Grilled sea bass with rosemary and parsley pesto
If you’ve arranged dinner at yours, cook up these simple yet impressive looking recipes for grilled sea bass followed by mini Victoria sponge cakes, from the experts at delicious. magazine.
Serves 2
25 minutess to make Continue reading »
Rob and Emma Green from Green's Restaurant, Whitby
The winners of this year’s numerous restaurant and hotel awards have been announced, and here are the ones you need to know about. Bon appetit!
If you’re looking for somewhere to take your date in North Yorkshire, head to Green’s Restaurant & Bistro in Whitby. Not only has chef Rob Green been crowned National Seafood Chef of the Year, but the restaurant which he runs with his wife Emma won the ‘Taste of Yorkshire’ award at the White Rose Awards organised by the Yorkshire Tourist Board.
The restaurant always has a menu brimming with bounty from the surrounding coast. Rob keeps in daily contact with the skippers of the local trawlers to get the best of ‘The Catch of the Day’, which he collects fresh each morning from the Quayside a few minutes away from the Restaurant – and even the name of the boat which caught the catch is on the menu. Of course all the meat is local too – and even the flour for their homemade bread hails from the county. Continue reading »
Game is on the menu as the season gets underway
Chefs at the Great Inns of Britain will be using the freshest local ingredients as the game season gets underway, so if you’re organising a dinner date, try one of these great restaurants.
Feversham Arms & Verbena Spa in Helmsley, North Yorkshire
Farndale Red Leg Partridge, yellow beetroot fondant, girolles and lentil jus will be on the menu, using locally sourced Red Leg Partridge from the popular Farndale shoot just three miles away. Continue reading »
Impress you date with this seasonal recipe for partridge pot roast
The partridge season runs from September to February, so October is the month when the first birds start to arrive in butchers and farm shops.
At just half the size of a pheasant, partridge only takes half an hour to roast and you’ll need one per person. Simply pop a knob of butter in the cavity and either roast the birds upside down, turning them upright to brown at the end, or cover the breast with bacon or larding fat to keep the flesh moist and juicy. Continue reading »