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Featured Recipes

Try your hand at recreating our delicious food at home.


Use our easy to follow recipes below...



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White chocolate, whiskey & croissant butter pudding by James Martin
- Two Portions

Ingredients

125ml milk

125ml double cream

¼ vanilla pod, split lengthways

1 free-range egg

1 free-range egg yolk

50g caster sugar

1 large ready-made croissant, sliced

5g sultanas

5g butter, melted

20g white chocolate, grated

1 tbsp. whiskey

Icing sugar, to dust


Instructions

1. Preheat the oven to 120°c


2. Pour the milk and cream into a pan, add the vanilla pod and bring slowly to the boil.


3. Crack the eggs into a large mixing bowl with the egg yolks and sugar and beat together until pale

and fluffy.


4. Lay the croissant slices over the base of an ovenproof dish, slightly overlapping the pieces.


5. When the cream mixture has reached boiling point, take it off the heat and allow to cool slightly.


6. Add the egg mixture and grated chocolate to the cream and stir well. Set aside for a few minutes

to allow the chocolate to melt, stirring occasionally.


7. Add the whisky to the cream mixture, then strain the cream through a sieve over the croissants.


8. Remove the vanilla pod.


9. Cover the dish with foil and bake in the oven for 15-20 minutes, or until almost set.


10. Remove from the oven and dust with icing sugar.


11. Heat with a mini-blowtorch to caramelise the top, or place under a hot grill.


12. To serve, allow the pudding to reach room temperature and serve with a scoop of ice cream.



Allergens and Dietary Suitability:

Gluten containing cereals. Fish. Tree Nuts (such as walnut, hazelnut, almond etc.). Soya. Eggs. Milk

Sticky Toffee Pudding by James Martin

Ingredients

55g butter, plus extra for greasing

200g self-raising flour, plus extra for flouring

170g Demerara sugar

2 tbsp black treacle

1 tbsp golden syrup

2 free-range eggs

200g pitted dates

290ml oz boiling water

½ tsp vanilla extract

1 tsp bicarbonate of soda

For the sauce:

55g butter, diced

110ml double cream

55g dark muscovado sugar

2 tbsp black treacle

1 tbsp golden syrup

Vanilla ice cream (optional to serve)


Instructions

1. Preheat the oven to 200c/ 400f/ Gas mark 6 and individually flour 6 pudding moulds.


2. Place the butter and cream into a food processor and blend until the mixture becomes pale and fluffy, once creamed add the golden syrup, treacle and eggs little by little and continue blending until smooth. Then add the flour and at a low speed blend until the mixture is well combined. Once complete add the mixture to a bowl.


3. Whilst doing this blend the dates and boiling water together in a food processor and blend into a smooth puree, once completed stir in the bicarbonate of soda and vanilla.


4. Pour the date mixture into the pudding batter and stir until the mixture well combined.


5. Pour the mixture into the moulds and bake for 20-25 minutes, or until the top is golden-brown and has a spring to it.


6. In order to make the sauce, place all ingredients into a pan and stir occasionally until boiled.


7. Once both are completed place the pudding onto a serving bowl and pour the sauce over the pudding and serve with vanilla ice cream.


Allergens and Dietary Suitability:

Gluten containing cereals. Fish. Tree Nuts (such as walnut, hazelnut, almond etc.). Soya. Eggs. Milk

Spoil-yourself Yorkshire Wagyu fillet steak with fries and béarnaise sauce

Ingredients

Flavourless vegetable oil, to deep-fry

125g unsalted butter

3tbsp tarragon vinegar

3tbsp white wine

1/4 tsp white peppercorns

1/2 small banana shallot, finely chopped

3 egg yolks

sea salt and freshly ground black pepper

1 tbsp chopped tarragon leaves

juice of 1/2 lemon (optional)

1 tbsp olive oil

1 x 200g good fillet steak

100g frozen chips


Our steak sharer offer is back from 2 March - 28 May! Book now to avoid disappointment.

Instructions

1. Preheat the oven to 200°C/400°F/gas mark 6.


2. Heat a deep-fat fryer to 190°C/375°F, or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)


3. Put 100g of the butter into a small saucepan and set over a medium heat to melt fairly gently. Wait until it is liquid and all the impurities have risen to the top in a foam. Skim off all the foam. Leave until just tepid.


4. Place the vinegar, white wine, peppercorns and shallot into a separate small saucepan and bring to the boil. Simmer until the liquid nearly disappears, leaving only about 1 tbsp.


5. Put the egg yolks into a bowl, then set over a pan of simmering water and whisk until thickened and light in colour.


6. Gradually add the melted butter, drop by drop, whisking constantly. Once the mixture has emulsified, add it in a thin stream. You want a sauce that is about the same thickness as mayonnaise. Stop adding the butter just before you get to the white milky solids at the bottom of the pan (discard these).


7. Season the sauce with salt and pepper, add the cooled vinegar reduction and the chopped tarragon leaves and mix well. Taste and see if you want to add lemon juice. Turn off the heat and leave the bowl over the pan until ready to use. Don’t leave it too long, and work quickly.


8. Heat an ovenproof frying pan until searing hot, add the oil and steak then leave to cook on one side for two or three minutes before turning over and placing in the oven for two or three minutes more.


9. While the steak is in the oven, carefully lower the chips into the fat fryer and cook for three or four minutes until golden brown and cooked through.


10. Remove the steak from the oven (make sure you wear an oven glove to protect your hands from the frying pan handle) and add the remaining butter to the pan, then spoon over the steak repeatedly for at least two or three minutes while the steak rests; this will give a lovely shine and add to the flavour.


11. Place the steak on a plate, pile the chips alongside then finish with a dollop of béarnaise.


Allergens and Dietary Suitability:

Gluten containing cereals. Fish. Tree Nuts (such as walnut, hazelnut, almond etc.). Soya. Eggs. Milk



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