Melt in the mouth, super simple and effortlessly impressive, this beautifully creamy panna cotta makes an elegant finale to your Valentine’s feast. Deliciously light and creamy, panna cotta has to be one of the simplest desserts to make and is a fantastic accompaniment to the sharp, forced rhubarb that has just come into season. It’s […]

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 – […]

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 […]

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 […]