Signature Chefs South West and Channel Islands

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Signature Chefs

Chefs, Venues & Producers

@signaturechefs Signaturechefsrecipes signaturechefs

Contents 9. An Introduction By James Day 10. List of Venues 12. Best Loved Places To Stay 16. Five Fabulous Foodie Things To Do In The SouthWest HAMPSHIRE 20. The New Forest by Angela Hartnett 24. Lime Wood Hotel Polenta Agnolotti with Artichokes, Tomatoes & Truffle 26. Montagu Arms Hotel Warm Salad of Alresford Wood Pigeon with Candied Walnuts, Betroot Compote and Crisp Confir Leg Samosa

46. The Garlic Farm Warm Lentil and Halloumi Salad 48. Longueville Manor Halibut Steak Served with New Season Peas ‘ à la Française’ WILTSHIRE 50. Whatley Manor Hotel & Spa Chicory Mousse Layered With Bitter Coffee, Mascarpone Cream And Chocolate Leaves GLOUCESTERSHIRE 58. David Everitt-Matthias’s Gloucestershire 60. Le Champignon Sauvage Gayette of Pig’s Trotter and Whelks

30. The Black Rat Mugwort Panna Cotta, Roasted Peaches & Berries

64. Gloucester Services Lime & Coconut Three-Tier Showstopper

32. The Pig Hotel Cuttle Fish & White Bean Purée with a pinch of Salt Chorizo & Pickled Chard

66. Ellenborough Park Hotel Fillet of Old Spot Pork Rolled in Cep Powder, Sage and Onion Bon Bon, Puy Lentil Savoy Cabbage, Crackling, Cider Apple Puree

34. Chase Distillery Rosemary & Pear Chase Vodka Cocktail ISLE OF WIGHT & THE CHANNEL ISLANDS

68. Lumière Restaurant Chocolate, Heritage Beetroot, Coffee & Cherry

40. A Q&A with Shaun Rankin

72. Purslane Restaurant Cornish Mackerel, Heritage Beetroots, Pickled Rhubarb and Alexanders

42. Ormer by Shaun Rankin Roast Curried Scallops with Cauliflower Granola, Apple & Caramel Salad

74. Jessop House Wild Beer Yakitori Seabass with Pickled Vegetable Salad, Chili Jam, Avocado Wasabi Mousse

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78. Lords of the Manor Pot-roast Yorkshire Grouse, Croustillant of Leg, Butternut Squash, Blackberries DORSET 82. A Q&A with Mark Hix 84. HIX Oyster & Fish House Monkfish with Cockles and Mussels 86. Bridge House Caramalised Shallot and Goats Cheese Tartlet 88. The Anvil Whole Roasted Wood Pigeon, Charred Lettuce and Peas, Chanterelles, Gnocchi 90. Hell Barn Cottages Salmon Teriyaki 92. Creative About Cuisine Ricotta Agnolotti with Broad Beans and Truffle Butter SOMERSET 96. Wapping Wharf Bar & Restaurant Roasted Ling with Wild Beer ‘Bibble’ Sabayon, Caramelised Cauliflower, Smoked Eel, Mussels and Clams, Three Cornered Leek, Wild Watercress and Arrow Grass.

Served with a Crispy Yarrow Leaf Garnish 100. The Castle Hotel Salmon Ballontine with Fennel, Samphire and Lemon 102. Berwick Lodge Lime Tart, Coconut and Lemongrass Sorbet

106. The Gainsborough Bath Spa Roast Breast of Creedy Carver Duck and Confit Leg Spring Roll with Plum Purée and Sesame Seeds 110. Bath Priory Warm Salad of Truffled Peas & Broad Beans with Caramelised Shallot- Vinaigrette & Pea Purée 112. Bell’s Diner and Bar Rooms Pork Spare Ribs 114. The Ethicurean Pipers Farm Pork Belly, Caramelised Celeriac, and Cauliflower 118. Menu Gordon Jones Lamb’s Heart, Pan Fried Marrow Bone Tomato Ice Cream & Mushy Peas DEVON 122. A Q&A with Michael Wignall 124. Gidleigh Park Lamb with Creamed Kale and Roasted Pumpkin 128. Boringdon Hall Caramelised White Chocolate Mousse with Frosted Pecan Crunch & Blood Oranges 130. Bovey Castle South Coast Mackerel & Crab Cider Pickled Apples 132. Peter Gorton Consultancy Rhubarb Parfait and Poached Rhubarb and Almond Cake

134. Room at the Elephant Sea Bass, Prawn Tortellini, Fennel Purée & White Wine Sauce 138. The Seahorse Haddock with Creamed Leeks, Runner Beans and Chervil 140. Treby Arms Carrot Cake CORNWALL 146. Cornwall: Wild Food by Alex Bluett 148. The Old Bookshop Sea Trout, Asparagus Dashi, Seaweed Crumb, Trout Roe 150. Ben’s Cornish Kitchen Lobster & Crab Raviolo, Bisque Sauce, Tomato Jam, Saffron Pasta Dough 154. Kota Restaurant Fruit of the Woods Black Cherry Parfait, Sloe Gin and Blackberry Jelly, Cobnut Praline, Raspberry Sorbet, Turkish Delight Cream and English Berries 158. Paul Ainsworth At No 6 Bread and Butter Pudding

164. Cookery Schools 168. Ashburton Cookery School Poached Duck Egg with Butternut Squash Purée, Crouton, Peas & Chorizo 170. The Bertinet Kitchen & Bakery Mushroom Tartine 172. Demuths Cookery School Vegetable Ceviche 174. Food of Course Cookery School Fresh and Smoked Salmon Pâté with Watercress and Melba Toast 176. Dudwell Cookery School Pear and Fennel Salad with Pecorino 178. The Perfect Pairing: Matching Beer and Food 182. The Personal Touch: Paring Wine and Food 184. XVI Sixteen Ridges 188. Venue Directory 190. Thank You & Credits

160. Rosewarne Manor Restaurant Cornish Terras Farm Duck Breast with Red Cabbage, Roasted Pear & Orange & Juniper Salt 162. The Shore Restaurant John Dory, Chana Dal, Coriander & Mint

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An Introduction James Day, Founder Signature Chefs & Gourmet-Lifestyle.co.uk

Welcome to the Signature Chefs’ South-West and Channel Islands recipe book. Within, you’ll find a selection of fifty exquisite recipes from the best restaurants in the region and features by some of Britain’s greatest chefs and producers. The recipes have been selected to celebrate the diversity the region has to offer and bring their creators’ culinary secrets to your kitchen.

For over twenty-five years, I’ve been fortunate enough to have been involved in the world of hospitality from within, from serving in restaurants to marketing some of the best chefs to a hungry public. Recently, there has been an increasing and welcome appreciation of the diverse experiences that Great Britain’s hostelries and chefs can offer.

Our supporting websites and social media channels provide further features, including more recipes, chef profiles, the latest news and exclusive ‘gourmetXperiences’ and events – from private cookery sessions with esteemed chefs and cookery schools, to wine tasting dinners and seats at chef’s table. We offer a host of unique culinary adventures.

Our shared passions at Gourmet-Lifestyle for perfection, freshness, quality ingredients, service and consistency has led us to create this guide. Some of the chefs included are established, others are rising stars. The contributors were invited to select one dish that best represents their style of cooking and that can be attempted at home. As keen gourmands you will appreciate the chefs’ passions, creativity and, above all, the varieties of style.

So, try the recipes at home or better still, venture out to explore the region, sampling its delights at some of the best restaurants Britain has to offer – go on, you deserve it.

James Day Founder

@Gourmet_life @signaturechefs

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GourmetLifestyleXperiences SignatureChefsRecipes

Gourmetexperiences Signature Chefs

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List of Venues Restaurants

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1

Hotels

Ben’s Cornish Kitchen

33 40

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Rosewarne Manor

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Boringdon Hall

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Gidleigh Park

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Kota Restaurant

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Paul Ainsworth at

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Number 6 Restaurant

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Bovey Castle

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The Shore Restaurant

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Bridge House

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Room at the Elephant

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Hell Barn Cottages

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The Castle Hotel

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The Gainsborough Bath Spa

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Bath Priory

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Berwick Lodge

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Ellenborough Park Hotel

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Lime Wood Hotel

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The Pig

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The Seahorse

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Creative About Cuisine

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Hix Oyster and Fish House

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Bell’s Diner and Bar Rooms

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The Ethicurean

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Menu Gordon Jones

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Le Champignon Sauvage

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Gloucester Services

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Lumière Restaurant

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GLOUCESTERSHIRE 36 32 9 31

10 20 22

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41 30

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WILTSHIRE

44 43 29

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Whatley Manor

HAMPSHIRE

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The Garlic Farm

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Longueville Manor

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Montagu Arms Hotel

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Lords of the Manor

SOMERSET

15 Purslane 16

The Black Rat

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Ormer by Shaun Rankin

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Treby Arms

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The Anvil

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Wapping Wharf

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Jessop House

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The Old Bookshop

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DEVON

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DORSET

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ISLE OF WIGHT

45 5

CORNWALL

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18 6

CHANNEL ISLANDS

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The Bertinet Kitchen and Bakery

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Demuths Cookery School

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Food of Course Cookery School

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Dudwell Cookery School

45 Ashburton Cookery School

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Cookery Schools

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Features 17 38

denotes Michelin Star(s)

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Further chef & producer recipes from around the region, including: Best Loved Hotel, Wild Beer; Chase Distillery; Upton upon Severn Specialty Wines; XVI Sixteen Ridges English Wines; Chef Consultants Peter Gorton, Alex Bluett & Russell Brown

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Best Loved Places To Stay Julian Ebbutt Julian Ebbutt, MD of Best Loved Hotels, shares his favourite places to stay across the South-West.

Windswept moors, sub-tropical gardens, narrow hedge-lined country lanes, picture-perfect hidden villages and thrilling sea views…these are some of the mental images conjured up by the South-West of England. Equally striking to the visitor is the region’s unique food culture. The South-West was a pioneer in bringing fresh, local and seasonal produce into the public consciousness. Indeed, the UK’s first farmer’s market opened in 1997 at Green Park in Bath and is still going strong.

And, given that over half the farms in the West are smaller than five hectares, family farms and artisanal producers play an important role in keeping quality high. The rewards are there for the tasting – grass-fed organic livestock, fresh fruit and vegetables, amazing cider, tasty game, some of the best seafood in the world…we could go on and on.

Gloucestershire Picturesque villages, stately homes, country pubs, market towns and meandering lanes – the landscape of the Cotswolds is the quintessential picture of England. What could be more delightful than exploring the local villages and pubs, then settling down to a Michelin-starred gourmet feast at Lords of the Manor. This effortlessly luxurious 17th-century country manor has held a Michelin Star for over eight years, and is unquestionably one of the finest restaurants in the Cotswolds. The Head Chef benefits from excellent local and regional producers, including wild game from Salisbury Plain, succulent meat from Walter Rose & Son family butchers, plus hand-crafted, hand-salted butter produced by Grant Harrington right on the doorstep.

Dartmoor Dartmoor unquestionably boasts some of the region’s most stunning scenery – moody granite tors, wild ponies, solitary birds of prey and heather-covered moorland evoke the dramatic landscapes portrayed in The Hound of the Baskervilles. In addition to the outdoor delights, it’s also a great place to eat, as is evidenced by the stunning 5-star Bovey Castle. Both The Great Western Restaurant and

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Smith’s Brasserie feature the finest local ingredients, including aged Exmoor beef, game direct from the moors and fresh seafood from the Devon coast.

The hotel itself is set in an extraordinary 275-acre Dartmoor estate of rolling valleys and beautiful countryside – complete with spa and renowned 18hole golf course, not to mention a host of activities including; off road driving, sloe gin-making, archery, horseback riding, hot air ballooning, clay pigeon shooting and falconry.

Devon and Dorset

Somerset

the building with modern boutique design. In the kitchen, Chef Geraldine Gay takes full advantage of West Dorset’s amazing natural larder: Rawles Butchers in Bridport provides local meat, Samways fish swim from boat to plate in less than 24 hours and there are also hand-dived scallops from Lyme Bay, Portland oysters, smoked fish from Chesil Smokery and even internationally award-winning English wine from Furleigh Estate, just a mile down the road.

Somerset packs a great deal of variety into a small area, including the well-kept country pubs of the Somerset Levels, the secluded hamlets of The Quantocks, dramatic Cheddar Gorge in the Mendips, charming Wells (the smallest city in England), and the wonderful contrast between dynamic Bristol and stately Bath. Taunton is perfectly situated for exploring Southern Somerset and is the ideal gateway to the West Country. The Castle at Taunton, owned and run by the Chapman family for over 60 years, is well known for being a culinary trail-blazer and an absolute legend in hospitality. Whether you dine in Castle Bow or Brazz, the elegant but casual brasserie, you can expect top quality West Country produce, including meat from J&A Gibbins of Exeter, dairy from Longman’s in Yeovil, a variety of artisanal cheeses, plus herbs from The Castle’s own 900-yearold Norman garden.

A great option for exploring Northern Somerset and beyond is Berwick Lodge, a hidden secret of a boutique country house just outside Bristol. Set in 18 acres of beautiful parkland, this 1890s Arts and Crafts manor house has been restored to its original glory to create a stylish, romantic atmosphere. In Hattusa Restaurant, Roux Scholar Paul O’Neill demonstrates his ongoing support for local suppliers in creating innovative modern British cuisine with the occasional unexpected twist.

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The Jurassic Coast World Heritage site stretches for 95 miles from East Devon to Studland Bay in Dorset. The coast is not only fabulously scenic, it’s a fascinating walk through time: a visual dramatisation of 185 million years of natural history. Bridge House in Beaminster, only five miles from the coast, has its own extraordinary history to tell. A coaching inn dating from the 13th century, Bridge House effortlessly combines the romantic period detail of

The New Forest The New Forest is one of England’s great rustic playgrounds. Covering over 250 square miles and home to 1,500 ancient trees (the Knightwood Oak, is over 500 years old), it’s also the largest expanse of heathland in Europe. The area is ideal for walking, cycling and riding. The Montagu Arms Hotel in Beaulieu makes the ideal base for exploration. The famous roaming ponies are on your doorstep and the traditional English character of this country house hotel is reflected through the roaring open fires, large cosy sofas, beautiful oak panelling and picturesque gardens. The 3 AA Rosette-winning Terrace Restaurant is highly acclaimed for good reason. Head Chef Matthew Tomkinson sources the finest local ingredients from New Forest suppliers and supplements these with wonderful produce from the hotel’s own kitchen garden.

Julian Ebbutt & Ryan Eiland

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Five Fabulously Foodie Things To Do In The South-West Jo Rees Jo Rees, Editor of the South-West’s original food and dining magazine featuring the very best foodie places to eat, stay and shop in the region, shares her insider finds in the South-West.

Savour seafood by the seaside The South West is famed for its fabulously fresh seafood, so where better to enjoy the dayboats’ catch than overlooking the coast on which it was caught?

A stone’s skim from Marazion Beach and St Michael’s Mount, Ben’s Cornish Kitchen is a must for the wandering gourmet seeking a real taste of Cornwall in the form of a beautifully simple set menu. In Dorset, panoramic windows offer diners at HIX Oyster and Fish House a privileged perspective over the rugged Jurassic Coast, while Mitch Tonks’ The Seahorse on the banks of the River Exe in Dartmouth cooks some of the region’s best piscatorial prizes over an open charcoal fire.

Strike a few Michelin-starred restaurants from the bucket list Donning a sharp suit or a posh frock for an evening of fine dining theatrics is a must when there are so many decorated dining experiences to choose from in the South West. Wiltshire’s Whatley Manor boasts two of the coveted stars, as does Le Champignon Sauvage in Gloucestershire, and Devon’s Gidleigh Park. Plus there’s a new kid on the block in Thomas Carr: The Olive Room in Ilfracombe.

Indulge in an exquisite afternoon tea

End a stomp on the moor at a great dining pub The region’s coastal paths and wooded walks are almost as famed as its dining destinations, and there’s no better way of closing a day getting off the beaten track than by winding up at one of the South West’s top dining pubs. The Swan at Bampton is perfectly positioned for a fine feed after a hike on Exmoor, or try The Inn at Fossebridge, on the banks of the River Coln in the Cotswolds.

Hangout with the hipsters at the region’s speciality coffee spots It’s not just big cities such as Bristol and Bath that are embracing the speciality boom. There’s a wealth of indie cafes getting behind the new wave of coffee culture. Try FINCA in Yeovil for a geeky brew, or Gloucester Services for a top quality caffeine fix en route to your next stop.

You can pick up Food magazine monthly at our Signature Chefs venues and other leading restaurants and cafes across the South-West.

Read more at food-mag.co.uk or follow us on social media for features, recipes and more. @food_mag favouritefoodmagazine @foodinsidersguide

It may be the trend that’s taken the country by storm, but as the pioneers of adding lashings of clotted cream to freshly baked scones, the West Country knows a thing or two about the art of afternoon tea. Pick a sumptuous setting with a seriously good pastry chef, such as The Bath Priory or Boringdon Hall Hotel and indulge in delicate finger sandwiches, pretty patisserie and a glass of fizz if the occasion calls.

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Hampshire 18

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From the New Forest to beautiful country parks and vibrant farmer’s markets to scrumptious restaurants, Hampshire has it all. For exclusive experiences at some of the venues you’re about to discover visit gourmet-lifestyle.co.uk signaturechefs.co.uk

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The New Forest

by Angela Hartnett Angela Hartnett is Chef Patron of Michelin starred restaurant Murano in London and one half of the Head Chef team at Lime Wood hotel’s restaurant Hartnett Holder & Co, alongside Luke Holder, in the New Forest. Here, she shares her favourite things about this unique area…

What is so special about Lime Wood’s setting?

To me, Lime Wood is in the perfect place, amidst both rolling hills and coastline. Hampshire’s distinctive character and unique combination of ancient woodland, agricultural farmland and chalky terrain, all within casting distance of the sea, means we have access to the freshest local fish, amazing meats, award-winning cheeses and some of the most delicious English sparkling wines in the country.

With these ingredients, we create Italian dishes that showcase the very best of Hampshire's produce. The resultant taste is as exactly it should be: home-grown, comforting and flavoursome. I’ve always believed that the best meals are natural, simple ones, shared with friends. Food and fun, eating and enjoyment go hand in hand. It’s Hampshire's incredible farmers and producers that allow us to produce simple, flavoursome food at its best.

There is a good balance between tradition and progression in the area. The foodie scene is vibrant and this brings energy to the South-West, but also benefits the producers who have been based here for years.

We’re also still only two hours from London, so you can escape here for a night or a long weekend and feel totally removed from the city. Some of the best restaurants in the country are tucked away here in the South.

What inspires your cooking?

Both Head Chef Luke and I are heavily influenced by our Italian roots and experience. This has become increasingly more of a driver behind our menu. For us, the best meals are when everyone is gathered

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around one big table – that is the much-loved Italian approach to eating. So, on our Kitchen Table, we offer our five-course sharing menu: a real Italian family feast!

But the secret of Italian food lies in its local, and, most importantly, seasonal ingredients. Eating seasonally means you’re eating fresh ingredients at the height of their flavour so if you want to sample the heart and soul of what makes Italian food divine, you have to eat what’s in season!

The changes in the seasons in the New Forest therefore inspire our menus hugely. Out here the shifts are wonderfully marked by the landscape surrounding us and what is on offer from local producers. Autumn is my absolute favourite season though. There is a bounty of so many fantastic ingredients to hand that are full of flavour. As the nights draw in, you want depth, complexity and flavour built from layers of ingredients and slow cooking. Our Autumn menu reflects the start of the game season, beginning with grouse in late August and September, moving on to partridge, pheasant, rabbit and venison.

What makes it so important to use local produce at Lime Wood?

It’s important to us to support local wherever we can because, not only does it mean the food sees less mileage before it gets to your plate, but it also supports the family businesses that have thrived in the area for years. The ingredients you’re using are also then true to the environment they have been created in: our producers can only grow or make what can actually be grown or made in Hampshire’s climate and environment.

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Most of our fruit and veg comes from family-run Sunnyfields, which has been around for more than 25 years. Its owners, Ian and Louise Nelson, are passionate about food production, processing and quality as well as sustainability – and are just down the road from us. We also love Fluffetts Farm eggs, which are produced in the traditional way, by small flocks on carefully managed independent family farms.

We’re proud to have our own Smoke House at Lime Wood where we produce charcuterie and smoked salmon ourselves. Luke has been working for years on perfecting the science of this and we now have a very distinctive taste to our salmon and a wide range of flavours in our prepared meats. It’s really exciting!

However, if we find something really special we will go that extra mile to source it. We get our beef from the Glenharm Estate in Ireland because we really think it is the best beef, and our risotto rice is authentically Italian, of course.

Which local markets and food festivals would you recommend?

The Hampshire Farmers Markets move around the county each weekend, but the Winchester Market is a must! It is one of the largest farmers’ markets in the country. Held in the heart of the historic cathedral city, over 80 producers attend this twicemonthly market selling; meat, including game, goat, veal and buffalo; cheese, milk, cream and ice cream; fresh and smoked fish; honey; breads; cakes; and a large variety of fruits, vegetables and juices. You can stroll around the huge range of stalls and sample some of the best produce that Hampshire has to offer. Its full of likeminded producers who all want to be able to connect with the community and are interested in buying direct from each other.

Padstow Christmas Festival is also good fun. It showcases Padstow at its best. The festival brings together chefs, producers and crafts-folk to celebrate Christmas in the gorgeous waterside setting of Padstow harbour. The two cookery demo theatres are always packed with our country’s great chefs, hosting cook offs and demos. It is a great place to find some of the best artisan skills.

What advice do you and the other chefs at Lime Wood give to the aspiring cooks who come to your cookery classes?

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Keep it simple

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Keep it seasonal

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Buy a really good cook book full of classic recipes to help you build up your basic knowledge and understanding, something like a Prue Leith or a Simon Hopkinson

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Lime Wood Hotel Hampshire

Set in the heart of the stunning New Forest National Park, Lime Wood is laid-back luxury at its best. Chefs Angela Hartnett and Luke Holder pull together their much admired signature styles to create Hartnett Holder & Co, their relaxed Italian restaurant.

Polenta Agnolotti with Artichokes, Tomatoes & Truffle

Angela Hartnett & Luke Holdeer Serves Six

Method

Pasta - 200G Pasta Flour - 9 Egg Yolks (Free Range,

To make the pasta, tip the flour onto your work surface, making a well in the centre. Add the eggs to the well, pop the yolks in and begin to gently incorporate the flour from the outside edges into the middle. Bring the flour and eggs together until it starts to form a loose dough then, combine enough of the flour so that the dough holds itself and is not dry and crumbly or soft and wet. The dough should be firm to squeeze with a slight tackiness and good elasticity. Roll out the dough into a large sheet.

Organic Are Best)

Polenta Mix - 300G Polenta - 300G Aged Parmesan - 2.5L Water - 100G Butter - 50Ml Of Olive Oil Agnolotti - Cooked Artichoke

Quarters - Oven Dried Tomatoes (Cherry Tomatoes Cut In Half, Seasoned With Salt, Sugar, Thyme And Garlic, Dried In 90°C Oven For 90Mins) - Oregano - Chopped Truffle

Remember, the amount of flour required will depend on the size of the egg yolks and how well they have been separated from the albumen. The 200g of flour is just a guide amount – you may not need to incorporate it all into the dough.

Next, bring the water to the boil and then sprinkle in the polenta, cook for 1 hour then blend with the parmesan, butter and olive oil. Pass through a sieve and set in the fridge in piping bags.

When chilled, pipe a straight line of polenta mix lengthwise on the pasta sheet, leaving enough pasta at the top to fold over the filling. Fold the pasta top over the filling. Press firmly to seal.

Use a wheeled pasta cutter or a sharp knife to cut the filled tube of pasta away from the rest of the sheet, making sure to keep the sealed strip intact. Use the tips of your fingers to pinch the tube of pasta into equally-sized sections, creating a seal between pockets of filling. Use the wheeled pasta cutter or a sharp knife to separate the sections. Quickly cut through each, leaning the tube of pasta in the direction you’re cutting.

You should be left with small, individual pockets of filled pasta.

Place the finished agnolotti in a tray of loose polenta.

Repeat until all of the pasta sheets and filling have been used.

At this point the pasta can be cooked right away so place the agnolotti into salted boiling water. In a separate pan, slowly melt the butter, add the cooked artichoke heart, oven dried tomatoes, a few leaves of oregano and the chopped truffle.

Add the cooked pasta and a touch of water to make it into a silky emulsified sauce.

Serve immediately.

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Montagu Arms Hotel Beaulieu, Hampshire Discover the unique charm of this country house hotel with its roaring log fires and picturesque gardens. The restaurant was voted Hampshire restaurant of the year by Waitrose Good Food Guide and was included in the Telegraph’s top 50 summer restaurants in Britain.

Warm Salad of Alresford Wood Pigeon with Candied Walnuts, Beetroot Compote and Crisp Confit Leg Samosa

Matthew Tomkinson Serves Four Wood Pigeon

- 4 Wood Pigeons - 20G Runny Honey - Olive Oil - Salt And Pepper Beetroot Chutney

- 1 Large Red Beetroot, Cooked And Grated - ½ Granny Smith Apple, Grated - 1 Small Bay Leaf - 1 Star Anise - 1 Tsp Redcurrant Jelly - 2 Tbsp Red Wine - 2 Tbsp Port - ½ Tbsp Balsamic Vinegar - Olive Oil Pickled Mushrooms

- 300G Mixed Mushrooms - 50Ml Water - 50Ml White Wine Vinegar - 1 Tbsp Sugar - 1 Tsp Salt - ½ Bay Leaf - 1 Thyme Sprig - 1 Garlic Clove

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Samosas

- 50G Cooked Confit Duck Leg Meat - 2 Tsp Reserved Duck Fat (Warm) - 20G Finely Chopped Chives - 1 Sheet Feuille De Brique Pastry - 1 Small Bay Leaf - 50G Plain Flour Beetroot Puree

- 1 Large Red Beetroot - 1 Star Anise - 1 Clove - 2 Juniper Berries - 2 Black Peppercorns - 20Ml Sherry Vinegar - 20Ml Extra Virgin Olive Oil Candied Walnuts

- 70G Walnuts - 40G Sugar - 40G Water Garnish

- ½ Bunch Watercress - 100Ml Reduced Pigeon Sauce

Method Just before serving, season the wood pigeons inside and out and in a very hot pan brown all over. Place breast side up into a hot pan and roast at 200°C for 6 minutes, remove from the oven and place the pigeons on a plate. Drain any fat from the pan and add the honey, allow to darken in colour but not burn and then add the pigeons back allowing them to get well coated in the honey. Season and rest in a warm place.

For the chutney, sweat the beetroot, apple, bay leaf and star anise in a little olive oil for 5 mins. Add the remaining ingredients and cook gently until thick and chutney like in consistency. Season, remove the bay and star anise and chill.

Combine the water, sugar, salt and vinegar and stir to dissolve. Add the thyme and garlic and bring to the boil. Add the mushrooms and leave to one side to cool.

Shred the duck meat and season well. Mix with the chives and the duck fat and divide into four. Cut the sheet of pastry into 4 even strips and mix the flour with enough water to form a thick paste. Place the duck meat on the strips and fold into samosa shapes using the flour paste as glue. Place in the fridge to set.

Cover the beetroot in just enough water, add the spices and bring to a simmer. When very tender remove the beetroot and blend to a smooth puree taking care to remove the spices. Add the olive oil and vinegar to taste.

Keep at room temperature until needed.

Combine the sugar and water and allow to dissolve, add the nuts and bring to a boil. Cook until they reach 108°C (you will need a sugar thermometer) drain well and immediately deep fry at 180°C until golden and crispy.

Drain and cool.

To Finish/Serve: On four plates place blobs of the beetroot puree and the beetroot chutney. Scatter around some of the drained pickled mushrooms and some of the candied walnuts.

Deep fry the samosas until golden and crispy, drain and season. Place a samosa on each plate and then carve the pigeons off the bone, placing two breasts on each plate. Garnish with the watercress and pour around a little of the sauce and serve.

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The Black Rat Hampshire

The Black Rat Restaurant is a quaint and quirky restaurant situated on the fringe of Winchester. Just a year after opening, the team acquired a Michelin Star. Their ingredients are sourced from some of the best local suppliers and their own forager.

Mugwort Panna Cotta, Roasted Peaches & Berries

Serves Fourteen

Method

Peach Ice Cream - 5 Peaches - 250G Milk - 1 Egg - 1 Egg Yolk - 75G Sugar - 75G Cream

Place the peaches for the ice cream on to a baking tray lined with parchment paper. Keep their skins on and roast for one hour at 200°C. Remove from the oven and set the peaches aside to cool. In a medium-sized pan, over a low heat, slowly bring the milk to the boil. In a clean bowl, whisk the eggs with the sugar until pale. Once the milk is boiling, slowly pour the hot milk on to the sugar and eggs, and whisk. Return the mixture to the pan and cook over a low heat until it reaches 82°C on a sugar thermometer. Remove from the heat and whisk in the cream.

Whilst still hot, pour over the cooled peaches and seal tightly with cling film. Leave to infuse overnight in the refrigerator.

Panna Cotta - Olive Oil, As Needed - Icing Sugar, As Needed - 50G Dried Mugwort - 750Ml Double Cream - 150G Milk - 150G Sugar - 3 Bronze Gelatine Leaves, - Soaked In Cold Water Honeycomb - 50G Sugar - 100G Glucose - 30G Golden Syrup - 9G Bicarbonate Of Soda Whipped Cream - 150G Double Cream - 35G Icing Sugar - ¼ Of A Vanilla Pod, Seeds - Removed & Reserved To Serve - Raspberries, As Needed - Blackberries, As Needed,

Cut In Half - Blueberries, As Needed

The next day, remove the peaches from the cream and gently press through a fine sieve – discard the stones and skins. Churn the ice cream and set aside in the freezer until needed.

Oil the moulds for the panna cotta until well coated. Then turn them over on to a wire rack, allowing the excess oil to run out for one hour so the film of oil is as thin as possible. Dust with icing sugar and tap to remove any excess. Combine the dried mugwort with half of the cream in a saucepan and infuse over a medium heat, ensuring it does not reach boiling point. As soon as the cream begins to release steam, remove it from the heat and pour into a bowl. Cover and leave to infuse for at least two hours.

Whilst the mugwort is infusing, prepare the honeycomb by combining the sugar, glucose and golden syrup in a saucepan and bring to 158°C on a sugar thermometer. Remove from the heat and whisk in the bicarbonate of soda. Pour on to a tray lined with parchment paper and leave to set in the refrigerator until cool.

When ready, pass the mugwort cream through a sieve into a medium-sized pan. Add the remaining ingredients for the panna cotta, apart from the gelatine. Warm slightly, to dissolve the sugar, and add the gelatine. Stir gently over a low heat until the gelatine has dissolved. Transfer to a pouring jug and divide between the moulds. Chill in the refrigerator until set.

Whip the double cream with the icing sugar and vanilla seeds until medium-stiff peaks form. Set aside in the refrigerator until needed.

To serve, blowtorch the berries for five to ten seconds until they begin to puff up. Transfer the panna cotta from the moulds to the plate and add the semi-whipped cream on to each plate with the blowtorched berries, peach and mint. Finish with a scoop or two of the peach ice cream.

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theblackrat.co.uk

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The Pig Hotel The New Forest, Hampshire

The Pig collection is an up-to-date take on a new style of home grown, country house hotels located throughout the south of the UK. Really a ‘restaurant with rooms’, the kitchen gardens are the beating heart of each venue. Everything is driven by the gardener, forager and chef - they grow and find the food. The chef then creates the 25-mile menu (what they can’t get from the garden and grounds is sourced locally).

Cuttle Fish & White Bean Purée with a pinch of Salt Chorizo & Pickled Chard

James Golding Serves Four for Main and Six as a Starter Bean Purée - 500G White Beans (Haricot) - ½ Onion - 1 Stick Celery - ½ Leek - 2 Cloves Garlic - Sprig Thyme & Rosemary - 100Ml White Wine - ½ Pt Chicken Stock - Bay Seasoning Pickled Chard Stalks - 1Lt Water - 125Ml White Wine - 125 Ml White Wine Vinegar - 100G Sugar - 1G Thyme - 2 Juniper Berries - 1 Bay Leaves - 1G Coriander Seed - ½ Star Anis - 16 Large Leaves Of Chard

Method For the white bean puree, soak the beans overnight in cold water in the fridge. Sweat off the vegetables with herbs and garlic then add white wine and chicken stock. Season and simmer until cooked. Add butter at the end of cooking, blend in the Vitaprep until smooth and adjust seasoning and consistency.

For the pickled chard stalks, put all the ingredients apart from the chard together in a pan and bring to the boil. Cut the chard into strips and pour the pickling liquor over until covered. Leave to cool and use as a garnish.

Next, the cuttlefish needs to be cleaned and cut into manageable pieces. Season with salt and pepper and char grill until tender.

The sliced chorizo needs to be heated in a warm pan until some oil has been released and can be used as the dressing.

To serve, place some of the bean puree on the base of the plate with the cuttlefish on top and dress the plate with the chorizo and the pickled silver chard.

Cuttlefish & Chorizo - 1 Cuttlefish (Washed &

Prepped) - ½ Stick Of Chorizo (Sliced) - Salt & Pepper - Cress

Chef Director James Golding is instrumental in driving the perfection of the menus and the ethos of locality across THE PIG group.

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Chase Distillery Herefordshire

Chase is Britain’s first single-estate distillery. The distillery is situated on the same farm in Herefordshire on which Chase grow the crops to craft their spirits from. They worked in partnership with The Pig Hotel to create this cocktail that complements its cuttle fish recipe perfectly.

Rosemary & Pear Chase Vodka Cocktail

James Chase

Serves Six

Method

- 6-10 Seckel Pears - 200ml Chase Vodka - 50g Sugar - 12 Sprigs Fresh Rosemary

Fill a 48-ounce glass jar with Seckel Pears and add Chase Vodka. Seal the jar and let it stand at room temperature for a minimum of 2 weeks and maximum of 2 months.

(plus a few to garnish) - 75ml Pear Nectar - 200ml Sparkling Water

When the pears are ready, heat the sugar and 1 cup of water in a medium saucepan over medium-high heat, stirring until the sugar has dissolved. Add the rosemary and then remove from the heat, letting it stand for 30 minutes. Discard the rosemary and let the mixture cool completely.

Fill 12-ounce glasses halfway with ice. Add 4 tablespoons of vodka, 2 tablespoons of the syrup you’ve just made and 3 tablespoons of pear nectar to each glass then top with 1/2 a cup of sparkling water and mix. Decorate with sprigs of rosemary.

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Isle of Wight & The Channel Islands 38

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These romantic islands have a reputation for some of the best seafood in the world and have become culinary hotspots – judge for yourself from their recipes and go to gourmet-lifestyle.co.uk to find the perfect culinary adventure. signaturechefs.co.uk

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A Q&A with Shaun Rankin Esteemed chef Shaun Rankin has held a Michelin Star since 2005.

He opened Ormer in Jersey in 2013 and, here, he answers our quick-fire questions.

In three words, describe your culinary

What is special about the food offering in

philosophy:

Jersey?

Seasonal, Quality, Flavour

The countryside and shorelines of Jersey and the other Channel Islands offer world-class ingredients and the freshest produce. It’s a chef’s paradise, with local fish caught, cooked and served within a matter of hours.

What’s the secret of your success?

Working extremely hard is the key to everything. I’ve worked since I was sixteen and been lucky to have some great mentors and opportunities along the way.

What ingredients are you excited about this year?

Locally foraged sea herbs of every variety. There are so many ingredients in Jersey that can be found in the most unlikely places, if you know where to look. Fortunately, Ormer’s forager, Kazz Padidar, is incredibly knowledgeable and always manages to find me something new to enhance the creativity of our dishes.

What is the proudest moment of your career?

Opening Ormer in Jersey in 2013 and being awarded our Michelin star after only four months. It’s been an amazing journey and a lot of credit goes to my fantastic team who have worked their socks off and delivered the restaurant we always dreamed of.

I think Jersey has come a long way, it’s always been recognised for amazing produce but now it is also recognised for culinary excellence. Jersey is a unique foodie destination and we should do more to show this off.

What Channel Island Ingredients have you brought to your new restaurant in Mayfair?

An array of excellent seafood, from hand-dived scallops to Jersey lobster, alongside our best produce such as the first of the season Jersey Royals, asparagus and our award-winning dairy products. I believe our diners can really taste the difference and it’s great to be showcasing the Channel Islands in London, Mayfair.

What are your restaurants like and what kind of food is on offer?

We’ve worked really hard to create restaurants that are special but also put you at ease. The layouts are designed so that business lunches can be held with privacy, groups can enjoy themselves freely and single diners can dine comfortably. You can come in and just enjoy the vibe over a drink at the bar, or have the full experience by dining in the restaurant.

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ormerjersey.com

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Ormer by Shaun Rankin Jersey Ormer by Shaun Rankin offers understated sophistication in the heart of St Helier, Jersey. The menus are beautifully crafted by renowned Michelin star chef Shaun Rankin, offering an array of choices from the Ă la carte through to tasting menus.

Roast Curried Scallops with Cauliflower Granola, Apple & Caramel Salad

Shaun Rankin Serves Six Cauliflower Puree

- 300G Cauliflower, Sliced - 75G Butter, Unsalted - 150Ml Milk Cauliflower & Coriander

- 350G Cauliflower - 100G Butter, Unsalted - 100G Water - 20G Coriander, Picked Apple Caramel

- 1Ltr Of Apple Juice Curry Salt Scallops

- 20G Curry Powder - 10G Salt - 12 Large Scallops, Trimmed And Cleaned Curry Granola

- 120G Bitter Almonds - 235G Sugar - 60G Butter, Unsalted - 2 Tbsp Glucose Syrup - ½ Tsp. Baking Soda - 1 Tbsp. Salt - 315G Peanuts - ½ Tsp. Curry Powder - 2 Tsp. Dried Onion - ½ Tsp. Lemon Thyme - ½ Tsp. Maldon Sea Salt

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Method Curried Raisins

- 1 Tsp. Pomice Oil - 355G Granny Smith Apple, Sliced - 60G Shallots, Sliced - 1Tsp. Curry Powder - 1 Star Anise - 10 Black Peppercorns - 80Ml White Port - 1 Kaffir Lime Leaf - 1Tsp. Salt - 80G Golden Raisins Garnish - Sea Purslane - 1 Granny Smith Apple, Freshly Cut Into Thin Batons

For the cauliflower puree, melt butter in heavy based pan and add the cauliflower. Sweat with the lid on until almost cooked but with no colour then remove from the heat and add the milk. Blend and season to taste.

Next, take the florets from the cauliflower and pulse in a food processer into small pieces.

Melt butter and water in a pan to make an emulsion and add the cauliflower. Cook until al dente, strain and reserve the liquid. When ready to use heat up the cauliflower in a little of the reserved liquid, drain, season to taste and finish with chopped coriander.

For the apple caramel, reduce 1litre of apple juice to 140ml and store in a container until needed.

To prepare the curry salt scallops, mix together the curry and salt until well incorporated.

Season the top of each scallop with the salt and shake off any excess.

For the curried raisins, add the oil to a medium size pan. Sweat the apple and shallots until translucent. Add the curry powder, star anise and peppercorns and cook for 1 minute with the apples and shallots. Deglaze the pan with the port until almost all is gone. Add 470ml water and the lime leaves and bring to the boil. Remove from the heat and leave for 10 minutes to cool before adding the salt. Strain the liquid and pour over the raisins, then store in the fridge in an airtight container.

To serve, pre heat an oiled frying pan. Place the large Jersey scallops seasoned side down into the frying pan and leave for 2 minutes or until golden brown. Place the warmed cauliflower pieces on the plate, along with the cauliflower puree. Turn the scallops in the pan and reduce the heat. When cooked place the scallops on top of the cauliflower. Place strips of fresh apple, curried raisins, granola and the sea purslane on top.

For the curry granola, toast the almonds in the oven at 180°C for a few minutes. Cool and grind in a food processer. In a medium pan combine the sugar, butter, glucose and cook, stirring, until you get a dark caramel. Add the baking soda until bubbly. Then add the salt and peanuts and cook for 2 minutes. Pour onto a baking mat and leave to cool. Once cooled, grind in a food processer. Mix 235g of the brittle mix with the other ingredients and store in an airtight container.

ormerjersey.com

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The Garlic Farm Isle of Wight

The Garlic Farm began when Granny Norah planted a few cloves in her garden over 50 years ago. Here, her granddaughter Natasha shares one of her favourite recipes. You can visit the family farm on the Isle of Wight for a holiday, the day, or simply lunch in the delightful restaurant.

Warm Lentil and Halloumi Salad

Natasha Edwards Serves Four

Method

- 150G Puy Lentils - 1 Teaspoon Marigold Swiss

Cover the lentils with cold water and bring to the boil. Add the vegetable stock and cook for 15-20 minutes, or until the lentils are tender. Drain well.

Vegetable Bouillon - Powder, Or 1 Vegetable Stock Cube - ½ Red Onion, Finely Sliced - 1 Green Chilli, Deseeded And Finely Sliced - 2 Tablespoons Good-Quality Olive Oil - 2 Garlic Cloves - 1 Tablespoon Olive Oil - 250G Halloumi, Sliced - 2 Small Courgettes, Cut Into Ribbons With A Peeler - 50G Pomegranate Seeds - A Handful Of Chopped Fresh Coriander, Including Stalks - Sea Salt And Freshly Ground Black Pepperl

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While the lentils are still warm, place them in a large bowl. Add the onion, chilli and olive oil then crush in the garlic cloves and stir well.

For the halloumi, heat the oil in the frying pan over a medium heat. Add the halloumi and fry each one on each side until golden. Stir the courgettes, pomegranate seeds and coriander into the bowl with the lentils. Season to taste.

Top the lentil mixture with halloumi slices and serve.

thegarlicfarm.co.uk

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Longueville Manor Jersey

Sitting at the foot of one of Jersey's beautiful valleys, Longueville Manor is admired by both travel writers and food critics alike. It is a unique reflection of owners Malcolm and Patricia Lewis and the passion they have for welcoming guests to this special hotel.

Halibut Steak Served with New Season Peas ‘ à la Française’

Andreew Baird

Serves Four

Method

Halibut

First, preheat the oven to 180°C. For the peas, mix 10g of the butter with the flour to make a beurre meunière or thickening agent. Put the remaining butter in a saucepan and heat. Add the pancetta and cook until it changes colour.

- 4 X 180G Halibut Steaks - 10Ml Pomace Oil - Knob Of Jersey Butter - 60Ml Fish Stock

Peas ‘À La Française’ - 550G Butter - 10G Flour - 40G Pancetta, Cubed - 200Ml Chicken Stock – Supermarket Stock Or A Cube Is Fine - 20G Diced Carrot - 20G Diced Potato - 60G Baby Silver Skinned - Onions, Peeled - 300G New Season Peas, Shelled - 20G Peeled Broad Beans - 1 Little Gem Lettuce - Salt And Freshly Ground - Black Pepper

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Add the chicken stock and bring to a simmer, then add the carrots, potato and silver skinned onions and cook until tender.

Add the peas and broad beans. Bring back to the simmer. At this point break the beurre meunière into small pieces and gently whisk into the pea mixture. This will slightly thicken the stock and give it more body. Keep warm.

To cook the halibut, simply heat an oven proof frying pan. Add a little pomace oil and when it starts to lightly smoke add the fish. Cook until golden brown on one side. Turn the fish over, add a knob of butter and the fish stock. Place in the oven for approximately 8 minutes.

To serve, halve the little gem lengthways and shred. Add to the peas and beans. As soon as the lettuce has wilted, place in a bowl plate, remove the fish from the oven and place on top.

longuevillemanor.com

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Whatley Manor Hotel & Spa Malmesbury, Wiltshire

Wiltshire 50

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Whatley Manor is a beautifully restored Cotswold manor house hotel and spa. In the restaurant, the style is classical French with a modern interpretation using the very best ingredients. signaturechefs.co.uk

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Chicory Mousse Layered With Bitter Coffee, Mascarpone Cream And Chocolate Leaves

Chicory Mousse Layered With Bitter Coffee, Mascarpone Cream And Chocolate Leaves Serves Four

Method

Chicory Mousse - 55G Chicory Beans - 75Ml Full Fat Milk - 75Ml Whipping Cream - 2 Medium Egg Yolks - 20G Sugar - 15G Milk Chocolate - 2.5G Gelatine - 10Ml Whipping Cream - 100Ml Whipping Cream

In a frying pan toast the chicory beans on a medium heat. Pour the milk and cream into a vac pack bag with the toasted chicory beans. Seal the bag and place in a water bath set at 75 degrees for 30 minutes. Remove the bag from the water bath and pass the mixture through a fine sieve or chinois.

Syrup For Soaking The Joconde Sponge - 75G Espresso Coffee - 50G Kalhua - 50G Pedro Ximenez Sherry - 20G Caster Sugar Joconde Sponge - 187G Icing Sugar - 5 Medium Eggs - 35G Unsalted Butter - 187G Ground Almonds - 6 Medium Egg Whites - 50G Caster Sugar - 50G Plain Flour Mascarpone Mousse - 2 Medium Egg Yolks - 55G Caster Sugar - 85G Mascarpone Cheese - 75Ml Whipping Cream - 2G Gelatine Leaf - 5Ml Whipping Cream - 10Ml Water

Weigh out the infusion and add enough milk to make up to 125g. Whisk together the egg yolks and sugar. Meanwhile bring to boil the infusion then pour over the egg yolks and sugar.

Return to the heat continuously stirring with a spatula or wooden spoon. The mixture will thicken to make an anglaise.

Pass the chicory anglaise through a chinois or fine sieve. Add the milk chocolate and set aside until required. Take a glass bowl and soften the gelatine in cold water for about ten minutes.

Squeeze the gelatine to remove excess water. In a pan add 10ml of cream and the gelatine, heat the mixture up gently until the gelatine has dissolved.

Take the gelatine cream off the heat and then pour onto the chicory anglaise and whisk until well mixed. Whisk 100ml of the cream to form soft ribbons and then fold into the chicory anglaise. Mix well. Pour the mixture into half sphere moulds and freeze.

Make an espresso coffee and dissolve the sugar into the coffee.

Add the rest of the ingredients. Set aside until required.

Place into a food mixer the icing sugar, ground almonds and half of the eggs. Whisk on high speed for eight minutes. Add the remainder of the eggs and whisk on high speed for another ten minutes. Add the melted butter into the mix and set aside.

Line a tray 60cm by 40cm with silicone paper. Meanwhile make a meringue by whisking the caster sugar and the egg whites Chocolate Spray Gun Mix until soft peaks are formed. Fold the icing sugar, almonds, - 300G 70% Dark Chocolate butter and eggs into the meringue. Fold the sieved flour into - 300G Cocoa Butter the mixture. With a Palate knife spread the mixture gently and Assembling The Chicory Mousse evenly over the tray. Bake at 220 degrees for ten to twelve minutes, until firm to touch.

- 25G Melted Dark Chocolate For Brushing

Chocolate Leaves - 24 Tempered Chocolate Leaves (4cm By 3cm) - 4 Pieces Of Gold Leaf - 5G Gold Dust

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Dissolve the sugar and water in a pan and boil to 118 degrees to make a sugar syrup.

Pass the chocolate through a chinois into a spray gun.

Meanwhile in a mixing bowl add the egg yolks then pour the sugar syrup and whisk the mixture to form a sabayon. Set aside. In a separate bowl whisk the mascarpone cheese until soft and smooth. Fold the sabayon into the mascarpone. In a glass bowl soften the gelatine in cold water for about 10 minutes.

Squeeze the gelatine to remove excess water.

In a pan heat up 5ml of cream and add the gelatine until dissolved. Take the melted gelatine off the heat and then pour into the mascarpone sabayon and whisk until combined. In a bowl whisk 75ml of cream to form soft ribbons and then fold into the mascarpone sabayon.

Remove the chicory mousse from the freezer.

Turn the mousse out of the mould by heating the outside of the mould with a blow torch.

Meanwhile melt some dark chocolate over a bain marie. Brush the bottom of each mousse with the melted chocolate. Place the mousse back in the freezer for ten minutes.

Place the Joconda sponge on the bottom of the hexagonal mould and soak the sponge with a tablespoon of the coffee syrup. In the mould pipe the mascarpone mousse up to half way. Repeat the layering of the Joconda sponge, coffee syrup and the mascarpone mousse. Leave to set in the fridge for 2 hours.

Set bain marie Melt the cocoa butter and chocolate together until it reaches 50-55 degrees.

Set up the spray gun. The temperature of the chocolate must be about 50 degrees so that the gun works efficiently. Remove the frozen mousse’s from the freezer and spray all over except the base, making sure they remain frozen whilst spraying. Lay the sprayed mousse’s on a tray lined with silicone paper and place in the fridge to defrost naturally.

Light the blow torch and heat the outside of the hexagonal mould to assist with removing the mousse from the mould. Place the chicory mousse carefully on top of the mascarpone mousse. Arrange the tempered chocolate leaves around the outside of the mascarpone mousse to form a hexagon. Then place the pieces of gold leaf on top of the dome and sprinkle with a light dusting of gold dust on the edge of the plate.

Leave to cool and then spread a thin layer of melted dark chocolate over the top. Cut the sponge into eight hexagons using the mould as a cutter. Set aside. Discard any remaining sponge.

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Ellenborough Park

David Kelman

The Cotswolds and Forest of Dean make Gloucestershire one of Britain’s most beautiful areas and there has been an influx of incredible pubs and restaurants in recent years – of which you’ll find a selection here: gourmet-lifestyle.co.uk signaturechefs.co.uk

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David Everitt-Matthias’s Gloucestershire David Everitt-Matthias has been Chef Patron of Le Champignon Sauvage in Cheltenham for nearly thirty years and, over that time, has amassed accolades including two Michelin stars. He was also named Good Food Guide’s Chef of the Year 2014. Here he talks to us about the region, its produce and the secrets to his success.

You are from London originally, so what drew you to Cheltenham?

It was luck really, that brought us here. We were originally looking to open a restaurant at the seaside but suddenly a property came up in Cheltenham and it seemed perfect. A friend of ours from the area assured us that there was nothing similar to the restaurant we were hoping to create already in Cheltenham – so that sealed the deal.

What do you love about Cheltenham and the Cotswolds?

Almost as soon as we got here we fell in love with how quiet it was in comparison to London and with its charming Regency buildings. It was also a wonderful change to be surrounded by beautiful countryside. We never intended to stay in Cheltenham for longer than a couple of years but, thirty years later, we’re still here.

The town has changed hugely in that time and has become much more cosmopolitan. It still isn’t London – you can’t go out and eat at any hour of the night or day - but there are now an incredible number of brilliant eateries.

The growth of pubs and restaurants has been fantastic and the area’s starting to get a great reputation.

venison comes from Winchcombe and we get some delicious vegetables from Prince Charles’s estate. Our flour is also from a nearby miller.

Locals often bring us rhubarb and damsons from their allotments and we give them a tub of sorbet or the like in return. Our rapeseed oil comes from Hamish Campbell and has a uniquely nutty flavour and wonderfully deep golden colour. He came into the restaurant one day, many years ago, and as soon as I tried it I loved it.

We are, however, landlocked so all our seafood comes from Cornwall, from the same supplier we have had for eleven years. Though every now and then we get zander and wild trout caught locally in the river.

You’re known for foraging for ingredients for your dishes - how did you begin foraging and what ingredients do you forage for?

I was first introduced to foraging as a child. We used to visit my aunt in Suffolk and she was a real hedgerow cook and made her own wines.

So it was her who taught me about foraging by taking me out to collect ingredients from the countryside around her home.

What do you source from the South-West for your menus?

Then, not long after we first arrived in Cheltenham, recession hit. Everyone was facing hard times so I had the idea to begin foraging again. I soon remembered what my aunt had taught me and also asked an herbalist to come and walk with me, to show me what to pick. My wife and I started going out at weekends and, quite quickly, our knowledge increased.

We try to source produce locally wherever we can. We get wonderful local cheeses: May Hill Green, Stinking Bishop and goats cheese.

There are some amazing microbrewers too. Our

Foraging is, of course, very seasonal so you collect totally different foods depending on the time of year. In spring and summer elderflower and green elderberries (which we

Cheltenham Jazz Festival is also a favourite of mine. Last year we saw Corinne Bailey Rae there and she was amazing.

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salt and pickle) are particularly abundant and delicious. In autumn and winter we forage for wild mushrooms, acorns, crab apples and chestnuts. The Forest of Dean is particularly good for mushrooms and acorns.

advance and then simply heat up these components of the dish – e.g. blanched carrots – when you are ready to serve the meal. That way you’ll have more time to spend with friends and family on the day.

What tips would you give to people who would like to start foraging for ingredients for the dishes they make at home?

What do you think is the secret to your incredible success at Le Champignon Sauvage and to its longevity?

It has become very fashionable to forage and this has caused problems because foraging can decimate the countryside if it isn’t done with great care. It’s essential to leave sites time to regrow. My advice would be to only pick what you need and if in doubt don’t pick it. It’s very easy to confuse plants - and mushrooms in particular can be incredibly poisonous - so expert advice is invaluable.

The best way to start out is by doing a nature walk in which foraging is covered. They are a great way to learn the basics and then, the next time you’re out walking, rather than kicking over a mushroom you can pick it up and make something delicious with it.

What words of wisdom would you offer home cooks?

When you’re preparing a meal, go seasonal.

That way the ingredients will be cheaper and they’ll also be the best they can possibly be. Use quality ingredients – if you use substandard ingredients from the beginning it will never be the perfect dish, no matter how talented a cook you are.

Professional chefs make their lives a lot easier by creating a system and being incredibly organized. Prepare whatever you can in

I think hard work is the secret really. I’ve never missed a service in the thirty years since we opened our restaurant. Keeping an open mind is also important. We’re always looking for new ingredients. But it’s also key not to do new things just for the sake of doing something different!

Finally, when you’re not at the restaurant what are you and your wife Helen’s favourite things to do in the area?

We go out to eat quite a lot in the amazing pubs and restaurants around us. The Butcher’s Arms at Eldersfield is one of our favourite pubs. It’s very quaint and intimate and the owners are the perfect hosts. The Wild Rabbit in Kingham is another one. It’s a modern inn and serves fantastic food. We also love Restaurant Five North Street in Winchcombe – it’s small and cosy and has been run by a husband and wife for fifteen years.

We also go for lots of walks in the Forest of Dean. And, every Christmas Day, it’s a tradition, after we’ve put the bread and turkey in the oven, to climb up Leckhampton Hill with our white boxer Alba. There is an incredible, panoramic view from the top – looking out over the whole of the south-west.

It’s especially beautiful in the frost and snow.

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Le Champignon Sauvage Cheltenham, Gloucestershire

Situated within the historic spa town of Cheltenham in Gloucestershire, Le Champignon Sauvage is the perfect place to relax whilst visiting the Cotswolds. David Everitt-Matthias and his wife Helen have amassed accolades including two Michelin stars.

Method

Gayette of Pig’s Trotter and Whelks

David Everritt-Matthias Serves Eight Gayette Of Trotter And Whelks - 300G Poached And Shelled Whelks - 125G Belly Pork - 70G Lean Pork - 20G Pork Back Fat - 50G White Breadcrumbs - 1 Egg - 125G Meat From Poached

Pig’s Trotter, Finely Diced - 65G Finely Chopped Onions - Juice Of 1/2 Lemon - 60G Olive Oil - A Sheet Of Caul, About 150G - 50G Unsalted Butter

For The Mackerel - 75G Salt - 50G Light Brown Muscovado Sugar - 20G Grated Lemon Zest - 20G Grated Orange Zest - 10G Coriander Seeds, Crushed - 2G Mustard Seeds, Crushed - 6 Black Peppercorns, Crushed - 20 Leaves Of Lemon Verbena, Shredded - 3 Mackerel, About 350G

Each, Trimmed And Filleted - 50G Olive Oil

For The Cardamom Yoghurt - 250G Milk - 8G Dried Skimmed Milk - 3 Cardamom Pods, Slightly Crushed - 50G Natural Cultured Yoghurt - For The Pickled Mooli - 1 Medium Mooli - 300G Orange Juice - 200G Caster Sugar - 100G White Wine Vinegar - Grated Zest And Juice Of 1 Orange For The Gozmasio - 50G Peanuts, Toasted And Peeled - 50G Sesame Seeds, Toasted - 13G Salt - Radish Shoots, To Garnish

The idea for this dish came to me when Johnny, my fishmonger, gave us some whelks to play with one day. They arrived in the same delivery as some stonkingly fresh mackerel. From this the seeds for the dish were sown. It has taken a little while for it to come together, but now I am extremely happy with it. It is a real chef’s dish with its contrasting flavours, textures and temperatures.

Gayette of trotter and whelks Mince the whelks, belly pork, lean pork and back fat through a fine/medium mincing plate.

Place in a mixing bowl. Add the breadcrumbs and beat in the egg, then add the diced trotter, onions, lemon juice and seasoning and mix well.

To check the seasoning, take a small spoonful of the mixture and shape into a flat burger, then cook in 10g of the oil in a small frying pan for 1 minute on each side. Remove from the pan and taste. Add more seasoning if required.

Divide the mixture into 55g balls. (You only need 8, but it is difficult to make a smaller quantity of mixture; you could shape all the gayettes and serve the rest on the side.) Lay the sheet of caul on the work surface. Wrap each ball in caul, cutting it as necessary. Flatten the balls to resemble burgers and trim. Place on a tray and keep in the fridge until needed.

Mackerel Put all the ingredients, except the mackerel and olive oil, in a food processor and blitz to break down the aromatics a little. Place the mackerel fillets skin side down on the work surface and sprinkle the flesh with the aromatic mixture.

Place one mackerel fillet on top of another, flesh sides in, and tightly wrap the pairs in cling film.

Place on a lipped tray and leave in the fridge for 2 hours. After this curing time, rinse quickly under cold running water and pat dry with a cloth. Keep in the fridge until needed.

Cardamom yoghurt Place the milk in a saucepan and whisk in the skimmed milk powder, then add the cardamom and bring to the boil. Remove from the heat and cool down to 35ºC. Strain through a fine sieve. Mix in the cultured yoghurt and place in a yoghurtmaker. Leave for 8–10 hours. Keep the yoghurt in the fridge until needed.

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Pickled mooli Peel the mooli, then use a mandolin to cut it into long, thin strips. If you don’t have a mandolin, then grate the mooli. Place in a bowl of salted water and leave for 1 hour.

Meanwhile, bring all the remaining ingredients up to the boil in a small saucepan. Cook for 1 minute, then remove from the heat and leave to cool. Pour the pickling solution into a bowl.

Drain the mooli well and add it to the pickling solution. Leave to marinate for about 1 hour.

When needed, drain.

Gozmasio Put all the ingredients in a food processor and process to a coarse powder (it can be finer if you wish; I quite like a coarse texture).

Finishing the gayettes Heat the remaining oil in a large pan. Place the gayettes seam side up in the pan and cook for 3 minutes, until golden. Flip them over, add the butter and continue cooking for 2 minutes. Remove from the pan to a tray and keep warm.

Finishing the mackerel Heat the olive oil in a large frying pan. Place the mackerel fillets, skin side down, in the pan and cook for 1 minute. Flip them over, then remove the pan from the heat and let the mackerel finish cooking in the residual heat of the pan for a further 1 minute. Remove from the pan and place on a tray. Keep warm.

Serving Split each mackerel fillet lengthways, then cut the pieces across in half. Make 2 swipes of cardamom yoghurt on each plate, then place a cross of mackerel on it. Put a gayette at the opposite side of the plate and add a small mound of the gozmasio. Place a third piece of mackerel on top of the gayette and garnish the plate with a small mound of the drained mooli and the radish shoots.

lechampignonsauvage.co.uk

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Gloucester Services Gloucestershire

Multi-award-winning Gloucester Services on the M5, gateway to the South-West, has become a destination for gourmands on the go. Recognised by The Waitrose Good Food Guide 2017 and accredited for their sustainability and award-winning butchery, this new generation of services pushes the boundaries of food quality.

Owners, the Westmorland Family, pride themselves on championing interesting food from their locality and beyond and connecting many small, local food producers with the British travelling public.

Lime & Coconut Three-Tier Showstopper

Serves Ten

Method

Cake - 340G Butter - 340G Sugar - 6 Limes, Zest 5 Eggs - 340G Self-Raising Flour,

Cream together the butter, sugar and half of the lime zest until light and fluffy. Beat the eggs and gradually fold into the mixture, whilst mixing constantly. Fold in the our and remaining lime zest. Pour 360g of the cake mix into three greased and lined 20cm cake tins. Bake the cake in a preheated oven at 180°C for 24 minutes.

Sifted

Coconut Icing - 150G Butter, Room

Temperature - 300G Icing Sugar, Sifted - 100G Coconut Milk Powder - Water, As Needed To Assemble - 100G Coconut Chips - 1 Jar Of Scarlett & Mustard’s

Lime & Mint Curd - 1 Lime, Zest

To make the icing, beat the butter until soft and mix in the icing sugar. Continue beating until light, white and fluffy. In a clean bowl, mix the coconut milk powder with just enough water to make a paste. Mix this into the butter icing and combine well.

Toast the coconut chips in the oven for four minutes at 170°C or until just brown and leave to cool. To assemble the cake, spread a generous amount of the lime and mint curd on to the top of the bottom cake and top with a thin layer of butter icing.

Repeat on the middle and top layers. Once cool, sprinkle the toasted coconut chips and lime zest over the cake.

“Our story here in Gloucester has its roots 200 miles north of this place in the rolling uplands of Cumbria. In 1972, Cumbrian farmers John and Barbara Dunning set up Tebay Services in partnership with local bakers when the new M6 cut through the Lune Gorge. It was the first and is still the only family run motorway service station on the UK road network - it’s heart was a small 30 seat café serving home cooked, locally sourced food.

Forty years on and we are still here, still family owned, still farming and still with a fierce passion for, and a pride in, our landscape, our people, our environment and its products. So much so that it has gone on to inspire us to innovate and find new ways of creating business opportunities in the most unlikely of locations - on the side of a motorway.

So now we have moved south. Located between junctions 11a and 12 of the M5, on the outskirts of Gloucester, Gloucester Services are the newest addition to the Westmorland Family of businesses.”

Sarah Dunning

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Ellenborough Park Hotel Cheltenham

Lose yourself in the distinct luxury of Ellenborough Park, a sumptuous Cotswold manor house hotel situated on the outskirts of Cheltenham Spa. Modern British influences and discreet service characterise the experience in their three AA Rosette Cheltenham restaurant: The Beaufort Dining Room.

Fillet of Old Spot Pork Rolled in Cep Powder, Sage and Onion Bon Bon, Puy Lentil Savoy Cabbage, Crackling, Cider Apple Puree

Serves Four

Method

Pork Fillet - 2 X Large Old Spot Pork - Tenderloins Trimmed And

Trim all the fat and sinew off the fillet. Roll it in the cep powder.

Then tightly roll in cling film and tie the ends. Cook in water bath @ 62 degrees for 30 mins, remove from water bath and chill.

Then Cut Into Half - 100G Cep Powder

Sage And Onion Bon Bon - 200G Maris Piper Potatoes

Cooked Then Mashed - 1/2 Onion Small Diced And Cooked In Butter - 5G Sage Chopped Cooked With The Onion - Salt And Pepper - 1 Whole Egg - 20Ml Milk - 30G Flour - 100G Panko Bread Crumbs

Savoy Cabbage And Puy Lentil - 1/4 Savoy Cabbage Shredded

And Cooked In Salt Water Until Soft, Refresh In Ice Cold Water - 20G Puy Lentils, Washed And Cooked In Chicken Stock Until Just Cooked - 20G Of Small Diced Carrot, Swede, Leek And Shallot Blanched In Salt Water

Cider Apple Puree And Balls - 1 Granny Smith Apple Peeled - 200 Ml Apple Juice - 1 Small Bit Of Cinnamon Crackling - 1 Large Pork Skin With Very

Little Fat

Mix the potato, sage and onion together, season and roll into 50g balls Flour egg wash and bread crumb the ball and set to one side ready to fry.

Add all the above ingredients together in a small pan with a small amount of butter, season.

Using a melon baller take 8 nice balls of apple, add them to apple juice and cinnamon, bring to the boil, when starting to boil turn off. Remove the apples from the juice and chill.

Add the trimmings of apple to the juice, remove the cinnamon and then cook until the juice is almost gone, place the cooked apple trimmings to a blender and blitz until smooth. Place into a squeeze bottle ready for plating.

Steam the skin for 1 hour 30mins, remove from the steamer and scrape any fat off that is left, season and roll up length ways, roll in cling film and freeze.

Remove from the freezer and slice on a meat slicer, place the sliced skin onto a baking tray with grease proof paper, lay another sheet over the top and place another baking tray on top.

Cook @ 180 degrees from around 22 minutes or until it starts to puff up and crisp.

Remove the pork from the cling film, season and then pan fry and get good colour all-round, add butter and foam the butter over the pork.

Heat up the cabbage mix, fry off the bon bon.

Add 3 cooked chanternay carrots, apple balls, puree, cabbage and then add the pork crackling and bon bon.

Serve with a little pork jus.

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Lumière Restaurant Cheltenham Run by chef Jon Howe and his wife Helen, Lumiere is located in beautiful Regency Cheltenham, with critically acclaimed food and attentive yet effortless service.

Almost hidden behind a discreet and understated façade you will be led into a relaxing and welcoming restaurant, whilst in the kitchen Jon’s intriguing interpretations of classic dishes and innovative food combinations make him one of the region’s most exciting chefs and Helen is one of the country’s leading maître d’s.

Chocolate, Heritage Beetroot, Coffee & Cherry

Jon Howe Serves Twenty Poached Cherries - 100G Water - 100G Sugar - 1 Star Anise - 1 Cinnamon Stick - 2 Strips Of Orange Peel - 150G Cherry Brandy - 500G Cherries, Pitted Chioggia Beetroot Crisps - 50G Water - A Pinch Of Citric Acid - ½ Lemon, Juice - 2 Large Chioggia Beetroot,

Peeled

White Beetroot Sorbet - 750G White Beetroot,

Peeled & Cut Into Quarters - 150G Sugar - 100G Water - ½ Tsp. Citric Acid - 2 Tsp. Maldon Sea Salt - 45G Liquid Glucose - ½ Lemon, Juice - Salt, To Taste

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Coffee Crumb - 100G Sugar - 160G Flour - 25G Cocoa Powder - 25G Finely Grounded Coffee - 4G Salt - 80G Butter, Melted Golden Beetroot Jelly - 300G Golden Beetroot - Juice15G Lemon Juice - 5G Maldon Sea Salt - A Pinch Of Citric Acid - 1 Star Anise - 3G Agar Agar Chocolate & Cherry Brandy Ganache - 200G Double Cream - 50G Cherry Brandy - 150G 70% Dark Chocolate,

Roughly Chopped

To Serve - Micro Red Vein Sorrel, As Needed

Method Place the water, sugar, spices and orange peel for the poached cherries into a pan and bring to the boil. Leave to infuse for one hour before adding the cherry brandy. Place pitted cherries in a Kilner jar. Return liquor to the boil and pour over pitted cherries; leave to cool. These are best made one week in advance to allow to infuse.

For the beetroot crisps, place the water, sugar, lemon juice and citric acid in a pan, bring to the boil and leave to cool. Carefully cut the beetroot into 2mm thick slices using a mandolin and then cut to perfect rounds using a cutter. Dip the beetroot slices into the cooled syrup, drain off the excess and place onto a parchment paper lined tray. Dehydrate the slices by placing in a 65°C oven overnight until dry and crispy. Store in an airtight container until needed.

Steam the white beetroot quarters for 45 minutes or until soft; puree the beetroot in a blender and pass through a sieve. Place the remaining ingredients into a pan, except for the salt, and bring to the boil. Add the white beetroot puree and blend until smooth in a food processor; check the seasoning. Pass through a sieve into an ice cream machine and churn.

To make the coffee crumb, place all of the dry ingredients in a bowl and mix well. Add the melted butter and transfer to a tray lined with parchment paper. Bake at 170°C for 12 minutes until a sandy texture is achieved. Leave to cool and store in an airtight container until needed.

For the beetroot jelly, place all of the ingredients apart from the agar agar into a pan and bring to the boil. Allow to infuse for 1 hour before passing through a sieve. Return the mixture to the boil, whisk in the agar agar and boil for 1 minute until the agar agar has dissolved. Pass through a sieve into a small, cling lm lined container and allow to set at room temp before placing in the fridge, once fully cold remove from the mould and cut into 0.5 cm dice. Set aside until needed.

To make the cherry puree, blend some of the poached cherries with a little of the liqueur until smooth. Transfer into a piping bag and set aside until needed.

For the chocolate ganache, place 100g of the double cream and cherry brandy into a pan and bring to the boil. Pour the liquid over the dark chocolate, leave to stand for two minutes then stir until the chocolate has completely melted. Whip the remaining double cream to a soft peak and fold in the chocolate. Store the ganache in an airtight container at room temperature until required.

To serve, place a spoonful of the coffee crumb in the centre of your plate and top with a quenelle of chocolate ganache. Pipe the cherry puree into three of the poached cherries and place on the plate. Add a quenelle of the white beetroot sorbet to the plate and garnish with three pieces of diced golden beetroot jelly, Chioggia beetroot crisps and sorrel leaves.

lumiere.cc

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Purslane Restaurant Cheltenham

Purslane is a small, independent familyrun restaurant in the heart of Cheltenham which specialises in the freshest, sustainably-caught seafood from British waters combined with the best local produce the Cotswolds has to offer.

Cornish Mackerel, Heritage Beetroots, Pickled Rhubarb and Alexanders

Gareth Fulford Serves Four

Method

- 2 Mackerel 400/600G Filleted And Boned - 1 Purple Beetroot - 1 Candy Stripe Beetroot - 1 White Beetroot

For the mackerel, boil brine ingredients until sugar and salt has dissolved and then leave it to cool. Place the mackerel fillets in brine for 10 minutes then wash off and pat the mackerel dry.

Pickle - 250G Forced Rhubarb - 200G Caster Sugar - 200Ml White Wine Vinegar - 200Ml White Wine - 2 Cloves - ½ Star Anise - ½ Tsp. Mustard Seeds - ½ Tsp. Coriander Seeds - 5G Root Ginger Brine - 1Lt Water - 100G Table Salt - 100G Caster Sugar - Zest 1 Lemon - 1 Tsp. Coriander Seeds - 1 Tsp. Fennel Seeds Panna Cotta - 250G Alexander Leaves - 100G Double Cream - 100G Whole Milk - 2 Gelatine Leaves

Next, boil beetroots in separate pans until tender. Wash under cold water and then peel. Keep them separate to prevent the colour running between them. Use a parisienne scoop to pearl the beetroots. Keep the trim from the beetroots and puree in a liquidiser with a splash of good quality red wine vinegar and season.

Wash the rhubarb and cut it into 5 centimetre batons. Boil the pickle ingredients and pour hot onto rhubarb, then leave to cool.

For the panna cotta, blanch the alexander leaves in boiling salted water then refresh in iced water and drain when cold. Blitz with the milk and pass through a fine sieve. Warm the cream to a simmer.

Soak the gelatine leaves in cold water for 10 minutes to soften then add the drained gelatine to the cream and dissolve off the heat. Add salt to taste. Add the Alexander milk to the cream mixture, stir to combine and set in a plastic container.

To serve, place the beetroot puree artistically on the plate. Dress the beetroot pearls with some extra virgin rapeseed oil and season with salt and pepper then arrange them on the plate. Lightly oil and season the skin side of the mackerel. Place on a tray under a hot grill and cook until the skin is golden and crispy and the flesh is just cooked through. Squeeze some lemon over it and place on the plate. Add a spoon of the Alexander panna cotta.

Drain the pickled rhubarb batons and plate them. Finish the dish with Alexander leaves.

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Jessop House Wild Beer Cheltenham

Yakitori Seabass with Pickled Vegetable Salad, Chili Jam, Avocado Wasabi Mousse

James Bull Method

Serves Two - 2X 200G Seabass Fillets - 3 Tbsp Rapeseed Oil/ - Vegetable Oil Pickled Vegetable Salad - Half A Medium Mooli (Shaved With Peeler) - 2X Small Carrots (Peeled And Shaved With Peeler) - 50G Coconut Shavings - 4X Coriander Stems (Washed) - 100Ml Coconut Water - Vinegar - 1X 330Ml Bottles, Somerset Wild (Beer) - 1X Star Anise - 1/2 Tbsp Pink Peppercorns - 1X Bay Leaves - 7.5G Castor Sugar Chili Jam - 125G Red Chilies (Cut In Half Length Ways And De-Seeded) - 125G Red Bell Peppers (Cored And Cut Into Halves And Quarters) - 125Ml Malt Vinegar - 125G Castor Sugar - 75Ml Cold Water

Yakitori Sauce - 60Ml Light Soy Sauce - 25G Demerara Sugar - 30Ml Yadokai (Beer) - 30Ml Mirin - 1 Teaspoons Caramelised Miso Paste Avocado Wasabi Mousse - 2 Teaspoons Wasabi Paste - 1 Teaspoon Ketjap Manis - Half Avocado (De-Seeded) - 1X Half Lime (Juiced) - Maldon Sea Salt - Crushed Black Pepper Garnish - 4X Lemongrass Sticks - 2X Spring Onions (Head And Tailed) - Toasted Black And White Sesame Seeds - 1 Red Chili (Sliced Finely) - 2 Garlic Cloves (Peeled And Sliced Finely)

Preperation: Pickle Liquor: In a saucepan, add the coconut water vinegar, two bottles of Somerset Wild, star anise, pink peppercorns, bay leaves and the castor sugar with a pinch of salt. Bring the mix to the boil and simmer for 5-10 minutes until the mix combines. Allow to cool completely. Then add the shaved mooli, carrots and coconut. Cover with parchment paper and allow at least 4 hours to pickle in a sealed container in the refrigerator.

Chili Jam: In a saucepan, add the de-seeded red chilies, red bell peppers, the castor sugar, malt vinegar and water. Bring to the boil and simmer on a low heat for 45 minutes until the liquid has reduced by half. Bring off the heat and allow to cool for 15-20 minutes. Using a blender, blend the mixture until smooth. Pass the mix through a sieve to produce a smooth, silky consistency.

Allow to cool completely and refrigerate.

Yakitori Sauce: Mix the soy sauce, demerara sugar, Yadokai beer, mirin and the caramelised miso paste in a saucepan. Bring the mixture to the boil and simmer for 8-10 minutes or until the sauce gets to a light and syrupy consistency. Take off the heat and allow to cool and refrigerate.

Avocado Wasabi Mousse:

Wild Beer at Jessop House is founded on the simple concept of flavour. Food, wines, spirits, cocktails, soft drinks and of course beers, sourced for their exceptional and unique characters.

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In a mixing bowl, mash the avocado with a fork until smooth. Add the wasabi paste, ketjap manis, lime juice and a pinch of salt and pepper. Mix it all together until it forms a smooth puree.

Seabass: Trim the belly and the tail from the pin boned seabass fillets and discard. Slice the fish width ways into 4 equal pieces of about 3-4 cm in width. Turn pieces of seabass skin side up and score the skin once in the center of each piece. Using a toothpick guide the lemongrass skewers through the center of each piece of fish. Pat dry with paper towel and season the skin with salt and pepper.

Cooking: Preheat oven to 180 degrees c.

Place oiled pan on a medium- high heat until almost smoking. Lay the seabass fillets skin side down carefully into the pan with the spring onions and allow to cook for 3-5 minutes until the skin is golden and crisp. Move the pan to the oven and cook for a further 3 minutes. Remove the pan and place back on the hob on a medium-high heat- remove the spring onions and turn the fish skin side up.

Add the thinly sliced chili and garlic as well as 100-150ml of Yakitori sauce. Allow to cook for 2-3 minutes until the sauce thickens and coats the flesh side of the seabass. Flip fish to skin side down, remove from heat.

Serving: Place the spring onions and with the back of a spoon, spread a small amount of chili jam onto each plate. Using two teaspoons, quenelle the avocado mousse and place on each plate.

Remove the vegetables from the pickling liqueur, with as little of the liquid as possible.

Toss with coriander sprigs and place on the plates in a heaped nest. Take the seabass from the pan and place on top of the chili jam and spring onions skin side up. Sprinkle with sesame seeds.

wbjessophouse.com

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Lords of the Manor ‘The Slaughters’, Gloucestershire

Good Hotel Guide’s ‘Country House Hotel of the Year’, Lords of the Manor is one of the most acclaimed luxury hotels in The Cotswolds. The restaurant has held a Michelin star for eight consecutive years and was included on the Sunday Times’ top 100 restaurants in Britain.

Pot-roast Yorkshire Grouse, Croustillant of Leg, Butternut Squash, Blackberries

Serves Two

Method

- 1X Grouse - 50G Chicken Mousse - 20G Foie-Gras - 50G Grouse Reduction - 1X Sheet Of Brick Pastry - 1X Chipping Potato - 50G Butter Nut Squash Puree - 2X Blackberries Cut In 1/2 - 5 Sprout Leaves - 70G Creamed Savoy Cabbage

Remove and salt the legs overnight, wash off and confit in duck fat for 6 hours at 90 degrees until the meat flakes from the bone. Bind this meat with chicken mousse, roasted foie gras, grouse reduction and roll into a cylinder, fridge for at least 2h.

Remove from fridge and wrap in brick pastry, then wrap in potato.

For the crown, poach in a heavily seasoned white chicken stock for 3mn and then seal in a pan and finish in the oven 4mn at 160 degrees, allow to rest 10mn.

Whilst the grouse is resting, deep fry the croustillant @180 degrees until golden brown.

Remove the breast from the crown, trim and get rid of the skin, brush in a grouse reduction and serve with butternut squash puree, cream savoy cabbage, blackberries & sprout leaves.

Lords of the Manor dates back to around 1649. It was originally a much smaller house which has been added to and altered over the years. The Slaughter family (originally Sclostre meaning “a slough or muddy place”), purchased the Manor from Henry VIII. It was later occupied by Ferdinando Tracy Travell, whose portrait hangs on the first floor landing, and a coat-of-arms is incorporated into the decoration of the Drawing Room fireplace.

The Lords of the Manor remains a privately owned hotel and has been a “second home” to the Munir family since 1997.

They have continued to invest substantially in the House and Gardens during this time, restoring it to the beautiful condition you find it in today with its coveted Michelin Star.

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Tickle your taste buds with these recipes from Dorset’s fantastic foodie scene. You can find exclusive Dorset culinary gems at gourmet-lifestyle.co.uk signaturechefs.co.uk

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A Q&A with Mark Hix

Can you tell me a bit about growing up in the Dorset countryside?

You’re a great champion of British cuisine – what would be your ultimate Brit dish?

I was born in West Bay, Bridport – about 10 miles down the coast from Lyme Regis, where I now own a restaurant. I didn’t appreciate it when I was a kid: when you’re brought up by the seaside, you never do.

I spent a lot of my time swimming, fishing and playing golf, but I just took it all for granted. Then I moved to London, where I live now, and forgot all about the coast. Now I go down to Dorset about three times a month, to keep an eye on the business and have a bit of time out. I’ve come to truly appreciate the area – there’s nowhere else like it.

A well-made pie is a thing of beauty, especially when it’s stuffed with game – pigeon, pheasant, or whatever is plentiful and in season. I make mine with a simple hot water crust pastry: flour, water, salt and lard.

Where did your passion for cooking come from and where did you learn your skills?

My passion for cooking came from my grandparents.

Later, I studied catering at Weymouth College, which was followed by apprenticeships with two great chefs; Anton Edelmann at the Grosvenor House Hotel and Anton Mosimann at the Dorchester.

In September 2014, I opened Hix Academy at Weymouth college. The project combines catering and hospitality qualifications with a range of additional opportunities, including working daily in the Hix academy restaurant, which is based at my London establishments Hixter and Marks Bar. You’ve been in the industry for over twentyfive years. How has it changed in that time (for better and worse)?

For the better for sure - the choice we have these days is phenomenal. But the rise in the number of restaurant openings also brings its challenges: rents on properties are fierce, the consumer has more choice than ever and staff are increasingly difficult to find.

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What is the appeal for you about British regional food, in particular?

When we have so much great produce on our doorstep and great food producers and farmers, you don’t need to import ingredients from all over the world. Farmers are getting better, too. They are starting to grow and rear things that we can actually use in professional kitchens. Gone are the days when the best meat came from France. Now we have equally good chicken. Dorset has certainly influenced my cooking style, which relies on simple, locally sourced ingredients.

If you’d asked people what British cuisine was twenty years ago, they would have said things like steak and kidney pie. Now, with all of the great produce on our doorstep, British food could be something like baked seabass with rosemary, or crayfish and brandy – dishes that haven’t been traditionally seen as “classic” British food. It’s not just about looking to the past and revisiting old dishes from 100 years ago, although, they can be really good too.

What’s your ideal day off?

I’d be back down in Dorset in a heartbeat. I love fishing and I keep an old vintage speedboat in the harbour at Lyme Regis. It’s a great way to relax and see the bay from a different perspective.

hixrestaurants.co.uk

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HIX Oyster & Fish House Lyme Regis, Dorest

Monkfish with Cockles and Mussels

HIX Oyster and Fish House boasts stunning panoramic views across the Jurassic Coast and Lyme Regis. A daily changing menu serves up fresh seafood and locally foraged produce in true HIX style.

Mark Hix Serves Four

Method

- 4 Monkfish Fillets, Each About 200G - Sea Salt And Freshly Ground Black Pepper - 1–2 Tbsp Vegetable Or - Cold-Pressed Rapeseed Oil - 150G Cockles Or Clams, Rinsed - 125G Mussels, Scrubbed And Any Beards Removed - 50Ml White Wine - 1 Tbsp Chopped Flat-Leaf Parsley - 75G Unsalted Butter, Diced

Cockles in vinegar in little polystyrene pots bring back memories of being by the seaside. Fresh cockles, though, are sweet and delicious. Otherwise, simply use clams or more mussels instead.

Monkfish is becoming increasingly expensive owing to the demand, but any firm white fish will work well here.

If the monkfish pieces are very thick, preheat the oven to 23°C/gas mark 8 and heat a roasting pan. Whatever their thickness, lightly season the monkfish with salt and pepper. Heat a little oil in a large non-stick frying pan and fry the fillets for about 3 minutes on each side, until they are nicely coloured. Transfer very thick fillets to the hot roasting pan and finish cooking in the hot oven for another 5–10 minutes, or until cooked.

Meanwhile, give the cockles and mussels a final rinse, discarding any mussels that stay open when given a sharp tap. Put them into a large pan with the white wine and cover with a tight-fitting lid. Cook over a high heat for 3–4 minutes until they open, shaking the pan frequently and giving them an occasional stir. Drain in a colander, reserving the liquid, then pour the liquid back into the pan.

Add the parsley and butter to the pan and keep stirring until the butter has melted. Return the molluscs to the pan, discarding any that haven’t opened, adjust the seasoning and stir well.

To serve, carefully remove the monkfish from the pan with a fish slice and place on warm plates. Add the mussels and cockles, then spoon the parsley butter over the top to serve.

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Bridge House Beaminster

Bridge House Hotel & Restaurant has built an enviable reputation for top quality food rooted in superb local produce earning the award-winning restaurant two AA Rosettes and Taste of the West Gold Awards three years running. Head Chef, Geraldine Gay’s modern, British menu evolves with the seasons.

As much as possible is made on the premises from organic bread to marmalades, jams and chutneys.

Caramalised Shallot and Goats Cheese Tartlet

Geraldine Gay

Serves Two

Method

- 2 Sheets Ready Rolled Puff Pastry - 4Tbsp Red Onion Marmalade - 8 Banana Shallots - 1Tbsp Olive Oil - 1 Tbsp Balsamic Vinegar - Salt And Pepper - 1 Egg Beaten - 300G Hard Goats Cheese

Preheat oven to 180*C To prepare the filling for the tartlets, peel the shallots, cut in half lengthways and trim off the root end. Heat the oil in a frying pan, add the shallots flat side down and cook until starting to brown. Add a little salt and pepper, turn over and add the balsamic vinegar. Place in the oven for 8 minutes, or until soft. Allow to cool.

Using a circular cutter approx 5.5” wide, cut four rings of the puff pastry.

Using a 4.5” cutter cut a smaller ring out of the circle of pastry you have already cut. This will leave you with a 4.5 circle of pastry and a 5.5 ring of pastry.

Brush the smaller piece of pastry with the beaten egg, then lay the ring of pastry around the edge, you will have to cut this and trim a little off... it will now be the border for your tarlets.

Egg wash the border of the tartlet and prick the centre with a fork.

Bake the tartlets for 10 minutes, remove from the oven, if the centres have risen gently push down with the back of a spoon.

Place a tablespoon of onion marmalade in the centre of each tart and spread so the middle is covered. Divide the shallots filling between the four tartlets and then crumble over the goats cheese. Place back in the oven for a further 5 minutes.

Drizzle the tartlets with a little balsamic vinegar, serve with some dressed leaves.

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The Anvil

Whole Roasted Wood Pigeon, Charred Lettuce and Peas, Chanterelles, Gnocchi

Pimperne, Dorset

Karl Bashford Serves Two

Method

- Whole Roasted Wood Pigeon - 2 Prepped Wood Pigeon - 2 Baby Gem Lettuce - 200G Peas - 2 Diced Shallots - 50G Chanterelles - 2 Spring Onions - 500Ml Chicken Stock - 25Ml White Wine - 25Ml Cream - Sea Salt

Brown off the pigeon in a pan, roast for 12-14 minutes until pink, rest for 10 minutes. Torch the gem lettuce with a blow torch until scorched

Gnocchi - 225G Floury Potatoes In

A beautiful 17th Century country pub offering the very best in Dorset food and hospitality. Think log fires, comfy sofas, delicious breakfasts and al fresco drinking and dining.

The Skin - 80G Rice Flour, Plus Extra For Dusting - 1 Egg Yolk - Salt

In a suitable size pan sweat the shallots in oil, add wine and reduce by half. Add the chicken stock, bring to the boil, add lettuce, reduce heat and simmer until the lettuce is tender.

Add peas, spring onion and cream then reduce to thicken and season.

Then sautĂŠ the chanterelles in butter and season well.

To make the dough for the gnocchi, bake the potatoes in the oven until the flesh is soft. While still hot carefully scoop the flesh into a sieve over a mixing bowl. Pass the potatoes through a sieve, add the flour and egg to the potato and knead gently to form a soft dough and season - some more flour may be required depending on the size of egg.

To make the gnocchi, dust a clean surface with rice flour. Using both hands roll out the dough into a sausage shape rolled to a 1/2 inch thickness. Cut the roll to 1-2 inch pieces.

To cook, quickly add to salted boiling water. When the gnocchi begins to float they are ready to remove, then refresh in iced water and chill.

When ready to cook, add the gnocchi to a hot pan with sizzling butter until golden brown all over. Add more butter as needed and season.

To serve, place lettuce and peas in centre of a plate, flash the pigeon under the grill to heat through and then place on top of the peas, scatter mushrooms and finish with a jus.

Serve with gnocchi.

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Hell Barn Cottages Dorset

These converted 18th Century stone barns are situated in a quiet hollow by Winniford stream and a choice of Japanese dishes can be cooked especially for you at your table.

Salmon Teriyaki

Shigeaki Takezoe

Serves Two

Method

Teriyaki Sauce - 90Ml Japanese Soy Sauce - 55Ml Mirin - 35Ml Sake - 20G Sugar

Put the ingredients for the teriyaki sauce into a saucepan and heat to dissolve the sugar. Continue cooking over a medium heat to reduce to the desired consistency; it should cling to the back of a metal spoon. Store in the refrigerator until needed.

Salmon Teriyaki - Rapeseed Oil, For Cooking - 2 X Salmon Fillets, 200G

Each, Skinned, Boned & Diced - 15Ml Sake - 60Ml Teriyaki Sauce (See Above) Serve With - Japanese Rice, As Needed - Miso Soup - Salad

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Heat a non-stick frying pan with a dash of rapeseed oil. When hot, add the salmon, cover and cook for four minutes over a medium heat. When the top half of the fish begins to change colour turn the salmon over and cook further over a slightly stronger heat. After five minutes, the oils should come out from the fish. When the salmon is coated in its own oil, check the middle of the fish is cooked thoroughly with a knife. Add a splash of sake and replace the lid again to allow the fish to steam for two minutes. When the sake has almost evaporated, add the teriyaki sauce. Continue to cook without the lid to reduce the sauce. Once the sauce has reached the desired consistency, remove from the heat and serve.

Serve the dish with Japanese rice, miso soup and salad.

hellbarn.co.uk

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Creative About Cuisine

Creative about Cuisine is a bespoke foodbased consultancy, writing and photography service headed up by Michelin-starred chef and restaurateur Russell Brown.

Ricotta Agnolotti with Broad Beans and Truffle Butter

Russell Brown Serves Six

Method

Vegetable Stock Reduction - 750Ml Fresh Vegetable Stock - 100Ml Noilly Pratt - 250Ml Dry White Wine

To make the vegetable stock reduction, reduce the alcohols in a heavy based pan to around 100ml, add the vegetable stock and reduce by 3/4. Pass through a fine chinois and chill.

Pasta Dough

- 360G “00� Pasta Flour - 40G Semolina - 2 Whole Large Eggs Plus Yolks To Make Up 230G Total Weight - 10G Olive Oil - 12G Fine Ground Maldon Sea Salt - Water As Required Agnolotti

- 400G Pasta Dough - 250G Ricotta, Drained - 65G Finely Grated Parmesan Or Old Winchester - 1 Egg Yolk - Egg Yolk Wash To Assemble - Maldon Sea Salt And Fresh Ground Black Pepper Truffle Butter Sauce

- 6 Tbsp. Vegetable Stock Reduction - 75G Unsalted Butter - 180G Blanched And Peeled Broad Beans - 20G Truffle Paste - Maldon Salt To Serve

- Parmesan Or Old Winchester Shavings - Olive Oil

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The reduction should taste intense and fairly sharp. It will keep in the fridge for 10 days.

For the pasta dough, sift the flours and salt into a blender, mix the eggs and oil together and start the motor on the machine.

Pour the egg in through the feed tube and then pulse until the mix forms coarse bread crumbs. Test a little dough, it should come together to make a fairly dry but easily pliable dough. Add a little water if necessary. Tip the dough onto a clean surface and knead together. Oil lightly and wrap in cling film. Rest in the fridge for at least 30 minutes before use. The dough will freeze well if tightly wrapped.

To make the agnolotti; push the ricotta through a sieve and blend in the egg yolk and grated cheese, season well. Transfer the mix to a piping bag with a 1 centimeter plain nozzle. The mix should almost taste over-seasoned to come through the pasta.

Roll out the pasta dough to the point where you can just see your fingers through it. Pipe a line of ricotta mix 2 centimeters in from the long edge nearest you. Egg wash lightly and fold the pasta over as if making a sausage roll. Trim the pasta off using a fluted pastry wheel a thumbs width beyond the far edge of the ricotta tube. If the pasta is wide enough reserve to repeat. Keep the pasta covered with cling film while finishing the first strip.

Squeeze the ricotta tube at 2 centimeter intervals to leave sealed sections clear of filling. Divide into individual pieces by cutting in the gaps with the fluted cutter, use your other hand to help the pasta turn over creating the pocket as it is sealed. Transfer the agnolotti to a semolina-covered tray and store uncovered in the fridge. The pasta can be kept like this for 2 days. It can also be blast-frozen and stored in the freezer.

To serve, heat the vegetable stock reduction and whisk in the cold diced butter to form an emulsion, add the truffle paste and season to taste. Cook the pasta in boiling water for 2-4 minutes depending on how much it has dried in the fridge. Drain lightly and add to the truffle sauce. Add the broad beans and toss together, allow to cook gently for a few minutes to warm the beans but avoid boiling the sauce. Serve in warm shallow bowls and garnish with a few flakes of cheese and a drizzle of best quality extra virgin olive oil.

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This county is full of bustling market towns and unspoilt countryside, amongst which some of Britain’s best restaurants are situated. Discover them over the next few pages and at gourmet-lifestyle.co.uk signaturechefs.co.uk

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Wapping Wharf Bar & Restaurant,

By Wild Beer Bristol

Roasted Ling with Wild Beer ‘Bibble’ Sabayon, Caramelised Cauliflower, Smoked Eel, Mussels and Clams, Three Cornered Leek, Wild Watercress and Arrow Grass. Served with a Crispy Yarrow Leaf Garnish

“We make smoked cod roe powder in the restaurant by ordering in smoked cod roe, drying it out in the dehydrator for a couple of days, then breaking it up and blitzing it to a powder. If you don’t have access to any of this, don’t worry, it’s just a restaurant flourish that we are able to add to this dish for an extra layer of smokiness. The dish will still be delicious without! Especially if you get hold of the smoked eel, as the flavour is remarkable.”

Chef Harriet Mansell

Harriet Mansell Serves One

Method

- Piece Of Ling (Or Any Firm White Fish Eg Cod, Haddock, Coley) Approx.

200G - Smoked Eel – 1 Piece - Beer, A Medium Beer, This Recipe Uses ‘Bibble’ By Wild Beer Co – 100Ml / 100G - Freerange Egg Yolks – 3 - Red Wine Vinegar - Cauliflower - Clams (This Recipe Used Wild Dorset Palourde Clams) - Mussels (This Recipe Used Cornish Mussels) - Unsalted Butter - Lemons - Three Cornered Leek (Though You Could Use Any Seasonal Wild Garlic) Watercress - Smoked Cod Roe Powder - 1 Clove Of Garlic - 2 Springs Of Thyme - Selection Of Sea Herbs – Eg Purslane, Portulac, Beach - Kale, Beach Radish Flowers. This Recipe Used Arrow Grass, Otherwise Known As Sea Coriander, But You Could Use Any Seasonal Sea Herbs.

- Oil – Ideally Rapeseed Will Be Fine - Maldon Sea Salt - Yarrow Leaves – 1 or 2, For Garnish

Pre-heat oven to 180C or heat up a grill on full power.

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Trim the fish and set aside Cut the cauliflower into small florets, ideally 1cm length max, as these will scatter through the dish providing small mouthfuls of sweet nuttiness. Heat a splash of oil and a small knob of butter in a non-stick saucepan, and add the cauliflower florets. Cook on low, stirring occasionally until the cauliflower is a golden caramelised colour. Set aside and re-heat just before plating.

Take your piece of smoked eel and trim the flesh away from the bones, and dice the eel into very small cubes. The idea is that these little cubes run through the dish providing occasional notes of unexpected smokiness.

Clean the mussels and clams, and set aside to cook just before plating. You can choose how to cook these – either in a pan with a little water, under the grill or directly over a fire. If you cook them directly over a fire then they will take on a smoky taste which will also add to the dish.

Set aside your beach herbs, wash and pick so they are ready to add to your plate at the last moment. The beauty of sea herbs is that they have a saltiness and minerality to them which works wonderfully with the fish. If you don’t have sea herbs, be creative and use what you have available to you.

Place a pan of water on to the boil. Take a separate bowl made from either glass or metal and crack three egg yolks into it. Break these up with a whisk. When the water is gently simmering, place the bowl of egg yolks mixed with a dash of the beer over the saucepan and begin whisking immediately.

Slowly add the remaining beer whisking all the while and cook out a little, still whisking, until you have a foamy, thick creamy looking sauce. Remove from the heat and taste.

To season the sabayon, do so with red wine vinegar and sea salt. Begin by adding just a reserved splash of the vinegar and a good pinch of salt, then taste again. Think which it might need more of to make it taste good. I would say after a couple of go’s at tweaking the vinegar and salt level you should be in a good place! I can’t be more precise because it’s all about how it tastes on the day.

Wild Beer ‘Bibble’. I chose Bibble Beer due to the malty base of the beer which is a nice contrast to the fish. The sabayon requires a fuller bodied beer, and bibble stood out. The orangey hops and tropical fruit flavours complement the caramelised elements of the dish and enhance the smokines

Heat a splash of oil and a knob of unsalted butter in a non-stick sauce pan, with a crushed clove of garlic and a couple of sprigs of thyme with a metal handle and bring to temperature leaving on a medium to high heat depending on your cooker. You don’t want to burn the fish, rather achieve a golden brown piece of fish. Place the fish skin side down in the pan and leave this for a couple of minutes, periodically spooning the juices in the pan over the fish.

Add a little extra butter if needs be. Once the skin is browned nicely, take the entire pan off the heat and transfer into the oven. Towards the end of cooking, add the three cornered leek or wild garlic into the pan to take on the flavour from the juices and crisp up a little.

Finally, add a splash of lemon juice to the fish in the pan and season with sea salt.

Fry the yarrow leaf either in a fryer, or in a pan with a little oil.

Remove and scatter with a little sea salt.

Begin by scattering the florets of cauliflower, the mussels and clams and the cubes of eel across the plate. Place your fish on top of these. Add your three cornered leek, wild watercress or other chosen leaves. Drizzle the plate with a little olive oil.

Spoon the sabayon onto the fish. Finish with arrow grass and the crispy yarrow leaf.

Yarrow leaves. They grow everywhere all year round, but feel free to use any herbs that take your fancy. The great thing about yarrow however is how it crisps up when fried, slightly like crispy seaweed!

“Of course a lot of the herbs and plants used in this recipe are wild, and were available in October when this recipe was written, though some are available year round. Any similar herbs and plants can be used, but it is always nice to think what might be around that is wild and absolutely free of charge.

At the restaurant we showcase a lot of wild foods, which I am passionate about, so it seemed only right to use some of these in my signature recipe!”

wappingwharf.co.uk

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The Castle Hotel Taunton, Somerset

One of the most renowned 4-star hotels in England. It is also one of Great Britain’s most historic, with origins stretching over 1000 years.

For more than 60 years, it has been run by three generations of the Chapman family.

Salmon Ballontine with Fennel, Samphire and Lemon

Liam Finnegan Serves Four

Method

Salmon - 1 Litre Water - 200G Salt - 18G Crushed White Pepper - 20G Of Dill And 20G Parsley,

Ask your fishmonger to remove the skin and bloodline from your salmon fillet – this will take precision and time.

Remove Stalks - 20G Chives - Zest Of 2 Lemons - ½ Salmon Fillet Lemon Puree - 2 Whole Lemons

Plus, Juice Of 2 Lemons - Stock Syrup Fennel Puree - Stalks From 2 Heads Of - Fennel, Chopped - 50G Butter - 100Ml Cream Vinaigrette - 200Ml Rapeseed Oil - 50Ml White Wine Vinegar - Sprig Of Thyme - Minced Garlic Clove - Salt And Pepper To Taste Garnish - 30G Marsh Samphire - Fresh Herbs And Salad

Leaves

For the brine, mix 1 litre of water with 200g of salt in a pot and bring to the boil then remove from heat. Add lemon zest, chopped dill and parsley stalks, and crushed white pepper.

Once the brine is completely cooled, pour it over the fish to cover and leave for 30 minutes, then rinse the salmon under a cold tap and place on a cloth to remove excess water.

Using a sharp knife, fine chop the chives, dill and parsley leaves.

Roll the salmon in the chopped herbs and wrap tightly in cling film. To finish the ballontine, bring water in a pan to a simmer and drop the cling filmed ballontine in for 10 seconds. Take out and chill in iced water – once cold leave in fridge until ready to serve.

To make lemon puree, put two whole lemons in a small pot, cover with water and bring to the boil for 7 minutes, then blend and balance out by adding stock syrup and fresh lemon juice to taste.

Chop and cook the fennel stalks in a pan with butter, salt and pepper. Once cooked, add cream and simmer for 12–18 minutes.

Strain and reserve the cream. Blend the cooked fennel in a food processor, adding the strained cream for desired consistency.

Slice remaining fennel bulbs lengthwise and char-grill to sear the edges.

When ready to serve, mix the rapeseed oil, white wine vinegar, thyme and garlic to make a vinaigrette, season with salt and pepper. Dress the samphire, charred fennel, and remaining salad and herbs with the vinaigrette.

Remove cling film and slice the salmon ballontine, plate up with salad and herbs to serve.

Chef’s Tips • Leftover brine? Use it to brine white flaky fish like cod or hake and then pan fry. Brining tightens and locks in flavour and makes fish more firm. It is a classic method of preserving but when done for a short period yields fantastic results – please try it.

• Try to use wild salmon when in season. Otherwise, we use Loch Duart Salmon which is farmed but is much smaller than regular farmed salmon and has a great flavour. If your fish is fresh this dish will sing.

• Leftover ballontine? Dice it up and use it in a chowder the next day.

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Berwick Lodge Bristol

Hattusa, Berwick Lodge Bristol

The two AA rosette restaurant at Berwick Lodge, a magnificent Victorian manor house, is headed up by Roux scholar Paul O’Neill. The menu promotes the best of modern British cuisine and is inspired by the produce available right on their doorstep.

Lime Tart, Coconut and Lemongrass Sorbet

Paul O’Neill Serves Four

Method

Pastry - Zest Of 1 Lime - ½ Tsp. Ground Ginger - 150G Cold Diced Butter - 230G Plain Flour - 1 Egg - 1 Egg Yolk - Pinch Of Salt

To make the pastry, rub the butter, flour, lime zest, salt and ginger together to a breadcrumb consistency. Add the sugar, egg and egg yolk, until it comes together into a ball (you may need a splash of water just to help bring it together) and then wrap ball in cling film and refrigerate for at least 1 hour.

Tart Filling - Zest Of 5 Limes - 375Ml Fresh Lime Juice - 600G Caster Sugar - 470Ml Double Cream - 8 Eggs Coconut And Lemongrass Sorbet - 400G Coconut Milk - 200G Sugar - 1 Bunch Of Lemongrass

Once the pastry is chilled, remove from the fridge and leave to get up to room temperature. Roll the pastry out to ½ a cm thick on a lightly floured surface. Lightly grease a 20cm tart case and line the ring with the pastry, making sure it overhangs by about an inch all around the case.

Line the pastry with cling film making sure you do 3-4 layers of cling film then fill with baking beans or rice. Blind bake the pastry case at 180°C for 12 -15 minutes until golden brown, remove the beans and then brush with egg yolk to seal and then bake again for 5-10 minutes until golden brown all over.

For the filling, whisk the eggs and the sugar together until combined then add the cream and the lime juice, mixing thoroughly. Pass the mixture through a fine sieve and set aside.

Using a ladle, skim off any bubbles from the top. This will give you a cleaner finish when baked. Bake at 100°C for 40-50 minutes until set. It should have a nice wobble. Refrigerate for at least 2 hours before cutting.

For the sorbet, bash the lemongrass to release the flavour then place in a saucepan with the coconut milk and sugar. Place on a low heat to dissolve the sugar and to infuse the lemongrass.

Once the sugar has dissolved, set aside to cool to room temperature. Once cooled, strain the lemongrass out and churn in an ice cream machine and then place in the freezer until ready to use.

To serve, sprinkle with the tart with sugar and caramelise with a blow torch for a crunchy finish, then add the coconut and lemongrass sorbet.

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The Gainsborough Bath Spa Bath

The Gainsborough Bath Spa Bath

The Gainsborough Bath Spa occupies two Grade II Listed buildings with distinguished Georgian and Victorian façades in the heart of the World Heritage Site of Bath. In its restaurant, with its original artwork and impressive wine wall, you can enjoy exquisite cuisine inspired by fresh, seasonal ingredients in a sophisticated yet informal environment.

Roast Breast of Creedy Carver Duck and Confit Leg Spring Roll with Plum Purée and Sesame Seeds

Dan Moon Serves Four

Method

Creedy Carver Duck Breast - 4 Creedy Carver Duck

To prepare the duck, score lines into the fat on the duck very thinly together and trim sinew. Warm a frying pan with no oil and season the duck with salt and pepper. Place the duck fat side down in the pan and cook slowly to render the fat on the duck gradually so it doesn’t colour too quickly.

Breasts

Vegetables To Accompany Duck - 2 Pak Choi - 1 Large Carrot - 1 Mouli - 1 Plum Duck Spring Rolls - 6 Duck Legs (Celery Salted

Overnight) - 2 Tbsp. Dark Soy Sauce - 1 Tbsp. Oyster Sauce - 1 Tbsp. Sherry Vinegar - 1 Tsp. Fish Sauce - 1 Tbsp. Honey - 1 Tbsp. Stem Ginger Syrup - Pinch Salt And Pepper - 1 Egg - 4 Spring Roll Pastry Sheets

Plum Purée - 10 Fresh Plums, Deseeded

And Cut Into Quarters - 100G Demerara Sugar - 1 Tbsp. Mixed Spice

Toasted Sesame Seeds - 50-100G Black And White

Sesame Seeds

When the duck is nicely coloured, turn it over in the pan, take it off the heat and leave for 3 and a half minutes. Take it out of the pan and leave it to rest for 5 minutes and it is then ready to cut and serve.

For the vegetables which accompany the duck, first, chop the pak choi roots to free the leaves. Then julienne the carrots and thinly slice the mouli. Slice the plum before poaching all the vegetables in seasoned butter water.

To make the spring rolls, wash the duck legs and pat dry. Place the legs in a deep oven tray and cover with vegetable oil. Confit at 150°C for 5 hours and the meat should come off the bones.

Take the meat out of the oil, let the excess oil from the meat drain and then cover the tray with the cling-film. Set aside to cool down, then you can start picking the meat off.

Add all the ingredients apart from the egg together in a large bowl. If the mixture is too dry add a bit of confit oil to moisten it. In a separate bowl, whisk the egg. Peel off one pastry sheet, cut it in half and place a spoonful of the duck mixture onto the pastry, brush with the egg mixture, fold and roll.

Deep fry at 170°C for 3 minutes until golden brown.

For the plum purée place all ingredients into a pan and slowly cook down until the liquid reduces, Blitz in the blender until smooth and thick. Allow it to cool down then put it in the piping bag ready to use.

To serve.

Grill the sesame seeds until lightly toasted and sprinkle over the dish.

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Bath Priory Somerset

A celebrated Michelin-starred restaurant with magnificent views across the hotel’s award-winning gardens. The menu offers a memorable culinary journey with a focus on fresh local produce, flavour and balance to create exciting, modern British dishes epitomising the best seasonal dining.

Warm Salad of Truffled Peas & Broad Beans with Caramelised ShallotVinaigrette & Pea Purée

Serves Four

Method

Shallot Vinaigrette - 500Ml Extra Virgin Olive Oil - 500G Shallots, Finely

For the shallot vinaigrette, heat the oil gently without letting it boil and add the finely chopped shallots and a good pinch of salt. Cook on a medium heat for 30 minutes or until the shallots have darkened and cooked through. Remove from the heat and add the vinegar. Set the vinaigrette aside to cool to room temperature.

Pea Purée - 350G Frozen Peas - Salt & Pepper, To Taste - Sugar, To Taste

Blanch the frozen peas for the purée in boiling water for one minute then remove and refresh in cold water. Once cold, mash the peas using a rolling pin or in a food processor making sure not to blend them too finely. Put the peas through a sieve to make a smooth purée. Finish with salt and pepper, also a little sugar should it need it, to taste.

Chopped - Salt, To Taste - 50Ml Sherry Vinegar

Fresh Peas & Broad Beans - 60G English Peas, Podded - 60G English Broad Beans,

Podded

Garnish - 60Ml Shallot Vinaigrette

(See Above) - 1 Wiltshire Truffle Or Similar, Truffle - Pea Shoots, As Needed

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Blanch the English peas for one minute and refresh in cold water. The broad beans need two minutes in boiling water before being refreshed. Broad beans have a very bitter outer case, which also needs to be removed before consuming.

To finish the dish, mix the fresh peas and beans with the shallot vinaigrette, and a good amount of grated truffle. Heat the vegetables very slowly to ensure the peas and beans don’t discolour. Put a teaspoon of the pea purée on each plate and add a tablespoon and a half of the peas and beans. Garnish the plate with a few slices of truffle and fresh pea shoots.

thebathpriory.co.uk

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Bell’s Diner and Bar Rooms Bristol

Bell’s Diner and Bar Rooms is the latest incarnation of Bristol’s beloved Bell’s Diner, which first opened in 1976 and has remained one of Bristol’s best-loved restaurants ever since. The team has its roots in Rocinantes and Quartier Vert and brings to Bell’s the same relaxed enthusiasm for getting knees under a table to eat, drink and have a good time. Michelin Guide and Good Food Guide 2016.

Pork Spare Ribs

Sam Sohn-Rethel

Serves Four

Method

Ribs - 1Kg Pork Belly Ribs, Cut Into

Season the ribs with salt and heavily brown in a saucepan with the vegetable oil. Remove the ribs from the pan and add the sliced onions. Caramelise the onions and add the Pedro Ximénez, thyme, bay leaves, chilli, honey, star anise, garlic and tangerines. Add the chicken stock and bring the pan to a simmer. Return the ribs to the pan; cover and cook over a gentle heat for two and a half hours.

2Cm Pieces - Salt, To Taste - 200Ml Vegetable Oil - 2 White Onions, Thinly Sliced - 100Ml Pedro Ximénez Sweet Wine - 1 Sprig Of Thyme - 2 Bay Leafs - 1 Dried Chilli - 2 Tbsp. Honey - 2 Star Anise - 2 Garlic Cloves - 2 Tangerines, Peeled & Quartered - 500Ml Chicken Stock Charcoal Grilled Pepper & Leek Salad - 4 Leeks - 2 Red Peppers - Cabernet Sauvignon - Vinegar, As Needed - Extra Virgin Olive Oil,

Meanwhile, burn the leeks and peppers over a barbecue, under a hot grill or over a gas flame until heavily blackened all over; leave to cool. Gently peel the skin away from the vegetables to leave the soft, sweet flesh. Tear into bite-sized pieces and dress with the vinegar, extra virgin olive oil, salt, chilli flakes and parsley leaves.

Once the ribs are tender, remove from the pan. Discard the star anise and bay leaves and transfer the sauce to a food processor and blend until smooth; season with salt to taste. Plate the dish as pictured to serve.

As Needed - Chilli Flakes, As Needed - 1 Bunch Of Parsley, Picked

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The Ethicurean Somerset

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Pipers Farm Pork Belly, Caramelised Celeriac, and Cauliflower

Mathew and Iain Pennigton Serves Four

Method

- 600G Pipers Farm Pork Belly

Connected to nature, The Ethicurean restaurant, bar and kitchen focus on ingredients from the fields, forests, orchards, lakes & seas that surround their walled garden.

Next, heat half a pack of unsalted butter over medium low heat till the milk solids blacken and the butter turns caramel brown – this will be used for the brown butter cabbage. Pass through a fine sieve/muslin to remove the burnt solids. Allow to cool. Slice the cabbage middle into 4, brush with burnt butter then bake at 200ºC for 25 to 30 minutes until golden.

Shunning industrially produced ingredients and relying on age old methods of preservation & fermentation to produce live and nutritious food and drink often from within metres of the walls.

Finish with truffle oil and crushed toasted hazels.

(Three Week Hung) - 1 Small Celeriac - 1/2 Cauliflower - 8 Cloves Black Garlic, Peeled Of Skin And Left At Room Temp To Dry For 24 Hours - 1 Tonka Bean - Mallow Leaves & Flowers - 1 Bulb Of Garlic - 4 Rosemary Sprigs - Panela Sugar - 1 White Cabbage Middle - Quartered - Truffle Oil - 50G Hazel Or Cobnut Toasted Brown Butter

Culturally rich. Lead by the seasons.

Portion the pork, grate panela sugar over the top and reheat in a 200ºC oven for 10 minutes.

Assemble the dish with the two purees, black garlic, mallow leaf, mallow flowers and a light grating of tonka bean. Serve the brown butter cabbage on the side.

The pork can be cooked overnight or the day before serving.

Scatter coarse salt over the rib side of the belly and return to the fridge for 4 hours. Rinse the salt from the belly. Skin side down wrap the belly in parchment with several crushed, skin on garlic cloves and the rosemary sprigs.

Wrap this parcel in foil then bake at 110ºC for 12 hours. Remove any bones or cartilage, cool and press the belly between two trays with approximately 1 kilo of weight above. Allow to cool to room temperature before transferring to the fridge still under weight.

The method for the celeriac and cauliflower puree is identical.

Peel the celeriac and slice finely. Cook in butter in a heavy based pan, stirring regularly until caramel in colour with dark to black residue in the pan. Allow to cool slightly before scraping the pan well and adding the veg to a food processor. Blend until as smooth as possible, adding warm water when needed to ease blending. Season with salt to taste.

Connected to nature The Ethicurean restaurant, bar and kitchen focuses on ingredients from the fields, forests, orchards, lakes & seas that surround their walled garden. They shun industrially produced ingredients and rely on age old methods of preservation and fermentation to produce live and nutritious food and drink often from within metres of the walls.

Culturally rich. Lead by the seasons. Tied to nature.

Roll the lightly dried black garlic cloves between parchment with a little rapeseed oil and a rolling pin until flat and thin.

For the fried mallow leaf, consult a foraging guide for identification of common mallow. The leaves can be shallow fried in rapeseed oil at 180ºC. Cool on tissue paper.

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Menu Gordon Jones

Lamb’s Heart, Pan Fried Marrow Bone Tomato Ice Cream & Mushy Peas

Bath

Gordon Jones Serves Four

Method

Tomato Ice Cream - 1Kg Tomatoes - 20G Ginger, Peeled &

For the tomato ice cream, blend the tomatoes with ginger, chilli, garlic, salt, sugar and a dash of sherry vinegar. Pass the tomatoes through a sieve and churn in an ice cream maker.

Leave to set in the freezer.

Roughly Chopped - 1 Chilli, Deseeded & Roughly Chopped - 2 Garlic Cloves, Roughly Chopped - Salt, To Taste - 200G Sugar - Sherry Vinegar, To Taste Bone Marrow - 200G Bone Marrow - Pepper, To Taste Lamb’s Hearts - 2 Lamb’s Heart - Salt & Pepper, To Taste Curry - Oil, As Needed Garnishes - 200G Peas - 200Ml Vegetable Stock - Salt, To Taste - Tabasco Sauce, To Taste - 1 Lime, Juice - 250G Lotus Root, Thinly

Soak the bone marrow in salt for one hour then pop the marrow out from the centre of the bone. Dry the marrow and season with pepper; cook the marrow for the same time as the hearts.

Trim all fat and sinew from the hearts and marinade in salt, pepper and curry oil for two hours. Very lightly sear the hearts for one minute on each side in a very hot pan. Slice thinly to serve.

For the garnishes, blend the peas with the vegetable stock to make a thick, smooth purée and season with salt, Tabasco and lime juice to taste. Dust the lotus roots with seasoned our and fry until golden brown.

To present the dish, thinly slice and season the radishes and cucumber and arrange on to the plate. Add the mushy peas and stack the tendons, bone marrow and crispy lotus root. Add a quenelle of tomato ice cream on top and garnish with mixed herbs. Drizzle with maple syrup to serve.

Sliced - Flour, As Needed - Rapeseed Oil, For Cooking To Serve - 100G Radish - 1 Cucumber - Baby Mixed Leaves,

As Needed - Maple Syrup, To Taste

Chef Gordon Jones, attributes his cooking success to his mother’s fresh approach to food and Scottish upbringing.

After becoming the youngest chef of a five star Relais & Chateaux hotel with two rosettes under his belt alongside seven years at the Royal Crescent, Gordon has now ventured to open his eponymous restaurant.

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Devon Gidleigh Park 120

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From the English Riviera to the wilderness of Dartmoor, Devon has something for everyone. Here are exquisite recipes from some of our favourite restaurants and hotels in the area. To discover more about them and exclusive gourmet experiences at the venues visit Gourmet-lifestyle.co.uk signaturechefs.co.uk

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A Q&A with Michael Wignall

One of the most respected chefs in the UK, Michael Wignall has won Michelin stars in every kitchen he has headed since being awarded his first star in 1993. Michael is famed for his respect for food and an ever evolving style which creates unique dishes full of flavour, underpinned by a contemporary, less formal approach to fine cuisine. Describing his food as ‘modern, technical and meaningful’, each element features to add flavour or texture, enticing diners to experience new combinations and ingredients. Here he talks about his restaurant Gidleigh Park where he has achieved coveted two Michelin Stars in the 2017 guide.

On Gidleigh Gidleigh Park is such an iconic building, steeped in its own unique history and immersed in the arts. Its heritage is perfectly suited to my style of cooking and I was keen from the outset to re-create a décor that reflected my contemporary, minimal and meaningful dishes.

How would you describe your culinary philosophy?

My culinary philosophy is all about the ingredients and the imperative role each one has in all of my dishes.

I think it also very much about where the ingredients have come from and who is involved - the suppliers, farmers, foragers and so on - and these businesses’ reliability on chefs’ custom (especially now-a-days, when very few households source ingredients from small suppliers).

How important is using seasonal and local produce to your cooking?

Seasonal and local produce plays a huge part in my dishes. The menu changes based on the seasonal offerings and is ever evolving because of this. Being

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in the South-West, there are some amazing suppliers on my door step and this, mixed with my existing reliable producers, is a match made in heaven.

Gidleigh Park is a renowned destination restaurant that sits on beautiful grounds surrounded by an abundance of wild ingredients.

Where do you find inspiration when creating new dishes?

Apart from the ingredients, I also take inspiration from my surrounding and the places I have travelled. Most recently, my travels to Japan have really impacted my outlook, not just on style but on having total respect for your ingredients and the part they play.

How does the dish you’ve chosen to share with us exemplify your style of cooking?

This lamb and kale recipe is a hearty meal that reminds us that the seasons are starting to change, using the best ingredients of this time of year. The rich consistency of the kale matched with the sweetness of pumpkin, completes the dish perfectly without overshadowing the delicious cut of lamb.

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Gidleigh Park Devon Gidleigh Park is a tranquil moorland manor hotel. Executive Chef, Michael Wignall, offers a memorable culinary experience with a focus on creating unique dishes full of flavour sourced from their Devon gardens and beyond.

Lamb with Creamed Kale and Roasted Pumpkin

Michael Wignall Serves Four

Method

- Rack of Lamb - 20ml oil - 30g butter, unsalted.

Choose the best end of the lamb – one rack will serve 4. Heat 20ml oil in a large pan. Add the lamb and turn continuously until all the sides are of golden colour, add 30g unsalted butter to the pan and transfer all into a roasting dish.

Creamed Kale - 500Ml Double Cream - 3 Bay Leaves - 1 Sprig Thyme - 1 Garlic Clove - 1 Head Of Kale Roasted Pumpkin - 1 Small Crown Prince

Pumpkin

Cook in a preheated oven 180°C for around 2-3 minutes. Turn the lamb and cook for a further 1-2 minutes depending on the size. Allow to rest for 10 minutes.

Place the cream in a pan with the thyme, bay and garlic and bring to the boil, reduce by half. Meanwhile, blanch the kale and refresh in cold water. Place the kale on a dry tea-towel and squeeze out any excess water, now, finely slice the kale. Pass the cream mix through a fine sieve onto the kale and season to taste.

Remove the skin from the pumpkin and cut into 2cm deep slabs, colour both sides to the slab in a pan of foaming butter.

Now place into an oven at 180°C and roast for 5 minutes, once roasted cook into 2cm cubes.

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Boringdon Hall Plymouth. Devon

An Elizabethan manor house hotel on the edge of Dartmoor, its imposing stone towers, secret archways, and curious arrow slits hint at the hotel’s rich history. Exquisitely presented fine dining delights await.

Caramelised White Chocolate Mousse with Frosted Pecan Crunch & Blood Oranges

David Mann

on behalf of Chris Dyke

Serves Four to Six

Method

Chocolate Mousse - 250G White Chocolate - 450G Double Cream - 120G Egg Yolks - 76G Sugar - 2 Gelatine Leaves, Soaked In

Cold Water

Bake the white chocolate for the mousse for 20 minutes at 140°C. In a pan, heat the 50g of the double cream, egg yolks, sugar, gelatine and caramelised white chocolate to 68°C. Blend with a stick blender until very smooth. Semi-whip the remaining double cream and fold into the chocolate mixture.

Divide into ramekins or moulds and leave the mousse to chill in the refrigerator.

Frosted Pecans - 150G Pecans, Toasted - 250G Sugar - 20Ml Water

Bring the sugar and water for the frosted pecans to a soft ball on a sugar thermometer. Add the pecans and quickly stir to frost the pecans. Leave the pecans to completely cool and roughly chop. Store in an airtight container until needed.

Feuillantine Garnish - 100G Milk Chocolate, Melted - 200G Pâte À Feuillantine

Mix the milk chocolate and feuillantine for the garnish and set into round discs. Leave to set in the refrigerator.

Garnish - 4 Blood Oranges, Peeled

Plate the dish as pictured and garnish with the blood orange segments, mini meringues and baby mizuna leaves.

& Segmented - Mini Merginues, As Needed - 5 Baby Mizuna Leaves

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Bovey Castle Dartmoor, Devon

Located in the heart of Dartmoor National Park, 5 star Bovey Castle rests in 275 acres of beautiful countryside and rolling valleys. In the restaurant, you’ll be served the bountiful fresh produce available on their doorstep, from local game shot on the moors to aged Exmoor beef.

South Coast Mackerel & Crab Cider Pickled Apples

Mark Budd Serves Four

Method

- 2 Fresh Mackerel - 250G Cooked White Crab Meat - 50G Cooked Brown Crab Meat - 1 Egg Yolk - Pinch Cayenne Pepper - Drizzle Peanut Oil

Combine the crab meats with the egg yolk, cayenne, peanut oil and a pinch of sea salt, then set aside for serving.

Pickled Apple Discs

- 2 Granny Smith Apples - 100Ml Cider Vinegar - 500Ml Fresh Apple Juice Apple Soused Mackerel

- 500G Apple Vinegar - 200Ml Scrumpy Cider - 2 Banana Shallots, Finely Sliced - 1 Star Anise Peanut Tuile

- 500G Sugar - 50G Glucose - 150G Roasted Peanuts - 50G Chopped Peanuts - 5G Table Salt Apple Jelly

- 500G Apples - 200G Brown Sugar - 5 Sheets Gelatin

For the apple soused mackerel, fillet one of the mackerel, carefully removing any bones, and split each fillet lengthwise to create four mini fillets. Place in a deep tray. Meanwhile bring the vinegar, cider, shallots, and star anise to the boil and simmer for a couple of minutes. Pour the liquor over the mackerel fillets, making sure the fish is covered. Cover the tray with cling film and allow to cool to room temperature.

Add the sugar and glucose for the tuile to a pan with a little water and cook until coloured. Pour over the roasted peanuts, allow the mixture to cool, then blitz in a food processor and sprinkle over a non-stick baking sheet. Sprinkle over the chopped peanuts and cook at 180˚C for 10 minutes, then cool.

Snap off pieces as required.

For the jelly, soak the gelatine in cold water for 5 minutes. Add the apples and sugar to a pan with 1.5 litres of cold water, bring to the boil, pass through a sieve and taste, adding apple juice if required. Reduce to 500ml, then bring back to the boil and add the bloomed gelatine. Pour into a tray to cool, then place in the fridge until set.

Chop the avocado and blitz with the milk. Season and place in a piping bag ready for plating. Reduce the fresh apple juice for the dressing to 150ml and emulsify with the vegetable oil.

Apple Dressing

Fillet the remaining mackerel, divide each fillet into four (removing any bones) and pan fry the pieces skin side down until crispy.

Garnish

To serve arrange the cold ingredients on the plate and pipe out even dots of avocado purée. Place the panfried mackerel fillet on the plate dressed with apple dressing. Garnish with the peanuts and coriander cress.

- 500Ml Fresh Apple Juice - 50Ml Vegetable Oil

- 50G Peanuts, Roasted & Coarsely Chopped Coriander Cress signaturechefs.co.uk

Combine the vinegar, apple juice and a pinch of salt for the pickled apple discs. Slice the apples into 2mm rounds and soak in the pickling liquor until required.

Avocado Puree

- 1 Avocado - 10Ml Milk

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Roast the peanuts for the tuile and garnish in the oven for 15 minutes at 180˚C. Chop the apples for the apple jelly and roast in the oven for 10 minutes at 180˚C.

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Peter Gorton

Rhubarb Parfait and Poached Rhubarb and Almond Cake

Devon

Peter Gorton Serves Ten

Method

Poaching Rhubarb - 12 Stalks Of Rhubarb, Washed & Cut Into - 3Cm Lengths - 100G Sugar - 30Ml Lemon Juice

Poach the rhubarb with the sugar and lemon juice in a frying pan over a gentle heat until the rhubarb has softened but still holds it shape. Remove from the heat and strain the juice from the rhubarb – reserve. Allow the rhubarb to cool before reducing the liquid over a gentle heat to thicken.

Rhubarb Parfait - Poached Rhubarb (See Above) - 200G Sugar - 50Ml Sweet Wine Sabayon Mixture - 5 Egg Yolks - 150G Sugar - ½ Lemon, Juice - 400Ml Double Cream Soft Almond Cake - 240G Ground Almonds - 60G Self-Raising Flour - 110G Brown Sugar - 100G Sugar - 10 Egg Whites

Marinate the rhubarb in the sugar and wine for the parfait overnight. The next day, cook the rhubarb until very soft. Blend the rhubarb until smooth and leave to cool.

Mix the egg yolks for the sabayon with the sugar and whisk in a bain marie over a gentle heat for five minutes until the mixture is frothy and creamy and has doubled in volume. Pour into one lined terrine mould or a bread tin and freeze.

Mix the ground almonds, flour and brown sugar. Stiffly beat the egg whites with sugar then mix with the dry ingredients. Bake the cake in a greased and lined cake tin for 40 minutes in a preheated oven at 180°C. Plate the dish as pictured to serve.

Peter Gorton is a Fellow Masterchef of Great Britain, with many years of Michelin Star experience. Peter was former chef proprietor of the prestigious Horn of Plenty and Carved Angel Restaurant gaining a Michelin Star for ten years.

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Room at the Elephant Torquay, Devon The Elephant is a bright, informal restaurant overlooking beautiful Tor Bay harbour. It was the first restaurant in Torquay to be awarded a Michelin star in 2006.

Sea Bass, Prawn Tortellini, Fennel Purée & White Wine Sauce

Simon Hulstone Serves Four

Method

Prawn Tortellini - 500G Pasta Flour - 4 Eggs - 1 Egg Yolk - 12 King Prawns, Peeled, Cleaned & Chopped Into Small Pieces - 30G Breadcrumbs - 50Ml Double Cream - Salt, To Taste - Lemon Juice, To Taste - 30G Butter, Melted - Olive Oil, To Taste

Place the flour for the tortellini into a food processor, pulse and add three of the eggs and the yolk, one by one. Stop processing as soon as the mixture comes together. You may not need all of the eggs; if you add too much, thicken with a little flour. Tip the mix out on to a floured surface and knead for three to five minutes or until smooth. Divide in half, wrap in cling film and leave to chill in the refrigerator.

Fennel Purée - 20G Butter - 2 Bulbs Of Fennel, Finely

Sliced - 200Ml Full Fat Milk - 100Ml Double Cream

Garnish - 4 Baby Leeks, Washed - Salt, As Needed - 100G Wild Mushrooms - 20G Butter - Salt, To Taste - 4 Dried Courgette Flower White Wine Sauce - 1 Shallot, Peeled - 25Ml White Wine Vinegar - 100Ml White Wine - 180G Butter, Cold & Diced - Salt, To Taste Roasted Sea Bass - Rapeseed Oil, As Needed - 4 Sea Bass Fillets, 50G Each - Butter, As Needed - Salt, To Taste

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For the filling, place the prawns into a bowl with the breadcrumbs. Add the double cream and mix until combined.

Season the filling with salt and lemon juice to taste.

Cut eight circles of pasta using a 7cm pastry cutter. Lightly beat the remaining egg and brush the egg to coat the edges of the pasta circle so that the tortellini will seal. Place a ball of filling into the centre of each disc. Enclose by folding each disc of pasta in half to form a semi-circle using your thumb and forefinger to force out any air and seal the edges. Press the straight-line side of the tortellini on a flat edge to form a base, this will ensure the pasta stands upright when served. Brush the pasta with melted butter and place on to a tray lined with baking parchment. Set aside in the refrigerator to chill.

Place a large saucepan over a medium heat for the fennel purée. Add the butter and fennel to the pan and sweat for five minutes. Add the milk and cream and bring to the boil. Reduce to a gentle simmer and cook for 10-15 minutes until the fennel is soft. Remove from the heat and strain off the liquid; reserve.

Place the fennel into a blender with enough cooking liquid to cover the fennel and blend until smooth. Pass through a sieve, adding more liquid to ensure the finished purée is smooth but holds firm, and set aside until needed.

Trim the roots from the baby leeks, but make sure you keep the base of the leek intact. Cut 3cm off the top of each leek and cut in half. Add a large handful of salt to a pan of boiling water and drop in the baby leeks for 30-45 seconds. Remove the water and plunge in a bowl of iced water for five minutes. Drain and place on absorbent kitchen towel

For the white wine sauce, place the whole shallot, vinegar and white wine in a medium saucepan.

Bring to the boil, turn down to a simmer and reduce to approximately 30ml. Remove the shallot and reduce the heat to the lowest setting. Slowly add in the butter whilst whisking vigorously.

When most of the butter has been added, remove the pan from the heat and whisk in the last of the butter to achieve the desired consistency: the sauce should coat the back of a spoon. Season to taste with salt and keep warm.

For the wild mushrooms, heat the butter in a small pan over a medium to high heat. Once the butter begins to foam, add the mushrooms and cook for five minutes. Season to taste with salt and keep warm.

For the sea bass, place a large non-stick pan over a medium to high heat and pour in enough rapeseed oil to cover the base. Once the oil is hot, place the fillets skin-side down into the pan.

Press down the flesh of the fish lightly with a spatula to ensure it cooks evenly. After two to three minutes, turn the sea bass over and add a knob of butter and the blanched leeks to the pan. Remove the pan from the heat and transfer to a preheated oven at 200°C for three minutes.

Remove from the oven, season with salt and allow the fish to rest whilst plating the dish.

Drop the tortellini into a pan of boiling water and cook for two to three minutes or until the pasta is tender but not soggy. Remove the tortellini from the water and toss through a little olive oil.

To serve, divide the warm fennel purée across four plates and place the sea bass fillets on top.

Add the tortellini beside the fish along with the warm leeks, mushrooms and courgette flower.

Drizzle with the white wine sauce and serve immediately.

Simon Hulstone, chef proprietor at The Elephant, is an award winning chef with a talent for using local, seasonal produce to create memorable flavours.

Since the age of 16, he’s been competing (and winning) competitions around the world. Simon has represented his country on more than 20 occasions, twice in the world’s most prestigious culinary contest, the Bocuse d’Or. Simon has worked with some of Britain’s most respected chefs, including his father Roger, who have all played an important part in his career and achievements. His chef mentors and experience in top competitions have given Simon a passion for great ingredients and a finesse for taste and presentation which continues to win praise from critics and customers alike. elephantrestaurant.co.uk

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The Seahorse Dartmouth, Devon

Situated on the banks of the River Dart in Dartmouth, the Seahorse Restaurant specializes in creating dishes using the fish and shellfish landed locally, which is some of the best in the world, and cooks much of it over an open charcoal fire.

Haddock with Creamed Leeks, Runner Beans and Chervil

Mitch Tonks

Serves Four

Method

- 4 X 75G Haddock Fillets - 2 Medium Leeks - 50G Runner Beans - 200Ml Double Cream - 1 Teaspoon English Mustard - Sea Salt And Freshly Ground

Remove the roots from the leeks and cut off the tops. Split the leeks in half and chop as finely as possible, then wash to remove any mud or dirt.

Black Pepper - Vegetable Oil - A Small Handful Of Fresh Chervil, Chopped

Prepare the runner beans using a bean slicer or just remove the strings from the side and chop them into fine slices on a slant across the bean. Place the leeks and beans into an empty saucepan, stir them together and cover. Place them over a gentle heat, checking every minute or so and giving them a stir – you will be surprised how much liquid will come out of the leeks, and they won’t burn. Continue to stir until the leeks and runner beans have softened, which will take 7 – 8 minutes.

Strain the liquid off and return the leeks and beans to the pan with the cream, a pinch of salt and the mustard. Add some freshly ground black pepper (I like lots) and continue to cook for a few more minutes. You can cook these vegetables in advance – they are easy to reheat.

Preheat the oven to its maximum temperature. Add some vegetable oil to a hot frying pan. Season the haddock with a little sea salt and fry flesh side down until golden for 5 – 6 minutes, then put the pan (or transfer to a roasting tray) into the preheated oven for a further 3 – 4 minutes. Remove from the oven, add the chervil to the leeks, place a spoonful of the leek mixture on each plate and place the haddock on top.

“Some of my most enjoyable childhood memories involve eating fish and chips by the coast; it’s still one of my favourite dishes now. We love our fish in the UK and most of it is eaten as fish and chips, with the top choice still being cod and haddock, and it’s easy to see why, the big juicy white fish lends itself so well to being paired with a really crisp batter. And we’re starting to eat our fish differently now with grilled fish and sides of salads, fish tacos and seafood rolls all becoming more popular and giving us more opportunities to tuck into this great food.”

Mitch Tonks

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Treby Arms Plympton A delightfully rustic Michelin starred country pub created

by MasterChef winner Anton Piotrowski.

Carrot Cake

Anton Piotrowski Serves Six

Method

Cake - 150G Gluten Free Flour - 1 Tsp. Allspice - 1 Tsp. Bicarbonate Of Soda - 1 Tsp. Baking Powder - 1 Tsp. Cinnamon - 150G Caster Sugar - 250G Grated Carrot - 50G Walnuts - 50G Pecan Nuts - 150G Rapeseed Oil - 2 Medium Eggs - 1 Vanilla Pod

Pre-heat the oven to 180°C. Sieve the flour, allspice, bicarbonate of soda, baking powder, and cinnamon together. Add the grated carrot, sugar and nuts. In a bowl mix together eggs, rapeseed oil and the vanilla pod to make a batter, then add all the ingredients together.

Soil - 165G White Chocolate - 45G Cocoa Powder - 38G Plain Flour Frosting - 350G Cream Cheese - 175G Icing Sugar - Juice And Zest Of 1 Orange Decoration - 10G Mixed Seeds - Sunflower

Sugar - 25G Lemon Sherbet - 8 Baby Carrots With Top - 10G Edible Flowers: Violas, Pansies, Nasturtiums Etc

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Butter the moulds, fill and bake in oven at 180°C for 19 minutes.

In a small saucepan, caramelise the white chocolate until golden brown. Add sieved cocoa powder and flour, to make the soil and place on a tray to dry.

Whisk the cream cheese, orange juice and zest, and icing sugar until smooth. Any citrus fruit can be used: lime, lemon or orange.

Place the sugar and a teaspoon of water into a small saucepan and bring to the boil to make a caramel. Add seeds to the caramel and place into a sieve. Coat with sherbet and caster sugar to make the edible slug pellets.

Cut the carrot cake in half and place the bottom half into the terracotta plant pots. Top with the cream cheese and popping candy. Place the top half of the carrot cake on top and repeat the process.

Top with chocolate soil and a peeled baby carrot. Arrange the basil cress and edible flowers on the plate to make the edible flower garden with the edible slug pellets scattered around.

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Peppered with picturesque fishing villages and boasting spectacular coastal scenery, Cornwall is also a foodie’s haven.

Some of the area’s best restaurants are featured over the next few pages – and each chef shares one of their most delicious recipes.

To discover more about them and exclusive gourmet experiences at the venues visit gourmet-lifestyle.co.uk signaturechefs.co.uk

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Cornwall: Wild Food Alex Bluett

Esteemed Guardian food writer and chef Alex Bluett lets us in on his Cornish culinary secrets.

I have been lucky enough to spend the majority of my life living and working in the South West. Growing up on a Cornish farm by the sea brought me close to the produce that was on my plate and taught me a respect for the life cycle and care of animals, fish and plants that I would later come to depend on for my trade.

prepare using wild herbs for our supper, followed by a bubbling crumble she’d made from apples and berries taken from the hedgerows. This wholesome upbringing and approach to wild food was engrained in me from a young age and it has encouraged a frugal approach to the way I cook.

The region’s range of culinary offerings has inspired me hugely as a chef: from the rugged coastlines and estuaries of Cornwall and Devon – with their perfect conditions for shellfish and seaweed growth – to the rolling hills of Somerset, where farming practices have changed little in 50 years. This is a land that reflects the true partnership between man and beast, where the ethos of an animal only having “one bad day” makes sense. Some of the best fish in the seas is landed at Brixham on the south coast and Britain’s best beef is reared on the northern coast.

If you look hard enough, you’ll realise some of the best spots to find hidden delicacies are peppered across this land. Using the countryside and coastline respectfully (with permission from landowners) offers a fantastic array of flavours, some forgotten and some simply not available anywhere else. The South West coastline has some of the cleanest beaches and with that comes the offer of seaweeds and sea herbs that can be found in only a few other places. Roadsides lined with Alexanders and berries plus fields and woodland full of mushrooms mean that, with open eyes, chefs and keen cooks can have a lot of fun. Foraging and wild food has recently become big business that is blind to its origins and the damage it can do, but I believe that taking a little here and there, whilst rotating the places that you pick to allow for regrowth, is a brilliant thing to do. A few hours picking wild garlic in the spring sunshine, reaching for the perfect burst of blackberry in late summer or bracing the autumnal Atlantic winds for a few handfuls of sea beets is not only good for your dishes and wallet, but it is good for your soul – reconnecting it with nature and allowing you to slow down, if only for a moment.

Now, the South West has become a sanctuary in summer for people from all over. It boasts some of the most spectacular beaches, scenery and food in Europe.

Hungry foodies come from far and wide, eager to be wined and dined. Indeed, what better place to eat than against the spectacular backdrop of the Atlantic’s crashing waves, a glorious sunset or the rugged beauty of the moors – topped off with a post-meal walk down meandering lanes, bridal ways or footpaths back to your campsite, B&B or hotel. Each year, more talented chefs open new restaurants in the area – be they homegrown talent or people who’ve escaped from the big city in search of a more holistic approach to life and cooking.

But there are still hidden culinary gems, unknown to many, to be found. For me, the real joy of the region is its wild food and scope for foraging. Growing up, my granddad would shoot a pheasant for gran to pluck and

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I have lived and worked in many places but the South West always draws me back, with a nostalgic feeling of belonging. Food forged from a landscape steeped in traditions and history provides a uniquely warm and wholehearted culinary experience for anyone lucky enough to live or visit here.

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The Old Bookshop Bristol

Cornish-born Alex Bluett is now resident in Bristol. Enjoy fine food and drink, an intimate musical experience and the artistic talents of the local community. All wrapped up in rooms full of antiques and curiosities.

Sea Trout, Asparagus Dashi, Seaweed Crumb, Trout Roe

Alex Bluett Serves Four

Method

Asparagus Dashi - 1/2 A Sheet Of Kelp

To make the asparagus dashi, place the sheet of kelp into 750ml of water and bring to just below a simmer. Turn off the heat and allow to steep for 45 minutes. Snap the asparagus to separate the tender part from the woody part. Reserve the tender parts for the asparagus noodle. Remove the kelp and add the bacon and asparagus ends. Bring back to just below a simmer and allow to slowly bubble for 30 minutes. Add the soy sauce and mirin; season with a little salt. Pass the stock and reserve.

(20G Dried) - 2 Bunches Of Asparagus - 50G Smoked Bacon - 250Ml Light Chicken Stock - 1 Tbsp. Soy Sauce - 1 Tbsp. Mirin - Salt Seaweed Crumb - 50G Gutweed Or Kale - Sea Trout Skin Lightly - Scraped Of All Meat, - Scales And Fat. - Rapeseed Oil For Frying - A Pinch Of Salt - A Pinch Of Caster Sugar Asparagus Ribbons - Reserved Asparagus Tips - From Dashi Recipe Black Oil - 1 4G Sachet Of Squid Ink - 2 Tbsp. Rapeseed Oil To Assemble - 1 1Kg Sea Trout Scaled,

Filleted & Skinned - 1 Tbsp. Rapeseed Oil - Asparagus Dashi - Seaweed Crumb - 20G Trout Or Salmon Roe - Asparagus Ribbons - Black Oil - Coriander Cress

For the seaweed crumb begin by cutting the sea trout skin into 2-3 inch pieces and placing on a lined baking tray. Bake the skin at 170°C for 3-4 minutes to dry it out, flip halfway through. Heat the oil to 180°C and fry off the seaweed until crispy and dark green. Place on an absorbent cloth to remove the excess oil.

Repeat with the trout skin until crisp. Lightly break up the fish skin, gently mix into the seaweed and season with the salt and caster sugar. Place in an airtight container and reserve Using a peeler, peel the asparagus as thinly as possible into ribbons. Cover with a clean damp cloth and reserve.

To make the black oil, place the squid ink and the rapeseed oil in a small jar and shake to incorporate.

To serve, reheat the dashi and portion the sea trout fillets into 4 equal pieces. Heat a little rapeseed oil in a non-stick pan on a high heat. Season the fillets with a little salt and place in the pan. Cook on one side and then remove, leaving one side uncooked.

Divide the asparagus ribbons equally into 4 bowls and pour 200ml of the asparagus dashi into each one.

Add a piece of the pan fried sea trout to each of the bowls cooked side up. Sprinkle with the seaweed crumb, lightly place the trout roe around the dish, and slowly spoon drops of the black oil into the dashi.

Garnish with a few sprigs of coriander cress and serve immediately.

Alternatively to retain the definition of the dish the dashi can be served on the side in a small jug and poured at the table side.

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Ben’s Cornish Kitchen Marazion, Cornwall At Ben's Cornish Kitchen you’ll find delicious food that has been precisely executed using local ingredients.

Lobster & Crab Raviolo, Bisque Sauce, Tomato Jam, Saffron Pasta Dough

Ben Prior Serves Four

- Saffron Pasta Dough - Large Pinch Of Saffron

Strands - 500G Italian ‘00’ Pasta Flour - ½Tsp Fine Sea Salt - 4 Large Eggs - 6 Egg Yolks - 2Tbsp Olive Oil Pasta Filling - 300G Skinned Salmon Fillet - 50Ml Double Cream - 300G Lobster Meat (From 1

Lobster Tail And Claws) - 150G White Crab Meat - Squeeze Of Lemon Juice

Bisque - 2 Cups Of Fish Stock Or

Water Half A Vanilla Pod - 2 Tbsp. Cognac - 3 Cardamom Pods - 2 Tbsp. Butter - Pinch Of Chilli Flake - 1 Roughly Chopped Celery Stick - 1 Star Anis - ½ A Roughly Chopped Shallot - Pinch Of Fennel Seeds - 2 Chopped Tomatoes - 1 Crushed Garlic Clove

Tomato Jam - 2 Red Onion Finely Chopped - 800G Ripe Tomatoes

Method Soak the saffron in 1tbsp boiling water for 5 minutes. Sift the flour and fine sea salt into a food processor. Add the eggs, egg yolks and olive oil. Strain in the saffron water. Whiz to combine, stopping to scrape down the sides of the machine twice. The mixture should form small lumps, which will hold together as a smooth, firm paste when pressed with your fingers. Tip onto a lightly floured surface and knead for a few minutes until smooth and slightly springy. Wrap in cling film and leave to rest for at least 30 minutes before using.

For the filling. Put salmon into a food processor with some sea salt and pepper and whiz to a firm purée. With the motor running, slowly trickle in the cream. Transfer to a bowl, cover with cling film and chill for 20 minutes. Finely dice the lobster and crab meat, mix together and chill for 20 minutes.

Fold enough salmon purée into the diced lobster mixture to bind it, then add the lemon juice, herbs, salt and pepper. To check the seasoning, blanch a little spoonful of the filling then taste. Chill the mixture for 20 minutes or until firm, then shape into neat balls, about 80g each. Place on a plate, cover with cling film and chill again. (This can be done a day in advance.)

For the bisque Smash the lobster carcasses with the back of a pan to obtain small morsels. Sear them in a large saucepan, on a medium heat with a tablespoon of olive oil. Then add a couple of tablespoons of butter and roast the carcasses. Once the butter begins to foam, add the roughly chopped celery, shallot, spices and garlic clove. When the vegetables are tender, incorporate the diced tomatoes. Deglaze the pan with Cognac and add the fish stock; simmer for 25 minutes. Add mix to a blender & blitz. Strain, making sure you recuperate the maximum amount of bisque by pressing the carcasses. You might need to reduce the bisque a further 5 minutes to obtain the right consistency.

Heat the red onion and chopped tomatoes in a large heavy-based saucepan over a low heat.

Add the chillies, ginger, star anise, vinegar and sugar. Bring the mixture to the boil, then simmer for about 30 minutes, or until very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Add the fish sauce and cook for 2-3 more minutes.

To serve warm the bisque and cook a little spinach. Blanch the ravioli for 7 minutes in boiling water.

Put the spinch in a bowl place the ravioli on top, nap it with the bisque and put a teaspoon of the jam on top.

To make the ravioli, roll out the pasta dough into thin sheets using a pasta machine. Transfer to a lightly floured surface and cut out 12cm rounds with a pastry cutter. Place a ball of filling in the centre of half of the pasta rounds, then brush the edges with egg wash. Place another pasta round on top of each one and press the edges together to seal, stretching the dough slightly and moulding it around the filling with your fingers to make sure there are no air gaps. Use a pair of kitchen scissors to cut around the ravioli to neaten the edges.

Chopped - 3 Large Mild Red Chiles, Deseeded, Finely Chopped - 5Cm Piece Fresh Root Ginger, Grated - 1 Star Anis - 250Ml White Balsamic Vinegar - 300G Soft Light Brown Sugar - 2 Tsp Fish Sauce

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Kota Restaurant with Rooms Porthleven, Cornwall Kota, meaning ‘shellfish’ in Maori (the chef is half Maori, half Chinese Malay) is set in a 300-year-old building on the harbour in Porthleven. It uses the best local produce, giving it a signature Asian twist.

Fruit of the Woods Black Cherry Parfait, Sloe Gin and Blackberry Jelly, Cobnut Praline, Raspberry Sorbet, Turkish Delight Cream and English Berries

Jude Kereama Method

Serves Four Cherry Puree - 200G Fresh Cherries - 10Ml Kirsch - 20G Sugar - 1 Tsp. Lemon Juice

Sugar Syrup - 175Ml Rose Wine - 125G Sugar

Cherry Parfait: This Makes Extra Parfait - 200G Cherry Puree - 100G Sugar - 30Ml Water - 6 Egg Yolks - ½ Lemon Juice - 200Ml Double Cream (Whipped To A Soft Peak)

Turkish Delight Cream - 350G Cream Cheese - 100G Cornish Clotted Cream - 100G Caster Sugar - 1 ½ Tbsp. Plain Flour - 1 Tbsp. Vanilla Extract - 1 Tsp. Rosewater - 2 Tbsp. Of Raspberry Sorbet - 1 Egg - 1 Egg Yolk - Juice Of 1 Lemon

Sloe Gin Jelly With Blackberries - 75Ml Sloe Gin - 175Ml Water - 75G Sugar - Zest And Juice Of Lemon - 2 ½ Leaves Gelatine, Soaked In Water - 1 Punnet Blackberries Cobnut Praline - ½ Cup Caster Sugar - 2 Tbsp. Water - ½ Cup Chopped Cobnuts Raspberry Sorbet - 450G Raspberries - ½ Lemon Juice - 150Ml Sugar Syrup

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White Chocolate Shards - 300G White Valhrona Chocolate

Garnish - 12 Strawberries - 30G White Violas - 30G Purple Violas - 20 Raspberries - 20 Blackberries - 30G Wood Sorrel Micro Cress - 30G Freeze Dried Raspberries - 16 Blue Nasturtium Leaves

For the cherry puree, cook all the ingredients gently in a pan until soft, then puree in a blender.

Next the cherry parfait, put sugar and water in a sauce pan and stir then bring to a rapid boil.

Meanwhile, whisk up the egg yolks in a kitchen aid until frothy. Using a probe, bring the syrup to 120°C and while the kitchen aid is still on, pour the sugar syrup on to the egg yolks and whisk until it triples in volume and becomes cool. Whisk in the cherry puree and lemon juice. Fold in the soft peak double cream, set in moulds and freeze.

For the sugar syrup, bring the ingredients to the boil then cool down to room temperature in the blast chiller.

Next make the cobnut praline. Place sugar and water into a saucepan and stir, reducing and increasing the temperature to make a golden colour. When it reaches the desired colour, add the cobnuts, stirring to cover the nuts with the caramel. Spread the mixture onto a baking tray with parchment paper to cool. When cool, pulse in a blender to make a crumb consistency.

For the white chocolate shards, temper white chocolate and then spread on to a chilled marble board to form shards.

To serve: Spread a tablespoon of cobnut praline down the middle of the serving plate.

For the raspberry sorbet, mix all of the ingredients in a blender and then strain. Churn in a ice cream machine.

Unmould the cherry parfait and the sloe gin blackberry jelly and place towards either side of one end of the praline strip.

To make the Turkish delight cream blend all the ingredients except, for the egg and egg yolk, in a food processor until smooth. With the machine still on add the egg and yolk until combined. Spread out on a baking tray and bake for approximately 35 minutes to set and then whizz in a food processor until smooth again. Put into a 1 litre plastic container and chill to 4 °C.

Next, quenelle the raspberry sorbet and the turkish delight cream and place at the other end of the praline strip.

Decorate with fresh berries, dehydrated berries, sugared flower leaves, white chocolate, red vein sorrel leaves, viola flowers and nasturtium leaves.

For the sloe gin jelly with blackberries, bring water and sugar up to heat in a saucepan until the sugar has dissolved. Add the zest and juice of 1 lemon and the sloe gin, whisk in the softened gelatine leaves and mix properly. Fill moulds 1/3 of the way up and add some blackberries, leave to semi set then add more jelly mix and more blackberries on top to set

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Paul Ainsworth At No 6 Padstow

Paul Ainsworth’s Michelin star restaurant, located in a beautiful Georgian townhouse in the heart of Padstow, serves modern British food with a focus on specially sourced Cornish produce.

Bread and Butter Pudding

Paul Ainsworth Serves Four

Method

Bread And Butter Pudding - 12 Slices Of White Bread - 125G Butter - 30G Sultanas - 450G Cornish Double Cream - 150Ml Milk - 2 Vanilla Pods - 140G Egg Yolk - 175G Sugar - One Pyrex Dish About Five Litres

First, butter the bread and take off the crusts, cut the bread into triangles; brush the Pyrex dish with butter to stop the bread baking to the dish.

Build up the bread in the dish like a jigsaw, sprinkling sultanas over every layer apart from the top one; the reason for this is that if you do sprinkle them on the top layer, when it comes out of the oven you will think of rabbits straight away!

To make the custard, bring the milk, cream and vanilla to the boil; meanwhile whisk your egg yolks and sugar together until they become very pale, almost beige. Pour the cream mixture over the egg mixture and stir with a wooden spoon, then place the bowl over some boiling water and stir the custard until it coats the back of the spoon.

Pass through a sieve - not a fine one, you just want to get rid of the vanilla pod – then pour the custard over the bread leaving a bit behind to top up later.

Leave the pudding for about six hours to soak up the custard, then top up with the excess custard and place the dish in a bath of water and into the oven at 130°C; cook for about 25 minutes until it has just a slight wobble.

Leave to cool slightly. To serve, sprinkle caster sugar on top and glaze using a blowtorch to create a crispy top and dish up.

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Rosewarne Manor Restaurant Cornwall

Holder of two AA Rosettes for fine dining, Gold Taste of the West awards and a finalist for the Great Cornish Restaurant Award, Rosewarne Manor is fine dining at its best.

Cornish Terras Farm Duck Breast with Red Cabbage, Roasted Pear & Orange & Juniper Salt

Phil Thomas Serves Two

Method

Garnish - 2 Large Oranges, Thinly

Dry the orange peel and zest for the garnish in the bottom of an oven at its lowest temperature until dry and crisp.

Peeled & Zest - 2 Tsp. Smoked Cornish Sea Salt - 1 Tbsp. Juniper Berries

Duck Bonbons - 2 Confit Duck Legs, Skinned - 1 Tbsp. Dijon Mustard - 50G Flour - 1 Egg, Beaten - 100G Panko Breadcrumbs - - Vegetable Oil, For Frying

Finely shred the confit duck leg meat and mix in the mustard.

Form the mixture into small bonbons and coat in our, egg and breadcrumbs. Set aside until needed.

Trim the duck breast of any sinew and score the skin with a sharp knife. Place the duck breast skin-side down in a hot, ovenproof frying pan over a medium-high heat. Sear until the skin is golden brown and the fat has rendered down. Turn and seal the flesh until golden brown.

Duck Breast - 2 Cornish Duck Co. Boneless

Sprinkle the pears with the sugar and season. Add to the pan with the duck breast and lightly colour. Drain the duck fat from the pan and reserve. Roast the duck breast and pear in a preheated oven at 220°C for eight minutes.

Roasted Pears - 2 Conference Pears - 1 Tbsp. Sugar

While the duck is cooking, heat a medium pan with a little of the rendered duck fat and add the red cabbage and garlic purée. Stir- fry the cabbage for five minutes then add the red wine vinegar and sultanas. Reduce the heat and simmer until the excess liquid has evaporated. Remove the cabbage from the heat and keep warm.

Duck Breasts - 500Ml Double Cream - 2 Tbsp. Red Currant Jelly

Red Cabbage - 300G Red Cabbage, Finely

Shredded - 1 Tbsp. Garlic Purée - 200Ml Red Wine Vinegar - 50G Sultanas

Deep-fry the duck leg bonbons in vegetable oil until golden brown and crispy; keep warm. Remove the duck breast from the oven and rest for eight minutes.

Deglaze the pan used to cook the duck with the chicken stock.

Add the double cream and red currant jelly and reduce to desired consistency.

Blend the smoked sea salt, dried orange zest and peel, and juniper berries to a fine powder using a pestle and mortar. To serve, put the cabbage in the centre of the plate with the sliced duck breast on top. Arrange the pear to one side, allowing twoquarters per person. Finally add the duck leg bonbon. Finish with a generous pinch of the orange and juniper salt and duck sauce.

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The Shore Restaurant Penzance, Cornwall

The Shore Restaurant in Penzance offers a small seafood menu crafted using the very best ingredients.

The daily, fresh produce and creative menus reflect Chef Patron Bruce Rennie’s passion for the sea and impeccable training.

John Dory, Chana Dal, Coriander & Mint

Bruce Rennie Serves Ten

Method

Chana Dal - 150G Yellow Dried Split

Put the split peas into a pan and cover with water; stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a ladle and turn down to a simmer. Cook the peas, stirring regularly, for 35-40 minutes or until just tender – adding more water if necessary. When the lentils are tender, remove the pan from the heat and whisk to break the lentils down. Set aside until required.

Seas, Rinsed Until The Water Runs Clear - 3 Tbsp. Vegetable Oil - 1 Tbsp. Cumin Seeds - 1 Small Onion, Peeled & Chopped - 1 Green Chilli, Finely Sliced - 2Cm Ginger, Peeled & Finely Diced - ¾ Tsp. Ground Turmeric - 1 Tsp. Garam Masala - 1½ Tsp. Ground Coriander - 1 Tbsp. Nigella Seeds - 3 Garlic Cloves, Peeled & Finely Chopped - 4 Tomatoes, Chopped - Salt & Pepper, To Taste Coriander & Mint - 70G Coriander - 70G Mint Leaves - 1 Tsp. Ground Cumin - 100G Onion, Peeled & Diced - 1 Tbsp. Sugar - 35Ml Lime Juice - 1 Green Chilli, Chopped John Dory - Vegetable Oil, For Frying - 6 John Dory Fillets - Salt, To Taste

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Warm the vegetable oil for the dal in a pan on a medium heat.

Add the cumin seeds and fry for 20-30 seconds. Add the onion, chillies and ginger and fry for four to five minutes until lightly coloured. Add the ground spices and nigella seeds to the pan and cook for a further minute; mix well and season with salt to taste. Blend the garlic and tomatoes in a food processor and add this to the pan; mix well and season with salt to taste again.

Cook the mix over a medium heat until the oil has started to show on top of the sauce. Add the cooked lentils to the sauce; stir and mix well. Add a little water as needed to thin the dal to desired consistency. Bring the mixture to the boil and season to taste.

Put all of the ingredients for the coriander and mint chutney into a food processor and blend to a fine paste. Store in the refrigerator until needed.

To serve, heat a frying pan with a little vegetable oil until hot but not smoking. Season the fillets with salt and fry until one side is lightly coloured and the fish is cooked halfway through.

Turn the fish over and cook on the other side until just cooked, but still moist. Meanwhile, heat the dal gently and check the seasoning. Spoon a little on to each plate. Top the dal with the fish fillets and serve a little of the coriander and mint chutney on the side. Serve immediately.

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Cookery Schools

Cookery Schools Stella West-Harling MBE, founder of the Independent Cookery Schools Association, shares her thoughts on why cookery schools have become so popular.

It has been said that Britain has the most cookery schools per capita than any other country. As a nation, we’ve come quite a way, given the routine sneers we were used to, that deemed us a foodie’s desert. Yet there has been an interest in cookery skills ever since Mrs Beeton wrote the world’s most successful cookery book and Mrs Marshall held her classes with up to 2,000 ladies in attendance in 1860.

Our recent love affair with cookery skills began at the turn of the new millennium. There has been an enormous increase in the number of cookery schools – to about 1,200 across the country. TV cookery shows draw huge audiences and live cookery demonstrations and food festivals inspire people in small villages and towns the land over. Our love affair with food crosses all boundaries - age, nationality, beliefs and gender. All are equal in the kitchen.

The Independent Cookery Schools Association was set up in 2013 to ensure that cookery schools meet the highest standards so that you know, if it is an ICSA school, it is an excellent place to begin your cookery journey. You’ll find us from Scotland to Devon.

The following pages feature a selection of our South West ICSA Accredited Cookery Schools.

Stella West-Harling

Exclusive cookery school experiences visit gourmet-lifestyle.co.uk/greatest-british-cookery-schools

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Ashburton Cookery School Devon

Poached Duck Egg with Butternut Squash Purée, Crouton, Peas & Chorizo

The Ashburton Cookery School in the heart of beautiful Dartmoor is one of the UK's top cookery schools and offers inspirational cookery courses lead by professional chefs who teach you to cook with imagination, passion and enjoyment.

Darrin Hosegrove Serves Two

Method

Butternut Squash Purée - ½ A Medium-Sized Butternut

Squash, Cut Lengthways - 20Ml Extra Virgin Olive Oil, - 1 Garlic Clove, Crushed - 1 Sprig Of Thyme - Salt & Pepper, To Taste

To make the butternut squash purée, drizzle the olive oil over the squash and sprinkle over half of the garlic and thyme leaves and season to taste. Place a square of baking parchment paper on top of a large tin foil square. Put the squash on top of the baking parchment and wrap the foil around to make a sealed bag. Place the squash in a pre-heated oven at 200°C for 45-60 minutes until soft. Scoop out the flesh from the squash and blend in a food processor with the remaining garlic and thyme. Season to taste and set aside.

Peas & Chorizo - 100G Peas, Shelled - 20G Chorizo Sausage - 10G Butter - 8 Medium-Sized Mint Leaves,

Cook the peas in salted, boiling water until tender with a slight bite.

Remove any skin from outside of the chorizo and cut into small dice.

Heat the butter over a medium heat and add the chorizo. Cook until lightly coloured, add the peas, seasoning and garnishing with the finely shredded mint just before serving.

Finely Shredded - Salt & Pepper, To Taste

Croute - 2 Slices Of White Baguette,

Approx. 1Cm Thick - 2 Tbsp. Olive Oil

Poached Duck Eggs - A Dash Of White Wine

Vinegar - 2 Medium, Free-Range Duck Eggs, Room Temperature Garnish - Edible Flowers, Leaves Or

Pea Shoots, As Needed Aged Balsamic Vinegar, To Taste

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Brush the baguette for the croute on both sides with olive oil. Bake the bread for approximately eight to ten minutes at 200°C until golden and crispy.

Bring a saucepan with at least 10cm of water to the boil; turn down to a rapid simmer and add a little white wine vinegar. Crack each duck egg into a ramekin, making sure the yolk is not broken, and carefully add to simmering water. Poach for three minutes until the white is firm but the yolk is still runny. Remove the egg and trim any excess white.

To assemble the dish, spoon a tablespoon of butternut squash purée on to one corner of the plate. Place the back of the spoon into the purée and drag it diagonally across the plate in a steady motion. Repeat on the other side of the plate, so that the lines cross. Place the croute on top of the purée and the poached duck egg on top of the croute. Scatter the chorizo and peas around the plate. Finish the plate with edible flowers, leaves or pea shoots and add a few drops of aged balsamic vinegar.

Serve immediately.

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The Bertinet Kitchen & Bakery

Mushroom Tartine

Richard Bertinet

Bath Serves Four

Method

- 2 Tbsp. Olive Oil - 1 Large Shallot, Finely

A tartine is a slice of bread, however these days it is usually used to describe the French equivalent of the Italian bruschetta, a toasted slice of sourdough topped with whatever you like - in this case, creamy mushrooms.

Chopped - 1 Clove Garlic, Crushed - 500G Field or Wild Mushooms, Sliced - A Small Glass Of Brandy (or Red Wine) - 4 Tbsp. Creme Fraîche - Small Bunch Of Parsley Finely Chopped - 4 Slices Of Sourdough

Begin by heating the oil in a frying pan, then add the shallots and garlic and sauté over a high heat until lightly browned. Add the mushrooms and stir well.

Next, add the brandy or wine and flame - be very careful when you do this. Cook the mixture for 30 seconds and then remove the pan from the heat and stir in the crème fraiche. Put the pan back onto a low heat and cook gently for 5 minutes.

Meanwhile, lightly toast the slices of bread. Add the chopped parsley to the pan, and stir it through.

To serve, spoon the mushroom mixture over the slices of toasted bread.

The Bertinet is headed up by Richard Bertinet, originally from Brittany in north-west France, who trained as a baker from the age of fourteen.

The Bertinet Kitchen opened in September 2005 in the centre of beautiful and historic Bath. The school offers a range of relaxed and fun courses for food lovers of all abilities and specialist baking and bread-making courses for amateurs and professionals alike.

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Demuths Cookery School

Vegetable Ceviche

Rachel Demuth

Bath

Serves Four to Six

Method

- 4 Medium Radishes - 1 Small Bulb Fennel - 1 Raw Beetroot, Peeled - 1 Ripe Avocado, Sliced - 2 Spring Onions, Sliced

Ceviche is a classic way of dressing and lightly cooking in South America. Usually Ceviche acts as a marinade to lightly cook meats and fish, the acidity in the dressing begins to cook the protein. Ceviche can also be a brilliant addition to vegetable dishes and salads. It is sharp, spicy and light and works well with crisp vegetables which soften slightly with the acidity of the limes.

Finely

Ceviche Dressing - 1 Whole Lime, Zest And Juice - 1/2 Tsp. Vinegar - 1 Tbsp. Sugar - 1 Small Red Chilli, Finely

Chopped - Salt And Pepper - A Handful Of Chopped Coriander

First, slice the radishes, fennel and beetroot as thinly as you can with a sharp knife, peeler or mandolin. Place the radishes and fennel in one bowl and the beetroot in another bowl (keep the beetroot in a separate bowl, as it will colour everything pink).

Mix together the dressing ingredients in a small bowl and whisk until the sugar has dissolved fully. Taste and adjust the amounts of lime, sugar, salt and pepper.

Dress the radishes, fennel and beetroot with the ceviche marinade and leave for up to an hour to marinate.

To serve, arrange the radishes, fennel and beetroot on the serving plate and then the avocado and spring onions on top, drizzle with the remaining dressing and sprinkle with the coriander.

Demuths Cookery School is run by one of the UK’s leading vegetarian chefs Rachel Demuth, who owned award winning Demuths Restaurant for twenty six years. Based in the centre of Bath in a wonderful Georgian building, with a modern purpose built kitchen, light and airy and with stunning views of Bath Abbey and Parade Gardens. Experienced chef tutors teach an exciting and varied selection of vegetarian courses for all abilities from beginner to accomplished cook. Best of all, discover how to cook with delicious local produce while enjoying the company of like-minded people.

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Food of Course Cookery School

Fresh and Smoked Salmon Pâté with Watercress and Melba Toast

Louise Hutton

Somerset

Lou Hutton is one of the ingredients that makes Food of Course a very special place to spend a month.

The residential cookery school is based at Middle Farm House in Somerset, in a beautiful 16th century thatched ‘Long House’. The Hutton family originally farmed here in the 18th century, and the house has been superbly renovated

by Lou and Roger Hutton, retaining much of its original character. The large farmhouse kitchen, with views over the gardens, provides a relaxed and informal atmosphere in which students can develop their new found cooking skills and confidence. Her ability to instil confidence and enthusiasm, while making cooking great fun, is endorsed by all her students.

Serves Ten

Method

- 700G Fresh Salmon, Cut Into Three - 175G Smoked Salmon, Cut Into Strips - 225G Creamed Cheese - 75G Natural Yoghurt - Salt And Pepper

Place the poaching water in a large shallow pan together with the bouquet garni, peppercorns, and lemon juice. Place over the heat and bring to a simmer. Reduce the heat slightly and add the fresh salmon then poach until tender, approximately 10 minutes. Remove the salmon from the liquid and drain on kitchen paper. Allow to cool and remove the skin and grey flesh.

Poaching Liquid - 725Ml Water - Bouquet Garni - 7 Peppercorns - Juice Of 1 Lemon Garnish - Bunch Of Watercress - 120G Marinated Green And

Black Olives - Melba Toast - Sprigs Of Dill

Next, place the cream cheese and yoghurt in a large mixing bowl and whisk together.

Add the smoked salmon strips to the cheese mixture. Break the fresh salmon into large flakes and then gently fold into the smoked salmon and cheese mixture, season to taste and chill.

To serve, place a 5cm mould on the plate and fill with the salmon mixture. Remove the ring and arrange the watercress and olives on the plate with a little of the oil from the olives.

Garnish the salmon paté with dill and serve with freshly made Melba toast.

Note the paté can be made up to 24 hours in advance. Line a tray with cling film, make the salmon moulds, cover and refrigerate.

You will learn to love food. You will realise the enormous pleasure you can give to others through the experience of great food and wine.

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Dudwell Cookery School

Pear and Fennel Salad with Pecorino

Somerset

Caroline Waldegrave

Serves Four

Method

- 1 Large Fennel Bulb - Quartered, Cored And Sliced Very Finely - 1 Tbsp. Lemon Juice - 3 Tbsp. Virgin Olive Oil - 3 Tsp. Maple Syrup - 2 Conference Pears, Peeled, Quartered And Sliced - 50G Pecorino Cheese, Finely Shaved - 35G Rocket - 2 Tbsp. Freshly Chopped Dill - Salt And Freshly Ground - Black Pepper

To start, blanch the fennel in boiling salted water for 2 minutes.

Drain and refresh under running cold water until completely cold. After it has been drained, pat the fennel dry with kitchen paper.

Mix together the lemon juice, oil and maple syrup. Add to the fennel, taste and season well – the lemon can make the dressing taste a little sour so extra maple syrup may be necessary.

Add the conference pears and make sure they are coated in the dressing. Then, add half of the dill and mix well. Add the cheese and mix in gently.

To serve, scatter the rocket over the base of a serving dish – pile on the salad and scatter over the remaining dill.

Dudwell School is set in the heart of the Mendip Hills in Somerset. It is run by Caroline Waldegrave, the founding Principal, and former Managing Director and co-owner of Leiths School of Food and Wine, on whose board she remains. Caroline is the author of many cookery books including the Leiths Cookery Bible which was written with Prue Leith. Many of the recipes cooked will be taken from the Leiths Bible.

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The Perfect Pairing: Matching Beer and Food Andy Gibson from Wild Beer, Somerset, tells us about the origins of beer and gives us his tips on how to pair it with food.

Food is at the heart of beer. If you travel back through the history of Ancient Sumer or Egypt, you’ll discover that the earliest (recorded) form of beer was called ‘kvass’ and it was made by steeping loaves of bread in warm water. This works by reactivating the hydrolytic enzymes in malt so that they begin to break down the starches in the dough into simple, fermentable sugars for yeast to create alcohol from. At this time, beer was little more than porridge-like gruel. It was filtered through reed matts or drunk through a reed straw to avoid floating debris!

There is an anthropological argument that beer was responsible for the nomadic human beings of a millennia ago settling: agriculture was underway long before humans stopped roaming the grasslands of Mesopotamia, planting seasonal crops and timing harvests with the rhythm of the animals we herded; bread could be made in a few hours from these crops; but beer needed weeks to ferment and condition before being fit to drink – causing humans to need to stay in the same spot for long periods of time.

So, bread and beer were once synonymous, but what does that have to do with pairing beer and food?

Affinity. The very thing that makes a beer a beer is the malted barley that provides the fermentable sugars for yeast. The malt is kilned and toasted, turning darker the longer and hotter the kilning.

This process is called the Maillard reaction, whereby anything that is cooked turns brown. You can therefore find shockingly similar flavours in malty beer to those in cooked foods. Think grilled meats, roasted vegetables, baked bread – perfect partners for a roast porter.

Recipe featured at Jessop House, Cheltenham.

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However, malt isn’t the only component of beer and, increasingly, it takes a back seat to a fairly new addition: hops. Hops are literally the spice to beer,

added for their bitterness, to balance the sickeningly sweet malt. But they have stuck around because they also have anti-microbial properties and provide incredible aromas and flavours. Bitter flavours clash.

One such interaction is with chili heat, which is less of a flavour and more of a sensation. Capsicum stimulates the pain receptors in your mouth. Bitterness is also perceived as a poison so evokes a similar reaction, heightening the sensation of heat. If you like your curries spicy, hot them up with a bitter India Pale Ale! The crown jewel in pairing beer with food is beer’s ability to cut. Carbonation in beer literally scrubs your palate clean with every sip, helping to break down whatever you’re eating and exciting your taste buds at the same time, ready for the next bite. This is the area in which so many other drinks struggle when paired with rich dishes. The fats coat the inside of the mouth, dulling the tastebuds, so wine or whisky skates right past barely noticed. In particular, carbonation is apt at cutting through richness and fat, the CO2 molecules chemically break down the fatty lipids in meats and cheeses.

The last concept of pairing beer and food, and possibly the most important one, is matching intensity. Imagine trying to taste a delicate white fish dish while drinking an intense chocolate and coffee stout. The dish would be completely lost! And, vice versa, an easy drinking helles lager would be completely overpowered by a rich chocolate dessert.

Pairings should be able to compliment, contrast and cut, without overbearing each other. Finding harmony and creating flavours greater than the sum of the parts of the pairing is the magical answer.

Beer and food are best when enjoyed with consideration given to appellation. There is a reason that some areas are famous for certain food and drink

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and it’s a good rule of thumb to enjoy products from the same area together: Bavarian Dunkel Lager with Bratwurst; Belgian Gueuze with Moules Frites; American Pale Ale with burgers. They all work!

The idea of using location to pair beer and food is exemplified by cheese. Historically, beer has always been a farmhouse product, created using ingredients grown on the farm and fermented with pretty wild, naturally occurring yeasts. As such, every farmhouse had its own ingredients, processes and culture of yeast, making it truly unique. Cheese is also unique to its appellation. Milk takes on nutrients from the local area and cheese cultures are different in every valley. Asides from this, the lead farm hand would have been in charge of cheese production and brewing - so the same dirty pair of hands would be involved in both fermentation processes.

Finally, they both go through a very similar process: grasses (barley or grass) are converted into sugars (either maltose or lactose) which is then fermented (into beer or cheese).

Beer and Food is all about the interaction of flavours - a conversation with your own palate. It should be a social interaction and spark genuine conversation. What could possibly be better than bringing good people together to eat good food and drink good beer?

The Wild Beer Co was founded in 2012 by Andrew Cooper and Brett Ellis in the heart of Somerset on Westcombe Dairy Farm.

Very much rooted in the rural countryside, embracing a sense of terroir by using foraged local ingredients and naturally occurring wild yeasts – taking beer back to it’s farmhouse roots.

Chef Hariett Mansell from Wapping Wharfe Harriet Mansell

James Bull

Specialising in wild, spontaneous and sour fermentations they have a barrel library 400 strong. Barrel-ageing and blending are at the heart of the Wild Beer co. Inspired by practices from cider, wine and whisky production they will often blend several batches and vintages to create one beer.

The Wild Beer Co was born out of a love of fermentation, barrelageing and most importantly, flavour. Their beers pair incredibly well with food, being served alongside dishes from burger bars to Michelin star restaurants.

Opening their first restaurant and bar in Cheltenham, Wild Beer at Jessop House, was a natural progression and now Wapping Wharfe in Bristol. With a focus on flavour and experimentation, and being able to bring that to food, with their beer both as an ingredient and as a partner, pairing menus are the culmination of our ethos as a brewery.

Drink Wildly Different. wildbeerco.com

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The Personal Touch: Pairing Wine and Food Alan & Andy Goadby, proprietors of Upton Wines, are the experts at pairing food and wine.

Upton-upon-Severn Wines is a family-run business which has specialised in sourcing and supplying rare and fine wines to some of the South-West’s best restaurants and hotels for over twenty years.

Between them, the Goadbys have over 75 years’ experience in wine and hospitality. Founder, Alan, is an acclaimed chef, so he is equipped with a depth of food knowledge, that marries perfectly with his wine palate.

He speaks eloquently about the principles of matching great food with balanced wines and champagnes.

An increasing number of wine aficionados enjoy visiting their bijou shop nestled in a quiet street in the picturesque village of Upton-upon-Severn in Worcestershire for informed discussions on what goes best with a particular food, or the wines to choose for a special occasion.

They offer not just the finest wines but an invaluable support service in terms of advice and consultancy, along with an essential ingredient for modern day menu and wine list planning: a food matching skill based upon Alan’s long reputation for the highest standard of cuisine.

Entering the shop is like stepping into a wine world gone by. Its ancient oak floors support happily groaning racks of a diverse selection of wines from almost every wine-producing country. Only an expert could create such an array of drinkable pleasures: wines for the trade, wines for the collector, wines for every day, wines for everyone and every taste. The range is sourced from all over the globe to offer specialist wines that are not only fine, but rare too. They pride themselves in their individual and superb variation of new and old wines.

‘Our aim is to give a professional, personal and prompt service, offering wines that we have personally chosen.

Should anyone be looking to select a wine to pair with their food, or even vice versa, I can recommend a dish with a certain fine wine either on the phone or in person. We want people to enjoy good food and wine as much as we do. It’s our life.’

Words by Alan and Andy Goadby, Proprietors of Upton Wines, and Alan Hunter of thenosh.co.uk For recipes and wine-matching tips visit signaturechefs.co.uk

8 New St, Upton-upon-Severn, Worcester WR8 0HR 01684 592668

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XVI Sixteen Ridges

XVI Sixteen Ridges The Sixteen Ridges vineyard was planted in 2007 under the careful guidance of Simon Day. Following extensive research and expansive knowledge of the soils and climate in Herefordshire and Worcestershire, the 6 acre vineyard was planted with Pinot Noir. A variety which is not only known and loved my many connoisseur, but thrives in the UK climate.

The Sixteen Ridges vineyard resides on a sheltered Worcestershire hillside within a natural amphitheatre, with views stretching south along the Severn river valley, it captures maximum warmth and sunlight.

Signature Cuveé Sparkling

PINOT NOIR ROSÉ

Vivacious sparkling white wine made with Pinot Noir and Seyval Blanc grapes. Lemon; baked apple; honeysuckle and hazelnut character with an elegant long clean finish.

Off-dry, full of gorgeous raspberry aromas and flavours, has the depth and finish to be drunk all year round.

Try with smoked trout; salmon canapés or freshly shucked oysters.

Made from the clear free-run juice of Pinot Noir and Seyval Blanc in the Traditional (Champagne) Method with a secondary fermentation in the bottle, this wine has had over 12 months on yeast lees prior to disgorging to remove the yeast.

A seductive, ripe and rich off-dry rosé. Deliciously balanced, bursting with flavour. Strawberries, raspberries and melon aromas lead to a lively fruity palate of berries and earthy cherries.

To get the colour we allow the juice and skins to macerate for around 8 hours before pressing.

Following pressing the juice ferments in stainless steel tanks to mature for up to eight months.

PINOT NOIR ROSÉ SPARKLING

PINOT NOIR EARLY RED

Sumptuous, rich palate of strawberry, cherry, redcurrant and raspberry – summer pudding in a glass! The vibrant acidity leaves the palate clean and crisp with long lasting raspberry finish.

Round and fruity with hints of spice.

The perfect aperitif or delicious alongside a bowl of ripe strawberries!

Made exclusively with Pinot Noir, using free-run and first pressings to achieve a light “salmon pink” colour, and to develop the berry fruit characters.

Made in the Traditional (Champagne) Method with a secondary fermentation in the bottle, this wine has had over 12 months on yeast lees prior to disgorging to remove the yeast.

WHITE PINOT NOIR A fresh, crisp dry wine, elegant and very easy drinking with a long and fine finish. Aromas of lemon peel, honeysuckle and tropical coconut, with a palate of zesty citrus blossom, peach and buttery vanilla notes.

A light bodied red with cherry, raspberry and earthy vanilla notes to the aroma and palate, with a subtle soft oak finish.

Fermented on skin with regular “cap punching” by hand and extended maceration before pressing.

The wine was then allowed to mature on oak for several months to achieve the complexity and soft rounded finish.

BACCHUS A dry wine with a crisp clean finish.

Aromas of crushed basil lift from the glass on pouring, with herbaceous gooseberries on this punchy palate.

The Bacchus grapes are grown on the South facing slopes of an historic vineyard site next to the new purpose built Sixteen Ridges winery at Redbank on the Ledbury Wall Hills in Herefordshire.

Pinot Noir is best known as a red wine grape variety, but this white wine is obtained by using the free-run juice that comes as the lightly crushed grapes enter our press.

As the majority of the colour comes from the skins of the grape, by avoiding long contact times we can obtain a clear juice of exceptional elegance.

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Venue Directory Alex Bluett The Old Book Shop 65 North St Bristol Somerset BS3 1ES theoldbookshop.co.uk

Ashburton Cookery School Old Exeter Road Ashburton Devon TQ13 7LG Telephone: 01364 652784 Email: support@ashburtoncookeryschool.co.uk ashburtoncookeryschool.co.uk

at Number 6 Restaurant 6 Middle Street Padstow Cornwall PL28 8AP Telephone: 01841 532 093 Email: enquiries@number6inpadstow.co.uk number6inpadstow.co.uk

Ben’s Cornish Kitchen West End Marazion Cornwall TR17 0EL Telephone: 01736 719200 Email: ben@benscornishkitchen.com benscornishkitchen.com

Bell’s Diner and Bar Room 1-3 York Road Bristol Somerset BS6 5QB bellsdiner.com

The Bertinet Kitchen Cookery School 12 St Andrew’s Terrace Bath Somerset BA1 2QR bertinet.com

Berwick Lodge Berwick Drive Bristol Somerset BS10 7TD Telephone: 0117 911 5691 Email: info@berwicklodge.co.uk berwicklodge.co.uk

The Bath Priory Weston Rd Bath Somerset BA1 2XT thebathpriory.co.uk

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The Black Rat 88 Chesil Street Winchester Hampshire SO23 0HX Telephone: 01962 844465 Email: reservations@theblackrat.co.uk theblackrat.co.uk

Boringdon Hall Colebrook Plympton Plymouth Devon PL7 4DP Telephone: 01752 344455 Email: info@boringdonhall.co.uk boringdonhall.co.uk

Bovey Castle North Bovey Newton Abbot Devon TQ13 8RE boveycastle.com

Bridge House Hotel 3 Prout Bridge Beaminster Dorset DT8 3AY bridge-house.co.uk

Creative About Cuisine 10 Blake House Poets Way Dorchester Dorset DT1 2FE creativeaboutcuisine.com

Demuths Vegetarian Cookery School 6 Terrace Walk Bath Somerset BA1 1LN Telephone: 01225 427938 Email: us@demuths.co.uk demuths.co.uk

Dudwell Cookery School Chewton Mendip Radstock Somerset BA3 4ND dudwellschool.com

Ellenborough Park Southam Lane Cheltenham South Gloucestershire GL52 3NJ Telephone: 01242 807720 Email: info@ellenboroughpark.com ellenboroughpark.com

Ethicurean, The Barley Wood Walled Garden Long Lane Bristol Somerset BS40 5SA Telephone: 01934 863713 Email: info@theethicurean.com theethicurean.com

Food of Course Cookery School Middle Farm House Sutton Shepton Mallet Somerset BA4 6QF Telephone: 01749 860116 Email: info@foodofcourse.co.uk foodofcourse.co.uk

The Garlic Farm Mersley Lane Newchurch Sandown Channel Islands PO36 0NR thegarlicfarm.co.uk

Gidleigh Park Chagford Newton Abbot Devon TQ13 8HH gidleigh.co.uk

The Gainsborough Bath Spa Beau St Bath Somerset BA1 1QY thegainsboroughbathspa.co.uk

Gloucester Services M5 (between junc. 12 & 11a) Brookthorpe Gloucester South Gloucestershire GL4 0DN Telephone: 01452 813254 Email: info@gloucesterservices.com gloucesterservices.com

Hell Barn Cottages Hell Lane North Chideock Bridport Dorset DT6 6LA Telephone: 01297 489589 Email: shige@btinternet.com hellbarn.co.uk

Hix Oyster and Fish House Cobb Road Lyme Regis Dorset DT7 3JP Telephone: 01297 446910 Email: reservations@ hixoysterandfishhouse.co.uk hixrestaurants.co.uk/restaurant/ hix-oyster-fish-house

Lumiere Restarant Clarence Parade Cheltenham South Gloucestershire GL50 3PA Telephone: 01242 222200 Email: info@lumiere.cc lumiere.cc

The Seahorse Restaurant 5 South Embankment Dartmouth Devon TQ6 9BH Telephone: 01803 835147 Email: enquiries@seahorserestaurant.co.uk seahorserestaurant.co.uk

Menu Gordon Jones 2 Wellsway Bath Somerset BA2 3AQ Telephone: 01225 480871 Email: info@menugordonjones.co.uk menugordonjones.co.uk

The Shore Restaurant 13-14 Alverton Street Penzance Cornwall TR18 2QP Telephone: 01736 362444 Email: enquiries@theshorerestaurant.co.uk theshorerestaurant.uk

Kota Restaurant Harbour Head Helston Porthleven Cornwall TR13 9JA Telephone: 01326 562407 Email: kota@btconnect.com kotarestaurant.co.uk

Ormer by Shaun Rankin 7-11 Don Street St Helier Channel Islands JE2 4TQ Telephone: 01534 725100 Email: book@ormerjersey.com ormerjersey.com

Terrace Restaurant at the Montagu Arms Hotel, The Beaulieu New Forest Hampshire SO42 7ZL Telephone: 01590 612324 Email: reservations@montaguarmshotel.co.uk montaguearmshotel.co.uk

Le Champignon Sauvage 24-28 Suffolk Rd Cheltenham South Gloucestershire GL50 2AQ lechampignonsauvage.co.uk

Peter Gorton Consultancy Tavistock Devon Telephone: 01822 852158 Email: peter@petergortonchef.co.uk petergortonchef.co.uk

Lime Wood Hotel Beaulieu Road Lyndhurst Hampshire SO43 7FZ Telephone: 023 8028 7177 Email: info@limewood.co.uk limewoodhotel.co.uk

The Pig Hotel Beaulieu Road Brockenhurst Hampshire SO42 7QL Telephone: 01590 622354 thepighotel.com

Jessop House Cheltenham South Gloucestershire GL50 1JP wbjessophouse.com

Longueville Manor Hotel Longueville Road St Saviour Channel Islands JE2 7WF Telephone: 01534 725501 Email: info@longuevillemanor.com longuevillemanor.com

Lords of the Manor Upper Slaughter South Gloucestershire GL54 2JD lordsofthemanor.com

Purslane Restaurant 16 Rodney Road Cheltenham South Gloucestershire GL50 1JJ Telephone: 01242 321639 Email: enquiries@purslane-restaurant.co.uk purslane-restaurant.co.uk

The Room in the Elephant 3 & 4 Beacon Terrace Torquay Devon TQ1 2BH Telephone: 01803 200044 Email: info@elephantrestaurant.co.uk elephantrestaurant.co.uk

Rosewarne Manor Gwinear Road Connor Downs Hayle Cornwall TR27 5JQ Telephone: 01209 610414 Email: enquiries@rosewarnemanor.co.uk rosewarnemanor.co.uk

The Anvil Melplash Dorset DT6 3UD Telephone: 01308 488321 Email: theanvildorset@hotmail.com anvilpimperne.co.uk

The Treby Arms Sparkwell Plympton Devon PL7 5DD Telephone: 01752 837363 Email: trebyarms@hotmail.co.uk thetrebyarms.co.uk

Wapping Wharf Gaol Ferry Steps Bristol Somerset BS1 5WE wappingwharf.co.uk

Whatley Manor Easton Grey, Malmesbury SN16 0RB whatleymanor.co.uk

The Castle Hotel Castle Green Taunton Somerset TA1 1NF Telephone: 01823 272671 the-castle-hotel.com

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Thank You & Credits Long serving, supportive & dedicated Peter, Supported by equally long suffering & understanding Lesley.

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Thank You! The Staff Canteen team, Cara, Lucy and Mark for supporting our Signature Chefs and helping translate recipes from trade jargon, to ‘domestic speak’ (including adjusting ingredients from ‘serves fifty to serves two!’).

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Editorial Team...I'm lost for words!

Emma Holtz Cara Pilkington Louise Thomas Chief chaser 'ICSA' Kate Stenhouse Plus all the patient Chefs' PA's & PRs! Partner chaser & 'King of Fizz' Stephen Brandwood Philippe Boucheron for your ongoing supportive words and unflappable energy.

Design Andy for your 'tweaks & quick turnarounds'.

Pete for the 'finishing line touches' Credit Venue

adjbrown.com Ben's Cornish Kitchen

crisbarnett.com at Number 6 Restaurant creativeaboutcuisine.com Creative About Cuisine

adrianoakes.com Peter Gorton Consultancy Mr Nick Hook Photography Shore Restaurant, The Eat Pictures / Rob Wicks Demuths Vegetarian Cookery School wheatmanphotography.co.uk Jessop House c/o Wild Beer Lumiere guyharrop.com County Montages Menu Gordon Jones Treby Arms Craig Howarth seaaitch-photography.com Ashburton Cookery School davidgriffen.co.uk Room in the Elephant davidgriffen.co.uk Paul Ainsworth at No 6 thenosh.co.uk Upton Wines All other image enquiries or for copies email info@signaturechefs.co.uk

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