Our Executive Chef, David Johnson, gives his top tips on cooking a roast

Preparing a good roast should not be seen as a daunting task, it should be relished and enjoyed! So here are some top tips from our Executive Chef, David Johnson, to help you with your Sunday extravaganza… The meat you’ve…


Chef’s Tomato, Cucumber & Dorset Feta Salad

The perfect recipe for you foragers out there; Chef’s tomato, cucumber and Dorset feta salad is the perfect dish for this British summer. Pick out your juiciest tomatoes, dig up your coolest English cucumbers and head out to your herb…


Pan fried lemon sole, broad bean & brown shrimp relish

Here is our recipe of the month, a Pan fried lemon sole, with broad bean & brown shrimp relish Ingredients for 1 portion: 1 x whole lemon sole, fileted in to four. 50g Jersey royal potatoes 20g fresh broad beans…


Recipe of the Month: Braised ox cheeks, parsnip mash & port jus

Ingredients x 5 Ox cheeks x 900g Red wine x 500ml ½ onion ½ carrot ½ bunch celery Thyme / bay leaves Parsnips x 375g Milk x 500ml Potato x 375g Tarragon x 25g ½ bulb garlic Port 250ml Butter…


Royal Bream fillet “en papillote”

Recipe for Royal Bream fillet “en papillote”, with Jerusalem artichokes, salsify & mussels Ingredients: 200g Cornish Sea bream fillet ¼ lemon wedge 30g Curry butter 50g salsify 50 Jerusalem artichokes 50 cherry tomatoes cut in half 2g Basil leaves 70g…


Recipe of the Month

Try your hand at one of the dishes from our new Events Autumn/Winter menu pack MUSTARD CRUSTED SALMON, WITH PUY LENTILS & SALSA VERDE Ingredients (10 servings) 170-200g Skinless salmon fillet, 4 slices fresh bread, 230g Dijon mustard, 1/8 bunch…

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