There’s an additional benefit to you making our recipe this week! The Woodspeen Cookery School are running a competition for a place on its Perfect Pastry course on Saturday 3rd September.

If you wish – after you have made the custard tart from the recipe below take a picture, then post it on either Facebook, Twitter or Instagram and tell us what it was like (don’t forget to tag us in and use #woodspeencustardtart) or simply email us on HELLO@THEWOODSPEEN.COM.

We will judge the most delicious dessert and the winner will receive a place for themselves and a friend on our Perfect Pastry course on Saturday 3^rdSeptember.

Ingredients:

Custard mix:

750ml whipping cream

1 vanilla pod

320g egg yolk

1 egg

100g sugar

Sweet pastry:

250g icing sugar

250g butter at room temperature

2 eggs at room temperature

600g plain flour

1 egg yolk (for egg wash)

Put the cream into a pan, scrape in the vanilla seeds and pop the pod in too for added flavour. Start to bring the cream to the boil, whilst heating up whisk the egg, egg yolks and sugar until the consistency of the mix is light and fluffy and can hold a ribbon shape when the mix is drizzled from the whisk. When the cream reaches the boil, pour the cream over the egg mixture, whisking while doing so, (so as not to scramble the mix). Pass the mixture through a sieve into a jug, leave to cool slightly, covered with cling film to stop a skin developing.

Beat the sugar and butter together until light and fluffy in a mixing machine and using a paddle attachment (this will take about 10 minutes)

Add the eggs one at a time whilst continuing to mix, only adding another egg when the first is fully incorporated.

Finally add the flour, when the mixture comes together as a dough stop mixing so as not to overwork the mixture.

Wrap the pastry in cling film and leave to rest in the fridge for 20 minutes minimum, but can be left overnight if you wish to make the night before.Roll it out on a floured surface and line your desired tart case. Blind bakethe pastry at 170°C for 15 minutes or until lightly golden in colour and when cooked give it a quick egg wash using just the yolk. Leave the base empty and return it to the oven at 100°C, pour the filling into the case whilst in the oven and cook until the mixture wobbles very slightly in the centre of the tart. Depending on the depth of your mould it could take anything up to 1hr 15 minutes. Turn the oven off and leave the oven door slightly open to allow the tart to cool for 30 minutes before removing and leaving to cool further.

To serve: Serve cold with good quality ice cream or sorbet, like in the picture, rhubarb is good this time of year but your family favourite may be even better!

The Woodspeen Restaurant and Cookery School| Lambourn Road, Woodspeen, Newbury, Berkshire, RG20 8BN | www.thewoodspeen.com | 01635 265070

Club Member Offer at The Woodspeen: Members and their guests receive a complimentary glass of Ayala, Majeur Brut, Aÿ Champagne when dining for lunch Sunday to Tuesday and dinner Saturday to Tuesday to a maximum party of four guests. Click here for more details.

Not a member? Why not treat yourself to a year of dining in luxury and enjoy tantalizing offers – all for just £95.00 for 12 months. Find out more here.

Recipe from Kitchen Secrets by Raymond Blanc.

A dish very much inspired by simple Indian spicing. I use a high-quality Madras curry powder sourced from my local Indian supermarket and I suggest you do the same. If you do not have time to make the cauliflower bhaji accompaniment, this is a lovely, elegant dish in its own right.

Preparation: 40 mins, plus 1 hour infusing.

Cooking: 20 mins.

Special equipment: Blender.

– See more at: http://www.raymondblanc.com/recipes/seared-scallops,-cauliflower-pur%C3%A9e-and-curry-oil/#sthash.U7ZCWyJh.dpuf

The Restaurant: Belmond Le Manoir Aux Quat’Saisons | Church Road, Great Milton, Oxfordshire OX44 7PD | 01844 278881 | www.belmond.com/lemanoir

The Club Offer: Members receive a 10% reduction from the food bill when dining for lunch or dinner Monday to Friday. Click here for more details.

Not a member? If you are considering visiting Le Manoir why not sign up for a £10.oo for 10 day trial via our app? Just download app for free via   and follow the onscreen instructions. Alternatively sign up for 12 months for £95.00 at www.luxuryrestaurantguide.com 

The British tomato season runs from June to October so now is a great time to try out this gorgeous recipe from Hélène Darroze – and for those unfamiliar with this ingredient, Burrata is a fresh italian cheese made from mozzarella and cream.

Serves 10

Ingredients

• 500g of burrata (2 large)
• Greek olive oil
• 2 large green copia tomatoes
• 2 large pineapple tomatoes
• 2 large bull’s heart tomatoes
• 1 large Black Krim tomatoes
• Puff pastry, enough for 10 14cm x 1.5cm sticks

For the marinade

• 80ml Greek olive oil
• 20ml Xerez vinegar
• 1 large shallot
• 12 leaves of green basil
• Fleur de sel
• Espelette pepper

For the tapenade

• 200g Taggiasca olives, blanched
• 40g hard-boiled egg yolks (approximately 2 yolks)
• 40g anchovies
• 30g capers
• The lemon zest from half a lemon
• 5g garlic
• 3g parsley

For the garnish

• Baby Mexican tarragon
• Baby red basil
• Mixed flower petals: cornflowers, verbena, marigold, blue borage etc.

The Chef: Hélène Darroze

Darroze is a fourth generation chef and grew up working in her family’s restaurant. After a spell with Alain Ducasse, she opened her own restaurant in Paris, gaining a Michelin star in her own right in 2001 and picking up a second in 2003. In 2008 she took over as head chef at The Connaught in London, replacing Angela Hartnett and was awarded two Michelin stars in 2011. She now alternates her time between London and Paris and her two restaurants.

“Each day, Hélène selects the very best and freshest ingredients from the network of suppliers she has spent a lifetime gathering, and cooks them with precision, honesty and passion. The resulting menu celebrates the tastes and textures of the most stunning individual produce, prepared in a way that allows each ingredient to shine.”

The Restaurant: Hélène Darroze at The Connaught, Carlos Place, Mayfair, London W1K2AL | 0203 147 7200 | www.the-connaught.co.uk/mayfair-restaurants/helene-darroze/

A thrilling expression of French culinary craft, delivered with a contemporary flourish, enjoyed in a truly elegant setting. India Mahdavi’s calm, sophisticated interior and a specially commissioned glasswork installation celebrating the visual beauty of the ingredients found in Hélène’s cooking complete what is a feast for the eyes and nourishment for the soul.

The Offer: Members and their guests receive a complimentary glass of Brut Rosé, Eric Rodez Grand Cru Ambonnay Champagne when having lunch or dinner Monday to Friday. Click here for more details.

Please advise of membership booking on reservation and in comments if booking via the website.

Earlier this year Chef Robby Jenks won a prestigious Acorn Award – affectionately known as the 30 under 30, the Acorn Awards are celebrating their 30th Anniversary and have sought to recognise the brightest prospects in the hospitality industry. Since 1987 a total of 870 Acorn Awards have been presented to individuals including Jason Atherton, Marcus Wareing and John Campbell, former Head Chef at the Vineyard who gained the property two Michelin stars.

Ingredients

• Cod Loin
• 200g shallot sliced thin
• 40g curry powder
• 175g Unsalted Butter
• 500ml White wine
• 500ml Fish stock
• 500ml Cream
• 1 Cauliflower
• 600ml olive oil
• 400ml lemon juice
• I sprig of thyme
• 1 bulb of garlic
• Salt
• Pepper

Method

To start creating your dish, lightly salt the cod loin and leave to rest in the fridge for eight hours.

Whilst the fish is resting begin making your coconut cream sauce by sweating your shallots in 50g of butter ensuring that no colour is added during this process. Add a pinch of salt and your curry powder and cook for a further 2 minutes. Into the pan add your fish stock and reduce until it is halved.

Reduce the white wine in a second pan by a third and then add back into the reduced stock.

Once mixed add the cream and bring to the boil and reduce the sauce to your preferred consistency before pass through a sieve and adding the remaining 25g of butter and seasoning to taste whilst whisking.

For the cauliflower purée blanch your half of a cauliflower until soft, drain and place in a blender and blitz until smooth. Then return the mix to the pan adding 100g of butter and cook on a high heat until caramelised. To create velvety smoothness in the purée blend for a second time and pass through a sieve.

To dress the remaining of the cauliflower  blend using 600ml of olive oil, 400ml of lemon juice, 1 sprig of thyme and a diced bulb of garlic.

Cut three quarters of the cauliflower left into florets and mix with some of the dressing over a low heat. Using the last quarter of raw cauliflower finely shave into the dressing a leaving to lightly pickle while cooking the fish.

Once the fish has rested for eight hours pan fry in a little oil until golden brown and place into the oven for 2 minutes then turn over and cook for a further 2 minutes until cooked.

To serve your dish place the roasted cauliflower mix and puree in a bowl with the cod on top then add your raw cauliflower and sauce to finish.

The Chef: Robby Jenks

Robby has been at the helm of the kitchens at The Vineyard since February 2016 and has brought with him a wealth of experience and rich culinary background from working in some of the UK’s most gastronomic hotels, including Gidleigh Park under Michael Caines and Whatley Manor with Martin Burge.

The Restaurant: The Vineyard | Stockcross, Newbury, Berkshire, RG20 8JU | 01635 528770 | www.the-vineyard.co.uk

An hour from London, in a quiet part of Berkshire, The Restaurant at The Vineyard continues to make waves in the culinary world under Head Chef Robbie Jenks. The property is a 5-Star Relais & Chateaux hotel and spa, renowned for its impeccable service, 3 AA Rosette restaurant and award winning 30,000 bottle wine cellar. Led by Chef Jenks, the menu is inspired by the freshest seasonal ingredients and the simplest of combinations.

Not a member? To enjoy this benefit why not take advantage of our limited time digital trial? Simply download the Luxury Restaurant Guide app for free for here    and follow the onscreen instructions. Alternatively sign up for 12 months for £95.00 at www.luxuryrestaurantguide.com 

Global Gastronomy is back for its fourth year with a once-in-a-lifetime seven course menu from some of Europe’s top chefs, hosted by Olympics presenter Joanne Pickard at 1901 restaurant at Andaz Liverpool Street.

 With a menu curated by the legendary godfather of fusion Peter Gordon, diners will be treated to a true foodie world tour of gastronomic delights in one of London’s most glamorous settings in the heart of the City.

Winner of the prestigious Gault Millau Chef of the Year Award, Thorsten Probost will be flying to the UK for one night only with a suitcase of fresh herbs plucked from near his critically acclaimed restaurant in Austria. 

 Head Chef and partner at Ottolenghi, Sami Tamimi, will be treating guests to a Palestinian dish 

 Showcasing her Mauritian roots will be Shelina Permalloo, winner of Masterchef 2012, in a rare London appearance.

 Alfred Prasad will be plating up Indian food at its absolute finest, as you would only expect from the youngest Indian chef ever to be awarded a Michelin star.

 Known from their many appearances on national television, Katie and Giancarlo Caldesi will be serving up plates of their signature Italian cuisine. 

 As well as curating the menu, Peter Gordon will be using his course to demonstrate how he earned his ONZM honour, presented to him by the Queen for services to the food industry.

Winner of the prestigious Gault Millau Chef of the Year Award, Thorsten Probost will be flying to the UK for one night only with a suitcase of fresh herbs plucked from near his critically acclaimed restaurant in Austria. 

 Head Chef and partner at Ottolenghi, Sami Tamimi, will be treating guests to a Palestinian dish.

 Showcasing her Mauritian roots will be Shelina Permalloo, winner of Masterchef 2012, in a rare London appearance.

 Alfred Prasad will be plating up Indian food at its absolute finest, as you would only expect from the youngest Indian chef ever to be awarded a Michelin star.

 Known from their many appearances on national television, Katie and Giancarlo Caldesi will be serving up plates of their signature Italian cuisine. 

 As well as curating the menu, Peter Gordon will be using his course to demonstrate how he earned his ONZM honour, presented to him by the Queen for services to the food industry.

Served in the gorgeous Grade II listed 1901 restaurant at Andaz Liverpool Street, just steps away from Liverpool Street train station in the heart of the City, this will be the highlight of any food lover’s year.

 On top of all this, guests will have the opportunity to bid on some truly money-can’t-buy items drawn from cultures from around the world.

 All proceeds from the dinner go to support Action Against Hunger. With over 30 years of expertise in emergency situations of conflict, natural disaster and chronic food insecurity, Action Against Hunger save the lives of malnourished children and provide families with access to safe water and good nutrition. In 2015, Action Against Hunger helped over 14.9 million people in nearly 50 countries worldwide.

 Tickets are on sale now priced at only £150 for an individual ticket or £1,500 for a table of 10: 

Global Gastronomy tickets include champagne, wine, water, and all food, as well as access to the international-themed auction featuring money-can’t-buy lots. All guests are seated at round tables of ten. If buying individual seats, you will be seated with others to complete a table of ten.

To book tickets go to: https://endhunger.actionagainsthunger.org.uk/globalgastronomy

or email Leni Morris at l.morris@actionagainsthunger.org.uk

Chef Adam Potten says ” This is one of my particularly favourite desserts ever! Takes a few steps but is truly worth it in the end!”

To make this delicious cheesecake in a 10” square of round cake tin you will need:

Ingredients

• 300ml Bourbon
• 400g Diced Salted Butter
• 450g Crushed Digestive Biscuits
• 400g Cream Cheese
• 600g Double Cream
• 100g Icing Sugar
• 175g Melted White Chocolate
• Leaf Gelatine

Method

To start this cheesecake we need to “Fat Wash” the bourbon. Take a large frying pan on a high heat, once the pan is hot take off the heat and add the butter. The butter will instantly melt and fizz, keep the butter on the heat until it starts to turn a nice golden hazelnut colour (this is called beurre noisette) Take off the heat and add the bourbon (stand back it may flame) Once it has all mixed pour into a container and leave to set in the fridge overnight.

Take your cake tin and brush with oil to leave a light layer. Double layer cling film and press into the tin with the edges hanging over the top of your tin (ensuring there are not any air bubbles) This way you can lift the cheesecake straight out of the tin.

Once you have blitzed your digestive biscuits, take the bourbon/butter out of the fridge and gently scrape the separated butter off the top of the bourbon and remelt; mix this butter into the biscuit crumb and press into the bottom of your tin.

For the filling; in a food mixer with the whisk attachment. Put the cream cheese and icing sugar into the bowl (stir it with a spoon first, otherwise you’ll have a cloud of icing sugar when you turn on the machine) whisk the mixture until has combined. Take the still warm melted white chocolate and pour into the mix, and whisk until it is all come together. Scrape down the side of the bowl. Put the machine onto half speed and slowly add the cream, you want to keep whisking the mixture until it reaches the consistency of whipped double cream.

Spoon this mixture onto the biscuit base and spread out evenly. Leave to set in the fridge.

The Chef: Adam Potten

Adam trained at Barnfield College in Luton and spent one of his three years studying patisserie under John Barge. Once fully qualified, Adam started his career as a Commis Chef in a local restaurant before moving into hotels. His mum and aunt inspired him to become a Chef. Adam’s first love in the kitchen is pastry so being able to make a stunning dessert or a decadent cake that makes people say ‘wow’ is his passion. The ethos behind Adam’s menu is producing food that makes people happy and they would want to eat every day. Simple but effective and decadent but genuine sums up Adam’s menus.

The Restaurant: 1907 Restaurant, Bar and Grill

Brooklands Hotel, Brooklands Drive, Weybridge, Surrey KT13 0SL | 01932 335700 | www.brooklandshotelsurrey.com

The Club member offer: 20% reduction

Members receive a 20% reduction from the total food bill and from full afternoon tea and the Prosecco afternoon tea,  when having lunch and dinner Sunday to Thursday and afternoon tea Monday to Thursday. Click here to book or for more details.

Not a member? Enjoy this benefit and many others at the country’s leading restaurants with our fine dining club. Find out more at www.luxuryrestaurantclub.com 

We are seeing a cooking revolution in the UK of late, with cookery masterclasses across the UK becoming the new ‘spa days out’ for friends and family alike to meet up, improve their skills and enjoy delicious treats.

The Luxury Restaurant Guides Head of Marketing, Claire Robinson, recently attended a masterclass titled ‘Lets have some Fun-Ghi’ at The Spread Eagle Hotel by multi-award winning Executive Chef Martin Hadden.

“As a keen forager himself, Martin had some fantastic tips and advice on where and what to pick in the UK – along with how to prep the mushrooms. He not only showed us how to make the perfect risotto but also gave all sorts of ideas and hints – from best knife practices to preferred brands for rice and truffle oil.

The real treat for me was when Martin joined us in the courtyard for lunch. He was completely fascinating, talking not just about food and techniques, but his past experiences and own personal favourite chefs, restaurants and dishes. “

We have some great autumn classes advertised on our diary page at the moment – many with member offers. Get booked up now for yourself, or as perfect treat for friends or family – here is a selection below of what is coming up.

Autumn Cookery Masterclass Guide

Thursday 13th October

Game On – Bailiffscourt Hotel, West Sussex 11.30am – 2.30pm – One hour masterclass with Executive Group Chef Martin Hadden focusing on plucking, drawing and preparing partridge followed by two-course lunch and glass of wine

£25.50 per person (£34.00 non Luxury Restaurant Club members) call 01903 723511 quoting membership number or click here for more details.

Thursday 13th October and Sunday 23rd October

Modernist Cookery Masterclass – Paris House by Phil Fanning, Woburn 9.30am – 2.30pm – Learn new skills with Executive Chef Phil Fanning and create one of Phil’s signature autumnal desserts.  You will perfect the art of a modern parfait, a ginger tuile and an apple gallette whilst being introduced to a range of culinary techniques and modernist approaches. 2 hour cookery class, glass of bubbles and canapes followed by five-course lunch at the Chefs Table

£152.10 per person (£169.00 per person  non Luxury Restaurant Club members) Call 01903 723511 quoting membership number or click here for more details.

Monday 24th October and Monday 21st November

Dim Sum Masterclass – Chinese Cricket Club London City  6pm – 8pm. To include arrival drink, intro and history of Dim Sum, preparation, eating and unlimited jasmine and mint tea and departure gift

£17.50 per person (£35 non Luxury Restaurant Club members) call 0207 438 8051 quoting membership number or click here for more details

Sunday 6th November, Thursday 10th November, Sunday 20th November

Asian Canapes Masterclass – Paris House by Phil Fanning, Woburn 9.30 – 2.30pm – Salmon Sashimi, Miso Marinated Tuna, Steamed & Fried Gyoza with ponzu dressing. Two hour interactive, hands on masterclass with Phil, tea and coffee, bubbles and canapes followed by five-course lunch at the Chefs Table.

£152.10 per person (£169.00 per person  non Luxury Restaurant Club members) Call 01903 723511 quoting membership number or click here for more details.

Thursday 10th November

Potty About Potatoes – Spread Eagle Hotel, West Sussex 11.30am – 2.30pm – One hour masterclass with Executive Group Chef Martin Hadden focusing on the ultimate mash, crispy potato gallette and potato terrine followed by two-course lunch and glass of wine

£25.50 per person (£34.00 non Luxury Restaurant Club members) call 01730 816911 quoting membership number or click here for more details

Thursday 17th November

Making Christmas Easy – Coworth Park, Ascot 12 noon. Meet new executive chef Adam Smith and get some great tips for making Christmas prep easy. Includes arrival Champagne, three-course lunch with glass of wine, coffee and chocolates and departure gift of Adam’s famous Christmas Pudding!

£50.00 per person, reserve your space by calling 01344 756784 or click here for more details

Thursday 8th December

A Little Festive Spice – Bailiffscourt Hotel, West Sussex 2.30pm. One hour masterclass with Executive Group Chef Martin Hadden focussing on the finest of Christmas Canapes – followed by eating the result and glass of wine

£25.50 per person (£34.00 non Luxury Restaurant Club members) call 01903 723511 quoting membership number or click here for more details

Sunday 4th December, Thursday 8th December, Sunday 18th December

Chocolate & Petits Fours Masterclass – Paris House by Phil Fanning, Woburn 9.30 am – 2.30pm. Understand how to work properly with chocolate under the guidance of Michelin chef Phil Fanning. Tea & coffee with cookies on arrival, two hour masterclass, glass of bubbles and canapes followed by five-course lunch at the Chefs Table

£152.10 per person (£169.00 per person  non Luxury Restaurant Club members) Call 01903 723511 quoting membership number or click here for more details.

For more events go to our diary page at www.theluxuryrestaurantguide.com/EventsDiary

To take advantage of a 12 month Luxury Restaurant Guide membership go to www.luxuryrestaurantguide.com/JoinClub

As summer moves into autumn, game season is upon us. From rabbit and venison to duck and pheasant, game’s very much on the menu. We’ve turned to Stephen Crane, head chef of the idylic Michelin starred Ockenden Manor, for this sophisticated but satisfying guinea fowl recipe. Note: it would be a good idea to make the boudin blanc and guinea fowl wings in advance as the wings take 4-6 hours to confit.

Ingredients

Guinea fowl wings

• 4 guinea fowl wings
• 2 garlic cloves
• 1 bunch of fresh parsley
• salt
• 200g of duck fat
• 200g of breadcrumbs

Guinea fowl breasts

• 4 guinea fowl breasts
• oil, for frying
• 1 savoy cabbage
• 25g of butter
• 1 garlic clove, crushed

Boudin blanc

• 2 chicken breasts, diced
• 10g of foie gras
• 1/2 slice of white bread
• 2 tsp milk
• 1 egg
• 190ml of cream
• salt
• sugar to taste

White onion purée

• 2 onions, peeled and sliced
• 1 knob of butter
• 240ml of white wine

To plate

• 4 carrots

Method

Press the guinea fowl wings over night with garlic, parsley and salt. Next day, wash the wings and confit in duck fat at 100⁰C for 4-6 hours.

When the wings are cooked remove the two small bones and pané them in breadcrumbs and deep fry until golden.

Roast the breasts in a pan and finish in an oven at 180⁰C/Gas mark 4 for 4 minutes.

Pick the cabbage and boil the leaves in salted water for 2 minutes. Then drain and sauté them in a pan with the garlic and butter until tender. Season.

For the boudin blanc, chop the chicken, foie gras, white bread soaked in milk, and the egg in a food processor until you get a smooth texture. If you want, you can press it through a sieve. Fold in the cream and season to taste.

To cook the boudin blanc, roll it in cling film into a sausage shape and cook for 20 minutes at 90⁰C. Leave to cool down in the pan.

Put the slices of boudin blanc in a pan to get some colour and finish 2 minutes in the oven.

For the white onion purée, cook the sliced onion gently in a pan with a little bit of butter until cooked, but without colour.

When cooked, about 10 minutes, add the wine and reduce to very nearly dry. Blitz in food processor and season.

Cut the carrots into batons and cook in an oven 180⁰C/Gas mark 4 for 10-12 minutes. Serve with the guinea fowl, boudin blanc and white onion purée.

Recipe first appeared on Great British Chefs here.

The Chef: Stephen Crane

Stephen Crane was born in Sussex and lives in Balcombe, next to Cuckfield. He joined Ockenden Manor in 2001 having started at The Spread Eagle in 1997. Stephen’s menu is classically French in style, with a strong loyalty to locally sourced Sussex produce from around Cuckfield and his own home village.

The Restaurant: Ockenden Manor Hotel & Spa, Ockenden Lane, Cuckfield, West Sussex RH17 5LD, 01444 416111, www.hshotels.co.uk

The hotel’s restaurant is proud to be one of only four restaurants in the whole of Sussex to hold a Michelin star and has held the award for 13 years.

The Club Member Offer: Member exclusively dines complimentary when dining with one or more guests for lunch Monday to Saturday and dinner Sunday to Thursday. Click here for more details.

Not a member? Join up today to receive complimentary dining benefits at Ockenden Manor and other Michelin star restaurants for just £95 per annum.

Click here for details of how to join online or call 01276 850581 for more information.

For the first time ever Michelin Guide has announced the Great Britain and Ireland 2017 awards at a much anticipated live event in London. They have also taken this occasion to introduce two new special recognition awards, the first for GB & Ireland Michelin Female Chef 2017 which was awarded to Clare Smyth, former Gordon Ramsay protégé and Chef Patron at Restaurant Gordon Ramsay and the second is GB & Ireland Welcome & Service Award 2017 which was awarded to the team at Peels at Hampton Manor.

Michelin Guide have also decided this year to recognise those restaurants of excellence which have experienced a change in leadership over the year with a new category of ‘Restaurants which have retained Michelin Stars with a change of Head Chef’

Below are details of those restaurants which have successfully achieved this for 2017:

Restaurants which have retained one Michelin Star with a change of Head Chef

The Samling

The Royal Oak

Bybrook at The Manor House

Isle of Eriska

Pied a Terre

Outlaws at the Capital

Angler at South Place

Petrus

Restaurants which have retained two Michelin Stars with a change of Head Chef

Gidleigh Park

Restaurants which have retained three Michelin Stars with a change of Head Chef (a regaining of stars rather than retention)

The Fat Duck

There were 17 new  One Michelin Star awards and 1 new Two Michelin star awards for the GB & Ireland Michelin Guide 2017 as below:

ONE MICHELIN STAR

ENGLAND

The Crown – Burchetts Green, Berkshire

The Tudor Room at Great Fosters – Egham, Surrey*

Forest Side – Grassmere, Cumbria

Thomas Carr@ The Olive Room – Ilfracombe, Devon

The Wild Rabbit – Kingham, Oxfordshire

Gilpin Hotel & Lake House – Windermere, Cumbria*

Sosban & The Old Butchers – Menai Bridge, Anglesey

James Sommerin – Penarth, Wales

Heron & Grey – Dublin, Ireland

Peels – Solihull, West Midlands

LONDON

Five Fields – Chelsea

Céleste (at The Lanesborough Hotel) – Hyde Park*

Ellory – Hackney

Ritz Restaurant – Mayfair

Veeraswamy – Mayfair

Trinity – Clapham*

The Ninth – Fitzrovia

TWO MICHELIN STARS

ENGLAND

Raby Hunt – Darlington, Durham

See the FULL LIST of Michelin Star Restaurants GB & Ireland 2017

MICHELIN THREE STARS

London (2)

Gordon Ramsay, Chelsea

Alain Ducasse at The Dorchester, Mayfair

Rest of England (1)

The Waterside Inn, Bray-on-Thames, Berkshire

MICHELIN TWO STARS

London (11)

Umu, Mayfair (NEW)

Araki, Mayfair (NEW)

Dinner by Heston Blumenthal (Mandarin Oriental Hyde Park Hotel)

Greenhouse, Mayfair

The Ledbury, Kensington

Marcus at The Berkeley, Belgravia *

Hélène Darroze at The Connaught, Mayfair *

Le Gavroche, Mayfair

Sketch, Mayfair *

Rest of England (11)

Midsummer House, Cambridge, Cambridgeshire

Gidleigh Park, Chagford, Devon

Le Champignon Sauvage, Cheltenham, Gloucestershire

Whatley Manor, Malmesbury, Wiltshire

Le Manoir aux Quat’Saisons, Great Milton, Oxfordshire *

Resturant Nathan Outlaw, Rock, Cornwall 

Restaurant Sat Bains, Nottingham, Nottinghamshire

The Hand and Flowers, Marlow, Buckinghamshire

L’enclume, Cartmel, Cumbria

Raby Hunt – Darlington, Durham

Scotland (1)

Andrew Fairlie at Gleneagles, Auchterarder, Perth and Kinross

Republic of Ireland (1)

Patrick Guilbaud, Dublin

MICHELIN ONE STAR

London (59)

Dining Room at The Goring, Knightsbridge (NEW) *

Portland, Marylebone (NEW)

Bonhams, Mayfair (NEW)

Lyle’s, Shoreditch (NEW)

L’Atelier de Joel Robuchon, Covent Garden

Kitchen Table at Bubbledogs, Bloomsbury

City Social

Clove Club, Shoreditch

Fera at Claridge’s, Mayfair

Gymkhana, Mayfair

Barrafina, Soho

HKK, Hackney, Shoreditch

Angler (South Place Hotel), Islington

Outlaw’s at the Capital (Capital Hotel),

Story, Bermondsey

Lima, Regents Park

Social Eating House, Soho

Ametsa with Arzak Instruction, Belgravia *

Hakkasan, Bloomsbury

Club Gascon, City of London *

The Harwood Arms, Fulham

River Cafe, Hammersmith

La Trompette, Chiswick

St John, Clerkenwell

Kitchen W8, Kensington & Chelsea 

The Glasshouse, Kew, Richmond-upon-Thames, Surrey

Chez Bruce, Wandsworth

Amaya, Belgravia

Petrus, Belgravia

Benares, Mayfair *

Galvin at Windows (at London Hilton Hotel), Mayfair *

Kai, Mayfair

Murano, Mayfair

Tamarind, Mayfair *

Locanda Locatelli, Marylebone

Texture, Marylebone

Seven Park Place, (at St James’s Hotel and Club) St James  *

Yauatcha, Soho

Quilon, Victoria *

Hakkasan, Mayfair

Pollen Street Social, Mayfair

Pied a Terre, Fitzrovia *

Dabbous, Fitzrovia 

Hedone, Chiswick 

Alyn Williams at the Westbury, Mayfair 

Trishna, Marylebone *

Galvin La Chapelle, City

Five Fields, Chelsea

Célese (at The Lanesborough Hotel), Hyde Park

Ellory, Hackney

Ritz Restaurant, Mayfair

Veeraswamy, Mayfair

Trinity, Clapham

The Ninth, Fitzrovia

Rest of England (69)

Carters of Moseley, Birmingham (NEW)

Gravetye Manor, Sussex (NEW) *

The Man Behind the Curtain, Leeds (NEW)

John’s House, Leicestershire (NEW)

The Woodspeen, Berkshire (NEW) *

House of Tides, Newcastle (NEW)

The Samling, Ambleside, Cumbria *

Adams, Birmingham, West Midlands

Wilks, Bristol *

Ormer by Shaun Rankin

Fischer’s at Baslow Hall, Baslow, Derbyshire

The Park (at Lucknam Park Hotel), Colerne, Wiltshire *

The Pipe & Glass Inn, South Dalton, East Yorkshire

The West House, Biddenden, Kent

Fraiche, Birkenhead, Merseyside

Purnell’s, Birmingham, West Midlands

Simpsons, Birmingham, West Midlands

Turners, Birmingham, West Midlands

Northcote, Langho, Lancashire

Morston Hall, Morston, Norfolk

Lords of the Manor, Upper Slaughter, Gloucestershire

The Royal Oak, Bray-on-Thames, Berkshire

Casamia, Bristol

Manor House Hotel & Golf Club, Castle Combe, Wiltshire

Atlantic, Jersey

Bohemia, (at The Club Hotel & Spa), Jersey

Simon Radley at The Chester Grosvenor, Chester, Cheshire

Pony & Trap, Chew Magna, Somerset

The Neptune, Hunstanton, Norfolk

Box Tree, Ilkley, West Yorkshire

The Harrow at Little Bedwyn, Little Bedwyn, Wiltshire

The Nut Tree, Murcott, Oxfordshire

Hambleton Hall, Hambleton, Rutland

The Yorke Arms, Ramsgill-in-Nidderdale, North Yorkshire

JSW, Petersfield, Hampshire

L’Ortolan, Shinfield, Berkshire

The Masons Arms, Knowstone, Devon

The Room in the Elephant, Torquay, Devon

The Sportsman, Whistable, Kent

5 North Street, Winchcombe, Gloucestershire

The Black Rat, Winchester, Hampshire

Sir Charles Napier, Chinnor, Buckinghamshire

Butchers Arms, Eldersfield, Worcestershire

The Pass, Horsham, West Sussex

The Black Swan, Oldstead, North Yorkshire

Driftwood, Portscatho, Cornwall

The Bath Priory, Bath

Hinds Head, Bray, Berkshire

Alimentum, Cambridge

Raby Hunt, Summerhouse, Darlington

Red Lion Freehouse, East Chisenbury, Wiltshire

Restaurant Tristan, Horsham, West Sussex 

Paul Ainsworth at Number Six, Padstow, Cornwall

Cross at Kenilworth

Star Inn, Harome, Yorkshire

Treby Arms, Sparkwell, Plymouth

The Crown, Burchetts Green, Berkshire

The Tudor Room at Great Fosters, Egham, Surrey

Forest Side, Grassmere, Cumbria

Thomas Carr @ The Olive Room, Ilfracombe, Devon

The Wild Rabbit, Kingham, Oxfordshire

Gilpin Hotle & Lake House, Windermere, Cumbria

Heron & Grey, Dublin, Ireland

Peels, Solihull, West Midlands

Scotland (13)

The Cellar, Anstruther (NEW)

Braidwoods, Dairy, North Ayrshire

Number One (at The Balmoral Hotel), Edinburgh

21212, Edinburgh

The Kitchin, Edinburgh

Martin Wishart, Edinburgh *

The Albannach, Lochinver

Boath House, Nairn, Highland

The Peat Inn, Peat Inn, Fife *

Kinloch Lodge, Isle of Skye

Martin Wishart at Loch Lomond, Balloch West, Dunbartonshire *

Isle of Eriska, Argyll and Bute

Wales (7)

The Walnut Tree, Abergavenny, Monmouthshire

Tyddyn Llan, Llandrillo, Denbighshire

The Checkers, Montgomery, Monmouthshire

Ynshir Hall, Powys, Machynlleth

Crown at Whitebrook, Monmouth, Whitebrook

Sosban & The Old Butchers, Menai Bridge, Anglesey

James Sommerin, Penarth, Wales

Republic of Ireland (9)

Campagne, Kilkenny

Lady Helen (Mount Juliet Hotel), Kilkenny, Thomastown

House (at Cliff House Hotel), Ardmore, Waterford

Chapter One, Dublin

L’Ecrivain, Dublin

Thornton’s (at The Fitzwilliam Hotel), Dublin

Bon Appetit, Malahide, Dublin

Aniar, Galway

Heron & Grey, Dublin, Ireland

THE LUXURY RESTAURANT CLUB is the only diners club representing the top awarded restaurants throughout the country.  The Luxury Restaurant Guide mobile app and website provides an unbiased and stylish solution to sourcing the very best dining locations and where Club members enjoy additional benefits and savings.   Example Club offers:

• Save on average £39 on two people dining at Tamarind (1 Michelin star)
• Receive complimentary glass of Champagne for whole dining party at Marcus Waring at The Berkeley Hotel (2 Michelin stars)
• Receive complimentary glass of Champagne for whole dining party at Helene Darroze at The Connaught (2 Michelin stars)
• Save on average £58 on two people dining at Ockenden Manor (1 Michelin star)
• Save on average £75 on two people dining at Sketch, Mayfair (2 Michelin stars) 

Become a Luxury Restaurant Club member to enjoy significant savings at over 400+ of the best destinations.  Join for one year or trial for 10 days via our free app.

For the quickest way to search for the finest restaurants in the UK see www.luxuryrestaurantguide.com.

Michelin Guide Great Britain and Ireland 2017 is now available for purchase for £16.99 at book shops andhttp://travel.michelin.co.uk

All Michelin-starred restaurants in London 2016-2017

Note: All asterisked properties offer Club Member dining benefits – click here to join club

Three Star

Gordon Ramsay, Chelsea

Alain Ducasse at The Dorchester, Mayfair

Two Star

Marcus at The Berkeley, Belgravia *

Hélène Darroze at The Connaught, Mayfair *

Sketch, Mayfair *

Umu, Mayfair

Araki, Mayfair

Dinner by Heston Blumenthal (Mandarin Oriental Hyde Park Hotel)

Greenhouse, Mayfair

The Ledbury, Kensington

Le Gavroche, Mayfair

One Star

Trinity, Clapham*

Dining Room at The Goring, Knightsbridge *

Lima, Fitzrovia*

Ametsa with Arzak Instruction, Belgravia *

Club Gascon, City of London *

Benares, Mayfair *

Tamarind, Mayfair *

Seven Park Place, (at St James’s Hotel and Club) St James  *

Quilon, Victoria *

Pied a Terre, Fitzrovia *

Trishna, Marylebone *

Céleste (at The Lanesborough Hotel), Hyde Park*

Hakkasan, Bloomsbury

Portland, Marylebone

Bonhams, Mayfair

Lyle’s, Shoreditch

L’Atelier de Joel Robuchon, Covent Garden

Kitchen Table at Bubbledogs, Bloomsbury

City Social

Clove Club, Shoreditch

Fera at Claridge’s, Mayfair

Gymkhana, Mayfair

Barrafina, Soho

HKK, Hackney, Shoreditch

Angler (South Place Hotel), Islington

Outlaw’s at the Capital (Capital Hotel),

Story, Bermondsey

Social Eating House, Soho

The Harwood Arms, Fulham

River Cafe, Hammersmith

La Trompette, Chiswick

St John, Clerkenwell

Kitchen W8, Kensington & Chelsea 

The Glasshouse, Kew, Richmond-upon-Thames, Surrey

Chez Bruce, Wandsworth

Amaya, Belgravia

Petrus, Belgravia

Galvin at Windows (at London Hilton Hotel), Mayfair

Kai, Mayfair

Murano, Mayfair

Locanda Locatelli, Marylebone

Texture, Marylebone

Yauatcha, Soho

Hakkasan, Mayfair

Pollen Street Social, Mayfair

Dabbous, Fitzrovia 

Hedone, Chiswick 

Alyn Williams at the Westbury, Mayfair 

Galvin La Chapelle, City

Five Fields, Chelsea

Ellory, Hackney

Ritz Restaurant, Mayfair

Veeraswamy, Mayfair

The Ninth, Fitzrovia

Pidgin, Hackney

About The Luxury Restaurant Guide

Let us inspire your booking choices with our comprehensive and visual list of all award-winning restaurants from Michelin, AA and Sunday Times Top 100 to the best new openings.

Then in addition our Club provides the perfect recipe for offers and delicious rewards from leading restaurants, each displayed on participating venue pages’.

We are delighted to share the recipe this week of the incredibly talented Adam Byatt – his restaurant, Trinity in Clapham, was a very deserving winner of a one Michelin star rating in this weeks Michelin Guide Awards.

In this recipe, the humble cottage pie is elevated to a dish worthy of a Michelin inspector. The bone is also not just for decoration – but as the pie cooks it allows the rich and beefy bone marrow to melt into the filling.

Cottage pie filling

• 1.5kg ox cheek, dry aged
• 3 carrots, peeled
• 1/2 leek, trimmed
• 1/2 bunch of thyme
• 3 onions, peeled and thinly sliced
• 2 star anise
• 5g of peppercorns
• 3 garlic cloves, peeled and halved
• 250ml of porter
• 1.5l chicken stock
• 2 centre-cut beef marrow bones, 10cm long and cleaned of any sinew
• vegetable oil
• salt
• black pepper

Mashed potato

• 2 Désirée potatoes
• 40g of butter
• 100ml of milk
• sea salt
• black pepper, freshly ground

To serve

• 1/2 bunch of rosemary

Method

To begin, cut the ox cheeks into four large pieces and remove any sinew

Chop 1 of the carrots and the trimmed leek into a rough dice. Pick the leaves from half of the thyme, leaving the remaining sprigs whole. Set aside

Add a drizzle of vegetable oil to a saucepan over a medium heat and add the onions. Fry gently without any seasoning as you want the onions to caramelise completely – this will take up to 20 minutes. Once ready, set aside until ready to assemble the pie

Thinly slice the 2 remaining carrots. Add a dash of vegetable oil to a large pan and place over a high heat. Add the carrots, season with salt (to prevent the carrots from colouring too quickly) and add the star anise to the pan

Cook for 2 minutes, then turn the heat down to medium and continue cooking for about 10 minutes, stirring regularly, until the carrots just start to soften

Preheat the oven to 180°C/gas mark 4

Scatter a layer of rock salt onto the base of a baking dish or tray and place the potatoes on top. Bake in the oven for 45 minutes

While the potatoes are cooking, add the butter and milk to a pan and bring just to the boil. Once the potatoes are cooked, slice in half, scoop out the flesh into a bowl and mash until smooth. Alternatively, pass through a mouli or potato ricer

Beat the hot butter and milk mix into the potato, then season to taste. Scoop the mash into a piping bag and set aside at room temperature until ready to use

Add a splash of vegetable oil to a large, flame-proof casserole dish and place over a medium heat until very hot. Lightly season the ox cheeks with salt and pepper, place in the pan and colour lightly all over. Remove from the dish and set aside on a wire rack placed over a tray

Return the dish to a medium heat and add the roughly chopped carrot and leek from step 2. Stir in the peppercorns, garlic and thyme sprigs and cook for 5 minutes, until golden

Pour the porter into the dish and allow to reduce by three quarters. Return the ox cheek pieces to the pan with any juices that have gathered in the resting tray, cover with the stock and bring to a simmer

As it simmers, skim away any impurities that gather on the surface of the liquid with a spoon. Place a cartouche (parchment paper circle) on the surface of the liquid and place in the oven for 3 hours, until the meat is meltingly tender

Once cooked, remove from the oven and allow the meat to cool in the dish. Remove the meat from the dish, set aside, then pass the cooking liquid through a fine sieve. Add the liquid to a clean pan and reduce by half, skimming off any impurities as it simmers

Using your fingers, shred the meat into long strips and combine the meat with the reduced cooking liquid and the reserved thyme leaves. Divide the ox cheek between 2 oven-proof serving dishes. Add a layer of caramelised onions, followed by the carrots (minus the star anise). As you build the layers, leave some room in the centre. Once built, push the bone marrow vertically into the centre of each dish

Preheat the oven to 220°C/gas mark 7

Pipe the mash around the bone marrow, covering the filling. Push some rosemary sprigs into the bone marrow

Place in the oven for 12 minutes until the mash is golden. Remove from the oven, and for extra flare, set fire to the rosemary to serve

The Chef – Adam Byatt

In his own words:

“First and foremost a chef, I am also a restaurateur and food writer. I have also appeared on screen a number of times, as a regular on BBC1’s Saturday Kitchen and numerous other cooking and lifestyle shows. I also pride myself on being a mentor to young chefs starting in the business, both at my own restaurants and also through my work with the Academy of Culinary Arts. Being born into a family of great cooks and food lovers, a career as a chef was almost inevitable and I began my career in the frenetic kitchen of the legendary Claridges Hotel at the age of 16.”

The Restaurant – Trinity, 4, The Polygon, Clapham, London, SW4 0JG |0207 622 1199 | www.trinityrestaurant.co.uk

The Club Member Offer: Members and their guests exclusively receives a complimentary seasonal bellini when having lunch Tuesday to Friday. Click here for more details

‘Upstairs’ at Trinity is a more casual dining space which is now offering a bi-weekly Sunday Lunch Club. Hosted every two weeks by a different Chef from the senior team, they will cook their own take on Sunday Lunch along with Bottomless Bloody Marys and handpicked wine! Also offered to members exclusively is a complimentary glass of Champagne – which can also be redeemed on a future visit to Trinity if you prefer. Food and Drink £40pp. Call Trinity on 0207 622 1199 for booking details quoting Luxury Restaurant Club.

Read Adam Byatt’s son Jack’s review of Bistro Union here

Breast of Goose Recipe by Adam Byatt featured in this blog last year here

This recipe courtesy of Great British Chefs where it first appeared here

Not a member? Why not treat yourself or a loved one with the gift of dining in luxury for a year? Join today for just £95.00. Go towww.luxuryrestaurantguide.com.

The team at Great Fosters Tudor Room has every reason to smile. Earlier this year they were named Best Restaurant in Surrey by TripAdvisor, then at the end of September they were awarded a 3 AA Rosette rating at the AA Hospitality Awards, and now the icing on the cake – they are the proud holder of their first, and Surrey’s only, Michelin star.

For Head Chef of the Tudor Room, Douglas Balish it is a dream come true:

“I feel elated and just a little bit overwhelmed.  It is a real honour to receive a Michelin star and I’m delighted to be included amongst some other very prestigious restaurants.  I feel very proud – it’s a great achievement, not only for me but more importantly for the whole team at Great Fosters. ”

Douglas joined the hotel as Head Chef of The Tudor Room at Great Fosters in 2014. Born in Scotland Dougie first began his career in Ayrshire before venturing to Jersey to work at Bohemia, a Michelin starred restaurant, ranked in the top twenty UK best restaurants. Four years later and keen to progress, his next position was at Whatley Manor which held 4 AA rosettes and 2 Michelin stars. Ambition then led him to Sydney where he worked at Quay, ranked 48th best restaurant in the world for a year before returning to the UK to take up the much sought after position that he now holds.

Managing Director of Great Fosters, Richard Young said:

“We are thrilled to be awarded a Michelin star for The Tudor Room.  It is a testament to Dougie’s passion, dedication and hard work.  We feel privileged to be flying the Michelin flag for Surrey.”

Sample Lunch Menu

~ £32 per person

Gazpacho, pineapple, cucumber

~

Scallop, wakame, jamon, ponzu

Grouse, blueberries, hazelnut, quinoa

Cured mackerel, cucumber, Beluga caviar, avocado

~

Beef Aged fillet, bone marrow, wild mushrooms, parsley, truffle

Chicken Turbot,  leek, parmesan, girolles

Pork Loin, belly, cheek, picalilli

~

Strawberries & Cream Gariguette, tarragon, meringue

Chocolate Blonde chocolate, lime leaf, bitter chocolate

Five British cheeses, truffled honey, fig chutney, crisp breads

Coffee, Jing tea and petits fours from £5.50

Sample Dinner Menu

~ £58 per person

Canapés

~

Olive Oil, Bloody Mary, broad beans, dill

~

Scallop, broccoli, truffle, hazelnut

Anjou Pigeon, walnut, pomegranate, celeriac

Mackerel, cucumber, purslane, avocado

~

Langoustine Tea

~

28 Day Aged Beef, morels, wild garlic, potato terrine

Turbot, gnocchi, peas, clams

Pork Loin, belly, cheek, piccalilli

~

Cucumber, Yogurt, Apple

~

Strawberries & Cream gariguette, tarragon, meringue

Chocolate passion fruit, coffee

Five British cheeses, truffled honey, fig chutney, apple, pecan

Coffee, Jing tea and petits fours from £5.50

~

A ‘Flight of Wines’ is also available to complement each course – £65.00 per person.

The Tudor Room is open Wednesday to Saturday for dinner and Thursday and Friday for lunch –  please call 01784 433822 or email reception@greatfosters.co.uk.

Luxury Restaurant Guide club members receive 10% reduction from the total food and beverage bill for dinner periods Wednesday to Saturday and complimentary member dining for lunch Thursday and Friday – click here for more details.

Dougie and Great Fosters have also been included in a brand new cook book, launched the same night as the Michelin Awards. The Great British Cookbook is a cookbook created to raise money for two charities – Macmillan Cancer Support and Hospitality Action. It includes 10 sections for 10 different regions within the UK including Northern Ireland. There are 200 recipes, each shown with mouth-watering pictures of the creations and biographies of the chefs who have created them. The chefs include some well-known faces as well as some local restaurants using local produce. Go to thegreatbritishcookbook.co.uk/

You don’t have to wait for the cook book to arrive to try out one of Dougie’s recipes though – we published this delicious dish back in July chocolate-passion-fruit-and-coffee-by-douglas-balish-of-the-tudor-room-great-fosters/

Not a member? Why not treat yourself or a loved one with the gift of dining in luxury for a year? Join today for just £95.00. Go to www.luxuryrestaurantguide.com.

This sumptuous fish pie takes a little bit of work and certainly has a lot of luxurious ingredients but we think it takes a homely, comforting classic to new levels. As if comes from the youngest chef in Britain to be awarded two Michelin stars, its sure to impress.

Fish pie

• 20 mussels, cooked
• 200g of salmon fillet, cut into 25g pieces
• 4 hand-dived scallops, cut crossways into 3 pieces
• 4 megrim sole fillets, cut in half
• 8 monkfish escalopes, thinned with a mallet and cut in half
• 5 spring onions, thinly sliced
• 2 2/3 handfuls of chives, chopped
• salt
• black pepper, freshly ground

Fish sauce

• 75g of butter
• 55g of flour
• 700ml of milk
• 1 bay leaf
• 200g of onion, finely chopped
• 100ml of white wine
• 100ml of double cream
• 50g of Le Gruyère AOP, grated
• 50g of Parmesan, grated
• 2 tbsp of lemon juice
• salt
• black pepper, freshly ground

Mashed potato topping

• 500g of potato, peeled and diced into 2.5cm cubes
• 80g of butter
• 100ml of milk, warmed
• 2 egg yolks
• 1 pinch of ground nutmeg
• 10g of salt
• black pepper, freshly ground

Parsley crumb topping

• 50g of white breadcrumbs
• 2 tsp lemon zest
• 1 garlic clove, finely chopped
• 2 2/3 handfuls of parsley leaves, chopped
• 1 tbsp of olive oil
• 50g of Parmesan, grated
• 50g of Le Gruyère AOP
• salt
• black pepper, freshly ground

Method

To begin the fish pie, place the diced potatoes into 1 litre water with 8g salt in a pot or large saucepan. Place the pot on to the heat and bring to the boil. Turn the heat down and then simmer the potatoes for 30 minutes

While the potatoes simmer, make the sauce. Place the milk and bay leaf in to a pan and bring the to the boil, then remove from heat. In another saucepan, melt 45g butter in a pan on a low heat then add the flour and cook for 5 minutes, stirring constantly

Pour the hot milk little by little in to the flour and butter mix, stirring constantly. Reduce the heat to low, add the lemon juice, salt and pepper to taste, and simmer for 8 minutes at a low temperature. Remove the bay leaf

Melt the remaining 30g butter in a pan on a low heat and add the chopped onion. Cook on a low heat for 5 minutes so they sweat and don’t colour. Add the wine and continue to cook until the liquid is reduced by ⅔

Add the white sauce, Parmesan, Gruyère and cream to the onions and simmer for 2 minutes, stirring constantly, then remove from the heat. Place parchment paper on top of the sauce in the pan to prevent it from forming a skin, then set aside

When the potatoes are cooked, drain them in a colander. Place the potatoes back in the pot and dry out on a low heat for 1 minute. Add the 80g butter while you mash the potatoes, then add 2g salt and warm milk to bring it together. Remove from the heat, then mix in the nutmeg and egg yolks

For the parsley crumb topping, place the breadcrumbs in a food processor with the lemon zest, garlic, parsley, olive oil, and salt and pepper to season. Blitz until just coarsely chopped–no more than 20-30 seconds. Place the crumb mixture into a bowl and add the Parmesan and Gruyère

Preheat the oven to 180ºC/gas mark 4 and put the mash into a piping bag with a large star nozzle

Simmer the fish pie sauce on the stove, then add the seasoned fish starting with the monkfish. Cook the monkfish in the sauce for 30 seconds, then add the megrim sole. Cook the sole for 30 seconds, then add the salmon fillets and scallop slices and cook for 30 seconds more

Once the fish have cooked, add the mussels, chopped chives and sliced spring onions to warm through for a few seconds. Place the fish and sauce in a suitable pie dish and pipe on the warm mashed potato. Sprinkle over the crumb topping and bake for 15 minutes until the crumb topping melts and is golden in colour

The Chef: Tom Aikens

Tom Aikens is one of the UK’s most acclaimed and inspirational British chefs. His remarkable career has taken him to David Cavalier’s in Battersea, Pierre Koffman’s La Tante Claire, Pied-à-Terre and Joel Robuchon in Paris to name a few. At 26, Tom became the youngest British chef ever to be awarded two Michelin stars.

The celebrated chef is dedicated to serving only the highest quality, ethically sourced ingredients and continually supports The Environmental Justice Foundation to raise awareness of illegal ‘pirate’ fishing and diminishing fish stocks.

Tom has written three books; Cooking (2006), Fish (2008), and Easy (2011), and has made several appearances on television, reaching the final banquet of 2013’s Great British Menu on BBC2 in aid of Comic Relief.

The Restaurants:

Tom’s Kitchen Canary Wharf, Canary Wharf, 11 Westferry Circus,  London
E14 4HD | 020 3011 1555 | www.tomskitchen.co.uk/canary-wharf

Tom’s Kitchen St Katherine Dock, St Katherine Dock, 1 Commodity Quay, London, E1W 1AZ | 020 3011 5433 | www.tomskitchen.co.uk/st-katharine-docks

Tom’s Kitchen Chelsea, 27 Cale Street, Chelsea, London, SW3 3QP | 020 7349 0202 | www.tomskitchen.co.uk/chelsea

The Member Club Offer: available in all three of the restaurants above

Members receive a welcome glass of Champagne when dining for lunch or dinner in a maximum party size of four guests Monday to Friday. Click here for more details of offer.

Not a member? Why not treat yourself or a loved one with the gift of dining in luxury for a year? Join today for just £95.00. Go to www.luxuryrestaurantguide.com.

A new feature for us this week! As Christmas approaches and the season of red wine and crackling fires is upon us, we thought you might be interested in what exquisite cheeses are being served in the restaurants in the know right now?

Impress your guests with some truly exceptional fromage, or head to The Lake District Restaurant at Linthwaite House and experience their cheese board for yourself!

As a previous winner of Cheeseboard of the Year competition, Linthwaite work closely with John Natlacen of Churchmouse Cheeses in Kirkby Lonsdale (“Best Independent Cheese Shop of Great Britain”), to create an extensive British list including some of Cumbria’s award-winning cheeses.

Sample Cheese Board

The cheese board is served with blue poppy seed and celery salt biscuits, raisin loaf, and homemade chutney.

Stinking Bishop (Gloucestershire)

Stinking Bishop cheese, despite its alarming name and smell, is mild-flavoured. It is made from the pasteurised milk of Gloucester cattle. The distinctive odour comes from the process with which the cheese is washed during its ripening; it is immersed in Perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures. Vegetarian rennet.

Golden Cross (East Sussex)

Vegetarian, soft-white cheese of log shape made from unpasteurised goat’s milk. The cheese flavor is a mixture of vanilla and caramel with the bitterness of celery and green grass. The cheese ripens in four to six weeks and is produced by Kevin and Alison Blunt in East Sussex region. Vegetarian rennet.

Colston Bassett Blue Stilton (Nottinghamshire)

A buttery and melt-in-the-mouth creamy traditional pasteurised cow’s milk cheese. Made at of the smallest Stilton Dairies, Billy Kevan and his team use a traditional recipe which calls for hand ladling the curd from the vat to trolleys where it drains overnight before the cheese is matured for at least eight weeks. This technique allows them to use less rennet and the result is the melt in the mouth texture that sets Colston Bassett apart from other Stiltons. Vegetarian Rennet.

Flower Marie (East Sussex)

Gentle, nutty tasting unpasteurised goat’s milk cheese made by Kevin and Alison Blunt at Greenacres Farm. Firm and fresh tasting when young, it develops more intense flavours as it softens with maturity. Vegetarian rennet.

Cornish Yarg (Cornwall)

Hand-made following a 17th century recipe that was rediscovered by a couple called Gray (Yarg is Gray spelt backwards!), this modern pasteurised cow’s milk cheese has a smooth paste and a mild, slightly mushroomy flavour. Vegetarian rennet

Cheese may be taken instead of, or in addition to dessert £8.95 if taken as an extra course

The Chef: David Aspin

David joined the luxurious Lake District hotel in August 2016 from Rocca Bar & Grill (three AA Rosettes) in St Andrews in Fife, Scotland, where he was Executive Chef. He has had an illustrious, award-winning career spanning more than two decades, the highlight being the award of a Michelin star to Paul Heathcote’s Longridge Restaurant in Preston, Lancashire while David was Head Chef. David has also worked for some of the UK’s most famous chefs, including Marco Pierre White when he had his three-star Michelin restaurant, The Oak Room in Piccadilly Circus, London, and Gordon Ramsay at Royal Hospital Road. He has further honed his craft at top restaurants Abstract in Inverness, Scotland; Establishment in Manchester; Northcote in Blackburn, Lancashire; L’Escargot in Soho, London; and the two Michelin starred L’Ortolan in Reading, Berkshire, among others.

The Restaurant – Linthwaite House Hotel, The Lake District RestaurantCrook Road | Windermere | Cumbria LA23 3JA | 015394 88600 | www.linthwaite.com

This award-winning Lake District restaurant serves ‘modern British’ food. The restaurant has been listed in Michelin, awarded a high 5 in the Good Food Guide and other recent awards also include Cumbria Life Hotel Restaurant of the Year 2015, Lake District Life Hotel Restaurant of the Year 2015 and 2016 ‘Best Service’ award from Condé Nast Johansens.

The Offer –  Member dines complimentary when dining with one or more guests when having dinner Sunday to Thursday – click here for more details.

Not a member? Why not treat yourself or a loved one with the gift of dining in luxury for a year? Join today for just £95.00. Go to www.luxuryrestaurantguide.com.

Originating in the Limousin region, clafoutis soon spread throughout France to become a popular dessert in brasseries all over the country. Traditionally, a clafoutis is made with cherries, but the summer brings an abundance of fruit – tender apricots juicy plums, fat cherries and wild blackberries, all warm from the sun and begging to be eaten. You can make a delicious clafoutis with any of these, but my favourite is raspberry. The sweetness of the berries and the zing of the lime zest send your taste buds twirling!

Cherries Clafoutis

Preparation time: 35 minutes

Cooking time 25 minutes

Ingredients

• 250-280g/9-10oz/2-2 ¼ cups firm cherries (stones removed)
• Zest of 1 lime
• 125g/4 ½ cup caster sugar
• 50g/2oz butter, half softened and half melted
• 85g/3oz/ 2/3 cup plain flour and pinch of salt
• 1 egg
• 1egg yolk
• 300ml/10 ½ fl oz / scant 1 ¼ cups full fat milk

Preheat the oven to 180 C/350 F/gas 4. Put the cherries, lime zest and 2 tablespoons of the sugar in a bowl. Mix gently, then set aside to macerate for 15 minutes. Meanwhile, grease a 24 x 16 x 6cm/9 ½ x 6 ¼ x 2 ½ in baking dish or clafoutis dish ( an oval earthenware dish) with the softened butter and sprinkle with another 3 tablespoons of the sugar. Carefully shake the sugar around the dish to make sure it coats the inside.

Sift the flour and salt into a mixing bowl. In a separate bowl, whisk together the egg, egg yolk and remaining sugar, then slowly add the mixture to the flour and mix until incorporated and smooth. Slowly add the milk, stirring until the batter has the consistency of a crepe batter, then add the melted butter and mix until combined.

Put the cherries in the clafoutis dish and mix to release the juices. Pour the batter over the cherries and bake in the preheated oven for 25 minutes until golden brown and set. A tip of a sharp knife inserted into the centre should come out clean and dry. Remove from the oven and serve.

CHEF’S TIP: It is also fun to make this dessert in individual 15oml/5fl oz/ 2/3 cup ramekin dishes, just reduce the cooking time to 10-12 minutes.

The Chef: Daniel Galmiche

The Luxury Restaurant Guide are delighted to be working once more with the very talented and thoroughly lovely Daniel Galmiche. Born in Lure in the Comte region of Eastern France, Daniel was enthralled with cooking from an early age. His grandparents ran a truly organic farm and the food his family ate was prepared using their own produce, including game hunted by Daniel and his father.

His career has since taken him all over the world including the UK, Sweden, Portugal, and Singapore. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux, then in the two star restaurant Schillinger in Colmar, a spell in three star Marc Meneau in Veselay, and two star Hostellerie du Chateau Servin. He then landed his first head chef position at the country house hotel Knockinaam Lodge in Portpatrick, Scotland where he stayed for 7 years.

In Scotland Daniel was awarded Master Chef of the Year, gaining a Michelin star whilst working at Knockinaam Lodge. He was also awarded a Michelin Star at Harvey’s in Bristol where he was Chef/Manager, and maintained the Michelin Star at L’Ortolan near Reading and again at the magnificent Cliveden House in Berkshire, where he left in 2009 after being head hunted for the Vineyard Relais et Chateaux in Berkshire. He was awarded the 2011 rising chef trophy for Relais et Chateau Worldwide, Restaurant of the Year 2012/2013 by Decanter magazine, and has holds position 82 on the list of the top 100 best restaurants in the UK by Restaurant magazine.

Having now joined 190 Queens Gate at The Gore Hotel in Kensington, Daniel has created a unique menu showcasing his authentic French cuisine with a British twist and locally sourced ingredients. It’s the perfect combination for The Gore.

The Restaurant: 190 Queens Gate at the Gore Hotel, Kensington, London, SW7 5EX | 0207 584 6601 | www.gorehotel.com

The Club offer: Members receive a complimentary glass of Prosecco and a 10% reduction from the total food bill when having lunch, afternoon tea or dinner all week. Click here for booking details.

Not a member? Join the Luxury Restaurant Club today and take advantage of some fantastic benefits during the festive period!

As we enter a rather meat heavy dining season, we thought this lighter but still filling fish recipe featuring rosti and cauliflower would provide a great alternative.

Ingredients

Cod
6 portions of cod from your fishmonger, skin removed
1 tblsp vegetable oil
Juice of 1 Lemon
30 g Unsalted Butter
Brown Butter & Golden Raisin Dressing
150g Golden Raisins
70g Pine Nuts
100ml White Wine
30g Finely Chopped Chives
250g Unsalted Butter
Juice of 1 Lemon
Potato Rosti
1kg (grated weight) of floury potatoes like King Edward or Agria
10g table salt
60g Unsalted Butter
5 Sprigs of Thyme
Roasted Cauliflower and Cauliflower Puree
2 Cauliflower Heads
70g Unsalted Butter
100ml Whole Milk
Table salt to season

Brown Butter & Golden Raisin Dressing Method
2 hours ahead of cooking, place the raisins in a bowl and cover with the white wine. Leave to one side to allow the raisins to absorb the wine and plump up.

Potato Rosti Method
Pre-heat the oven to 170. Grate the potatoes, add the salt and place to one side for 20 minutes.
After 20 minutes place the salted potato into a large cloth and squeeze out all the moisture and place in a bowl.
Gently heat the Butter and Thyme in a saucepan on a low heat to allow the Thyme to infuse the Butter.
Remove the thyme from the butter, add to the potatoes and thoroughly mix.
Line a roasting tray with baking parchment and press in the squeezed potato. The potato needs to be approx 2 cm deep.
Cover with more parchment and place another tray on top.
Bake for 35 mins at 170 or until the top starts to turn golden brown.
Portion into 6 using a round cutter.

Roast Cauliflower Method
Portion 1 cauliflower into individual florets keeping them fairly large.
Melt the 40g of butter in a pan and add the cauliflower florets. Keep the florets moving until they start to turn a light golden brown.
Transfer the florets to an oven tray and continue to roast for 6-8 minutes until they are a darker shade of brown.

Cod Method
Pan fry the cod on a medium heat in the vegetable oil, colour 70% on one side, this will give a golden roasting colour, once the cod is nicely coloured, turn and continue to cook until the fish feels nice and flaky, the whole process should take 6-7 mins.
At the last minute, remove the cod and leave to rest, but keep the pan on the heat. By making this in the same pan we are deglazing all of the flavours of the pan from the cooking of the cod.
In the same pan, make the brown butter dressing, Place the butter in a pan over a medium heat.
Once the butter has melted and the base of the pan starts to colour add the lemon juice, this stops the cooking of the butter so it won’t go darker. Remove from the heat and add the pine nuts and chives.

Presentation
Place the potato rosti in the middle of the plate.
Dress the cauliflower puree around the plate.
Place the cod on top of the potato rosti.
Add the florets of roasted cauliflower around the cod
Dress the dish with the brown butter & golden raisin dressing.

The Chef: Richard Mann

Richard Mann came to cooking relativity late in life. He spent time travelling around the world experiencing different foods and cultures leading him into cooking which became his passion in life. Since then Richard has quickly worked his way through the chefs brigade at various 2 AA Rosette awarded restaurants in the Sussex area to become Head Chef at The Camellia.

The Restaurant: The Camellia Restaurant at South Lodge Hotel

Brighton Road, Horsham, West Sussex, RH13 6PS | 01403 891711 | www.southlodgehotel.co.uk | Two AA Rosettes

Winner of AA’s London Restaurant of the Year, Tredwells is the latest addition to Marcus Wareing Restaurants and creates contemporary British cooking in the heart of the West End. This recipe from Chef Patron, Chantelle Nicholson, can’t fail to please this Christmas.

Confit Turkey Leg

Ingredients

1 turkey leg, bone in, approximately 1kg
1 recipe Meat Brine
2kg duck fat
½ bunch thyme
3 bay leaves
¼ bunch rosemary
2 star anise

Method

Brine the turkey leg for 4 hours in the Meat Brine.

Preheat the oven to 100˚C.

Place the duck fat in an oven proof dish large enough to fit the turkey leg snugly. Add the herbs and spices and place in the oven for 5 minutes.

Remove from the oven and carefully place the turkey leg inside. Cover with foil and place in the oven for 4-5 hours. Check if cooked by placing a skewer into the meat, it should go straight through with no resistance.

Once cooked, remove the entire tray and allow the turkey leg to cool down in the fat. Remove when still warm and strain the fat to re use.

When ready to serve, preheat the oven to 200 ˚C. Place the turkey leg in a roasting pan and place in the oven for 15 minutes until heated right through and crispy.

Meat Brine

4 litres water
280g salt
6g white peppercorns
6g coriander seeds
6g fennel seeds
10g thyme
4 bay leaves
Place all ingredients, apart from the water, in a large pan. Add one litre of the water and bring to the boil. Remove from the heat, add the remaining water, then cover and chill.

Bread sauce
250g sourdough
600ml milk
1 onion, halved and peeled
2 bay leaves
8 cloves
¼ bunch thyme
1 tsp celery salt
Freshly milled black pepper

Place all ingredients, bar the bread, in a pan. Bring to a simmer for 20 minutes. Remove, cover with clingfilm, and allow to infuse. Strain off then add the bread. Leave to soak for 20 minutes then blend together using a stick blender.

Cranberry sauce
250g frozen cranberries
100ml port
1 orange, zest and juice
1 stick cinnamon
150g caster sugar
500m cranberry juice
Place all ingredients in a pan and bring to a simmer. Simmer for 30 minutes, remove the cinnamon and refrigerate until needed.

The Chef: Chantelle Nicholson Chef Patron, Tredwells

Chantelle Nicholson is one of the most recognised women in the British hospitality industry. Her awards include Woman of the Year (The Shine Awards 2016), Manager of the Year (The Cateys 2016), Restaurant of the Year: London (for Tredwells, AA Hospitality Awards 2015/2016) and the Acorn Award (2009).

Originally from New Zealand, Chantelle trained as a lawyer before discovering a passion for food. In 2004 she reached the final of the Gordon Ramsay Scholarship competition, where she met Josh Emett, then head chef of London’s Savoy Grill, who offered her a job. At The Savoy Grill Chantelle met Marcus Wareing who was Chef Patron. In 2006 Chantelle joined Marcus at Pétrus, originally as sous chef and later in other key roles. She was instrumental in the formation of Marcus Wareing Restaurants and, since 2014, has been Group Operations Director, helping launch The Gilbert Scott and Tredwells where she is now Chef Patron.

The Restaurant: Tredwells

4a Upper St Martin’s Lane, Seven Dials, London, WC2H 9NY | 0203 764 0840 | www.tredwells.com

The Club Offer: members and their guests receive a complimentary glass of House Champagne or sparkling wine as chosen by the Sommelier when enjoying a minimum two courses per person for lunch or dinner. Click here for further details.

Not a member? Don’t miss out on this fantastic opportunity to dine with fabulous benefits throughout the lead up to Christmas. Call membership services on 01276 850581 today and join The Luxury Restaurant Club for 12 months for just £95.00 – or why not purchase as a gift?

Luxury hotel and restaurant Berwick Lodge’s head Chef Paul O’Neill has taken his search for locally sourced produce to a new level, by buying beef literally over the fence, from the neighbours at Berwick Lodge Farm.

Paul runs Berwick Lodge’s 2 AA rosette restaurant Hattusa and he has been looking for a local supplier of pasture fed beef. He was therefore delighted to find the perfect supplier right next door at Berwick Lodge Farm, which has been run by the McEwen Smith family for over 50 years, and is a member of the Red Tractor Meat Assurance Chain.

Paul originally trained at Claridges in London and was a winner of a Michael Roux Scholarship in 2013. He has been Head Chef at Berwick Lodge since July 2014 where he has built a strong reputation for exciting modern British cuisine with an occasional Asian twist. Berwick beef now regularly appears on the Hattusa Sunday Lunch menu as Cured Fillet Carpaccio, or Roasted Sirloin of Beef and on the bar menu as a classic steak with triple cooked chips.

Speaking about the partnership with Berwick Lodge Farm Paul said, “Beef is one of my favourite meats and I was looking for a local supplier to provide us with the high-quality meat we require.  We literally look out from the kitchen onto the Farm and can watch the cows grazing on the fields and we realised the beef we wanted was right there on our door step.  We are enjoying working with Farmer Ken McEwen Smith and his family and our customers are certainly enjoying the beef options on the menu and they are interested to know that the home-bred beef has not had far to travel from field to plate!”

Enjoy beef on the menu at Hattusa at Berwick Lodge where members enjoy a 20% reduction from the total food bill when dining with one or more guests for lunch of dinner Monday to Friday. Click here for more details.

Scroll below for a special beef recipe courtesy of Paul O’Neill!

Pancetta and Red Wine Braised Beef Cheek (as served by Paul at Hattusa)

Ingredients

• 1kg beef cheeks
• 200g smoked pancetta lardons
• 1 large onion
• 1 large carrot
• 3 celery sticks
• 1 leek
• Few sprigs of thyme
• ½ bulb garlic
• 1 large glass of good red wine
• 1 litre of beef stock
• Splash of sherry vinegar

Method

• Trim and remove any sinew from the beef cheeks, season with salt and brown in a hot frying pan with the pancetta until golden brown all over
• Remove from pan, add all the roughly chopped vegetables until caramelised
• Once all caramelised, deglaze with sherry vinegar and wine and reduce by 2/3
• Add all ingredients to a casserole dish with the beef cheeks, stock and pancetta, making sure that the cheeks are completely covered
• Braise in a low oven at 120 degrees for 4-5 hours until tender to the touch and just about falling apart
• Reduce cooking liquor down by 2/3 , skimming away any impurities
• Serve with buttery mash, wilted kale, lots of sauce and a light grating of fresh horseradish

Not a member? Don’t miss out on this fantastic opportunity to dine with fabulous benefits throughout the next 12 months. Call membership services on 01276 850581 today and join The Luxury Restaurant Club for 12 months for just £95.00 – or why not purchase as a gift?

Our pick of the new openings coming up in the next few months…

Hawkyns in Amersham, Buckinghamshire by Atul Kochhar, the Michelin starred chef behind Benares will be opening his new 50 cover restaurant in the Crown Inn in partnership with Old Amersham Hotels.  Opening 16.1.17

Sorrel in Dorking, Surrey by Steve Drake, the Michelin starred chef from Drakes in Ripley will be opening his new 40 seater restaurant-bar on the site of Little Dudley House in the town.  Opening Spring 17

The Rosebery at the Mandarin Oriental,  reopens its delightful tea lounge following four month closure for soft refurbishments alongside the unveiling of the new lobby/reception area. Opening 24 January 2017.

Tom Kerridge at Jumeirah Carlton Tower.  The Michelin starred chef from Hand and Flowers fame will open his first London restaurant (the name yet to be disclosed) on the site of the Knightsbridge hotel’s famous Rib Room Bar and Restaurant. Opening Spring 2017

Mere in Fitzrovia, London W1.  Familiar to many as a judge on BBC2’s Master Chef: The Professionals, Monica Galetti is opening her own restaurant in Charlotte Street. Mere will have a small 25-seat bar area on the ground floor and a 70-seat dining room in the basement. Opening February 2017

La Dame de Pic at the Four Seasons, EC3N. The main restaurant at the new Four Seasons has triple-Michelin-starred French chef Anne-Sophie Pic as the chef. Expect La Dame de Pic’s menu to be similar to its Parisian counterparts. Opening January 2017.

Ferdi in Shepherds Market, London W1. Famed French and extremely fashionable brasserie in Paris opens its 28 cover restaurant near Kitty Fishers.  Expect high demand.  Opening January 2017.

The Kitchen at Chewton Glen, Hampshire.  Chewton are to launch a cookery school in association with celebrity chef and Chewton Glen alumnus James Martin – the cookery school will be headed-up by Chef Tutor, Rob Cottam.  James and Rob have formulated a rolling roster of bespoke and stimulating courses and demonstrations that will inspire, inform, educate and most importantly provide a culinary experience that is packed full of fun and enjoyment. Classes will be hosted by Rob and visiting guest and celebrity chefs, including Tom Kerridge, Atul Kochhar, Richard Corrigan, Dan Doherty, and, of course, James Martin himself. Opening March 2017.

Hawksmoor Borough, London SE1.  The kings of the Steak world set their sights south of the river as they role out their popular format of steaks and cocktails.  Opening February 2017.

Moor Hall in Aughton, West Lancashire.  A new restaurant with room is being opened by Mark Birchall, former executive chef at two Michelin starred L’Enclume.  Opening 01 March 2017.

Bar Boulud, Mandarin Oriental Hyde Park, London.  The ever popular bistro and Knightsbridge bar by Daniel Boulud will be reopening following soft refurbishments.  Those who can’t wait to taste his impressive traditional French cuisine can enjoy the Bar Boulud popup in Harrod’s celebrated Food Hall between 9 to 29 January 2017. Opening 06 February 2016.

Rabbit in the Moon at the National Football Museum, Manchester.  Chef Micheal O’Hare of Man Behind the Curtain, Leeds, fame has teamed up with footballers Gary Neville and Ryan Giggs to open a futuristic ‘space-age Asian’ restaurant including banksy style graffiti murals and an ambitious 17-course tasting menu. Full launch January 2017…available now.

The Ned in Poultry, London EC1.  In the old Midland Bank building this will be a hotel, seven public restaurants , member club and three floors of health and fitness facilities in this Grade 1 listed building.  Public restaurants include Cecconi’s (Italian), Millie’s (British classics), The Dime (traditional American diner), Zobler’s (New York style Jewish deli), Café Sou (Parisian Café), Kaia (modern Asian-Pacific), Malibu Kitchen (Californian nutritional).  Opening April 2017.

For details of how to join the Luxury Restaurant Club and receive excellent savings on fine dining throughout the year, please go to www.luxuryrestaurantguide.com/JoinClub

With its glacial lakes, rugged mountains, dramatic views and historic literary associations, England’s largest National Park already has pretty much everything going for it as a top tourist destination. Add to this some of the very best places to eat in the country, in some of the most exquisite venues and you have a perfect combination for a foodie’s paradise. Here is the Luxury Restaurant Guide’s Top Picks of where to dine in Lakelands finest.

1. L’Enclume, Cartmel, Nr Grange Over Sands, LA11 6PZ

Our first port of call has to be Simon Rogan’s iconic riverside restaurant, where passion and creativity showcase the finest home-grown, hand picked ingredients and harness the powerful connection between food and nature. This magical Cumbrian hideaway is one of the most talked about restaurants in the country, holding two Michelin stars and 5 AA Rosettes. Definitely a destination venue, with a shop about to open and a High-Tec kitchen available for guests to book for private dining plus the bonus of 16 charming rooms for a true gastro-break.

Sample menu, lunch and dinner £130 lunch wine pairing £40 or dinner £70/£110

• Beetroot leaf
  Fermented cabbage and Ragstone
  Smoked cod roe, parsley, flatbread
  Truffle dumpling
  Oyster cracker
  Pork and eel with ham fat
  Flaky crab and carrots
  Maran egg, stout vinegar, mushroom
  Raw scallops, pea with calamint
• Aged veal in coal oil, shallot and oxalis
• Native lobster with broad beans, and elderflower
• Aynsome vegetable infusion, herbs and flowers
• Butter poached turbot,courgettes, nasturtium
• Goosnargh duck with cherries and smoked beetroot
• Raspberry and sweet cicely tart
  Blueberry, buttermilk, oats
  Sheep’s milk, strawberry and marigold
  Anvil
  Cornets
  Pine cones

Club Offer: Not currently available. For booking details please click here.

2. The Samling Restaurant, Windermere, LA23 1LR

The Samling, set within its own 67 acres of land has eleven rooms and an outstanding restaurant which has just undergone an extensive refurbishment. With a Michelin star and three AA rosettes this is fine dining at its best. Inspiration for the dishes comes from the environment, and meticulous dish research takes place in its own experimental kitchen.

Head chef Nick Edgar (previously Head Chef at Belmond Le Manoir aux Quat’Saison ) works with internationally renowned food experts to create dishes that will excite and tantalise. The kitchen garden uses progressive techniques to create fresh daily produce that provides the core ingredients for dish development. They also run a seed exchange project, exchanging seeds with the best restaurants in the world.

Sample tasting menu – £80.00 :

• Scallop, Pea, Lemon, Eucalyptus
• Beetroot, Quinoa, Goats Cheese
• Pan Fried Sea Bass, Curried Mussel, Cauliflower
• Pork Loin, Sage, Apple, Onion
• Apricot, Honey, Pistachio, Lavender
• Chocolate, Almond, Cherry, Kirsch

Club Offer: Members enjoy a complimentary glass of Champagne for lunch and complimentary menu upgrade at dinner from a la carte menu to tasting menu – lunch and dinner all week. Click here for booking details.

3. Hrishi at Gilpin Hotel & Lake House, Windermere, LA23 3NE

At the heart of Gilpin Hotel & Lake House is a very passionate family and team, dedicated to creating lasting memories for our guests. Warmth and friendliness are balanced with extraordinary service, exquisite décor and stunning culinary experiences. With a fascinating history as a centre of the spice trade, Cumbrian cuisine has a rich heritage

Hrishi is the re-named Michelin starred restaurant where Chef Hrishikesh Desai’s imaginative dishes combine great Lake District produce and classic methods. Hrishikesh joined Gilpin in March 2015. Winner of Alex Polizzi’s BBC2 Chefs on Trial, his background includes Institute Paul Bocuse, Les Maison de Bricourt (2*), Le Chateau do Bagnol (1*), French Laundry (3*), and Lucknam ‘The Park’ (1*).

Tasting Menu examples – £85.00 or £145.00 with wine flight:

• Gravadlax loin of Loch Duart salmon – home smoked salmon belly, piccalilli flavours, puffed rice, cucumber jelly
• Duck Liver – Ginger bread, coconut emulsion, pineapple chutney, chocolate jelly, rocket cress
• Cornish Turbot – Hand rolled macaroni, brown shrimp, wilted lettuce, violet baby artichokes, truffle emulsion
• Goosnargh Chicken – Roast breast, dry fruits, nuts and sesame seed leg meat sausage, autumn truffle creamed potatoes, root vegetables
• Barry Callebaut Dark Chocolate and peanut butter semifreddo, variations of banana, hot fudge

Club Offer: Members and guests enjoy a complimentary glass of champagne & coffee & petit fours when having lunch Monday to Friday. Click here for booking details.

4. The Oak Room at Holbeck Ghyll Country House Hotel, Windermere, LA23 1LU

Described as “a country house hotel with a heart” Holbeck Ghyll is one of the Lake District’s finest places to stay – The view from Holbeck Ghyll is so beautiful, it’s been rated amongst the top 15 in the world.

The dedicated Kitchen team are taking contemporary British cuisine to astonishing new levels. Complimenting the kitchen’s brilliance is an exciting and international wine list created in-house by their own sommelier.

Head chef Darren Cornish is keen to celebrate the culinary heritage of the North of England. The quality of the locally sourced ingredients and combination of flavours, produce exceptional cuisine, prepared with passion and flair.

Gourmet menu examples, £88.00 or £133.00 with wine flight:

• Salmon – potted shrimp ravioli, charred lettuce
• Ham hock – foie gras, red wine poached pear, vanilla creme fraiche
• Cod – squid ink and scallop cannelloni, cauliflower cheese, sea vegetables, bouillabaisse
• Rabbit – Sardine, carrots, liquorice, rabbit jus
• Banana souffle, dark chocolate mousse, peanut, caramel, salted caramel, salted caramel ice cream
• Cheese, sourdough crackers, fig and pear chutney

Club Offer: Members exclusively receive a complimentary bottle of wine per table when dining for lunch and dinner (exc Saturday). Wine offered will be Picpoul do Pinet or Il Carretto. Wine selection may be subject to change. Click here for booking details.

5. Linthwaite House, Windermere, LA23 3JA

One of the most luxurious hotels in the Lake District, this delightful boutique hotel stands on a hilltop overlooking the magnificent Lake Windermere. Linthwaite House is also the latest addition to the portfolio of Leeu Collection, the manifestation of founder Analjit Singh’s vision for sophisticated escapes and unique travel experiences.

Also new to the hotel is Head Chef David Aspin, passionate about local produce including foraged foods David says:  “I have my heart set on establishing a world class food and wine destination at Linthwaite – creating dishes that will be perfectly complemented by wines from the Mullineux & Leeu portfolio”.

Menu example – four course evening meal £58.00.

• Portland Crab, tomato, avocado, grapefruit & melon
• Cumbrian Pork, Morteau sausage, white cabbage and mead
• Blackberry sweet tapioca, sheep’s milk and preserved blackberries
• Selection of five local cheeses, with blue poppy seed and celery salt crackers, raisin load and homemade chutney

Club Offer: Members dine complimentary when joined by at least one other guest when having dinner Sunday to Thursday. Click here for booking details.

6. Storrs Hall Hotel – The Restaurant, Windermere, LA23 3LG

It is the view that first captures one’s attention at this exquisite Lake District mansion set in 17 acres with its own National Trust-owned folly. But once seated at the elegant tables, the cuisine soon seizes your attention back to the plate in front of you. The food is a hymn to the seasons and landscape of the Lakes. The imaginative cuisine has strong rural, traditional roots but is finished to an international standard. The fine art of cooking is expertly employed in every sumptuous dish. With a view to match, this is food for the body and soul.

Menu Example – Five course evening meal £52.00:

• Starter: Velouté Potato, Truffle, Leek, Quail Egg
• Main course:  Cumbrian Lamb Loin, Shoulder, Sweetbread, Broad Bean , Girolles
• Dessert:  Lemon, Raspberry, Blackberry,  Almond Sable

Club Offer: Member exclusively receives a 10% reduction from the total food bill when dining for afternoon tea Monday to Friday and dinner Sunday to Thursday. Click here for booking details.

Other notable restaurants to try:

Farlam Hall Hotel, Brampton, Cumbria, CA8 2 NG (member offer available)

Sharrow Bay, Ullswater, CA10 2LZ 

Drunken Duck Inn, Hawkshead 

The Forest Side, Grasmere LA22 9RN 

For details of how to join the Luxury Restaurant Club and receive excellent savings on fine dining across the UK throughout the year, please go to www.luxuryrestaurantguide.com/JoinClub