Signature Chefs

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Signature Chefs

Chefs, Venues & Producers

@signaturechefs Signaturechefsrecipes signaturechefs

SAMPLE ‘Taster’ copy of Signature Chefs South West & Channel Islands. - selected recipes removed.

Full 50 recipes featured in published version available at: All imagery, recipes and content (c) Signature Chefs: Gourmet Lifestyle-Leisure Marketing LTD 2016/17

Published in the UK by Gourmet Lifestyle – Leisure Marketing. Whilst every care has been taken in compiling this publication, the publishers cannot accept responsibility for any inaccuracies or changes since going to press, or for consequential loss arising from such inaccuracies or changes, or for any other loss direct or consequential arising in connection with information contained within this publication. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher. All rights reserved © Gourmet Lifestyle – Leisure Marketing LTD 2016/17.

Creation, Images and Photography by Gourmet Lifestyle-Leisure Marketing LTD unless otherwise stated. All other ‘credits’ at the end, with kind permission. All information correct at the time of going to press. @Address denotes Twitter handle. For updated information on all venues and chefs, including live social media feeds visit Editorial Team: Emma Holtz Kate Stenhouse Cara Pilkington Louise Thomas Peter Ainsworth Director: James Day

Printed by Orphans Press LTD Herefordshire


To mum, the best cook of all, & dad, the luckiest diner. Cheers


Contents 9. An Introduction By James Day 10. List of Venues 12. Best Loved Places To Stay 16. Five Fabulous Foodie Things To Do In The SouthWest HAMPSHIRE 20. The New Forest by Angela Hartnett 24. Lime Wood Hotel Polenta Agnolotti with Artichokes, Tomatoes & Truffle 26. Montagu Arms Hotel Warm Salad of Alresford Wood Pigeon with Candied Walnuts, Betroot Compote and Crisp Confir Leg Samosa

46. The Garlic Farm Warm Lentil and Halloumi Salad 48. Longueville Manor Halibut Steak Served with New Season Peas ‘ à la Française’ WILTSHIRE 50. Whatley Manor Hotel & Spa Chicory Mousse Layered With Bitter Coffee, Mascarpone Cream And Chocolate Leaves GLOUCESTERSHIRE 58. David Everitt-Matthias’s Gloucestershire 60. Le Champignon Sauvage Gayette of Pig’s Trotter and Whelks

30. The Black Rat Mugwort Panna Cotta, Roasted Peaches & Berries

64. Gloucester Services Lime & Coconut Three-Tier Showstopper

32. The Pig Hotel Cuttle Fish & White Bean Purée with a pinch of Salt Chorizo & Pickled Chard

66. Ellenborough Park Hotel Fillet of Old Spot Pork Rolled in Cep Powder, Sage and Onion Bon Bon, Puy Lentil Savoy Cabbage, Crackling, Cider Apple Puree

34. Chase Distillery Rosemary & Pear Chase Vodka Cocktail ISLE OF WIGHT & THE CHANNEL ISLANDS

68. Lumière Restaurant Chocolate, Heritage Beetroot, Coffee & Cherry

40. A Q&A with Shaun Rankin

72. Purslane Restaurant Cornish Mackerel, Heritage Beetroots, Pickled Rhubarb and Alexanders

42. Ormer by Shaun Rankin Roast Curried Scallops with Cauliflower Granola, Apple & Caramel Salad

74. Jessop House Wild Beer Yakitori Seabass with Pickled Vegetable Salad, Chili Jam, Avocado Wasabi Mousse


78. Lords of the Manor Pot-roast Yorkshire Grouse, Croustillant of Leg, Butternut Squash, Blackberries DORSET 82. A Q&A with Mark Hix 84. HIX Oyster & Fish House Monkfish with Cockles and Mussels 86. Bridge House Caramalised Shallot and Goats Cheese Tartlet 88. The Anvil Whole Roasted Wood Pigeon, Charred Lettuce and Peas, Chanterelles, Gnocchi 90. Hell Barn Cottages Salmon Teriyaki 92. Creative About Cuisine Ricotta Agnolotti with Broad Beans and Truffle Butter SOMERSET 96. Wapping Wharf Bar & Restaurant Roasted Ling with Wild Beer ‘Bibble’ Sabayon, Caramelised Cauliflower, Smoked Eel, Mussels and Clams, Three Cornered Leek, Wild Watercress and Arrow Grass. Served with a Crispy Yarrow Leaf Garnish 100. The Castle Hotel Salmon Ballontine with Fennel, Samphire and Lemon 102. Berwick Lodge Lime Tart, Coconut and Lemongrass Sorbet

106. The Gainsborough Bath Spa Roast Breast of Creedy Carver Duck and Confit Leg Spring Roll with Plum Purée and Sesame Seeds 110. Bath Priory Warm Salad of Truffled Peas & Broad Beans with Caramelised Shallot- Vinaigrette & Pea Purée 112. Bell’s Diner and Bar Rooms Pork Spare Ribs 114. The Ethicurean Pipers Farm Pork Belly, Caramelised Celeriac, and Cauliflower 118. Menu Gordon Jones Lamb’s Heart, Pan Fried Marrow Bone Tomato Ice Cream & Mushy Peas DEVON 122. A Q&A with Michael Wignall 124. Gidleigh Park Lamb with Creamed Kale and Roasted Pumpkin 128. Boringdon Hall Caramelised White Chocolate Mousse with Frosted Pecan Crunch & Blood Oranges 130. Bovey Castle South Coast Mackerel & Crab Cider Pickled Apples 132. Peter Gorton Consultancy Rhubarb Parfait and Poached Rhubarb and Almond Cake

134. Room at the Elephant Sea Bass, Prawn Tortellini, Fennel Purée & White Wine Sauce 138. The Seahorse Haddock with Creamed Leeks, Runner Beans and Chervil 140. Treby Arms Carrot Cake CORNWALL 146. Cornwall: Wild Food by Alex Bluett 148. The Old Bookshop Sea Trout, Asparagus Dashi, Seaweed Crumb, Trout Roe 150. Ben’s Cornish Kitchen Lobster & Crab Raviolo, Bisque Sauce, Tomato Jam, Saffron Pasta Dough 154. Kota Restaurant Fruit of the Woods Black Cherry Parfait, Sloe Gin and Blackberry Jelly, Cobnut Praline, Raspberry Sorbet, Turkish Delight Cream and English Berries 158. Paul Ainsworth At No 6 Bread and Butter Pudding

164. Cookery Schools 168. Ashburton Cookery School Poached Duck Egg with Butternut Squash Purée, Crouton, Peas & Chorizo 170. The Bertinet Kitchen & Bakery Mushroom Tartine 172. Demuths Cookery School Vegetable Ceviche 174. Food of Course Cookery School Fresh and Smoked Salmon Pâté with Watercress and Melba Toast 176. Dudwell Cookery School Pear and Fennel Salad with Pecorino 178. The Perfect Pairing: Matching Beer and Food 182. The Personal Touch: Paring Wine and Food 184. XVI Sixteen Ridges 188. Venue Directory 190. Thank You & Credits

160. Rosewarne Manor Restaurant Cornish Terras Farm Duck Breast with Red Cabbage, Roasted Pear & Orange & Juniper Salt 162. The Shore Restaurant John Dory, Chana Dal, Coriander & Mint



An Introduction James Day, Founder Signature Chefs &

Welcome to the Signature Chefs’ South-West and Channel Islands recipe book. Within, you’ll find a selection of fifty exquisite recipes from the best restaurants in the region and features by some of Britain’s greatest chefs and producers. The recipes have been selected to celebrate the diversity the region has to offer and bring their creators’ culinary secrets to your kitchen. For over twenty-five years, I’ve been fortunate enough to have been involved in the world of hospitality from within, from serving in restaurants to marketing some of the best chefs to a hungry public. Recently, there has been an increasing and welcome appreciation of the diverse experiences that Great Britain’s hostelries and chefs can offer.

Our supporting websites and social media channels provide further features, including more recipes, chef profiles, the latest news and exclusive ‘gourmetXperiences’ and events – from private cookery sessions with esteemed chefs and cookery schools, to wine tasting dinners and seats at chef’s table. We offer a host of unique culinary adventures.

Our shared passions at Gourmet-Lifestyle for perfection, freshness, quality ingredients, service and consistency has led us to create this guide. Some of the chefs included are established, others are rising stars. The contributors were invited to select one dish that best represents their style of cooking and that can be attempted at home. As keen gourmands you will appreciate the chefs’ passions, creativity and, above all, the varieties of style.

So, try the recipes at home or better still, venture out to explore the region, sampling its delights at some of the best restaurants Britain has to offer – go on, you deserve it.

James Day Founder

@Gourmet_life @signaturechefs

GourmetLifestyleXperiences SignatureChefsRecipes

Gourmetexperiences Signature Chefs


List of Venues Restaurants



Ben’s Cornish Kitchen


Kota Restaurant


Paul Ainsworth at

Number 6 Restaurant


The Shore Restaurant


Room at the Elephant


The Seahorse


Creative About Cuisine


Hix Oyster and Fish House


Bell’s Diner and Bar Rooms


The Ethicurean


Menu Gordon Jones


Le Champignon Sauvage


Gloucester Services


Lumière Restaurant


15 Purslane 16

The Black Rat


Ormer by Shaun Rankin


Treby Arms


The Anvil


Wapping Wharf


Jessop House


The Old Bookshop




45 5


23 4


denotes Michelin Star(s)




18 6

Hotels 33 21 12 13 14

40 15


10 20 22


41 30



44 43


Boringdon Hall


Gidleigh Park


Bovey Castle


Bridge House


Hell Barn Cottages


The Castle Hotel


The Gainsborough Bath Spa


Bath Priory


Berwick Lodge


Ellenborough Park Hotel


Lime Wood Hotel


The Pig Whatley Manor


The Garlic Farm



Longueville Manor


Montagu Arms Hotel


Lords of the Manor

35 39

27 8





Rosewarne Manor








Cookery Schools 41

The Bertinet Kitchen and Bakery


Demuths Cookery School


Food of Course Cookery School


Dudwell Cookery School

45 Ashburton Cookery School

Features 17 38

Further chef & producer recipes from around the region, including: Best Loved Hotel, Wild Beer; Chase Distillery; Upton upon Severn Specialty Wines; XVI Sixteen Ridges English Wines; Chef Consultants Peter Gorton, Alex Bluett & Russell Brown


Best Loved Places To Stay Julian Ebbutt Julian Ebbutt, MD of Best Loved Hotels, shares his favourite places to stay across the South-West. Windswept moors, sub-tropical gardens, narrow hedge-lined country lanes, picture-perfect hidden villages and thrilling sea views…these are some of the mental images conjured up by the South-West of England. Equally striking to the visitor is the region’s unique food culture. The South-West was a pioneer in bringing fresh, local and seasonal produce into the public consciousness. Indeed, the UK’s first farmer’s market opened in 1997 at Green Park in Bath and is still going strong. And, given that over half the farms in the West are smaller than five hectares, family farms and artisanal producers play an important role in keeping quality high. The rewards are there for the tasting – grass-fed organic livestock, fresh fruit and vegetables, amazing cider, tasty game, some of the best seafood in the world…we could go on and on. Gloucestershire Picturesque villages, stately homes, country pubs, market towns and meandering lanes – the landscape of the Cotswolds is the quintessential picture of England. What could be more delightful than exploring the local villages and pubs, then settling down to a Michelin-starred gourmet feast at Lords of the Manor. This effortlessly luxurious 17th-century country manor has held a Michelin Star for over eight years, and is unquestionably one of the finest restaurants in the Cotswolds. The Head Chef benefits from excellent local and regional producers, including wild game from Salisbury Plain, succulent meat from Walter Rose & Son family butchers, plus hand-crafted, hand-salted butter produced by Grant Harrington right on the doorstep. Dartmoor Dartmoor unquestionably boasts some of the region’s most stunning scenery – moody granite tors, wild ponies, solitary birds of prey and heather-covered moorland evoke the dramatic landscapes portrayed in The Hound of the Baskervilles. In addition to the outdoor delights, it’s also a great place to eat, as is evidenced by the stunning 5-star Bovey Castle. Both The Great Western Restaurant and




Smith’s Brasserie feature the finest local ingredients, including aged Exmoor beef, game direct from the moors and fresh seafood from the Devon coast. The hotel itself is set in an extraordinary 275-acre Dartmoor estate of rolling valleys and beautiful countryside – complete with spa and renowned 18hole golf course, not to mention a host of activities including; off road driving, sloe gin-making, archery, horseback riding, hot air ballooning, clay pigeon shooting and falconry.

Devon and Dorset


the building with modern boutique design. In the kitchen, Chef Geraldine Gay takes full advantage of West Dorset’s amazing natural larder: Rawles Butchers in Bridport provides local meat, Samways fish swim from boat to plate in less than 24 hours and there are also hand-dived scallops from Lyme Bay, Portland oysters, smoked fish from Chesil Smokery and even internationally award-winning English wine from Furleigh Estate, just a mile down the road.

Somerset packs a great deal of variety into a small area, including the well-kept country pubs of the Somerset Levels, the secluded hamlets of The Quantocks, dramatic Cheddar Gorge in the Mendips, charming Wells (the smallest city in England), and the wonderful contrast between dynamic Bristol and stately Bath. Taunton is perfectly situated for exploring Southern Somerset and is the ideal gateway to the West Country. The Castle at Taunton, owned and run by the Chapman family for over 60 years, is well known for being a culinary trail-blazer and an absolute legend in hospitality. Whether you dine in Castle Bow or Brazz, the elegant but casual brasserie, you can expect top quality West Country produce, including meat from J&A Gibbins of Exeter, dairy from Longman’s in Yeovil, a variety of artisanal cheeses, plus herbs from The Castle’s own 900-yearold Norman garden. A great option for exploring Northern Somerset and beyond is Berwick Lodge, a hidden secret of a boutique country house just outside Bristol. Set in 18 acres of beautiful parkland, this 1890s Arts and Crafts manor house has been restored to its original glory to create a stylish, romantic atmosphere. In Hattusa Restaurant, Roux Scholar Paul O’Neill demonstrates his ongoing support for local suppliers in creating innovative modern British cuisine with the occasional unexpected twist.

The Jurassic Coast World Heritage site stretches for 95 miles from East Devon to Studland Bay in Dorset. The coast is not only fabulously scenic, it’s a fascinating walk through time: a visual dramatisation of 185 million years of natural history. Bridge House in Beaminster, only five miles from the coast, has its own extraordinary history to tell. A coaching inn dating from the 13th century, Bridge House effortlessly combines the romantic period detail of

The New Forest The New Forest is one of England’s great rustic playgrounds. Covering over 250 square miles and home to 1,500 ancient trees (the Knightwood Oak, is over 500 years old), it’s also the largest expanse of heathland in Europe. The area is ideal for walking, cycling and riding. The Montagu Arms Hotel in Beaulieu makes the ideal base for exploration. The famous roaming ponies are on your doorstep and the traditional English character of this country house hotel is reflected through the roaring open fires, large cosy sofas, beautiful oak panelling and picturesque gardens. The 3 AA Rosette-winning Terrace Restaurant is highly acclaimed for good reason. Head Chef Matthew Tomkinson sources the finest local ingredients from New Forest suppliers and supplements these with wonderful produce from the hotel’s own kitchen garden.

Julian Ebbutt & Ryan Eiland



Five Fabulously Foodie Things To Do In The South-West Jo Rees Jo Rees, Editor of the South-West’s original food and dining magazine featuring the very best foodie places to eat, stay and shop in the region, shares her insider finds in the South-West.

Savour seafood by the seaside The South West is famed for its fabulously fresh seafood, so where better to enjoy the dayboats’ catch than overlooking the coast on which it was caught? A stone’s skim from Marazion Beach and St Michael’s Mount, Ben’s Cornish Kitchen is a must for the wandering gourmet seeking a real taste of Cornwall in the form of a beautifully simple set menu. In Dorset, panoramic windows offer diners at HIX Oyster and Fish House a privileged perspective over the rugged Jurassic Coast, while Mitch Tonks’ The Seahorse on the banks of the River Exe in Dartmouth cooks some of the region’s best piscatorial prizes over an open charcoal fire. Strike a few Michelin-starred restaurants from the bucket list Donning a sharp suit or a posh frock for an evening of fine dining theatrics is a must when there are so many decorated dining experiences to choose from in the South West. Wiltshire’s Whatley Manor boasts two of the coveted stars, as does Le Champignon Sauvage in Gloucestershire, and Devon’s Gidleigh Park. Plus there’s a new kid on the block in Thomas Carr: The Olive Room in Ilfracombe. Indulge in an exquisite afternoon tea

End a stomp on the moor at a great dining pub The region’s coastal paths and wooded walks are almost as famed as its dining destinations, and there’s no better way of closing a day getting off the beaten track than by winding up at one of the South West’s top dining pubs. The Swan at Bampton is perfectly positioned for a fine feed after a hike on Exmoor, or try The Inn at Fossebridge, on the banks of the River Coln in the Cotswolds. Hangout with the hipsters at the region’s speciality coffee spots It’s not just big cities such as Bristol and Bath that are embracing the speciality boom. There’s a wealth of indie cafes getting behind the new wave of coffee culture. Try FINCA in Yeovil for a geeky brew, or Gloucester Services for a top quality caffeine fix en route to your next stop. You can pick up Food magazine monthly at our Signature Chefs venues and other leading restaurants and cafes across the South-West. Read more at or follow us on social media for features, recipes and more. @food_mag favouritefoodmagazine @foodinsidersguide

It may be the trend that’s taken the country by storm, but as the pioneers of adding lashings of clotted cream to freshly baked scones, the West Country knows a thing or two about the art of afternoon tea. Pick a sumptuous setting with a seriously good pastry chef, such as The Bath Priory or Boringdon Hall Hotel and indulge in delicate finger sandwiches, pretty patisserie and a glass of fizz if the occasion calls.




From the New Forest to beautiful country parks and vibrant farmer’s markets to scrumptious restaurants, Hampshire has it all. For exclusive experiences at some of the venues you’re about to discover visit



The New Forest by Angela Hartnett Angela Hartnett is Chef Patron of Michelin starred restaurant Murano in London and one half of the Head Chef team at Lime Wood hotel’s restaurant Hartnett Holder & Co, alongside Luke Holder, in the New Forest. Here, she shares her favourite things about this unique area… What is so special about Lime Wood’s setting? To me, Lime Wood is in the perfect place, amidst both rolling hills and coastline. Hampshire’s distinctive character and unique combination of ancient woodland, agricultural farmland and chalky terrain, all within casting distance of the sea, means we have access to the freshest local fish, amazing meats, award-winning cheeses and some of the most delicious English sparkling wines in the country. With these ingredients, we create Italian dishes that showcase the very best of Hampshire's produce. The resultant taste is as exactly it should be: home-grown, comforting and flavoursome. I’ve always believed that the best meals are natural, simple ones, shared with friends. Food and fun, eating and enjoyment go hand in hand. It’s Hampshire's incredible farmers and producers that allow us to produce simple, flavoursome food at its best. There is a good balance between tradition and progression in the area. The foodie scene is vibrant and this brings energy to the South-West, but also benefits the producers who have been based here for years. We’re also still only two hours from London, so you can escape here for a night or a long weekend and feel totally removed from the city. Some of the best restaurants in the country are tucked away here in the South. What inspires your cooking? Both Head Chef Luke and I are heavily influenced by our Italian roots and experience. This has become increasingly more of a driver behind our menu. For us, the best meals are when everyone is gathered

around one big table – that is the much-loved Italian approach to eating. So, on our Kitchen Table, we offer our five-course sharing menu: a real Italian family feast! But the secret of Italian food lies in its local, and, most importantly, seasonal ingredients. Eating seasonally means you’re eating fresh ingredients at the height of their flavour so if you want to sample the heart and soul of what makes Italian food divine, you have to eat what’s in season! The changes in the seasons in the New Forest therefore inspire our menus hugely. Out here the shifts are wonderfully marked by the landscape surrounding us and what is on offer from local producers. Autumn is my absolute favourite season though. There is a bounty of so many fantastic ingredients to hand that are full of flavour. As the nights draw in, you want depth, complexity and flavour built from layers of ingredients and slow cooking. Our Autumn menu reflects the start of the game season, beginning with grouse in late August and September, moving on to partridge, pheasant, rabbit and venison. What makes it so important to use local produce at Lime Wood? It’s important to us to support local wherever we can because, not only does it mean the food sees less mileage before it gets to your plate, but it also supports the family businesses that have thrived in the area for years. The ingredients you’re using are also then true to the environment they have been created in: our producers can only grow or make what can actually be grown or made in Hampshire’s climate and environment.


Most of our fruit and veg comes from family-run Sunnyfields, which has been around for more than 25 years. Its owners, Ian and Louise Nelson, are passionate about food production, processing and quality as well as sustainability – and are just down the road from us. We also love Fluffetts Farm eggs, which are produced in the traditional way, by small flocks on carefully managed independent family farms. We’re proud to have our own Smoke House at Lime Wood where we produce charcuterie and smoked salmon ourselves. Luke has been working for years on perfecting the science of this and we now have a very distinctive taste to our salmon and a wide range of flavours in our prepared meats. It’s really exciting! However, if we find something really special we will go that extra mile to source it. We get our beef from the Glenharm Estate in Ireland because we really think it is the best beef, and our risotto rice is authentically Italian, of course. Which local markets and food festivals would you recommend? The Hampshire Farmers Markets move around the county each weekend, but the Winchester Market is a must! It is one of the largest farmers’ markets in the country. Held in the heart of the historic cathedral city, over 80 producers attend this twicemonthly market selling; meat, including game, goat, veal and buffalo; cheese, milk, cream and ice cream; fresh and smoked fish; honey; breads; cakes; and a large variety of fruits, vegetables and juices. You can stroll around the huge range of stalls and sample some of the best produce that Hampshire has to offer. Its full of likeminded producers who all want to be able to connect with the community and are interested in buying direct from each other. Padstow Christmas Festival is also good fun. It showcases Padstow at its best. The festival brings together chefs, producers and crafts-folk to celebrate Christmas in the gorgeous waterside setting of Padstow harbour. The two cookery demo theatres are always packed with our country’s great chefs, hosting cook offs and demos. It is a great place to find some of the best artisan skills. What advice do you and the other chefs at Lime Wood give to the aspiring cooks who come to your cookery classes? •

Keep it simple

Keep it seasonal

Buy a really good cook book full of classic recipes to help you build up your basic knowledge and understanding, something like a Prue Leith or a Simon Hopkinson



Lime Wood Hotel Hampshire


Set in the heart of the stunning New Forest National Park, Lime Wood is laid-back luxury at its best. Chefs Angela Hartnett and Luke Holder pull together their much admired signature styles to create Hartnett Holder & Co, their relaxed Italian restaurant.

Polenta Agnolotti with Artichokes, Tomatoes & Truffle

Angela Hartnett & Luke Holdeer Serves Six


Pasta - 200G Pasta Flour - 9 Egg Yolks (Free Range,

To make the pasta, tip the flour onto your work surface, making a well in the centre. Add the eggs to the well, pop the yolks in and begin to gently incorporate the flour from the outside edges into the middle. Bring the flour and eggs together until it starts to form a loose dough then, combine enough of the flour so that the dough holds itself and is not dry and crumbly or soft and wet. The dough should be firm to squeeze with a slight tackiness and good elasticity. Roll out the dough into a large sheet.

Organic Are Best)

Polenta Mix - 300G Polenta - 300G Aged Parmesan - 2.5L Water - 100G Butter - 50Ml Of Olive Oil Agnolotti - Cooked Artichoke

Quarters - Oven Dried Tomatoes (Cherry Tomatoes Cut In Half, Seasoned With Salt, Sugar, Thyme And Garlic, Dried In 90°C Oven For 90Mins) - Oregano - Chopped Truffle

Remember, the amount of flour required will depend on the size of the egg yolks and how well they have been separated from the albumen. The 200g of flour is just a guide amount – you may not need to incorporate it all into the dough. Next, bring the water to the boil and then sprinkle in the polenta, cook for 1 hour then blend with the parmesan, butter and olive oil. Pass through a sieve and set in the fridge in piping bags. When chilled, pipe a straight line of polenta mix lengthwise on the pasta sheet, leaving enough pasta at the top to fold over the filling. Fold the pasta top over the filling. Press firmly to seal. Use a wheeled pasta cutter or a sharp knife to cut the filled tube of pasta away from the rest of the sheet, making sure to keep the sealed strip intact. Use the tips of your fingers to pinch the tube of pasta into equally-sized sections, creating a seal between pockets of filling. Use the wheeled pasta cutter or a sharp knife to separate the sections. Quickly cut through each, leaning the tube of pasta in the direction you’re cutting. You should be left with small, individual pockets of filled pasta. Place the finished agnolotti in a tray of loose polenta. Repeat until all of the pasta sheets and filling have been used. At this point the pasta can be cooked right away so place the agnolotti into salted boiling water. In a separate pan, slowly melt the butter, add the cooked artichoke heart, oven dried tomatoes, a few leaves of oregano and the chopped truffle. Add the cooked pasta and a touch of water to make it into a silky emulsified sauce. Serve immediately.


Montagu Arms Hotel Beaulieu, Hampshire Discover the unique charm of this country house hotel with its roaring log fires and picturesque gardens. The restaurant was voted Hampshire restaurant of the year by Waitrose Good Food Guide and was included in the Telegraph’s top 50 summer restaurants in Britain.

Warm Salad of Alresford Wood Pigeon with Candied Walnuts, Beetroot Compote and Crisp Confit Leg Samosa

Matthew Tomkinson Serves Four Wood Pigeon

- 4 Wood Pigeons - 20G Runny Honey - Olive Oil - Salt And Pepper Beetroot Chutney

- 1 Large Red Beetroot, Cooked And Grated - ½ Granny Smith Apple, Grated - 1 Small Bay Leaf - 1 Star Anise - 1 Tsp Redcurrant Jelly - 2 Tbsp Red Wine - 2 Tbsp Port - ½ Tbsp Balsamic Vinegar - Olive Oil Pickled Mushrooms

- 300G Mixed Mushrooms - 50Ml Water - 50Ml White Wine Vinegar - 1 Tbsp Sugar - 1 Tsp Salt - ½ Bay Leaf - 1 Thyme Sprig - 1 Garlic Clove



- 50G Cooked Confit Duck Leg Meat - 2 Tsp Reserved Duck Fat (Warm) - 20G Finely Chopped Chives - 1 Sheet Feuille De Brique Pastry - 1 Small Bay Leaf - 50G Plain Flour Beetroot Puree

- 1 Large Red Beetroot - 1 Star Anise - 1 Clove - 2 Juniper Berries - 2 Black Peppercorns - 20Ml Sherry Vinegar - 20Ml Extra Virgin Olive Oil Candied Walnuts

- 70G Walnuts - 40G Sugar - 40G Water Garnish

- ½ Bunch Watercress - 100Ml Reduced Pigeon Sauce

Method Just before serving, season the wood pigeons inside and out and in a very hot pan brown all over. Place breast side up into a hot pan and roast at 200°C for 6 minutes, remove from the oven and place the pigeons on a plate. Drain any fat from the pan and add the honey, allow to darken in colour but not burn and then add the pigeons back allowing them to get well coated in the honey. Season and rest in a warm place. For the chutney, sweat the beetroot, apple, bay leaf and star anise in a little olive oil for 5 mins. Add the remaining ingredients and cook gently until thick and chutney like in consistency. Season, remove the bay and star anise and chill. Combine the water, sugar, salt and vinegar and stir to dissolve. Add the thyme and garlic and bring to the boil. Add the mushrooms and leave to one side to cool. Shred the duck meat and season well. Mix with the chives and the duck fat and divide into four. Cut the sheet of pastry into 4 even strips and mix the flour with enough water to form a thick paste. Place the duck meat on the strips and fold into samosa shapes using the flour paste as glue. Place in the fridge to set.

Cover the beetroot in just enough water, add the spices and bring to a simmer. When very tender remove the beetroot and blend to a smooth puree taking care to remove the spices. Add the olive oil and vinegar to taste. Keep at room temperature until needed. Combine the sugar and water and allow to dissolve, add the nuts and bring to a boil. Cook until they reach 108°C (you will need a sugar thermometer) drain well and immediately deep fry at 180°C until golden and crispy. Drain and cool. To Finish/Serve: On four plates place blobs of the beetroot puree and the beetroot chutney. Scatter around some of the drained pickled mushrooms and some of the candied walnuts. Deep fry the samosas until golden and crispy, drain and season. Place a samosa on each plate and then carve the pigeons off the bone, placing two breasts on each plate. Garnish with the watercress and pour around a little of the sauce and serve.


The Black Rat Hampshire


The Black Rat Restaurant is a quaint and quirky restaurant situated on the fringe of Winchester. Just a year after opening, the team acquired a Michelin Star. Their ingredients are sourced from some of the best local suppliers and their own forager.

Mugwort Panna Cotta, Roasted Peaches & Berries

Serves Fourteen


Peach Ice Cream - 5 Peaches - 250G Milk - 1 Egg - 1 Egg Yolk - 75G Sugar - 75G Cream

Place the peaches for the ice cream on to a baking tray lined with parchment paper. Keep their skins on and roast for one hour at 200°C. Remove from the oven and set the peaches aside to cool. In a medium-sized pan, over a low heat, slowly bring the milk to the boil. In a clean bowl, whisk the eggs with the sugar until pale. Once the milk is boiling, slowly pour the hot milk on to the sugar and eggs, and whisk. Return the mixture to the pan and cook over a low heat until it reaches 82°C on a sugar thermometer. Remove from the heat and whisk in the cream. Whilst still hot, pour over the cooled peaches and seal tightly with cling film. Leave to infuse overnight in the refrigerator.

Panna Cotta - Olive Oil, As Needed - Icing Sugar, As Needed - 50G Dried Mugwort - 750Ml Double Cream - 150G Milk - 150G Sugar - 3 Bronze Gelatine Leaves, - Soaked In Cold Water Honeycomb - 50G Sugar - 100G Glucose - 30G Golden Syrup - 9G Bicarbonate Of Soda Whipped Cream - 150G Double Cream - 35G Icing Sugar - ¼ Of A Vanilla Pod, Seeds - Removed & Reserved To Serve - Raspberries, As Needed - Blackberries, As Needed,

Cut In Half - Blueberries, As Needed

The next day, remove the peaches from the cream and gently press through a fine sieve – discard the stones and skins. Churn the ice cream and set aside in the freezer until needed. Oil the moulds for the panna cotta until well coated. Then turn them over on to a wire rack, allowing the excess oil to run out for one hour so the film of oil is as thin as possible. Dust with icing sugar and tap to remove any excess. Combine the dried mugwort with half of the cream in a saucepan and infuse over a medium heat, ensuring it does not reach boiling point. As soon as the cream begins to release steam, remove it from the heat and pour into a bowl. Cover and leave to infuse for at least two hours. Whilst the mugwort is infusing, prepare the honeycomb by combining the sugar, glucose and golden syrup in a saucepan and bring to 158°C on a sugar thermometer. Remove from the heat and whisk in the bicarbonate of soda. Pour on to a tray lined with parchment paper and leave to set in the refrigerator until cool. When ready, pass the mugwort cream through a sieve into a medium-sized pan. Add the remaining ingredients for the panna cotta, apart from the gelatine. Warm slightly, to dissolve the sugar, and add the gelatine. Stir gently over a low heat until the gelatine has dissolved. Transfer to a pouring jug and divide between the moulds. Chill in the refrigerator until set. Whip the double cream with the icing sugar and vanilla seeds until medium-stiff peaks form. Set aside in the refrigerator until needed. To serve, blowtorch the berries for five to ten seconds until they begin to puff up. Transfer the panna cotta from the moulds to the plate and add the semi-whipped cream on to each plate with the blowtorched berries, peach and mint. Finish with a scoop or two of the peach ice cream.


The Pig Hotel The New Forest, Hampshire


The Pig collection is an up-to-date take on a new style of home grown, country house hotels located throughout the south of the UK. Really a ‘restaurant with rooms’, the kitchen gardens are the beating heart of each venue. Everything is driven by the gardener, forager and chef - they grow and find the food. The chef then creates the 25-mile menu (what they can’t get from the garden and grounds is sourced locally).

Cuttle Fish & White Bean Purée with a pinch of Salt Chorizo & Pickled Chard

James Golding Serves Four for Main and Six as a Starter Bean Purée - 500G White Beans (Haricot) - ½ Onion - 1 Stick Celery - ½ Leek - 2 Cloves Garlic - Sprig Thyme & Rosemary - 100Ml White Wine - ½ Pt Chicken Stock - Bay Seasoning Pickled Chard Stalks - 1Lt Water - 125Ml White Wine - 125 Ml White Wine Vinegar - 100G Sugar - 1G Thyme - 2 Juniper Berries - 1 Bay Leaves - 1G Coriander Seed - ½ Star Anis - 16 Large Leaves Of Chard

Method For the white bean puree, soak the beans overnight in cold water in the fridge. Sweat off the vegetables with herbs and garlic then add white wine and chicken stock. Season and simmer until cooked. Add butter at the end of cooking, blend in the Vitaprep until smooth and adjust seasoning and consistency. For the pickled chard stalks, put all the ingredients apart from the chard together in a pan and bring to the boil. Cut the chard into strips and pour the pickling liquor over until covered. Leave to cool and use as a garnish. Next, the cuttlefish needs to be cleaned and cut into manageable pieces. Season with salt and pepper and char grill until tender. The sliced chorizo needs to be heated in a warm pan until some oil has been released and can be used as the dressing. To serve, place some of the bean puree on the base of the plate with the cuttlefish on top and dress the plate with the chorizo and the pickled silver chard.

Cuttlefish & Chorizo - 1 Cuttlefish (Washed &

Prepped) - ½ Stick Of Chorizo (Sliced) - Salt & Pepper - Cress

Chef Director James Golding is instrumental in driving the perfection of the menus and the ethos of locality across THE PIG group.


Chase Distillery Herefordshire


Chase is Britain’s first single-estate distillery. The distillery is situated on the same farm in Herefordshire on which Chase grow the crops to craft their spirits from. They worked in partnership with The Pig Hotel to create this cocktail that complements its cuttle fish recipe perfectly.

Rosemary & Pear Chase Vodka Cocktail

James Chase

Serves Six


- 6-10 Seckel Pears - 200ml Chase Vodka - 50g Sugar - 12 Sprigs Fresh Rosemary

Fill a 48-ounce glass jar with Seckel Pears and add Chase Vodka. Seal the jar and let it stand at room temperature for a minimum of 2 weeks and maximum of 2 months.

(plus a few to garnish) - 75ml Pear Nectar - 200ml Sparkling Water

When the pears are ready, heat the sugar and 1 cup of water in a medium saucepan over medium-high heat, stirring until the sugar has dissolved. Add the rosemary and then remove from the heat, letting it stand for 30 minutes. Discard the rosemary and let the mixture cool completely. Fill 12-ounce glasses halfway with ice. Add 4 tablespoons of vodka, 2 tablespoons of the syrup you’ve just made and 3 tablespoons of pear nectar to each glass then top with 1/2 a cup of sparkling water and mix. Decorate with sprigs of rosemary.



Isle of Wight & The Channel Islands

These romantic islands have a reputation for some of the best seafood in the world and have become culinary hotspots – judge for yourself from their recipes and go to to find the perfect culinary adventure.


A Q&A with Shaun Rankin Esteemed chef Shaun Rankin has held a Michelin Star since 2005. He opened Ormer in Jersey in 2013 and, here, he answers our quick-fire questions. In three words, describe your culinary

What is special about the food offering in



Seasonal, Quality, Flavour

The countryside and shorelines of Jersey and the other Channel Islands offer world-class ingredients and the freshest produce. It’s a chef’s paradise, with local fish caught, cooked and served within a matter of hours.

What’s the secret of your success? Working extremely hard is the key to everything. I’ve worked since I was sixteen and been lucky to have some great mentors and opportunities along the way. What ingredients are you excited about this year? Locally foraged sea herbs of every variety. There are so many ingredients in Jersey that can be found in the most unlikely places, if you know where to look. Fortunately, Ormer’s forager, Kazz Padidar, is incredibly knowledgeable and always manages to find me something new to enhance the creativity of our dishes. What is the proudest moment of your career? Opening Ormer in Jersey in 2013 and being awarded our Michelin star after only four months. It’s been an amazing journey and a lot of credit goes to my fantastic team who have worked their socks off and delivered the restaurant we always dreamed of. What are your restaurants like and what kind of food is on offer? We’ve worked really hard to create restaurants that are special but also put you at ease. The layouts are designed so that business lunches can be held with privacy, groups can enjoy themselves freely and single diners can dine comfortably. You can come in and just enjoy the vibe over a drink at the bar, or have the full experience by dining in the restaurant.


I think Jersey has come a long way, it’s always been recognised for amazing produce but now it is also recognised for culinary excellence. Jersey is a unique foodie destination and we should do more to show this off. What Channel Island Ingredients have you brought to your new restaurant in Mayfair? An array of excellent seafood, from hand-dived scallops to Jersey lobster, alongside our best produce such as the first of the season Jersey Royals, asparagus and our award-winning dairy products. I believe our diners can really taste the difference and it’s great to be showcasing the Channel Islands in London, Mayfair.


Ormer by Shaun Rankin Jersey Ormer by Shaun Rankin offers understated sophistication in the heart of St Helier, Jersey. The menus are beautifully crafted by renowned Michelin star chef Shaun Rankin, offering an array of choices from the Ă la carte through to tasting menus.

The Garlic Farm Isle of Wight


The Garlic Farm began when Granny Norah planted a few cloves in her garden over 50 years ago. Here, her granddaughter Natasha shares one of her favourite recipes. You can visit the family farm on the Isle of Wight for a holiday, the day, or simply lunch in the delightful restaurant.

Warm Lentil and Halloumi Salad

Natasha Edwards Serves Four


- 150G Puy Lentils - 1 Teaspoon Marigold Swiss

Cover the lentils with cold water and bring to the boil. Add the vegetable stock and cook for 15-20 minutes, or until the lentils are tender. Drain well.

Vegetable Bouillon - Powder, Or 1 Vegetable Stock Cube - ½ Red Onion, Finely Sliced - 1 Green Chilli, Deseeded And Finely Sliced - 2 Tablespoons Good-Quality Olive Oil - 2 Garlic Cloves - 1 Tablespoon Olive Oil - 250G Halloumi, Sliced - 2 Small Courgettes, Cut Into Ribbons With A Peeler - 50G Pomegranate Seeds - A Handful Of Chopped Fresh Coriander, Including Stalks - Sea Salt And Freshly Ground Black Pepperl

While the lentils are still warm, place them in a large bowl. Add the onion, chilli and olive oil then crush in the garlic cloves and stir well. For the halloumi, heat the oil in the frying pan over a medium heat. Add the halloumi and fry each one on each side until golden. Stir the courgettes, pomegranate seeds and coriander into the bowl with the lentils. Season to taste. Top the lentil mixture with halloumi slices and serve.


Whatley Manor Hotel & Spa Malmesbury, Wiltshire



Whatley Manor is a beautifully restored Cotswold manor house hotel and spa. In the restaurant, the style is classical French with a modern interpretation using the very best ingredients.


Chicory Mousse Layered With Bitter Coffee, Mascarpone Cream And Chocolate Leaves


Ellenborough Park

David Kelman


The Cotswolds and Forest of Dean make Gloucestershire one of Britain’s most beautiful areas and there has been an influx of incredible pubs and restaurants in recent years – of which you’ll find a selection here:


David Everitt-Matthias’s Gloucestershire David Everitt-Matthias has been Chef Patron of Le Champignon Sauvage in Cheltenham for nearly thirty years and, over that time, has amassed accolades including two Michelin stars. He was also named Good Food Guide’s Chef of the Year 2014. Here he talks to us about the region, its produce and the secrets to his success.

You are from London originally, so what drew you to Cheltenham? It was luck really, that brought us here. We were originally looking to open a restaurant at the seaside but suddenly a property came up in Cheltenham and it seemed perfect. A friend of ours from the area assured us that there was nothing similar to the restaurant we were hoping to create already in Cheltenham – so that sealed the deal. What do you love about Cheltenham and the Cotswolds? Almost as soon as we got here we fell in love with how quiet it was in comparison to London and with its charming Regency buildings. It was also a wonderful change to be surrounded by beautiful countryside. We never intended to stay in Cheltenham for longer than a couple of years but, thirty years later, we’re still here. The town has changed hugely in that time and has become much more cosmopolitan. It still isn’t London – you can’t go out and eat at any hour of the night or day - but there are now an incredible number of brilliant eateries. The growth of pubs and restaurants has been fantastic and the area’s starting to get a great reputation.

venison comes from Winchcombe and we get some delicious vegetables from Prince Charles’s estate. Our flour is also from a nearby miller. Locals often bring us rhubarb and damsons from their allotments and we give them a tub of sorbet or the like in return. Our rapeseed oil comes from Hamish Campbell and has a uniquely nutty flavour and wonderfully deep golden colour. He came into the restaurant one day, many years ago, and as soon as I tried it I loved it. We are, however, landlocked so all our seafood comes from Cornwall, from the same supplier we have had for eleven years. Though every now and then we get zander and wild trout caught locally in the river. You’re known for foraging for ingredients for your dishes - how did you begin foraging and what ingredients do you forage for? I was first introduced to foraging as a child. We used to visit my aunt in Suffolk and she was a real hedgerow cook and made her own wines. So it was her who taught me about foraging by taking me out to collect ingredients from the countryside around her home.

What do you source from the South-West for your menus?

Then, not long after we first arrived in Cheltenham, recession hit. Everyone was facing hard times so I had the idea to begin foraging again. I soon remembered what my aunt had taught me and also asked an herbalist to come and walk with me, to show me what to pick. My wife and I started going out at weekends and, quite quickly, our knowledge increased.

We try to source produce locally wherever we can. We get wonderful local cheeses: May Hill Green, Stinking Bishop and goats cheese. There are some amazing microbrewers too. Our

Foraging is, of course, very seasonal so you collect totally different foods depending on the time of year. In spring and summer elderflower and green elderberries (which we

Cheltenham Jazz Festival is also a favourite of mine. Last year we saw Corinne Bailey Rae there and she was amazing.


salt and pickle) are particularly abundant and delicious. In autumn and winter we forage for wild mushrooms, acorns, crab apples and chestnuts. The Forest of Dean is particularly good for mushrooms and acorns.

advance and then simply heat up these components of the dish – e.g. blanched carrots – when you are ready to serve the meal. That way you’ll have more time to spend with friends and family on the day.

What tips would you give to people who would like to start foraging for ingredients for the dishes they make at home?

What do you think is the secret to your incredible success at Le Champignon Sauvage and to its longevity?

It has become very fashionable to forage and this has caused problems because foraging can decimate the countryside if it isn’t done with great care. It’s essential to leave sites time to regrow. My advice would be to only pick what you need and if in doubt don’t pick it. It’s very easy to confuse plants - and mushrooms in particular can be incredibly poisonous - so expert advice is invaluable. The best way to start out is by doing a nature walk in which foraging is covered. They are a great way to learn the basics and then, the next time you’re out walking, rather than kicking over a mushroom you can pick it up and make something delicious with it. What words of wisdom would you offer home cooks? When you’re preparing a meal, go seasonal. That way the ingredients will be cheaper and they’ll also be the best they can possibly be. Use quality ingredients – if you use substandard ingredients from the beginning it will never be the perfect dish, no matter how talented a cook you are. Professional chefs make their lives a lot easier by creating a system and being incredibly organized. Prepare whatever you can in

I think hard work is the secret really. I’ve never missed a service in the thirty years since we opened our restaurant. Keeping an open mind is also important. We’re always looking for new ingredients. But it’s also key not to do new things just for the sake of doing something different! Finally, when you’re not at the restaurant what are you and your wife Helen’s favourite things to do in the area? We go out to eat quite a lot in the amazing pubs and restaurants around us. The Butcher’s Arms at Eldersfield is one of our favourite pubs. It’s very quaint and intimate and the owners are the perfect hosts. The Wild Rabbit in Kingham is another one. It’s a modern inn and serves fantastic food. We also love Restaurant Five North Street in Winchcombe – it’s small and cosy and has been run by a husband and wife for fifteen years. We also go for lots of walks in the Forest of Dean. And, every Christmas Day, it’s a tradition, after we’ve put the bread and turkey in the oven, to climb up Leckhampton Hill with our white boxer Alba. There is an incredible, panoramic view from the top – looking out over the whole of the south-west. It’s especially beautiful in the frost and snow.


Le Champignon Sauvage Cheltenham, Gloucestershire

Situated within the historic spa town of Cheltenham in Gloucestershire, Le Champignon Sauvage is the perfect place to relax whilst visiting the Cotswolds. David Everitt-Matthias and his wife Helen have amassed accolades including two Michelin stars.

Lumière Restaurant Cheltenham Run by chef Jon Howe and his wife Helen, Lumiere is located in beautiful Regency Cheltenham, with critically acclaimed food and attentive yet effortless service. Almost hidden behind a discreet and understated façade you will be led into a relaxing and welcoming restaurant, whilst in the kitchen Jon’s intriguing interpretations of classic dishes and innovative food combinations make him one of the region’s most exciting chefs and Helen is one of the country’s leading maître d’s.

Jessop House Wild Beer Cheltenham



Tickle your taste buds with these recipes from Dorset’s fantastic foodie scene. You can find exclusive Dorset culinary gems at



A Q&A with Mark Hix

Can you tell me a bit about growing up in the Dorset countryside?

You’re a great champion of British cuisine – what would be your ultimate Brit dish?

I was born in West Bay, Bridport – about 10 miles down the coast from Lyme Regis, where I now own a restaurant. I didn’t appreciate it when I was a kid: when you’re brought up by the seaside, you never do. I spent a lot of my time swimming, fishing and playing golf, but I just took it all for granted. Then I moved to London, where I live now, and forgot all about the coast. Now I go down to Dorset about three times a month, to keep an eye on the business and have a bit of time out. I’ve come to truly appreciate the area – there’s nowhere else like it.

A well-made pie is a thing of beauty, especially when it’s stuffed with game – pigeon, pheasant, or whatever is plentiful and in season. I make mine with a simple hot water crust pastry: flour, water, salt and lard.

Where did your passion for cooking come from and where did you learn your skills? My passion for cooking came from my grandparents. Later, I studied catering at Weymouth College, which was followed by apprenticeships with two great chefs; Anton Edelmann at the Grosvenor House Hotel and Anton Mosimann at the Dorchester. In September 2014, I opened Hix Academy at Weymouth college. The project combines catering and hospitality qualifications with a range of additional opportunities, including working daily in the Hix academy restaurant, which is based at my London establishments Hixter and Marks Bar. You’ve been in the industry for over twentyfive years. How has it changed in that time (for better and worse)? For the better for sure - the choice we have these days is phenomenal. But the rise in the number of restaurant openings also brings its challenges: rents on properties are fierce, the consumer has more choice than ever and staff are increasingly difficult to find.

What is the appeal for you about British regional food, in particular? When we have so much great produce on our doorstep and great food producers and farmers, you don’t need to import ingredients from all over the world. Farmers are getting better, too. They are starting to grow and rear things that we can actually use in professional kitchens. Gone are the days when the best meat came from France. Now we have equally good chicken. Dorset has certainly influenced my cooking style, which relies on simple, locally sourced ingredients. If you’d asked people what British cuisine was twenty years ago, they would have said things like steak and kidney pie. Now, with all of the great produce on our doorstep, British food could be something like baked seabass with rosemary, or crayfish and brandy – dishes that haven’t been traditionally seen as “classic” British food. It’s not just about looking to the past and revisiting old dishes from 100 years ago, although, they can be really good too. What’s your ideal day off? I’d be back down in Dorset in a heartbeat. I love fishing and I keep an old vintage speedboat in the harbour at Lyme Regis. It’s a great way to relax and see the bay from a different perspective.


HIX Oyster & Fish House Lyme Regis, Dorest


HIX Oyster and Fish House boasts stunning panoramic views across the Jurassic Coast and Lyme Regis. A daily changing menu serves up fresh seafood and locally foraged produce in true HIX style.

Monkfish with Cockles and Mussels

Mark Hix Serves Four


- 4 Monkfish Fillets, Each About 200G - Sea Salt And Freshly Ground Black Pepper - 1–2 Tbsp Vegetable Or - Cold-Pressed Rapeseed Oil - 150G Cockles Or Clams, Rinsed - 125G Mussels, Scrubbed And Any Beards Removed - 50Ml White Wine - 1 Tbsp Chopped Flat-Leaf Parsley - 75G Unsalted Butter, Diced

Cockles in vinegar in little polystyrene pots bring back memories of being by the seaside. Fresh cockles, though, are sweet and delicious. Otherwise, simply use clams or more mussels instead. Monkfish is becoming increasingly expensive owing to the demand, but any firm white fish will work well here. If the monkfish pieces are very thick, preheat the oven to 23°C/gas mark 8 and heat a roasting pan. Whatever their thickness, lightly season the monkfish with salt and pepper. Heat a little oil in a large non-stick frying pan and fry the fillets for about 3 minutes on each side, until they are nicely coloured. Transfer very thick fillets to the hot roasting pan and finish cooking in the hot oven for another 5–10 minutes, or until cooked. Meanwhile, give the cockles and mussels a final rinse, discarding any mussels that stay open when given a sharp tap. Put them into a large pan with the white wine and cover with a tight-fitting lid. Cook over a high heat for 3–4 minutes until they open, shaking the pan frequently and giving them an occasional stir. Drain in a colander, reserving the liquid, then pour the liquid back into the pan. Add the parsley and butter to the pan and keep stirring until the butter has melted. Return the molluscs to the pan, discarding any that haven’t opened, adjust the seasoning and stir well. To serve, carefully remove the monkfish from the pan with a fish slice and place on warm plates. Add the mussels and cockles, then spoon the parsley butter over the top to serve.




This county is full of bustling market towns and unspoilt countryside, amongst which some of Britain’s best restaurants are situated. Discover them over the next few pages and at


Wapping Wharf Bar & Restaurant, By Wild Beer Bristol

Berwick Lodge Bristol

The Gainsborough Bath Spa Bath

Bath Priory Somerset


A celebrated Michelin-starred restaurant with magnificent views across the hotel’s award-winning gardens. The menu offers a memorable culinary journey with a focus on fresh local produce, flavour and balance to create exciting, modern British dishes epitomising the best seasonal dining.

Warm Salad of Truffled Peas & Broad Beans with Caramelised ShallotVinaigrette & Pea Purée

Serves Four


Shallot Vinaigrette - 500Ml Extra Virgin Olive Oil - 500G Shallots, Finely

For the shallot vinaigrette, heat the oil gently without letting it boil and add the finely chopped shallots and a good pinch of salt. Cook on a medium heat for 30 minutes or until the shallots have darkened and cooked through. Remove from the heat and add the vinegar. Set the vinaigrette aside to cool to room temperature.

Pea Purée - 350G Frozen Peas - Salt & Pepper, To Taste - Sugar, To Taste

Blanch the frozen peas for the purée in boiling water for one minute then remove and refresh in cold water. Once cold, mash the peas using a rolling pin or in a food processor making sure not to blend them too finely. Put the peas through a sieve to make a smooth purée. Finish with salt and pepper, also a little sugar should it need it, to taste.

Chopped - Salt, To Taste - 50Ml Sherry Vinegar

Fresh Peas & Broad Beans - 60G English Peas, Podded - 60G English Broad Beans,


Garnish - 60Ml Shallot Vinaigrette

(See Above) - 1 Wiltshire Truffle Or Similar, Truffle - Pea Shoots, As Needed

Blanch the English peas for one minute and refresh in cold water. The broad beans need two minutes in boiling water before being refreshed. Broad beans have a very bitter outer case, which also needs to be removed before consuming. To finish the dish, mix the fresh peas and beans with the shallot vinaigrette, and a good amount of grated truffle. Heat the vegetables very slowly to ensure the peas and beans don’t discolour. Put a teaspoon of the pea purée on each plate and add a tablespoon and a half of the peas and beans. Garnish the plate with a few slices of truffle and fresh pea shoots.


The Ethicurean Somerset


Pipers Farm Pork Belly, Caramelised Celeriac, and Cauliflower

Mathew and Iain Pennigton Serves Four


- 600G Pipers Farm Pork Belly (Three Week Hung) - 1 Small Celeriac - 1/2 Cauliflower - 8 Cloves Black Garlic, Peeled Of Skin And Left At Room Temp To Dry For 24 Hours - 1 Tonka Bean - Mallow Leaves & Flowers - 1 Bulb Of Garlic - 4 Rosemary Sprigs - Panela Sugar - 1 White Cabbage Middle - Quartered - Truffle Oil - 50G Hazel Or Cobnut Toasted Brown Butter

Connected to nature, The Ethicurean restaurant, bar and kitchen focus on ingredients from the fields, forests, orchards, lakes & seas that surround their walled garden. Shunning industrially produced ingredients and relying on age old methods of preservation & fermentation to produce live and nutritious food and drink often from within metres of the walls. Culturally rich. Lead by the seasons. The pork can be cooked overnight or the day before serving. Scatter coarse salt over the rib side of the belly and return to the fridge for 4 hours. Rinse the salt from the belly. Skin side down wrap the belly in parchment with several crushed, skin on garlic cloves and the rosemary sprigs. Wrap this parcel in foil then bake at 110ยบC for 12 hours. Remove any bones or cartilage, cool and press the belly between two trays with approximately 1 kilo of weight above. Allow to cool to room temperature before transferring to the fridge still under weight. The method for the celeriac and cauliflower puree is identical. Peel the celeriac and slice finely. Cook in butter in a heavy based pan, stirring regularly until caramel in colour with dark to black residue in the pan. Allow to cool slightly before scraping the pan well and adding the veg to a food processor. Blend until as smooth as possible, adding warm water when needed to ease blending. Season with salt to taste. Roll the lightly dried black garlic cloves between parchment with a little rapeseed oil and a rolling pin until flat and thin. For the fried mallow leaf, consult a foraging guide for identification of common mallow. The leaves can be shallow fried in rapeseed oil at 180ยบC. Cool on tissue paper.


Next, heat half a pack of unsalted butter over medium low heat till the milk solids blacken and the butter turns caramel brown – this will be used for the brown butter cabbage. Pass through a fine sieve/muslin to remove the burnt solids. Allow to cool. Slice the cabbage middle into 4, brush with burnt butter then bake at 200ºC for 25 to 30 minutes until golden. Finish with truffle oil and crushed toasted hazels. Portion the pork, grate panela sugar over the top and reheat in a 200ºC oven for 10 minutes. Assemble the dish with the two purees, black garlic, mallow leaf, mallow flowers and a light grating of tonka bean. Serve the brown butter cabbage on the side.

Connected to nature The Ethicurean restaurant, bar and kitchen focuses on ingredients from the fields, forests, orchards, lakes & seas that surround their walled garden. They shun industrially produced ingredients and rely on age old methods of preservation and fermentation to produce live and nutritious food and drink often from within metres of the walls. Culturally rich. Lead by the seasons. Tied to nature.


Menu Gordon Jones Bath


Lamb’s Heart, Pan Fried Marrow Bone Tomato Ice Cream & Mushy Peas

Gordon Jones Serves Four


Tomato Ice Cream - 1Kg Tomatoes - 20G Ginger, Peeled &

For the tomato ice cream, blend the tomatoes with ginger, chilli, garlic, salt, sugar and a dash of sherry vinegar. Pass the tomatoes through a sieve and churn in an ice cream maker. Leave to set in the freezer.

Roughly Chopped - 1 Chilli, Deseeded & Roughly Chopped - 2 Garlic Cloves, Roughly Chopped - Salt, To Taste - 200G Sugar - Sherry Vinegar, To Taste Bone Marrow - 200G Bone Marrow - Pepper, To Taste Lamb’s Hearts - 2 Lamb’s Heart - Salt & Pepper, To Taste Curry - Oil, As Needed Garnishes - 200G Peas - 200Ml Vegetable Stock - Salt, To Taste - Tabasco Sauce, To Taste - 1 Lime, Juice - 250G Lotus Root, Thinly

Soak the bone marrow in salt for one hour then pop the marrow out from the centre of the bone. Dry the marrow and season with pepper; cook the marrow for the same time as the hearts. Trim all fat and sinew from the hearts and marinade in salt, pepper and curry oil for two hours. Very lightly sear the hearts for one minute on each side in a very hot pan. Slice thinly to serve. For the garnishes, blend the peas with the vegetable stock to make a thick, smooth purée and season with salt, Tabasco and lime juice to taste. Dust the lotus roots with seasoned our and fry until golden brown. To present the dish, thinly slice and season the radishes and cucumber and arrange on to the plate. Add the mushy peas and stack the tendons, bone marrow and crispy lotus root. Add a quenelle of tomato ice cream on top and garnish with mixed herbs. Drizzle with maple syrup to serve.

Sliced - Flour, As Needed - Rapeseed Oil, For Cooking To Serve - 100G Radish - 1 Cucumber - Baby Mixed Leaves,

As Needed - Maple Syrup, To Taste

Chef Gordon Jones, attributes his cooking success to his mother’s fresh approach to food and Scottish upbringing. After becoming the youngest chef of a five star Relais & Chateaux hotel with two rosettes under his belt alongside seven years at the Royal Crescent, Gordon has now ventured to open his eponymous restaurant.


Gidleigh Park 120


From the English Riviera to the wilderness of Dartmoor, Devon has something for everyone. Here are exquisite recipes from some of our favourite restaurants and hotels in the area. To discover more about them and exclusive gourmet experiences at the venues visit


A Q&A with Michael Wignall

One of the most respected chefs in the UK, Michael Wignall has won Michelin stars in every kitchen he has headed since being awarded his first star in 1993. Michael is famed for his respect for food and an ever evolving style which creates unique dishes full of flavour, underpinned by a contemporary, less formal approach to fine cuisine. Describing his food as ‘modern, technical and meaningful’, each element features to add flavour or texture, enticing diners to experience new combinations and ingredients. Here he talks about his restaurant Gidleigh Park where he has achieved coveted two Michelin Stars in the 2017 guide. On Gidleigh Gidleigh Park is such an iconic building, steeped in its own unique history and immersed in the arts. Its heritage is perfectly suited to my style of cooking and I was keen from the outset to re-create a décor that reflected my contemporary, minimal and meaningful dishes. How would you describe your culinary philosophy? My culinary philosophy is all about the ingredients and the imperative role each one has in all of my dishes. I think it also very much about where the ingredients have come from and who is involved - the suppliers, farmers, foragers and so on - and these businesses’ reliability on chefs’ custom (especially now-a-days, when very few households source ingredients from small suppliers). How important is using seasonal and local produce to your cooking? Seasonal and local produce plays a huge part in my dishes. The menu changes based on the seasonal offerings and is ever evolving because of this. Being


in the South-West, there are some amazing suppliers on my door step and this, mixed with my existing reliable producers, is a match made in heaven. Gidleigh Park is a renowned destination restaurant that sits on beautiful grounds surrounded by an abundance of wild ingredients. Where do you find inspiration when creating new dishes? Apart from the ingredients, I also take inspiration from my surrounding and the places I have travelled. Most recently, my travels to Japan have really impacted my outlook, not just on style but on having total respect for your ingredients and the part they play. How does the dish you’ve chosen to share with us exemplify your style of cooking? This lamb and kale recipe is a hearty meal that reminds us that the seasons are starting to change, using the best ingredients of this time of year. The rich consistency of the kale matched with the sweetness of pumpkin, completes the dish perfectly without overshadowing the delicious cut of lamb.


Gidleigh Park Devon Gidleigh Park is a tranquil moorland manor hotel. Executive Chef, Michael Wignall, offers a memorable culinary experience with a focus on creating unique dishes full of flavour sourced from their Devon gardens and beyond.

Bovey Castle Dartmoor, Devon


Located in the heart of Dartmoor National Park, 5 star Bovey Castle rests in 275 acres of beautiful countryside and rolling valleys. In the restaurant, you’ll be served the bountiful fresh produce available on their doorstep, from local game shot on the moors to aged Exmoor beef.

South Coast Mackerel & Crab Cider Pickled Apples

Mark Budd Serves Four


- 2 Fresh Mackerel - 250G Cooked White Crab Meat - 50G Cooked Brown Crab Meat - 1 Egg Yolk - Pinch Cayenne Pepper - Drizzle Peanut Oil

Combine the crab meats with the egg yolk, cayenne, peanut oil and a pinch of sea salt, then set aside for serving.

Pickled Apple Discs

- 2 Granny Smith Apples - 100Ml Cider Vinegar - 500Ml Fresh Apple Juice Apple Soused Mackerel

- 500G Apple Vinegar - 200Ml Scrumpy Cider - 2 Banana Shallots, Finely Sliced - 1 Star Anise Peanut Tuile

- 500G Sugar - 50G Glucose - 150G Roasted Peanuts - 50G Chopped Peanuts - 5G Table Salt Apple Jelly

- 500G Apples - 200G Brown Sugar - 5 Sheets Gelatin

Roast the peanuts for the tuile and garnish in the oven for 15 minutes at 180˚C. Chop the apples for the apple jelly and roast in the oven for 10 minutes at 180˚C. Combine the vinegar, apple juice and a pinch of salt for the pickled apple discs. Slice the apples into 2mm rounds and soak in the pickling liquor until required. For the apple soused mackerel, fillet one of the mackerel, carefully removing any bones, and split each fillet lengthwise to create four mini fillets. Place in a deep tray. Meanwhile bring the vinegar, cider, shallots, and star anise to the boil and simmer for a couple of minutes. Pour the liquor over the mackerel fillets, making sure the fish is covered. Cover the tray with cling film and allow to cool to room temperature. Add the sugar and glucose for the tuile to a pan with a little water and cook until coloured. Pour over the roasted peanuts, allow the mixture to cool, then blitz in a food processor and sprinkle over a non-stick baking sheet. Sprinkle over the chopped peanuts and cook at 180˚C for 10 minutes, then cool. Snap off pieces as required. For the jelly, soak the gelatine in cold water for 5 minutes. Add the apples and sugar to a pan with 1.5 litres of cold water, bring to the boil, pass through a sieve and taste, adding apple juice if required. Reduce to 500ml, then bring back to the boil and add the bloomed gelatine. Pour into a tray to cool, then place in the fridge until set.

Avocado Puree

Chop the avocado and blitz with the milk. Season and place in a piping bag ready for plating. Reduce the fresh apple juice for the dressing to 150ml and emulsify with the vegetable oil.

Apple Dressing

Fillet the remaining mackerel, divide each fillet into four (removing any bones) and pan fry the pieces skin side down until crispy.


To serve arrange the cold ingredients on the plate and pipe out even dots of avocado purée. Place the panfried mackerel fillet on the plate dressed with apple dressing. Garnish with the peanuts and coriander cress.

- 1 Avocado - 10Ml Milk

- 500Ml Fresh Apple Juice - 50Ml Vegetable Oil

- 50G Peanuts, Roasted & Coarsely Chopped Coriander Cress


Room at the Elephant Torquay, Devon The Elephant is a bright, informal restaurant overlooking beautiful Tor Bay harbour. It was the first restaurant in Torquay to be awarded a Michelin star in 2006.

The Seahorse Dartmouth, Devon


Situated on the banks of the River Dart in Dartmouth, the Seahorse Restaurant specializes in creating dishes using the fish and shellfish landed locally, which is some of the best in the world, and cooks much of it over an open charcoal fire.

Haddock with Creamed Leeks, Runner Beans and Chervil

Mitch Tonks

Serves Four


- 4 X 75G Haddock Fillets - 2 Medium Leeks - 50G Runner Beans - 200Ml Double Cream - 1 Teaspoon English Mustard - Sea Salt And Freshly Ground

Remove the roots from the leeks and cut off the tops. Split the leeks in half and chop as finely as possible, then wash to remove any mud or dirt.

Black Pepper - Vegetable Oil - A Small Handful Of Fresh Chervil, Chopped

Prepare the runner beans using a bean slicer or just remove the strings from the side and chop them into fine slices on a slant across the bean. Place the leeks and beans into an empty saucepan, stir them together and cover. Place them over a gentle heat, checking every minute or so and giving them a stir – you will be surprised how much liquid will come out of the leeks, and they won’t burn. Continue to stir until the leeks and runner beans have softened, which will take 7 – 8 minutes. Strain the liquid off and return the leeks and beans to the pan with the cream, a pinch of salt and the mustard. Add some freshly ground black pepper (I like lots) and continue to cook for a few more minutes. You can cook these vegetables in advance – they are easy to reheat. Preheat the oven to its maximum temperature. Add some vegetable oil to a hot frying pan. Season the haddock with a little sea salt and fry flesh side down until golden for 5 – 6 minutes, then put the pan (or transfer to a roasting tray) into the preheated oven for a further 3 – 4 minutes. Remove from the oven, add the chervil to the leeks, place a spoonful of the leek mixture on each plate and place the haddock on top.

“Some of my most enjoyable childhood memories involve eating fish and chips by the coast; it’s still one of my favourite dishes now. We love our fish in the UK and most of it is eaten as fish and chips, with the top choice still being cod and haddock, and it’s easy to see why, the big juicy white fish lends itself so well to being paired with a really crisp batter. And we’re starting to eat our fish differently now with grilled fish and sides of salads, fish tacos and seafood rolls all becoming more popular and giving us more opportunities to tuck into this great food.” Mitch Tonks


Treby Arms Plympton A delightfully rustic Michelin starred country pub created by MasterChef winner Anton Piotrowski.


Carrot Cake

Anton Piotrowski Serves Six


Cake - 150G Gluten Free Flour - 1 Tsp. Allspice - 1 Tsp. Bicarbonate Of Soda - 1 Tsp. Baking Powder - 1 Tsp. Cinnamon - 150G Caster Sugar - 250G Grated Carrot - 50G Walnuts - 50G Pecan Nuts - 150G Rapeseed Oil - 2 Medium Eggs - 1 Vanilla Pod

Pre-heat the oven to 180°C. Sieve the flour, allspice, bicarbonate of soda, baking powder, and cinnamon together. Add the grated carrot, sugar and nuts. In a bowl mix together eggs, rapeseed oil and the vanilla pod to make a batter, then add all the ingredients together.

Soil - 165G White Chocolate - 45G Cocoa Powder - 38G Plain Flour Frosting - 350G Cream Cheese - 175G Icing Sugar - Juice And Zest Of 1 Orange Decoration - 10G Mixed Seeds - Sunflower

Sugar - 25G Lemon Sherbet - 8 Baby Carrots With Top - 10G Edible Flowers: Violas, Pansies, Nasturtiums Etc

Butter the moulds, fill and bake in oven at 180°C for 19 minutes. In a small saucepan, caramelise the white chocolate until golden brown. Add sieved cocoa powder and flour, to make the soil and place on a tray to dry. Whisk the cream cheese, orange juice and zest, and icing sugar until smooth. Any citrus fruit can be used: lime, lemon or orange. Place the sugar and a teaspoon of water into a small saucepan and bring to the boil to make a caramel. Add seeds to the caramel and place into a sieve. Coat with sherbet and caster sugar to make the edible slug pellets. Cut the carrot cake in half and place the bottom half into the terracotta plant pots. Top with the cream cheese and popping candy. Place the top half of the carrot cake on top and repeat the process. Top with chocolate soil and a peeled baby carrot. Arrange the basil cress and edible flowers on the plate to make the edible flower garden with the edible slug pellets scattered around.




Peppered with picturesque fishing villages and boasting spectacular coastal scenery, Cornwall is also a foodie’s haven. Some of the area’s best restaurants are featured over the next few pages – and each chef shares one of their most delicious recipes. To discover more about them and exclusive gourmet experiences at the venues visit



Cornwall: Wild Food Alex Bluett

Esteemed Guardian food writer and chef Alex Bluett lets us in on his Cornish culinary secrets. I have been lucky enough to spend the majority of my life living and working in the South West. Growing up on a Cornish farm by the sea brought me close to the produce that was on my plate and taught me a respect for the life cycle and care of animals, fish and plants that I would later come to depend on for my trade.

prepare using wild herbs for our supper, followed by a bubbling crumble she’d made from apples and berries taken from the hedgerows. This wholesome upbringing and approach to wild food was engrained in me from a young age and it has encouraged a frugal approach to the way I cook.

The region’s range of culinary offerings has inspired me hugely as a chef: from the rugged coastlines and estuaries of Cornwall and Devon – with their perfect conditions for shellfish and seaweed growth – to the rolling hills of Somerset, where farming practices have changed little in 50 years. This is a land that reflects the true partnership between man and beast, where the ethos of an animal only having “one bad day” makes sense. Some of the best fish in the seas is landed at Brixham on the south coast and Britain’s best beef is reared on the northern coast.

If you look hard enough, you’ll realise some of the best spots to find hidden delicacies are peppered across this land. Using the countryside and coastline respectfully (with permission from landowners) offers a fantastic array of flavours, some forgotten and some simply not available anywhere else. The South West coastline has some of the cleanest beaches and with that comes the offer of seaweeds and sea herbs that can be found in only a few other places. Roadsides lined with Alexanders and berries plus fields and woodland full of mushrooms mean that, with open eyes, chefs and keen cooks can have a lot of fun. Foraging and wild food has recently become big business that is blind to its origins and the damage it can do, but I believe that taking a little here and there, whilst rotating the places that you pick to allow for regrowth, is a brilliant thing to do. A few hours picking wild garlic in the spring sunshine, reaching for the perfect burst of blackberry in late summer or bracing the autumnal Atlantic winds for a few handfuls of sea beets is not only good for your dishes and wallet, but it is good for your soul – reconnecting it with nature and allowing you to slow down, if only for a moment.

Now, the South West has become a sanctuary in summer for people from all over. It boasts some of the most spectacular beaches, scenery and food in Europe. Hungry foodies come from far and wide, eager to be wined and dined. Indeed, what better place to eat than against the spectacular backdrop of the Atlantic’s crashing waves, a glorious sunset or the rugged beauty of the moors – topped off with a post-meal walk down meandering lanes, bridal ways or footpaths back to your campsite, B&B or hotel. Each year, more talented chefs open new restaurants in the area – be they homegrown talent or people who’ve escaped from the big city in search of a more holistic approach to life and cooking. But there are still hidden culinary gems, unknown to many, to be found. For me, the real joy of the region is its wild food and scope for foraging. Growing up, my granddad would shoot a pheasant for gran to pluck and

I have lived and worked in many places but the South West always draws me back, with a nostalgic feeling of belonging. Food forged from a landscape steeped in traditions and history provides a uniquely warm and wholehearted culinary experience for anyone lucky enough to live or visit here.


Ben’s Cornish Kitchen Marazion, Cornwall At Ben's Cornish Kitchen you’ll find delicious food that has been precisely executed using local ingredients.

Kota Restaurant with Rooms Porthleven, Cornwall Kota, meaning ‘shellfish’ in Maori (the chef is half Maori, half Chinese Malay) is set in a 300-year-old building on the harbour in Porthleven. It uses the best local produce, giving it a signature Asian twist.

Paul Ainsworth At No 6 Padstow


Paul Ainsworth’s Michelin star restaurant, located in a beautiful Georgian townhouse in the heart of Padstow, serves modern British food with a focus on specially sourced Cornish produce.

Bread and Butter Pudding

Paul Ainsworth Serves Four


Bread And Butter Pudding - 12 Slices Of White Bread - 125G Butter - 30G Sultanas - 450G Cornish Double Cream - 150Ml Milk - 2 Vanilla Pods - 140G Egg Yolk - 175G Sugar - One Pyrex Dish About Five Litres

First, butter the bread and take off the crusts, cut the bread into triangles; brush the Pyrex dish with butter to stop the bread baking to the dish. Build up the bread in the dish like a jigsaw, sprinkling sultanas over every layer apart from the top one; the reason for this is that if you do sprinkle them on the top layer, when it comes out of the oven you will think of rabbits straight away! To make the custard, bring the milk, cream and vanilla to the boil; meanwhile whisk your egg yolks and sugar together until they become very pale, almost beige. Pour the cream mixture over the egg mixture and stir with a wooden spoon, then place the bowl over some boiling water and stir the custard until it coats the back of the spoon. Pass through a sieve - not a fine one, you just want to get rid of the vanilla pod – then pour the custard over the bread leaving a bit behind to top up later. Leave the pudding for about six hours to soak up the custard, then top up with the excess custard and place the dish in a bath of water and into the oven at 130°C; cook for about 25 minutes until it has just a slight wobble. Leave to cool slightly. To serve, sprinkle caster sugar on top and glaze using a blowtorch to create a crispy top and dish up.


The Shore Restaurant Penzance, Cornwall


The Shore Restaurant in Penzance offers a small seafood menu crafted using the very best ingredients. The daily, fresh produce and creative menus reflect Chef Patron Bruce Rennie’s passion for the sea and impeccable training.

John Dory, Chana Dal, Coriander & Mint

Bruce Rennie Serves Ten


Chana Dal - 150G Yellow Dried Split

Put the split peas into a pan and cover with water; stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a ladle and turn down to a simmer. Cook the peas, stirring regularly, for 35-40 minutes or until just tender – adding more water if necessary. When the lentils are tender, remove the pan from the heat and whisk to break the lentils down. Set aside until required.

Seas, Rinsed Until The Water Runs Clear - 3 Tbsp. Vegetable Oil - 1 Tbsp. Cumin Seeds - 1 Small Onion, Peeled & Chopped - 1 Green Chilli, Finely Sliced - 2Cm Ginger, Peeled & Finely Diced - ¾ Tsp. Ground Turmeric - 1 Tsp. Garam Masala - 1½ Tsp. Ground Coriander - 1 Tbsp. Nigella Seeds - 3 Garlic Cloves, Peeled & Finely Chopped - 4 Tomatoes, Chopped - Salt & Pepper, To Taste Coriander & Mint - 70G Coriander - 70G Mint Leaves - 1 Tsp. Ground Cumin - 100G Onion, Peeled & Diced - 1 Tbsp. Sugar - 35Ml Lime Juice - 1 Green Chilli, Chopped John Dory - Vegetable Oil, For Frying - 6 John Dory Fillets - Salt, To Taste

Warm the vegetable oil for the dal in a pan on a medium heat. Add the cumin seeds and fry for 20-30 seconds. Add the onion, chillies and ginger and fry for four to five minutes until lightly coloured. Add the ground spices and nigella seeds to the pan and cook for a further minute; mix well and season with salt to taste. Blend the garlic and tomatoes in a food processor and add this to the pan; mix well and season with salt to taste again. Cook the mix over a medium heat until the oil has started to show on top of the sauce. Add the cooked lentils to the sauce; stir and mix well. Add a little water as needed to thin the dal to desired consistency. Bring the mixture to the boil and season to taste. Put all of the ingredients for the coriander and mint chutney into a food processor and blend to a fine paste. Store in the refrigerator until needed. To serve, heat a frying pan with a little vegetable oil until hot but not smoking. Season the fillets with salt and fry until one side is lightly coloured and the fish is cooked halfway through. Turn the fish over and cook on the other side until just cooked, but still moist. Meanwhile, heat the dal gently and check the seasoning. Spoon a little on to each plate. Top the dal with the fish fillets and serve a little of the coriander and mint chutney on the side. Serve immediately.


Cookery Schools


Cookery Schools Stella West-Harling MBE, founder of the Independent Cookery Schools Association, shares her thoughts on why cookery schools have become so popular. It has been said that Britain has the most cookery schools per capita than any other country. As a nation, we’ve come quite a way, given the routine sneers we were used to, that deemed us a foodie’s desert. Yet there has been an interest in cookery skills ever since Mrs Beeton wrote the world’s most successful cookery book and Mrs Marshall held her classes with up to 2,000 ladies in attendance in 1860. Our recent love affair with cookery skills began at the turn of the new millennium. There has been an enormous increase in the number of cookery schools – to about 1,200 across the country. TV cookery shows draw huge audiences and live cookery demonstrations and food festivals inspire people in small villages and towns the land over. Our love affair with food crosses all boundaries - age, nationality, beliefs and gender. All are equal in the kitchen.

The Independent Cookery Schools Association was set up in 2013 to ensure that cookery schools meet the highest standards so that you know, if it is an ICSA school, it is an excellent place to begin your cookery journey. You’ll find us from Scotland to Devon. The following pages feature a selection of our South West ICSA Accredited Cookery Schools.

Stella West-Harling

Exclusive cookery school experiences visit


Ashburton Cookery School Devon


The Ashburton Cookery School in the heart of beautiful Dartmoor is one of the UK's top cookery schools and offers inspirational cookery courses lead by professional chefs who teach you to cook with imagination, passion and enjoyment.

Poached Duck Egg with Butternut Squash Purée, Crouton, Peas & Chorizo

Darrin Hosegrove Serves Two


Butternut Squash Purée - ½ A Medium-Sized Butternut

Squash, Cut Lengthways - 20Ml Extra Virgin Olive Oil, - 1 Garlic Clove, Crushed - 1 Sprig Of Thyme - Salt & Pepper, To Taste

To make the butternut squash purée, drizzle the olive oil over the squash and sprinkle over half of the garlic and thyme leaves and season to taste. Place a square of baking parchment paper on top of a large tin foil square. Put the squash on top of the baking parchment and wrap the foil around to make a sealed bag. Place the squash in a pre-heated oven at 200°C for 45-60 minutes until soft. Scoop out the flesh from the squash and blend in a food processor with the remaining garlic and thyme. Season to taste and set aside.

Peas & Chorizo - 100G Peas, Shelled - 20G Chorizo Sausage - 10G Butter - 8 Medium-Sized Mint Leaves,

Cook the peas in salted, boiling water until tender with a slight bite. Remove any skin from outside of the chorizo and cut into small dice. Heat the butter over a medium heat and add the chorizo. Cook until lightly coloured, add the peas, seasoning and garnishing with the finely shredded mint just before serving.

Finely Shredded - Salt & Pepper, To Taste

Croute - 2 Slices Of White Baguette,

Approx. 1Cm Thick - 2 Tbsp. Olive Oil

Poached Duck Eggs - A Dash Of White Wine

Vinegar - 2 Medium, Free-Range Duck Eggs, Room Temperature Garnish - Edible Flowers, Leaves Or

Pea Shoots, As Needed Aged Balsamic Vinegar, To Taste

Brush the baguette for the croute on both sides with olive oil. Bake the bread for approximately eight to ten minutes at 200°C until golden and crispy. Bring a saucepan with at least 10cm of water to the boil; turn down to a rapid simmer and add a little white wine vinegar. Crack each duck egg into a ramekin, making sure the yolk is not broken, and carefully add to simmering water. Poach for three minutes until the white is firm but the yolk is still runny. Remove the egg and trim any excess white. To assemble the dish, spoon a tablespoon of butternut squash purée on to one corner of the plate. Place the back of the spoon into the purée and drag it diagonally across the plate in a steady motion. Repeat on the other side of the plate, so that the lines cross. Place the croute on top of the purée and the poached duck egg on top of the croute. Scatter the chorizo and peas around the plate. Finish the plate with edible flowers, leaves or pea shoots and add a few drops of aged balsamic vinegar. Serve immediately.


The Bertinet Kitchen & Bakery Bath


Mushroom Tartine

Richard Bertinet Serves Four


- 2 Tbsp. Olive Oil - 1 Large Shallot, Finely

A tartine is a slice of bread, however these days it is usually used to describe the French equivalent of the Italian bruschetta, a toasted slice of sourdough topped with whatever you like - in this case, creamy mushrooms.

Chopped - 1 Clove Garlic, Crushed - 500G Field or Wild Mushooms, Sliced - A Small Glass Of Brandy (or Red Wine) - 4 Tbsp. Creme Fraîche - Small Bunch Of Parsley Finely Chopped - 4 Slices Of Sourdough

Begin by heating the oil in a frying pan, then add the shallots and garlic and sauté over a high heat until lightly browned. Add the mushrooms and stir well. Next, add the brandy or wine and flame - be very careful when you do this. Cook the mixture for 30 seconds and then remove the pan from the heat and stir in the crème fraiche. Put the pan back onto a low heat and cook gently for 5 minutes. Meanwhile, lightly toast the slices of bread. Add the chopped parsley to the pan, and stir it through. To serve, spoon the mushroom mixture over the slices of toasted bread.

The Bertinet is headed up by Richard Bertinet, originally from Brittany in north-west France, who trained as a baker from the age of fourteen. The Bertinet Kitchen opened in September 2005 in the centre of beautiful and historic Bath. The school offers a range of relaxed and fun courses for food lovers of all abilities and specialist baking and bread-making courses for amateurs and professionals alike.


Demuths Cookery School Bath


Vegetable Ceviche

Rachel Demuth

Serves Four to Six


- 4 Medium Radishes - 1 Small Bulb Fennel - 1 Raw Beetroot, Peeled - 1 Ripe Avocado, Sliced - 2 Spring Onions, Sliced

Ceviche is a classic way of dressing and lightly cooking in South America. Usually Ceviche acts as a marinade to lightly cook meats and fish, the acidity in the dressing begins to cook the protein. Ceviche can also be a brilliant addition to vegetable dishes and salads. It is sharp, spicy and light and works well with crisp vegetables which soften slightly with the acidity of the limes.


Ceviche Dressing - 1 Whole Lime, Zest And Juice - 1/2 Tsp. Vinegar - 1 Tbsp. Sugar - 1 Small Red Chilli, Finely

Chopped - Salt And Pepper - A Handful Of Chopped Coriander

First, slice the radishes, fennel and beetroot as thinly as you can with a sharp knife, peeler or mandolin. Place the radishes and fennel in one bowl and the beetroot in another bowl (keep the beetroot in a separate bowl, as it will colour everything pink). Mix together the dressing ingredients in a small bowl and whisk until the sugar has dissolved fully. Taste and adjust the amounts of lime, sugar, salt and pepper. Dress the radishes, fennel and beetroot with the ceviche marinade and leave for up to an hour to marinate. To serve, arrange the radishes, fennel and beetroot on the serving plate and then the avocado and spring onions on top, drizzle with the remaining dressing and sprinkle with the coriander.

Demuths Cookery School is run by one of the UK’s leading vegetarian chefs Rachel Demuth, who owned award winning Demuths Restaurant for twenty six years. Based in the centre of Bath in a wonderful Georgian building, with a modern purpose built kitchen, light and airy and with stunning views of Bath Abbey and Parade Gardens. Experienced chef tutors teach an exciting and varied selection of vegetarian courses for all abilities from beginner to accomplished cook. Best of all, discover how to cook with delicious local produce while enjoying the company of like-minded people.


Recipe featured at Jessop House, Cheltenham.


The Perfect Pairing: Matching Beer and Food Andy Gibson from Wild Beer, Somerset, tells us about the origins of beer and gives us his tips on how to pair it with food. Food is at the heart of beer. If you travel back through the history of Ancient Sumer or Egypt, you’ll discover that the earliest (recorded) form of beer was called ‘kvass’ and it was made by steeping loaves of bread in warm water. This works by reactivating the hydrolytic enzymes in malt so that they begin to break down the starches in the dough into simple, fermentable sugars for yeast to create alcohol from. At this time, beer was little more than porridge-like gruel. It was filtered through reed matts or drunk through a reed straw to avoid floating debris! There is an anthropological argument that beer was responsible for the nomadic human beings of a millennia ago settling: agriculture was underway long before humans stopped roaming the grasslands of Mesopotamia, planting seasonal crops and timing harvests with the rhythm of the animals we herded; bread could be made in a few hours from these crops; but beer needed weeks to ferment and condition before being fit to drink – causing humans to need to stay in the same spot for long periods of time. So, bread and beer were once synonymous, but what does that have to do with pairing beer and food? Affinity. The very thing that makes a beer a beer is the malted barley that provides the fermentable sugars for yeast. The malt is kilned and toasted, turning darker the longer and hotter the kilning. This process is called the Maillard reaction, whereby anything that is cooked turns brown. You can therefore find shockingly similar flavours in malty beer to those in cooked foods. Think grilled meats, roasted vegetables, baked bread – perfect partners for a roast porter. However, malt isn’t the only component of beer and, increasingly, it takes a back seat to a fairly new addition: hops. Hops are literally the spice to beer,

added for their bitterness, to balance the sickeningly sweet malt. But they have stuck around because they also have anti-microbial properties and provide incredible aromas and flavours. Bitter flavours clash. One such interaction is with chili heat, which is less of a flavour and more of a sensation. Capsicum stimulates the pain receptors in your mouth. Bitterness is also perceived as a poison so evokes a similar reaction, heightening the sensation of heat. If you like your curries spicy, hot them up with a bitter India Pale Ale! The crown jewel in pairing beer with food is beer’s ability to cut. Carbonation in beer literally scrubs your palate clean with every sip, helping to break down whatever you’re eating and exciting your taste buds at the same time, ready for the next bite. This is the area in which so many other drinks struggle when paired with rich dishes. The fats coat the inside of the mouth, dulling the tastebuds, so wine or whisky skates right past barely noticed. In particular, carbonation is apt at cutting through richness and fat, the CO2 molecules chemically break down the fatty lipids in meats and cheeses. The last concept of pairing beer and food, and possibly the most important one, is matching intensity. Imagine trying to taste a delicate white fish dish while drinking an intense chocolate and coffee stout. The dish would be completely lost! And, vice versa, an easy drinking helles lager would be completely overpowered by a rich chocolate dessert. Pairings should be able to compliment, contrast and cut, without overbearing each other. Finding harmony and creating flavours greater than the sum of the parts of the pairing is the magical answer. Beer and food are best when enjoyed with consideration given to appellation. There is a reason that some areas are famous for certain food and drink



and it’s a good rule of thumb to enjoy products from the same area together: Bavarian Dunkel Lager with Bratwurst; Belgian Gueuze with Moules Frites; American Pale Ale with burgers. They all work! The idea of using location to pair beer and food is exemplified by cheese. Historically, beer has always been a farmhouse product, created using ingredients grown on the farm and fermented with pretty wild, naturally occurring yeasts. As such, every farmhouse had its own ingredients, processes and culture of yeast, making it truly unique. Cheese is also unique to its appellation. Milk takes on nutrients from the local area and cheese cultures are different in every valley. Asides from this, the lead farm hand would have been in charge of cheese production and brewing - so the same dirty pair of hands would be involved in both fermentation processes. Finally, they both go through a very similar process: grasses (barley or grass) are converted into sugars (either maltose or lactose) which is then fermented (into beer or cheese). Beer and Food is all about the interaction of flavours - a conversation with your own palate. It should be a social interaction and spark genuine conversation. What could possibly be better than bringing good people together to eat good food and drink good beer? The Wild Beer Co was founded in 2012 by Andrew Cooper and Brett Ellis in the heart of Somerset on Westcombe Dairy Farm. Very much rooted in the rural countryside, embracing a sense of terroir by using foraged local ingredients and naturally occurring wild yeasts – taking beer back to it’s farmhouse roots.

Chef Hariett Mansell from Wapping Wharfe Harriet Mansell

James Bull

Specialising in wild, spontaneous and sour fermentations they have a barrel library 400 strong. Barrel-ageing and blending are at the heart of the Wild Beer co. Inspired by practices from cider, wine and whisky production they will often blend several batches and vintages to create one beer. The Wild Beer Co was born out of a love of fermentation, barrelageing and most importantly, flavour. Their beers pair incredibly well with food, being served alongside dishes from burger bars to Michelin star restaurants. Opening their first restaurant and bar in Cheltenham, Wild Beer at Jessop House, was a natural progression and now Wapping Wharfe in Bristol. With a focus on flavour and experimentation, and being able to bring that to food, with their beer both as an ingredient and as a partner, pairing menus are the culmination of our ethos as a brewery. Drink Wildly Different.



The Personal Touch: Pairing Wine and Food Alan & Andy Goadby, proprietors of Upton Wines, are the experts at pairing food and wine. Upton-upon-Severn Wines is a family-run business which has specialised in sourcing and supplying rare and fine wines to some of the South-West’s best restaurants and hotels for over twenty years. Between them, the Goadbys have over 75 years’ experience in wine and hospitality. Founder, Alan, is an acclaimed chef, so he is equipped with a depth of food knowledge, that marries perfectly with his wine palate. He speaks eloquently about the principles of matching great food with balanced wines and champagnes. An increasing number of wine aficionados enjoy visiting their bijou shop nestled in a quiet street in the picturesque village of Upton-upon-Severn in Worcestershire for informed discussions on what goes best with a particular food, or the wines to choose for a special occasion. They offer not just the finest wines but an invaluable support service in terms of advice and consultancy, along with an essential ingredient for modern day menu and wine list planning: a food matching skill based upon Alan’s long reputation for the highest standard of cuisine.

Entering the shop is like stepping into a wine world gone by. Its ancient oak floors support happily groaning racks of a diverse selection of wines from almost every wine-producing country. Only an expert could create such an array of drinkable pleasures: wines for the trade, wines for the collector, wines for every day, wines for everyone and every taste. The range is sourced from all over the globe to offer specialist wines that are not only fine, but rare too. They pride themselves in their individual and superb variation of new and old wines. ‘Our aim is to give a professional, personal and prompt service, offering wines that we have personally chosen. Should anyone be looking to select a wine to pair with their food, or even vice versa, I can recommend a dish with a certain fine wine either on the phone or in person. We want people to enjoy good food and wine as much as we do. It’s our life.’ Words by Alan and Andy Goadby, Proprietors of Upton Wines,
and Alan Hunter of For recipes and wine-matching tips visit

8 New St, Upton-upon-Severn, Worcester WR8 0HR 01684 592668


XVI Sixteen Ridges

XVI Sixteen Ridges The Sixteen Ridges vineyard was planted in 2007 under the careful guidance of Simon Day. Following extensive research and expansive knowledge of the soils and climate in Herefordshire and Worcestershire, the 6 acre vineyard was planted with Pinot Noir. A variety which is not only known and loved my many connoisseur, but thrives in the UK climate. The Sixteen Ridges vineyard resides on a sheltered Worcestershire hillside within a natural amphitheatre, with views stretching south along the Severn river valley, it captures maximum warmth and sunlight.


Signature Cuveé Sparkling


Vivacious sparkling white wine made with Pinot Noir and Seyval Blanc grapes. Lemon; baked apple; honeysuckle and hazelnut character with an elegant long clean finish.

Off-dry, full of gorgeous raspberry aromas and flavours, has the depth and finish to be drunk all year round.

Try with smoked trout; salmon canapés or freshly shucked oysters. Made from the clear free-run juice of Pinot Noir and Seyval Blanc in the Traditional (Champagne) Method with a secondary fermentation in the bottle, this wine has had over 12 months on yeast lees prior to disgorging to remove the yeast.

A seductive, ripe and rich off-dry rosé. Deliciously balanced, bursting with flavour. Strawberries, raspberries and melon aromas lead to a lively fruity palate of berries and earthy cherries. To get the colour we allow the juice and skins to macerate for around 8 hours before pressing. Following pressing the juice ferments in stainless steel tanks to mature for up to eight months.



Sumptuous, rich palate of strawberry, cherry, redcurrant and raspberry – summer pudding in a glass! The vibrant acidity leaves the palate clean and crisp with long lasting raspberry finish.

Round and fruity with hints of spice.

The perfect aperitif or delicious alongside a bowl of ripe strawberries! Made exclusively with Pinot Noir, using free-run and first pressings to achieve a light “salmon pink” colour, and to develop the berry fruit characters. Made in the Traditional (Champagne) Method with a secondary fermentation in the bottle, this wine has had over 12 months on yeast lees prior to disgorging to remove the yeast. WHITE PINOT NOIR A fresh, crisp dry wine, elegant and very easy drinking with a long and fine finish. Aromas of lemon peel, honeysuckle and tropical coconut, with a palate of zesty citrus blossom, peach and buttery vanilla notes.

A light bodied red with cherry, raspberry and earthy vanilla notes to the aroma and palate, with a subtle soft oak finish. Fermented on skin with regular “cap punching” by hand and extended maceration before pressing. The wine was then allowed to mature on oak for several months to achieve the complexity and soft rounded finish. BACCHUS A dry wine with a crisp clean finish. Aromas of crushed basil lift from the glass on pouring, with herbaceous gooseberries on this punchy palate. The Bacchus grapes are grown on the South facing slopes of an historic vineyard site next to the new purpose built Sixteen Ridges winery at Redbank on the Ledbury Wall Hills in Herefordshire.

Pinot Noir is best known as a red wine grape variety, but this white wine is obtained by using the free-run juice that comes as the lightly crushed grapes enter our press. As the majority of the colour comes from the skins of the grape, by avoiding long contact times we can obtain a clear juice of exceptional elegance.

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