Mallard Ducks with Wild Thyme and Green Peppercorns

Mallard Ducks with Wild Thyme and Green Peppercorns

We have been very lucky to be allowed to use two recipes from Jean-Francois Mallets book RECIPES FROM THE WOODS. A copy of the book can be purchased here Respected French chef and writer, Jean-François Mallet and food authority Larousse present Recipes from the Woods,...
Great British Menu’s Emily Watkins

Great British Menu’s Emily Watkins

This year the Great British Menu marked the 70th anniversary of D-Day. The chefs created dishes that evoke the wartime spirit of the generation as well as honour the bravery shown throughout the Second World War.
South West Chef Emily Watkins was picked to cook the fish course at the banquet but her main course “Don’t Come Back Empty Handed” a rabbit dish, attracted a lot of attention and praise.