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Signature Dish Recipes from your Region's Finest Chefs and Restaurants.

Each Restaurant and Chef has been carefully selected to be featured in our cookbooks and within this best restaurant guide. They are all highly acclaimed and or recommended by other chefs in the Region. We are honoured to share their signature dish recipes with you to try at home.

Please do ask us questions about the recipe on our facebook and twitter pages and we will get the chefs to answer your questions to help you create a Michelin-starred quality meal.

Pan Seared Breast of Wood Pigeon with Caramelised Onion and Black Pudding

Wood Pigeon 4 fresh wood pigeon breasts, off the bone 2 tbsp groundnut oil salt and black pepper For The Black Pudding 8 x 25g slices of black pudding stick groundnut oil Caramelised Onion 25g butter ...

Jerichos

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Smoked Chocolate Brownie, Pecan Parfait

Brownie 185g flour 3 large eggs 40g cocoa 275g sugar 60g pecans 185g butter wood chips Chocolate Caramel 100g glucose 100g sugar 20g cocoa powder Black Treacle Ice Cream 200ml cream 300ml milk 5 egg y ...

Anthonys Restaurant

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Grilled Barnsley Chop with Devilled Kidneys, Nettle and Mint Sauce

4 Barnsley lamb chops a little chopped thyme 4 lamb kidneys 200ml whipping cream 2 tbsp strong English mustard 4 tbsp white breadcrumbs dash of brandy 1 tsp cayenne pepper 1 tsp chopped parsley 50g bu ...

The Pipe and Glass Inn

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Roast Estate Pigeon, Ravioli of Woodland Mushrooms, Warm Celeriac Coleslaw

2 oven ready pigeons 1 block butter (unsalted) for cooking Ravioli of Woodland Mushroom Pasta 500g pasta flour 8 egg yolks 2 whole eggs 3 tbsp olive oil 3 tbsp water pinch of salt Ravioli Filling 200g ...

Samuels at Swinton Park

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Rabbit and Plum Tart, Yorkshire Blue and Mustard Sauce, Hot Apple Jelly

Rabbit Tart ½ tsp wine vinegar ¼ tsp salt 500g diced rabbit 50g plain flour 1 rasher chopped smoked bacon ½ finely diced onion ½ diced apple 3 plums, stoned and chopped 15g ...

The Hepworth

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Wild Mushroom Basket

Mushroom Stock 20g onion finely chopped 5ml olive oil 1 clove crushed garlic 100g button mushrooms 200ml water seasoning Plus any large stalks from the wild mushrooms (see wild mushroom filling recipe ...



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Roasted Best End and Braised Shoulder of Herdwick Lamb, Garlic and Potato Puree, Rosemary Sauce

600g boned shoulder of lamb 2 ltr lamb stock 150g butter 2 shallots 1 carrot 2 heads of garlic 400g trimmed lamb best end 50ml olive oil Garlic and Potato Puree 3kg Desiree potatoes 1 ...

1539 Restaurant & Bar

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Bramley Apple Crumble with English Cider Brandy Cream, Granny Smith's Apple Sorbet

Apple Mix 1 lemon 2 kg Bramley apples 2 vanilla pods 350g caster sugar 75g unsalted butter Crumble Topping 300g plain flour 150g granulated sugar pinch cinnamon 150g cold butter Granny Smith’s A ...

Merewood Country House Hotel

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Cumbrian Pork Three Ways

1 pork fillet 1 pork belly 1 pigs cheek 1 savoy cabbage 250g split green peas 5 Granny Smith apples 4 slices of pancetta 4ltr duck fat 200ml apple juice ½ litre dark chicken stock 1 carrot 200g ...

Miller Howe Restaurant And Hotel

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Thornby Moor Smoked Cumberland Cheese Souffle Wrapped in Strips of Courgette on a Char Grilled Mushroom and Baked Sweet Potato with a Pomegranate Reduction

 42g butter 42g unbleached white flour 275ml milk 2 medium free range eggs separated and 1 yolk 125g grated Cumberland smoked cheese salt, pepper, nutmeg, cayenne pepper 2 medium courgettes ...

1539 Restaurant & Bar

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Pan Fried Line Caught Sea Bass with Sauteed Potatoes and Herb Salad

20 new potatoes of equal size 8 handfuls of baby spinach leaves 4 sea bass fillets (pin boned) drizzle of 15 year aged balsamic vinegar ...

The Swan Hotel and Spa

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Nicks Tomato and Ricotta Salad with Anchovy Toast

selection of seasonal vine-ripened tomatoes tin of anchovies olive oil white baguette basil for garnish ricotta cheese salt and pepper for seasoning ...

Winder Hall Country House Hotel

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Mousseline of Wild Turbot, Lobster and Langoustine, Lobster and Langoustine Sauce

400g Turbot fillet 1 small, free range egg, beaten 125ml, double cream pinch sea salt, pinch cayenne, tbsp chopped dill pinch ground white pepper   Lobster and Langoustine 1 live lobster - ...

The Albannach

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Seared Loin of Lamb with Crispy Capers and Herb Boudin

Lamb 1 double best end of spring lamb 10ml olive oil 1 sprig of rosemary 1 clove of garlic Lamb Shank Boudin 1 cooked lamb shank 700g chicken 700ml double cream 1 yolk 100g dried breadcrumbs 20ml oliv ...

Glenapp Castle

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Loin of Monachyle Venison, mixed Wild Mushrooms, Garden Vegetables and Sherry Vinaigrette

four 100-150g portions venison loin 4-6 baby carrots, scraped and halved 4-6 young turnips, cleaned and halved large handful young kale leaves, washed and trimmed handful young ruby chard leaves, wash ...



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