Recipes are updated regularly, so check back soon for more ideas
Tavistock Food & Drink Festival
Stir–fried Salt and Pepper Prawns with Red Chilli and Spring Onion
Assistant Executive Chef, Paul Harwood is demonstrating this dish at the Tavistock Food & Drink fesitval which takes place on 26th & 27th July. Serves 4
Tavistock Food & Drink Festival
Pan–Fried Fillet of Monkfish with Garlic and Fennel
Assistant Executive Chef, Paul Harwood is demonstrating this dish at the Tavistock Food & Drink fesitval which takes place on 26th & 27th July.
French Odyssey
Hot Toulouse sausages with a tomato, caper and shallot salad
This is a light course that appears as a main course on our bistro menu. The essence of this dish is to get a good Toulouse sausage, which has a far higher proportion of lean pork meat to fat than usual sausages, often three times as much, and the fat is hard back fat and all is coarsely chopped by hand. Salt, white pepper, sugar and saltpetre make up the seasoning. Serves 4
Mediterranean Escapes
Sautéed Squid and Chorizo Salad with Garlic, Rocket, Tomatoes and Chickpeas
This is yet another recipe inspired by my visit to the Boqueria market in La Rambla in Barcelona. This is a celebration of that market: fish, meat and vegetables in one dish. It’s the sort of dish that most people I know would put at the top of their list when selecting a first course. Choose a small, thin type of chorizo sausage, rather than those the size of a salami. Serves 4
