This week's recipe of the week is Coronation chicken salad from Tom Aikens and courtesy of www.greatbritishchefs.com. Celebrate the upcoming diamond jubilee by preparing this wonderful coronation chicken salad recipe from renowned chef Tom Aikens. Tom Aikens' cooking is both classic and contemporary and this version of coronation chicken falls into both of those camps. To … [Read more...]
Recipe of the Week from Great British Chefs, by Robert Thompson
This week's recipe of the week is sea bass carpaccio from The Hambrough Head Chef, Robert Thompson and courtesy of www.greatbritishchefs.com Sea bass is finely sliced and drizzled with a chilli, oregano and olive oil dressing in this elegantly constructed recipe from Robert Thompson. With preparation down to a minimum, the key to perfecting this recipe is buying the best … [Read more...]
Recipe of the Week from Great British Chefs, by Josh Eggleton
This week's recipe of the week is Smoked salmon terrine from The Pony and Trap Head Chef, Josh Eggleton and courtesy of www.greatbritishchefs.com When Josh Eggleton won a Michelin star for his small country pub, The Pony and Trap, it was a surprise to all involved. Yet, in hindsight perhaps the team should have been more expectant as the kitchen regularly turns out … [Read more...]
Recipe of the Week from Great British Chefs, by Simon Hulstone
This week's recipe of the week is Golden beetroot salad from The Elephant Head Chef, Simon Hulstone and courtesy of www.greatbritishchefs.com. This simple but elegant dish from Simon Hulstone is created using the lesser known golden beetroot. It is given extra punch by the inclusion of elderflower cordial, goat's cheese and champagne vinegar. Simon Hulstone is a … [Read more...]
Recipe of the Week from Great British Chefs, by Dominic Chapman
This week's recipe of the week is Chocolate fondant with nougatine biscuit and toffee sauce from The Royal Oak Head Chef, Dominic Chapman and courtesy of www.greatbritishchefs.com. Chocolate fondant is a classic dish and here Dominic Chapman pairs the oozing dessert with a tremendously viscous toffee sauce and a quenelle of vanilla ice cream. Chapman is a master of … [Read more...]