from our chef

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.


800g dark sugar

750g unsalted butter

1k dark chocolate

800mls double cream

3 leaves gelatine, soaked

1tspn maldon sea salt

Melt the butter and sugar in a sauce pan until it forms  a dark caramel. Gently bring

the cream to a simmer and whisk in the gelatine. Pour the hot cream onto the chocolate

in a bowl and whisk until the chocolate has melted. Combine the caramel with the

chocolate mixture and stir in the salt. Mix until well combined, pour into a container

and leave in a fridge until chilled and firm enough to scoop out with a spoon. Or

set in little cups and serve with fresh berries and shortbread.

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  • 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

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  • 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.

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