Our chefs have carefully selected a number of our recipes for you to enjoy.

Entrée

Bouillabisse of Gurnard and mussels with chorizo and celery cream (serves 4)

Main Course

Fillet of Venison wrapped in poppy seed filo pastry with polenta and port sauce (serves 4)

Dessert

Rhubarb and Honeycomb Fool (serves 4)

Entrée

Bouillabisse of Gurnard and mussels

with chorizo and celery cream (serves 4)

Ingredients:

100g of butter
8 shallots
1 celery heart
3 carrots
4 cloves of garlic
800g of Gurnard/400g of mussels
orange rind
pinch of saffron
8 cardamon pods
1 ltr of chicken stock
300ml of cream
300ml of white wine
100g fried chorizo

Method:
Melt the butter in a pot add shallots / celery / carrots and garlic- cook until soft. 
Add the wine / stock / orange rind/ cardamom pods reduce by half,
add the cream cook for a further 15 mins.
Pass through a sieve, add the fish when cooked, garnish with chorizo and celery leaves.

Main Course

Fillet of Venison wrapped in poppy seed filo pastry
with polenta and port sauce
(serves 4)

Ingredients:

6 sheets of filo pastry
40g of poppy seeds
4 venison fillets
4 shallots
100g of button mushrooms
50g blackcurrants
60g of butter
250ml port
300ml game stock

For the sauce:
Melt half the butter, sweat the mushrooms, shallots, blackcurrant and cook gently until soft. 
Add the port and reduce by half, add the stock and simmer for 25 mins. 
Pass through a sieve.

Method:
Brush the pastry with honey and wrap the venison fillet, brush with honey and cover in poppy seeds. 
Cook for 15 mins until pink.

For the Polenta:
500g corn meal
1 ltr of water
salt
olive oil

Bring the water to the boil and stir in the corn meal. 
Wisk constantly for 45 mins and add salt to flavour.

Dessert

Rhubarb and Honeycomb Fool
(serves 4)

Ingredients:

300g marscapone
300g crème fraiche
100g natural yogurt
200g icing sugar
50g stem ginger
1lb rhubarb
500g caster sugar
2 inch piece of root ginger

Method:
In a large bowel mix together the marscapone / crème fraiche / natural yogurt /
stem ginger and icing sugar.
In a large pot cook the rhubarb, sugar and ginger until the rhubarb is broken down.

To make the honeycomb make a caramel from sugar and glucose add baking soda and leave to cool.
Arrange in a glass layer by layer and place the honeycomb on top to finish.