Allan’s Windfall Apple Chutney

I love making this chutney with windfall apples from our back garden, and we have a mixture of two apples that we use – one is a cooker and one is an eater- and they look nothing like what you…


Baked Lemon Thyme and Almond Sponges with Fresh Kentish Strawberries

These perfect little sponges are a great accompaniment to fresh Kentish Strawberries. The warm citrus notes from the thyme compliments the freshly cut strawberries. All the hard work is in making of the sponge mix and then they can be…


Allan’s Barbary Duck with Baby Turnips, Confit Potatoes and Black Cabbage

I find duck one of the harder poultry meats to get right when cooking, but don’t be put off by this, once you have mastered some the simple techniques used they will give you the wow factor when cooking for…


Allan’s Easter Chocolate Chip Shortbread Recipe

Easter is a fine time of the year to be baking with the children – especially when chocolate is involved. It’s normally the younger two of my children who want to join me in weighing out the ingredients and covering…


Press Coverage in May and June 2017

A summer of love for Swan As summer gets into full swing and The Globe gears up for a busy season ahead, there’s been a lot of focus on Swan from London’s foodie set. Our menu has been the talk…


Allan Pickett’s recipe for a summer feast

Shakespeare was not a man unfamiliar with a feast. “Eight wild boars roasted whole at breakfast, but twelve persons there,” he wrote in Antony and Cleopatra, describing a bountiful and convivial scene. While that may be a bit excessive by…


Swan launches a loved-up new menu for summer

“Shall I compare thee to a summer day? Thou art more lovely and more temperate,” is perhaps one of the most romantic lines written by William Shakespeare. He may as well have been talking about London, for this truly is…


Urban Bourbon Cocktail Recipe

We still get that fluttery feeling of excitement as the air begins to chill and the festive season nears. In London at this time of year, an evening stroll along the River Thames is a must; St.Paul’s Cathedral, Tower Bridge,…


Roast Partridge, wild cabbage, game sausage roll, red wine sauce

(Serves 4) Executive chef, David Johnson reveals his recipe for our seasonal a la carte favourite. For the game sausage roll: 300g puff pastry 200g sausage meat 200g minced game 10g finely chopped sage 30g finely sliced shallots For the…


Roast Cod, Sweetcorn & White Bean Fricassee, Sea Vegetables

For the chicken sweetcorn stock: 2.5kg chicken wings with bones 700g white mirepoix 4 whole sweetcorn kernals, removed, husks kept ¼ bunch of thyme 3 bay leaves 7g black peppercorns Roast the chick bones at 160 degrees for 35 minutes,…

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