Seduce with oysters and black diamonds as we serve up a light and luxurious Valentines’ Day feast

Our chef Stewart Turner – a man with more kitchen charisma than most – has designed a light yet mouth-watering menu guaranteed to set pulses racing this 14th February. We’ve got a show-stopper of a dessert to come too… This is a reworking of a classic dish from my days at the Connaught hotel – […]

A Burns Night Supper (with a twist): lamb, pearl barley and haggis hot-pot

You don’t have to make your own haggis to cook up a feast fit for Rabbie this Burns Night, says our chef Stewart Turner. His riff on the classic neeps and tatties dish is simple, substantial and very, very tasty. This is my take on a Burns Night supper dish: a hearty lamb and pearl […]

Venison Wellington – a showstopper of a dish for New Year’s celebrations

Before Big Ben chimes out the year, give 2013 the send-off it deserves with a feast to impress. Chef Stewart Turner says that this deceptively easy venison dish is just the thing. Truffles are, of course, optional… This re-working of beef Wellington uses venison, which is just fantastic at this time of year – it’s […]

How to cook your best-ever Christmas dinner

Keep the meat moist, cook Brussels that are actually tasty, carve effortlessly and, of course, uncork perfectly matched wines: we present chef Stewart Turner’s masterclass on serving up the Christmas meal, Berry Bros. style Christmas is great fun at our house, everyone’s up at the crack of dawn, downstairs, opening presents, then we’re in the […]