Crépinette of oxtail and lamb’s tongues bourguignonne
Restaurant: Les SaveursChef: Olivier Guyard-MulkerrinFront-of-house: Sheila Guyard-MulkerrinThe Blue Kitchen menu:Pan-fried scallops with pea puree, minted mussel velouté and crispy streaky Denhay...
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Restaurant: Les SaveursChef: Olivier Guyard-MulkerrinFront-of-house: Sheila Guyard-MulkerrinThe Blue Kitchen menu:Pan-fried scallops with pea puree, minted mussel velouté and crispy streaky Denhay...
View ArticleRump of lamb with broad beans, artichokes and potatoes (agnello con fave,...
Restaurant: The Italian Club FishChef: Maurizio PellegriniFront-of-house: Rosaria CrollaThe Gold Kitchen menu: Rump of lamb with broad beans, artichokes and potatoes (agnello con fave, carciofi e...
View ArticleFillets of sea bream with seafood and tomato sauce (orata alla pescatora)
Restaurant: The Italian Club FishChef: Maurizio PellegriniFront-of-house: Rosaria CrollaThe Gold Kitchen menu: Rump of lamb with broad beans, artichokes and potatoes (agnello con fave, carciofi e...
View ArticleOxtail Picinisco style (coda Di Bue Alla Piciniscana)
Restaurant: The Italian Club FishChef: Maurizio PellegriniFront-of-house: Rosaria CrollaThe Gold Kitchen menu: Rump of lamb with broad beans, artichokes and potatoes (agnello con fave, carciofi e...
View ArticleTiramisu di Mamma Cecilia
Restaurant: The Italian Club FishChef: Maurizio PellegriniFront-of-house: Rosaria CrollaThe Gold Kitchen menu: Rump of lamb with broad beans, artichokes and potatoes (agnello con fave, carciofi e...
View ArticleLarge flat mushrooms on black olive toast
Restaurant: The Leatherne BottelChef: Julia AbbeyFront-of-house: John AbbeyThe Purple Kitchen menu:Large flat mushrooms on black olive toastFillet of bream, fricassee of baby veg, saffron potatoes and...
View ArticleFillet of bream, fricassee of baby veg, saffron potatoes and basil beurre blanc
Restaurant: The Leatherne BottelChef: Julia AbbeyFront-of-house: John AbbeyThe Purple Kitchen menu:Large flat mushrooms on black olive toastFillet of bream, fricassee of baby veg, saffron potatoes and...
View ArticleRoast rump of lamb with puy lentils, braised eschalots and roast vegetables
Restaurant: The Leatherne BottelChef: Julia AbbeyFront-of-house: John AbbeyThe Purple Kitchen menu:Large flat mushrooms on black olive toastFillet of bream, fricassee of baby veg, saffron potatoes and...
View ArticleBallotine of oxtail, lamb’s tongue and salsify, with crisp fried lamb’s...
Restaurant: The Leatherne BottelChef: Julia AbbeyFront-of-house: John AbbeyThe Purple Kitchen menu:Large flat mushrooms on black olive toastFillet of bream, fricassee of baby veg, saffron potatoes and...
View ArticleHoney and lemon thyme panna cotta, blood orange gelato, tuille and blueberry...
Restaurant: The Leatherne BottelChef: Julia AbbeyFront-of-house: John AbbeyThe Purple Kitchen menu:Large flat mushrooms on black olive toastFillet of bream, fricassee of baby veg, saffron potatoes and...
View ArticleMorels bavette pasta with smoked pecans, crumbled Stilton and Mediterranean...
Restaurant: The Old BakeryChef: Ivano de SerioFront-of-house: Alan RitsonThe Blue Kitchen menu:Morels bavette pasta with smoked pecans, crumbled Stilton and Mediterranean herbs Pan-roasted rack of lamb...
View ArticlePan-roasted rack of lamb with sweetbread popcorn, wilted wild garlic and lamb...
Restaurant: The Old BakeryChef: Ivano de SerioFront-of-house: Alan RitsonThe Blue Kitchen menu:Morels bavette pasta with smoked pecans, crumbled Stilton and Mediterranean herbs Pan-roasted rack of lamb...
View ArticleBaked red mullet fillets with sautéed samphire, fennel and rhubarb salad,...
Restaurant: The Old BakeryChef: Ivano de SerioFront-of-house: Alan RitsonThe Blue Kitchen menu:Morels bavette pasta with smoked pecans, crumbled Stilton and Mediterranean herbs Pan-roasted rack of lamb...
View ArticleHorseradish-scented venison stew, roasted vegetables, polenta chips and...
Restaurant: The Old BakeryChef: Ivano de SerioFront-of-house: Alan RitsonThe Blue Kitchen menu:Morels bavette pasta with smoked pecans, crumbled Stilton and Mediterranean herbs Pan-roasted rack of lamb...
View ArticleAmadei chocolate, pistachio mascarpone mousse with passionfruit semifreddo...
Restaurant: The Old BakeryChef: Ivano de SerioFront-of-house: Alan RitsonThe Blue Kitchen menu:Morels bavette pasta with smoked pecans, crumbled Stilton and Mediterranean herbs Pan-roasted rack of lamb...
View ArticleChicken pastilla with orange saffron marmalade
Restaurant: El CantaraChef: Hamza HarrakFront-of-house: Sam MallachThe Gold Kitchen menu:Chicken pastilla with orange saffron marmaladeChermoula red mullet with vegetable couscous and a herb dressing...
View ArticleChermoula red mullet with vegetable couscous and a herb dressing
Restaurant: El CantaraChef: Hamza HarrakFront-of-house: Sam MallachThe Gold Kitchen menu:Chicken pastilla with orange saffron marmaladeChermoula red mullet with vegetable couscous and a herb dressing...
View ArticleVenison tagine with poached pear and Moroccan dried fruit
Restaurant: El CantaraChef: Hamza HarrakFront-of-house: Sam MallachThe Gold Kitchen menu:Chicken pastilla with orange saffron marmaladeChermoula red mullet with vegetable couscous and a herb dressing...
View ArticleCrepinette of lamb fillet with a Spanish herb crumb and sweetbreads
Restaurant: El CantaraChef: Hamza HarrakFront-of-house: Sam MallachThe Gold Kitchen menu:Chicken pastilla with orange saffron marmaladeChermoula red mullet with vegetable couscous and a herb dressing...
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