Christmas Pineapple

Posted : 23 December 2010

Ingredients 1 Del Monte Pineapple 250g Castor Sugar 200ml Passion Fruit Juice 200ml Banana Juice (Boiron Brand) 1 Cinnamon Stick 5g Star Anise 5g Black Pepper Corns 3 Cloves ½ Lime Juice Pinch of Salt Method Toast off all the spices until they begin to release a real Christmassy aroma, add the sugar and melt …Read more

Perfect Turkey Garnish (Brussels, chestnut, onion, bacon)

Posted : 22 December 2010

Ingredients 500g Brussel Sprouts 150g button onions 1 packet Smoked Bacon 175g Fresh Roasted Chestnuts 250g Chicken Stock Thyme 1 Bay Leaf 125g Unsalted Butter Salt Pepper Method First of all blanch your whole brussel sprouts in boiling salted water for 2 minutes and refresh them in ice water to stop the cooking (this will …Read more

Pumpkin, Rosemary & Duck Confit Risotto

Posted : 21 November 2010

Ingredients 4 Duck Legs 1 litre Duck Fat 50g Rock Salt 50g Sugar 1tsp Juniper Berries 5 sprigs Thyme 2 sprig Rosemary 1Kg Fresh Pumpkin 11/2 litre Vegetable Stock 100g Butter 100g Butter 3 Banana Shallots 1 clove Garlic 150ml White Wine 500g Arborio Rice 100g Parmesan 50g Mascarpone 2 sprigs of Rosemary Method For …Read more

Partridge Pot au Feu

Posted : 4 October 2010

This is a perfect seasonal warmer for you. Its great to eat after a stroll in the country side.  Come home to the glorious smell of a slow cooked game bird. Ingredients: 1 Partridge 3 rashers of Streaky Bacon ½ Onion 2 Carrots 1 Leek 2 cloves of Garlic 1 Celery Stalk 3 sprigs of …Read more

Roast English Veal Sweetbread, Preserved Lemon, Nasturtium, Maple, Black Pepper, Burnt Celeriac

Posted : 3 October 2010

Ingredients 1x English Veal Sweetbread 12x Organic Lemons 2x Sticks of Lemon Grass Sugar Sea Salt Black Pepper Mill 1x Celeriac Maple Syrup Nasturtium Leaves Preserved Lemon Puree 12 Organic Lemons 500g Sugar 100g Sea Salt 2 sticks Lemon Grass Method Bring 8 of the lemons from cold to the boil twice in water seasoned …Read more

Menu Changes Planned

Posted : 20 September 2010

Mackerel Poached and Tartar, Organic Mottra Caviar, Avocado Mousse, Grove Estate Beetroot Cannelloni Scottish Mallard Breast and Confit Leg, Turnip, Swiss Chard, Slow Poached Duck Egg Yolk, Elderberry Jus Our Garden Apple Mousse, Grape Jelly, Late Picked Muscat Grapes, Granny Smith Sorbet, Apple Caramel