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Weekly Recipes

Weekly Recipes

A new recipe every Friday, written for professional kitchens rather than home cooks. Seasonal dishes scaled for service, from twenty cover sharing boards to plated mains, with the method and the numbers that make them work.
04
May
Wide bowl of bright green minted pea and ham hock velouté topped with crispy ham and pea shoots, diners behind.

Minted Pea and Ham Hock Velouté with Crispy Ham and Pea Shoots

Minted pea and ham hock velouté for 20 covers, using British peas at their best, finished with crispy ham and pea shoots.
9 min read
01
May
Pan seared halibut fillet on pea purée with broad beans and brown shrimps in a butter sauce.

Pan-Seared Halibut with Spring Pea Velouté, Broad Beans

Halibut for 20 covers with spring pea velouté, broad beans and brown shrimp butter. A May dish that plates fast without losing its finish.
10 min read
23
Apr
Bowl of fresh linguine with brown crab and samphire, a lemon wedge and a glass of white wine, restaurant dining room behind.

Fresh Linguine with Brown Crab, Chilli, Lemon and Samphire

Fresh linguine with brown crab, chilli, lemon and samphire for 20 covers. A dough that rests an hour and a sauce finished in thirty minutes.
7 min read
11
Apr
Confit duck leg on mash with greens and morel sauce, plated in a busy restaurant dining room.

Confit Duck Legs with Morel Mushrooms and Madeira Sauce

Confit duck legs for 20 covers with morel and Madeira sauce, chive mash and spring greens, the confit and sauce both prepped well ahead.
5 min read
03
Apr
Pan seared sea trout fillet on Jersey Royals and asparagus in a wild garlic butter sauce, finished with wild garlic flowers.

Pan-Seared Sea Trout with Wild Garlic Butter Sauce Recipe

Sea trout for 20 covers with wild garlic butter sauce, Jersey Royals and asparagus. An April dish built around what is genuinely in season.
8 min read
30
Mar
Chef carving a slow roasted shoulder of lamb on a wooden board, roast vegetables and a bowl of dressing alongside.

Slow-Roasted Leg of Lamb For Easter

Slow roasted shoulder of lamb with rosemary, garlic and anchovy. The Easter centrepiece that falls apart at the fork, scaled for real service.
5 min read
27
Mar
Haggis, neeps and tatties plated with a red tartan napkin and a glass of whisky behind.

Burns Night 2026 Menu Full Recipes for 3 Variants

Three Burns Night menus with full recipes for 50, whisky pairings included, and prep that fits around a normal service week.
3 min read
24
Mar
Tall layered sandwich cut and stacked on a wooden board with pickles and a lemon wedge.

3 Contemporary Sandwiches For That Wow Factor

Three focaccia sandwiches with enough going on to justify the price, and enough structure to survive a lunch service.
8 min read
19
Mar
Pan roasted chicken supreme with new potatoes and asparagus in a cream sauce, on a plate on a wooden table.

Pan-Roasted Chicken Supreme with British Asparagus, Jersey Royals

Chicken supreme pan roasted and served with British asparagus and Jersey Royals, a plate that works while both are in season.
5 min read
11
Mar
Sliced miso and honey glazed lamb rump on a bed of grains with carrots and berries on a dark wooden board.

Miso & Honey Glazed Welsh Lamb Rump

A miso and honey glaze on Welsh lamb rump, plated with pearl barley risotto, roasted heritage carrots and pomegranate gremolata.
11 min read