Our head chef Jamie Clinton has been with us since March 2010. He joined us from Hazelwood Castle Hotel where he worked as Sous chef in the 2AA rosette establishment. He is a passionate chef who loves to cook with fresh, locally sourced seasonal food.
In this section, Jamie will regularly be adding new recipes along with the method. The recipes will be closely linked to our current menu & we’ll try and keep them simple enough for you to try at home. If you have any questions, you can contact us using the link above.
- 1 litre double cream
- 350 grams caster sugar
- 8 gelatine leaves
- 8 egg yolks
- 900mls whipped cream
- Small sprig of thyme
- Juice of 5 lemons
Soak the gelatine leaves in cold water until soft. Bring the milk lemon juice and thyme to boilingAdd the soaked gelatine to the milk mixture. Pour the milk mixture on to the egg yolks whilst whisking. Put the mixture back on the heat and whisk until thick custard consistency. Pass the mixture into a chilled bowl and leave to cool to room temperature. Fold in the whipped cream and spoon into glasses or moulds and leave in the fridge to set
- 6 X medium raw beetroots
- 2 X Granny Smith apples
- Splash of balsamic vinegar
- 100g brown sugar
- 300mls fresh apple juice
- 1 X small red onion (peeled & sliced)
- 1 X goats cheese log
Peel the beetroot & roughly dice into 1cm cubes, set half the beetroot to one side in a large bowl. Put the rest of the beetroot in an oven tray with the brown sugar & red onion, drizzle with olive oil & roast for 15 minutes then set aside to cool slightly.
- 4 oz mint
- 1/2 pint double cream
- 1/2 pint milk
- 4 X gelatin leaves
- 4 X lemongrass sticks (roughly chopped)
- 1 X pineapple
- 1 handfull fresh picked mint
In a sauce pan gently heat the sugar, cream, milk & lemongrass until it starts to boil. In the meantime, soak the gelatin in cold waqter until soft then drain.
Whisk the softened gelatin into the boiling cream mixture & set aside to cool slightly. Once the mixture has cooled slightly, pour it through a fine sieve into a pouring jug and pour into moulds or glasses & refrigerate overnight.
Peel & dice the pineapple & mix with the shredded mint, keep in the fridge until needed.
Turn out the panna cottas & spoon over the pineapple salad & serve.