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Ricotta and carrot tortelli with carrot and honey pureé and sage brown butter.

Ryan O' Sullivan

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Trout Tartare, Kimchi, Rose Harissa, Avocado Puree, Squid Ink Cracker

Hanro Van Eck

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Pan roasted breast of chicken, sautéed asparagus & broccoli on a bed of pea purée, truffle, crispy pancetta, hassleback potato, micro greens, thyme chicken & white wine sauce.

Jamie Marshall

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Calvados baba, vanilla crème diplomat, compressed apple, lemon thyme.

Craig Bow

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Spanish cod, patatas/bravas, squid ink

Rob Darbyshire

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Polenta dumplings with parmesan / fermented garlic cream / chard chips / quince / cranberry / truffle honey

Miroslav Cook

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White chocolate and raspberry panna cotta

Gareth Jones

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⚗️TEST KITCHEN💡- Coq au Vin with Chestnut Stuffing & Cranberry Sauce

Kenans Caune

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Curried Egg Club Sandwich 🥚🥪

Kenans Caune

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Seared wood pigeon breast, charred hispi cabbage slaw, boozy raisens, burnt onion dukkah, game jus and herb oil.

Owen Morrice

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Pan fried scallops, curries cauliflour purée, pickled apple, Stornaway black pudding crumb and corriander.

Owen Morrice

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Borscht with Pork Meatballs & Pumpernickel Bread 🐽🥣🍞

Kenans Caune

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Win a signed copy of How to Cook Meat Properly by Paul Foster & Brett Connor

Samyukta Nair, Claude Bosi to open Mayfair bistro, Socca

The Mount by Glynn Purnell: 'A good solid pub with the DNA of Purnell's'

UK restaurant openings 2022: places to look out for next year

Roux Scholarship 2021 winner Oli Williamson's tips to become a successful chef

Interview with Boiling Point director Philip Baratini

Elliot Hill replaces Simon Radley as executive chef at The Chester Grosvenor

£10,000 fine for telling EHO officers mouldy chicken was traditional crab meat

Ricotta and carrot tortelli with carrot and honey pureé and sage brown butter.

Trout Tartare, Kimchi, Rose Harissa, Avocado Puree, Squid Ink Cracker

Pan roasted breast of chicken, sautéed asparagus & broccoli on a bed of pea purée, truffle, crispy pancetta, hassleback potato, micro greens, thyme chicken & white wine sauce.

Calvados baba, vanilla crème diplomat, compressed apple, lemon thyme.

Spanish cod, patatas/bravas, squid ink

Polenta dumplings with parmesan / fermented garlic cream / chard chips / quince / cranberry / truffle honey

White chocolate and raspberry panna cotta

⚗️TEST KITCHEN💡- Coq au Vin with Chestnut Stuffing & Cranberry Sauce

Curried Egg Club Sandwich 🥚🥪

Seared wood pigeon breast, charred hispi cabbage slaw, boozy raisens, burnt onion dukkah, game jus and herb oil.

Pan fried scallops, curries cauliflour purée, pickled apple, Stornaway black pudding crumb and corriander.

Borscht with Pork Meatballs & Pumpernickel Bread 🐽🥣🍞

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Win a signed copy of How to Cook Meat Properly by Paul Foster & Brett Connor

Samyukta Nair, Claude Bosi to open Mayfair bistro, Socca

The Mount by Glynn Purnell: 'A good solid pub with the DNA of Purnell's'

UK restaurant openings 2022: places to look out for next year

Roux Scholarship 2021 winner Oli Williamson's tips to become a successful chef

Interview with Boiling Point director Philip Baratini

Elliot Hill replaces Simon Radley as executive chef at The Chester Grosvenor

£10,000 fine for telling EHO officers mouldy chicken was traditional crab meat

Ricotta and carrot tortelli with carrot and honey pureé and sage brown butter.

Trout Tartare, Kimchi, Rose Harissa, Avocado Puree, Squid Ink Cracker

Pan roasted breast of chicken, sautéed asparagus & broccoli on a bed of pea purée, truffle, crispy pancetta, hassleback potato, micro greens, thyme chicken & white wine sauce.

Calvados baba, vanilla crème diplomat, compressed apple, lemon thyme.

Spanish cod, patatas/bravas, squid ink

Polenta dumplings with parmesan / fermented garlic cream / chard chips / quince / cranberry / truffle honey

White chocolate and raspberry panna cotta

⚗️TEST KITCHEN💡- Coq au Vin with Chestnut Stuffing & Cranberry Sauce

Curried Egg Club Sandwich 🥚🥪

Seared wood pigeon breast, charred hispi cabbage slaw, boozy raisens, burnt onion dukkah, game jus and herb oil.

Pan fried scallops, curries cauliflour purée, pickled apple, Stornaway black pudding crumb and corriander.

Borscht with Pork Meatballs & Pumpernickel Bread 🐽🥣🍞