Store-cupboard recipes: bagna càuda

With Piedmont still at the forefront of our minds, our Head Chef looks to his store-cupboard for inspiration. The result is a simple recipe taking advantage of relatively few ingredients – perfect for quarantine cooking Bagna càuda is a staple in Piedmont. Often seen as an appetiser, it’s served warm – a little bit like […]

Slow cooking: beef in Barolo

Ahead of our offering of the new vintages of Barolo and Barbaresco, our Head Chef Stewart Turner has cooked up a recipe inspired by the region – with beef short rib slow-cooked in Barolo. Indulgent? Yes. Deserved? Yes. Settle in with a glass of something good and make the most of some extra time in […]

From our kitchen: lobster ravioli

In response to a reader’s request, this month our Head Chef Stewart Turner offers up a lavish dish. His lobster ravioli might demand a little more time in the kitchen, but they’re well worth the effort – and not nearly as complicated as you might think After our last recipe post, a reader requested the […]

From our kitchen: Burgundian fish stew

As all eyes are on Burgundy for the release of the region’s 2018s, our Head Chef Stewart Turner has rustles up a recipe for a fish stew that will sing alongside the region’s whites January is Burgundy season and I’m a real fan of these wines. It is definitely my favourite wine region, especially for […]