Yam Ta La Mixed Seafood Spicy Soup p92

Townhouse Mackerel Tartare, Guacamole, Marinated Cucumber & Confit Lemon p156

Verzon House Hotel Wye Valley Asparagus Mousse with Salt-Baked Beetroot & Onion Caramel p174

Sea Trout with Pomegranate & Coriander Bulgar Wheat, Samphire & Crispy Onions p28

The Castle House Fillet of Hereford Beef with Spring Onion Gnocchi, Beetroot, Broccoli & Chase Cassis Jus p32

Le Champignon Sauvage Hare with Cauliflower & Cocoa Nib Jus p36

The Charlton Arms

Waters Restaurant at Resorts World Birmingham

Salmon Tikka with Pickled Cucumber, Yogurt & Peshwari p40

Crab Salad with Avocado Cream p180

Dial House Hotel Anjou Rabbit with Morels & Foie Gras p58

MAINS & SHARING PLATES Adam’s Restaurant Venison with Jersey Royal New Potatoes & Runner Beans p14

The Bell at Skenfrith Braised Shoulder of Pork with a Quail Scotch Egg, Pomme Purée, Kitchen Garden Fruit, Herbs & Cider Jus p18

Belle Epoque

Opus at Cornwall Street

Clams with Cockles & Lamb p20

Cured River Wye Salmon with Beetroot Purée p126

The Bilash

Restaurant 23

Brompton Cookery School

Dog & Doublet Seared Sea Bass with Crispy Potato & Samphire Salad, Charred Baby Gem & Warm Tartare Sauce p60

Ebrington Arms Rack of Venison & Suet Pie with Roast Onions, Parsnip, Blackberry & Juniper p62

Eckington Manor Confit Pork Belly with Granola, Early Grey soaked Prunes & Spiced Fritter p68

Ellenborough Park

Murgh Xacuti – Traditional Bengal Chicken Dish p22

Cornish Crab Salad with Curry Oil, Mango & Avocado p138

206

Breast of Partridge, Smoked Over Dorset Charcoal and Applewood Molasses, with Leg Meat Nuggets, Chaplin & Corks Somerset Cider, Caramelised Pear Purée, Kohlrabi, Watercress & Crisp Chestnut Shavings p70

Recipe Index The Feathered Nest Inn

Lasan

Sticky Walnut

Roasted Young Grouse with Braised Chicory, Elderberry, ‘Bread Sauce’ Polenta & Gravy p72

Tandoori style Creedy Carver Chicken p102

Char-Grilled Quail Breast, Confit Leg, Vegetable Nage, Bok Choi & Dukkha p150

Fishmore Hall Wild Sea Bass with Red Chicory, Purple Sprouting Broccoli, Sweet Shallots, Celeriac Purée & Red Wine Sauce p74

Mallory Court Chicken Oyster with Pea Mousse, Garden Vegetables & Miso Caramel p104

The Moat House

Fusion Brasserie

Beef Fillet with Watercress, Artichoke, Girolles & Truffles p108

Sweet Potato & Smoked Haddock Stuffed Onion p76

Noel Arms

The Gallery Restaurant

Sri Lankan Black Lamb Curry p112

Jerusalem Artichoke Three-Ways with Pearl Barley Risotto & Watercress Gremolata p78

The Nut Tree Inn

Turners Restaurant Ham, Egg & Peas p158

Tyddyn Llan Red Mullet with Chilli & Garlic Oil p162

Atrium & Brasserie Restaurants at UCB (University College Birmingham) Courgette & Parmesan Gratiné Tart with Onion Soubise, Baby Potatoes & Artichoke p168

Pig’s Head & Black Pudding Terrine with Piccalilli & Crispy Quail’s Egg p114

The Urban Rajah

Old Downton Lodge

The Walnut Tree

Haddock with Horseradish, Plum & Sea Vegetables p118

Rack of Lamb with Sweetbread Pie p178

Hare with Beer Vinegar Ketchup, Burnt Onion, Curd & Parsley Sponge p88

Old Hall Persian Restaurant

White Hart at Fyfield

House of the Rising Sun

Old Swan & Minster Mill

Beef Fillet with Sweet Potato Purée, Pickled Spring Onions & Teriyaki Glaze p90

Windrush Crayfish & Crab Cocktail p124

Harborne Food School Chicken, Spinach & Quinoa with Sweet Potato p86

Henry Tudor House

The Kingham Plough Venison Wellington with Grandpa’s Cabbage p96

The Kings Hotel Roast Monkfish with Pork Fillet, Jerusalem Artichoke, Baby Heritage Carrots & Bisque Reduction p98

Shimla Chicken p120

Russell’s of Broadway Apricot & Pistachio Guinea Fowl Breast with Pressing of Confit Leg, Crispy Winglet, Rosti Potato & Apricot Purée p140

Sabai Sabai Thai Restaurant & Wine Bar Thai Green Curry with Pan-Fried Monkfish p146

207

Date Liquor & Lamb p172

Slow-Cooked Pork Belly with Celeriac Purée and Cider Jus p182

The White Hart Ironbridge Chermoula Spiced Rump of Lamb with Samosa, Cauliflower Couscous, Aubergine Purée & Spinach p184

The Whitebrook Restaurant with Rooms Plaice with Heritage Carrots, Buttermilk & Estuary Findings p186

Recipe Index The Wroxeter Hotel

The Greenway

Herb Crusted Rack of Lamb with Garlic Soufflé, Provençal Sauce & Black Olive Tapenade p196

Banana Soufflé p82

The Wood Norton Duck Breast with Sweet Potato, Beetroot Jelly, Potato Hoop, Trompette Mushrooms & Duck Consommé p194

Ynyshir Hall Cennin (Welsh Leeks) p198

Hammet House

The Pudding Club at Three Ways House Hotel Passion Fruit Charlotte p154

‘Not’ Lemon Meringue Pie p84

Wild Garlic Restaurant & Rooms

The Maytime Inn

Chestnut & Chocolate Mousse p188

Cotswolds Mess with Raspberry & Elderflower Jelly, Raspberry Mousse, Elderflower Cream & Meringue Fingers p106

Netherstowe House Hotel & Restaurant

The Wild Rabbit Caramel & Chocolate Mousse with Pears p190

DESSERTS

Iced White Chocolate Parfait with Raspberries & Shortbread p110

EXTRAS

5 North Street

Purnell’s

Chase Vodka Marmalade p200

Dark & White Chocolate Mousse with Malted Vanilla Ice Cream, Honeycomb, Raspberries, Basil & Salted Caramel Sauce p12

Apple Crème Brûlée with Rhubarb Compote, Caramel & Nutmeg Crisp p128

The Boathouse Dark Chocolate Tart with Orange Marmalade Ice Cream p24

Brockencote Hall

The Raven Hotel & Restaurant Peanut Butter & Jelly Sandwich – Peanut Soufflé with Blueberry Jam & Brown Bread Ice Cream p132

Cocoa Nib Tuile, Cherry Sorbet & Tonka Bean p26

The Raymond Blanc Cookery School

The Checkers Montgomery,

Reverse Chocolate Crumble p134

Passion Fruit & White Chocolate Mousse p42

Cotswold House Hotel & Spa Lemon Posset with Limoncello Soaked Sponge, White Chocolate Sauce, Basil & Strawberries p50

The Lawns at Thornton Hall Hotel & Spa Vanilla & Strawberry Parfait p152

208

Chase Distillery

Venue Directory 5 North Street

Belle Epoque

Winchcombe Cheltenham Gloucestershire GL54 5LH

60 King Street Knutsford Cheshire WA16 6DT

Telephone: 01242 604566

Telephone: 01565 633060 info@thebelleepoque.com

marcusashenford@yahoo.co.uk

thebelleepoque.co.uk

5northstreetrestaurant.co.uk

@TheBelleEpoque @KGL_Lynn

Adamâ&#x20AC;&#x2122;s Restaurant 16 Waterloo Street Birmingham West Midlands B2 5UG

The Bilash 2 Cheapside Civic Centre Wolverhampton West Midlands WV1 1TU

Telephone: 0121 643 3745 info@adamsrestaurant.co.uk adamsrestaurant.co.uk

Telephone: 01902 427762 m@thebilash.co.uk

@RestaurantAdams @AdamStokesChef

thebilash.co.uk @TheBilash

The Bell at Skenfrith Skenfrith Monmouthshire NP7 8UH

The Boathouse New Street Shrewsbury Shropshire SY3 8JQ

Telephone: 01600 750235 enquiries@skenfrith.co.uk skenfrith.co.uk

Telephone: 01743 231658 info@boathouseshrewsbury.co.uk

@BellAtSkenfrith

boathouseshrewsbury.co.uk @BoathouseInn @LeeMaddox1986

209

Brockencote Hall

Castle House

Brockencote Kidderminster Worcestershire DY10 4PY

Castle Street Hereford Herefordshire HR1 2NW

Telephone: 01562 777876 info@brockencotehall.com

Telephone: 01432 356321 reservations@castlehse.co.uk

brockencotehall.com

castlehse.co.uk

@BrockencoteHall @ChefAdamBrown

@CastleHseHotel

Le Champignon Sauvage Brompton Cookery School

24-26 Suffolk Road Cheltenham Gloucestershire GL50 2AQ

Brompton Shrewsbury Shropshire SY5 6LE

Telephone: 01242 573449 mail@lechampignonsauvage.co.uk

Telephone: 01743 761629 info@bromptoncookeryschool.co.uk

lechampignonsauvage.co.uk

bromptoncookeryschool.co.uk

@LeChampSauvage

@BromptonCookery @MarcusBeanChef

The Charlton Arms Ludford Bridge Ludlow Shropshire SY8 1PG

Carters of Moseley 2c Wake Green Road Moseley Birmingham West Midlands B13 9EZ

Telephone: 01584 872813 reservations@thecharltonarms.co.uk thecharltonarms.co.uk

Telephone: 0121 449 8885 holly@cartersofmoseley.co.uk

@Charlton_Ludlow

cartersofmoseley.co.uk @CartersOfMoseley @ChefBradCarter

210

Venue Directory Chase

The Chester Grosvenor

Rosemaud Cottage Rosewood Drive Preston Wynne Herefordshire HR1 3PG

Eastgate Street Chester Cheshire CH1 1LT Telephone: 01244 324024 hotel@chestergrosvenor.com

Telephone: 01432 820455 single-estate@williamschase.co.uk

chestergrsovenor.com

chasedistillery.co.uk

@TheGrosvenor @HRChesterGrosve

@ChaseVodka @WilliamsGin

Coast Restaurant

The Checkers Montgomery

Coppet Hall Beach Saundersfoot Pembrokeshire SA69 9AJ

Broad Street Montgomery Powys SY15 6PN

Telephone: 01834 810800 reservations@coastsaundersfoot.co.uk

Telephone: 01686 669822 kathryn@thecheckersmontgomery.co.uk

coastsaundersfoot.co.uk

thecheckersmontgomery.co.uk @CheckersChef

@CoastRestaurant @ChefWillH

The Chefâ&#x20AC;&#x2122;s Dozen

Cotswold House Hotel & Spa

Island House High Street Chipping Campden Gloucestershire GL55 6AL

The Square Chipping Campden Gloucestershire GL55 6AN Telephone: 01386 840330 reservations@cotswoldhouse.com

Telephone: 01386 840598 thechefsdozen@yahoo.co.uk

bespokehotels.com/cotswoldhouse

thechefsdozen.co.uk

@CotswoldHouseGL @RussoChef

@TheChefsDozen @Rich_Rural_Cook

211

Country Crown Inn

Dog & Doublet

Munslow Nr. Craven Arms Shropshire SY7 9ET

Sandon Road Sandon Staffordshire ST18 0DJ

Telephone: 01584 841205 info@crowncountryinn.co.uk

Telephone: 01889 508331 info@doganddoubletsandon.co.uk

crowncountryinn.co.uk

doganddoubletsandon.co.uk

@CrownCountryInn

@DogandDoublet

The Cross at Kenilworth

Ebrington Arms

16 New Street Kenilworth Warwickshire CV8 2EZ

Ebrington near Chipping Campden Gloucestershire GL55 6NH

Telephone: 01926 853840 enquiries@thecrosskenilworth.co.uk

Telephone: 01386 593223 reservations@theebringtonarms.co.uk

thecrosskenilworth.co.uk

theebringtonarms.co.uk

@TheCrossKen @ChefAdam_1

@TheEbrington @JonnyHMills

Dial House Hotel

Eckington Manor

High Street Bourton on the Water Gloucestershire GL54 2AN

Hammock Road Eckington Worcestershire WR10 3BJ

Telephone: 01451 822244 info@diahousehotel.com

Telephone: 01386 751600 info@eckingtonmanor.co.uk

diahousehotel.com

eckingtonmanor.co.uk

@DialHouse

@EckingtonManor

212

Venue Directory Ellenborough Park

Fusion Brasserie

Southam Cheltenham Gloucestershire GL52 3NH

Bird in Hand Hawbridge Stoulton Worcestershire WR7 4RJ

Telephone: 01242 545 454 info@ellenboroughpark.com

Telephone: 01905 840647 enquiries@fusionbrasserie.com

ellenboroughpark.com

fusionbrasserie.com

@EllenboroughPk @DavidKelmanChef

@FusionBrasserie @FeliceTocchini

The Feathered Nest Inn

The Gallery Restaurant

Nether Westcote Chipping Norton Oxfordshire OX7 6SD

1 Broad Street Barry Vale of Glamorgan CF62 7AA

Telephone: 01993 83303 info@thefeatherednestinn.co.uk

Telephone: 01446 735300 info@thegallerybarry.com

thefeatherednestinn.co.uk

the-gallery-restaurant.com

@FeatheredNestIn @Chef_Kuba

@TheGalleryBarry @BarnabyHibbert

Fishmore Hall

Goldstone Hall Hotel

Fishmore Road Ludlow Shropshire SY8 3DP

Goldstone Road Market Drayton Shropshire TF9 2NA

Telephone: 01584 875148 reception@fishmorehall.co.uk

Telephone: 01630 661202 enquiries@goldstonehall.com

fishmorehall.co.uk

goldstonehall.com

@FishmoreHall @AndrewBirchChef

@GoldstoneHall @Weathy_47

213

The Greenway

Henry Tudor House

Cheltenham Gloucestershire GL51 4UG

Barracks Passage Wyle Cop Shrewsbury Shropshire SY1 1XA

Telephone: 01242 862352 info@thegreenway.co.uk

Telephone: 01743 361666 hello@henrytudorhouse.com

thegreenwayhotelandspa.com @GreenwayHotel

henrytudorhouse.com @HenryTudorHouse @JamesInASpace @ChrisConde1

Hammet House Llechryd Cardigan Pembrokeshire SA43 2QA

House of the Rising Sun 18 Butcher Row Shrewsbury Shropshire SY1 1UW

Telephone: 01239 682382 mail@hammethouse.co.uk hammethouse.co.uk @HammetHouse @TattooedChefJD

Telephone: 01743 588040 info@hotrs.co.uk hotrs.co.uk

Harborne Food School

@HOTRSShrewsbury @Sam_J_Butler

The School Yard 106 High Street Harborne West Midlands B17 9NJ

The King & Thai The Forester Arms Avenue Road Broseley Shropshire TF12 5DL

Telephone: 0121 426 4027 info@harbornefoodschool.co.uk harbornefoodschool.co.uk @HarborneFS

Telephone: 01952 882004 hello@thekingandthai.co.uk thekingandthai.co.uk @KingAndThaiRest

214

Venue Directory The Kingham Plough

Mallory Court

The Green Kingham Chipping Norton Oxfordshire OX18 4LR

Harbury Lane Leamington Spa Warwickshire CV33 9QB Telephone: 01926 330214 reception@mallory.co.uk

Telephone: 01608 658327 book@thekinghamplough.co.uk

mallory.co.uk

thekinghamplough.co.uk @KinghamPlough

@MalloryCourt @PaulFosterChef

The Kings Hotel

The Maytime Inn

The Square Chipping Campden Gloucestershire GL55 6AW

Asthall Burford Oxfordshire OX18 4HW

Telephone: 01386 840256 info@kingscampden.co.uk

Telephone: 01993 822068 info@themaytime.com

kingscampden.co.uk

themaytime.com

@KingsCampden @PercyPercival26

@MaytimeInn

The Moat House

Lasan

Lower Penkridge Road Acton Trussell Staffordshire ST17 0RJ

3-4 Dakota Buildings James Street Birmingham West Midlands B3 1SD

Telephone: 01785 712217 info@moathouse.co.uk

Telephone: 0121 212 3664 info@lasan.co.uk

moathouse.co.uk @TheMoathouse

lasan.co.co.uk @Lasan @AktarIslam

215

Netherstowe House Hotel &Â Restaurant

Old Downton Lodge Downton on the Rock Ludlow Shropsire SY8 2HU

Netherstowe Lane Lichfield Staffordshire WS13 6AY

Telephone: 01568 771826 bookings@olddowntonlodge.com

Telephone: 01543 254270 reservations@netherstowehouse.com

olddowntonlodge.com

netherstowehouse.com

@OldDowntonLodge @KarlMartinChef

@NetherstoweH @ChefGarland

Old Hall Persian Restaurant Noel Arms

Main Road Dorrington Shropshire SY5 7JD

High Street Chipping Campden Gloucestershire GL55 6AT

Telephone: 01743 719100 enquiries@oldhallpersian.co.uk

Telephone: 01386 840317 reception@noelarmshotel.com

oldpersianhall.co.uk

noelarmshotel.com

@OldHallPersian

@NoelArms

Old Swan & Minster Mill The Nut Tree Inn

Old Minster Minster Lovell Oxfordshire OX29 0RN

Main Street Murcott Oxfordshire OX5 2RE

Telephone: 01993 774441 enquiries@oldswanandminstermill.com

Telephone: 01865 331253 info@nuttreeinn.co.uk

oldswanandminstermill.com

nuttreeinn.co.uk

@OlSwanMinstMill

@NutTreeInn

216

Venue Directory Opus at Cornwall Street

The Raymond Blanc Cookery School

54 Cornwall Street Birmingham West Midlands B3 2DE

Belmond Le Manoir aux Quat’Saisons Church Road Great Milton Oxfordshire OX44 7PD

Telephone: 01584 872813 restaurant@opusrestaurant.co.uk opusrestaurant.co.uk

Telephone: 01844 278881 manoir.mqs@belmond.com

@OpusCornwallSt @BenTernent

belmond.com/lemanoir @RBCookerySchool

Purnell’s Restaurant 23

55 Cornwall Street Birmingham West Midlands B3 2DH

34 Hamilton Terrace Leamington Spa Warwickshire CV32 4LY

Telephone: 0121 212 9799 info@purnellsrestaurant.com

Telephone: 01926 422422 info@restaurant23.co.uk

purnellsrestaurant.com

restaurant23.co.uk

@PurnellsRest @Yummy_Brummie

@Restaurant23 @PeterKnibb

The Raven Hotel & Restaurant Russell’s of Broadway

30 Barrow Street Much Wenlock Shropshire TF13 6EN

20 High Street Broadway Worcestershire WR12 7DT

Telephone: 01952 727251 enquiry@ravenhotel.com

Telephone: 01386 853555 info@russellsofbroadway.co.uk

ravenhotel.com

russellsofbroadway.co.uk

@RavenHotel @JasChef

@RussellsRandR

217

Sabai Sabai Thai Restaurant & Wine Bar

The Lawns at Thornton Hall Hotel & Spa

268 High Street Harborne Birmingham West Midlands B17 9PT

Neston Road Thornton Hough Wirral Merseyside CH63 1JF

Telephone: 0121 426 2688 harborne@sabaisabai-restaurant.co.uk

Telephone: 0151 336 3938 enquiries@thorntonhallhotel.com

sabaisabai-restaurant.co.uk

thorntonhallhotel.com

@SabaiSabai1

@Thornton_Hall @TheLawnsRest @MattWorswick

Simpsons Restaurant with Rooms

The Pudding Club at Three Ways House Hotel

20 Highfield Road Edgbaston Birmingham West Midlands B15 3DU

Mickleton Chipping Campden Gloucestershire GL55 6SB

Telephone: 0121 454 3434 info@simpsonsrestaurant.co.uk

Telephone: 01386 438429 reception@puddingclub.com

simpsonsrestaurant.co.uk @Simpsons_Rest @LukeTipping1

threewayshousehotel.com @PuddingClub

Tanners

Sticky Walnut

26 Wyle Cop Shrewsbury Shropshire SY1 1XD

11 Charles Street Hoole Chester Cheshire CH2 3AZ

Telephone: 01743 234500 sales@tanners-wines.co.uk

Telephone: 01244 400400 stickywalnutchester@gmail.com

tanners-wines.co.uk @TannersWines

stickywalnut.com @StickyWalnut @IveNoEyeDeer

218

Venue Directory Atrium & Brasserie RestaurantsÂ at UCB

Townhouse 35 Willow Street Oswestry Shropshire SY11 1AQ Telephone: 01691 659499 enquiries@townhouseoswestry.com

University College Birmingham Summer Row Birmingham West Midlands B3 1JB

townhouseoswestry.com

Telephone: 0121 604 1010

@TownhouseOS @Bagley_Gareth

ucb.ac.uk/facilities/award-winning-restaurants. aspx @UCBRestaurants

Turners Restaurant The Urban Rajah

69 High Street Harborne Birmingham B17 9NS

urbanrajah.com @UrbanRajah

Telephone: 0121 426 4440 info@turnersrestaurantbirmingham.co.uk

Verzon House Hotel

turnersrestaurantbirmingham.co.uk

Hereford Road Trumpet Ledbury Herefordshire HR8 2PZ

@TurnersRestBrum

Tyddyn Llan Llandrillo Corwen Denbighshire LL21 0ST

Telephone: 01531 670381 info@verzonhouse.com verzonhouse.com @VerzonHouse @CalMcDonaldChef

Telephone: 01490 440264 mail@tyddynllan.co.uk tyddynllan.co.uk @BryanWWebb

219

The Walnut Tree

The White Hart Ironbridge

Llanddewi Skirrid Abergavenny Monmouthshire NP7 8AW

10 Wharfage Ironbridge Shropshire TF8 7AW

Telephone: 01873 852797 info@thewalnuttreeinn.com

Telephone: 01952 432901 info@whitehartironbridge.com

thewalnuttreeinn.com

whitehartironbridge.com

@LoveWalnutTree

@IronbridgeHart

Waters Restaurant at Resorts World Birmingham

The Whitebrook Restaurant withÂ Rooms

Resort World Pendigo Way Birmingham West Midlands B40 1PU

Whitebrook Near Monmouth Monmouthshire NP25 4TX

Telephone: 0121 273 1237

Telephone: 01600 860254 info@thewhitebrook.co.uk

watersrestaurant.co.uk

thewhitebrook.co.uk

@Chef_AndyWaters

@TheWhitebrook @ChefChrisHarrod

White Hart at Fyfield

Wild Garlic Restaurant & Rooms

Main Road Fyfield Oxfordshire OX13 5LW

3 Cossak Square Nailsworth Gloucestershire GL6 0DB

Telephone: 01865 390585 info@whitehart-fyfield.com whitehart-fyfield.com

Telephone: 01453 832615 info@wild-garlic.co.uk

@The_WhiteHart

wild-garlic.co.uk @TheWildGarlic

220

Venue Directory The Wild Rabbit

Ynyshir Hall

Church Street Kingham Oxfordshire OX7 6YA

Eglwysfach Machynlleth Powys SY20 8TA

Telephone: 01608 658389 theteam@thewildrabbit.co.uk

Telephone: 01654 781209 info@ynyshirhall.co.uk

thewildrabbit.co.uk

ynyshirhall.co.uk

@WildRabbitPub @TimAllenChef

@YnyshirHall @GarethWard

The Wroxeter Hotel Wroxeter Shrewsbury Shropshire SY5 6PH Telephone: 01743 761256 info@thewroxeterhotel.co.uk thewroxeterhotel.co.uk @WroxeterHotel

The Wood Norton Worcester Road Evesham Worcestershire WR11 4YB Telephone: 01386 897893 info@thewoodnorton.com woodnorton.com @WoodNortonHotel

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Thank Y ou to the Brigade Mark, Andy & Phil for sourcing and presenting the ingredients. Peter for pricing the menu. Philippe for your creative, supportive, honest and inspirational words. Louise for creating the perfect gourmetXperience. Without whom we would all have starved. Hungry For More? Visit gourmet-lifestyle.co.uk

RECIPES FROM THE HEART OF ENGL AND AND WALES Gourmet-Lifestyle.co.uk