Sometimes you don’t always want to go to a restaurant but that doesn’t mean you can’t still be sustainable. Here are some seasonal recipes from some of our Members for you to try at home.
April:The Lindley Group’s Chicken Terrine and left over fruit chutney
March: Bumpkin’s Roast Chicken
February: Bruno Loubet’s Wild Rabbit crepinette glazed with wholegrain mustard
January: Le Manoir aux Quat’Saisons’ Beetroot Terrine
December: Boxing Day Bible
November: Paternoster Chop House head chef Bruce Wilson’s Game Pie
September: Atul Kochhar’s Gilled Bream with Spice Rub
August: Raymond Blanc’s Salad Of Grilled Squid With Provencal Vegetables
June: Cookery School’s Scones
May: The Ledbury’s Barley and Squid Ink Cracker with Smoked Turbot Roe
April: Franklins’ Slow roast hand and spring of pork, fennel & red cabbage slaw
March: Eddie Gilbert’s Fillet of gurnard, ratatouille, roasted vine cherry tomatoes, wild garlic & balsamic dressing
January: The Seagrave Arms’ Chocolate Tart with Chocolate Shavings and Vanilla Ice Cream
December: By The Bay’s Grilled Mullet Fillets with Walnut & Parsley Pesto Dressing