Trio of Chocolate (Delice)

From: Neven Maguire: Home Chef

This chocolate delice consists of a layer of chocolate sponge, soaked with coffee syrup and chocolate filling. It’s completely delicious served on its own or as part of the trio of chocolate dessert.

Inverted Blue Cheeseburger

From: Neven Maguire: Home Chef

A really good beef burger has to be made from really good quality minced beef. If you can, ask your butcher to mince some rib-eye and make sure that it has at least 20% fat content as this will in effect make the burgers self-basting and prevent them from drying out during cooking. This is served with Roasted Tomatoes and Red Onion Salad

Onion Tart Tatin

From: Neven Maguire: Home Chef

Look as great as they taste.

Pineapple Carpaccio with Passion Fruit Syrup

From: Neven Maguire: Home Chef

For the very best results, leave the carpaccio at room temperature for a couple of hours before serving to allow the syrup flavours to infuse the pineapple.

Wild Mushroom Strudel

From: Neven Maguire: Home Chef

This is a wonderful combination of soft mushrooms and crisp pastry.

Apple and Almond Tart

From: Today

Try this delicious dessert from Neven Maguire on the Today Show.

Caramel Foam

From: Neven Maguire: Home Chef

That wow factor for your dishes.

Beef Wellington

From: Neven Maguire: Home Chef

This is a wonderful, classic dish that no one ever seems to tire of and keeps the cost of fillet steak to a minimum. It can be made up to 12 hours in advance and kept covered in the fridge until needed. Just remember to give it a little longer in the oven if you are using it straight from the fridge.

Breast of Thornhill Duck with Sweet Potato Fondants

From: Neven Maguire: Home Chef

Ken Moffit is one of our oldest suppliers and operates less than five minutes from the restaurant. He rears a specific breed called Peking duck, which are smaller than usual and are specially bred for flavour.

Beef Carpaccio with Horseradish Cream and Rocket

From: Neven Maguire: Home Chef

Carpaccio is typically a raw fillet, but this one's a little different.




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