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…


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,…


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…