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365 Tasting Menu - a collection of 12 seasonal recipes by chefs from across the globe

As a curtain raiser for the much anticipated '365 CookBook', we offer you a little taste of things to come - 365 Tasting Menu. For only £6.00 you will have access to 12 beautiful dishes, skillfully created by some of the finest chefs at the top of their game. Easy to follow, step-by-step recipes complete with stunning photography, will allow you to recreate them. And all 100% in support of three wonderfully deserving charities!

365 Tasting Menu will now be available throughout 2015



tasting menu cover

 Introducing the Chefs and their Dishes.......



Lee Adams, Head Chef - Rhodes Twenty10, Dubai

Confit belly of Pork, seared Atlantic Scallop and roast Butternut tortellonis 


James Douglas, Head Chef - Damson, Stockport  

Pan fried breasts of Partridge with confit leg & Black Pudding croquettes and Mulled wine jus


Maclean Fraser, Executive Head Chef - 5* Hotel, The Maldives

Tea smoked Beef fillet with Beef cheek tortellini, Truffled pomme puree and preserved Lemon gremolata


Alan Paton MCGB, Executive Head Chef - Stoke by Nayland Hotel, Colchester

Pork collar Daube, Summer Vegetables and Suffolk Cyder


Andrew O'Connor, Head Chef - Juliet's Garden Restaurant, Scilly Isles

Pan seared Hake fillet, with Asparagus puree, Asparagus soup and Truffle spears


Mike Jennings, Head Chef - Grenache, Walkden, Manchester

Buttered Lobster with Fennel civieche and Crab cocktail


Hayden Groves, Executive Chef - BaxterStorey, London

Rump of Romney Marsh Lamb, Samphire, heritage carrots and beets


Karim Maoui, Head Chef - White Swan at Blyth, North Notts

Wild Salmon with heritage Tomatoes, Fennel & sea herbs


Craig Atchinson, Head Chef - Talbot Hotel, Malton, N Yorks

Roasted Wild Duck, confit leg tube, Cepes, Celeriac puree and fermented Turnip


Cyrus Todiwala OBE, Chef Patron - Cafe Spice Namaste, London

Vindalho de Porco (Pork Vindaloo Curry)


Charlie Curran, Chef Patron - Peppercorn, Sheffield

Crab stuffed Lemon Sole, textures of Cauliflower and sag aloo


Paul Foster, Head Chef - Tuddenham Mill, Suffolk

Duck hearts, Quince, Hazelnut, Carrot pickled in Mugwort

   All chefs and restaurants were correct as of 28/10/2013
page last updated on 03/03/2015