This recipe section will be continually updated with recipes from our customers, with the aim of creating a useful database for everyone to access.
Recipe from Jessica Murray
A firm favorite. Definitely one of the best ways to enjoy the grand old lobster. Goes well with the Australian white used in the sauce Bearnaise.
This recipe section will be continually updated with recipes from our customers, with the aim of creating a useful database for everyone to access.
This recipe was supplied by Head Chef, Adam Byatt at Trinity Restaurant
A great stew full of flavour. Lovely with some fresh crusty bread. Recipe by Matt Cranston, Head Chef of the Anglesea Arms in Hammersmith.
Hand dived scallops are some of the finest fare. This recipe, from Hibiscus, is a lovely way to enjoy them. The pears compliment the natural sweetness of the scallops nicely.
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Recipe from Jessica Murray
