Nigel Sutcliffe, former chief operating officer at the Fat Duck Group, has joined forces with butchers Gabriel Machin to open ...

It's already attracted plenty of visitors during daylight hours and now a luxury restaurant in the stunning setting of ...

A black pudding starter is always a winner in my eyes and this terrine had the added bonus ... course was my husband’s braised ox cheek, celeriac and kale with port and red wine sauce.

Set aside. Make the celeriac crust by mixing together in a bowl the grated celeriac, breadcrumbs, parsley, lemon zest and olive oil, and season well. Take a baking dish and spread the romanesco sauce ...

Oui, chef! You don’t have to hop a flight all the way to France to taste fine dining. This roundup includes several years of French-containing posts from our resident restaurant expert ...

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