My team and I are passionate about creating superb food for our guests and we all invest a lot of time and energy ensuring the highest quality and standards are met, maintained and exceeded.

Taste, texture, harmony and contrast all combine in the final presentation and all are as important as the fresh produce and top quality ingredients used.

We have and will continue to use only the finest quality fresh, locally sourced produce. We even have our own small organic herb garden, which means the freshest ingredients are literally available at the kitchen door!

We regularly change our menus to keep up with the seasons. Hopefully you will enjoy my take on what's good this winter.

P.S. Check out my pumpkin pie recipe published in I.T.V's Britains Best Dish - The Professionals.

Let me know what you think 

Seabass with mussels and watercress
You will need:
1 small sea bass filleted or 1 large sole fillet cut into two
1 glass (275ml) White wine
300g mussels
2 baking potatoes
1 egg yolk
40g plain flour
1 fennel
1 bunch of watercress, stalks picked off
200ml double cream
Salt
Black Pepper

Step 1: Put potatoes on to bake for approximately 1 hour until soft.

Step 2: Meanwhile clean mussels, and put a large saucepan on the heat until hot. Add the mussels and the white wine. Put a lid on the saucepan and steam the mussels. Once the mussels have opened take off the heat and pour liquor into a jug for later. Remove mussels from shells and set aside.

Step 3: Slice fennel as fine as you can, season with salt and pepper. Get a frying pan red hot, with a little oil, and colour the fennel. Once coloured set aside.

Step 4: Take your reserved mussel and wine liquor and place into a clean saucepan, add the double cream and bring to the boil. Then add the watercress, cook for 1 minute and then blend until smooth, return to the saucepan and then set aside.

Step 5: With the now roasted potatoes, cut in half and remove the flesh. Mash/rice the baked potato flesh as finely as you can. Mix with the flour and egg yolk and season, roll into an even sized log and cut with the back of a knife creating inch long pillows. Add these to rapidly boiling water. When they float remove from the water, plunge into cold water, drain, and set aside.

To Finish: Heat a non-stick frying pan, add oil and place your sea bass skin side down, reducing the heat to low. Put your fennel in the oven/grill to reheat. Put watercress sauce on and add the mussels to heat through. Add you gnocchi (pillows) to the fish pan to gain a golden colour.
Arrange the fennel in the centre of the plate’s, putting your fish on top, place gnocchi around the base of the fennels and then add your watercress sauce.

Bon Appetite!

Smoked Haddock, Leek and Montgomery Cheddar Tart             
Serves 6 as a main course

Ingredients
400g of Short Crust Pastry
500g of Natural Smoked Haddock
3 x Leeks, finely chopped
300g Montgomery Cheddar, grated
500mls Cream
350mls Full Fat Milk
1 tbsp Grain Mustard
8 x Egg Yolks
50g of Chopped Chives, Parsley and Tarragon

Method
Roll Pastry to line a 12” fluted flan or tart case, bake blind for 20 mins at 180°C or until lightly golden & evenly cooked. Put to one side to cool.

Haddock, being careful to remove any pin bones as well. Place in heavy based saucepan & cover with milk & cream. Gently bring to boil & simmer for 4–6 minutes until haddock is cooked. Remove the Haddock & put to one side & leave to cool.

Pass Milk & cream mixture through a sieve into another pan return to heat and reduce by half. Once reduced, stir in grated cheddar. This should give you a nice thick base sauce for the tart. Put to one side to cool.

In another pan, sweat the leeks on a gentle heat, being careful not to colour them, until they become very soft. Set to one side to cool.

Now its time to put the tart together.

In a large mixing bowl, flake the Haddock with your hands; add the Leeks, Egg Yolks, Mustard & Herbs. Give it a gentle stir and then pour over the milk & cream mixture, stirring gently until it is all evenly incorporated.

Pour the mix into the tart shell, spreading evenly & bake for 30-40 mins at 180°C until golden brown.

Remove and rest for 10-15 mins. and Enjoy!!

Click on the picture to read about our chefs Pumpkin tart with chestnut sorbet & candied walnuts