Today Sam creates two gorgeous dishes using our muscat pumpkin. First up we have BBQ prawn with grapefruit and pumpkin, and for his 2nd dish he prepares a seared duck breast with a duck leg faggot, a pumpkin and miso purée and a pumpkin fondant with some pumpkin seeds. Aside
Last week, we had the incredible opportunity to visit New College Swindon, where our esteemed Ambassador Marco Pierre White joined us for a very special occasion. The day was filled with excitement as Marco interacted with the talented year 3 catering students during their annual cooking competition. As the students
Introducing the latest chef to join our Ambassador team, we'd like you to meet Jordan Taylor, Head Chef at The Great Bustard. The Great Bustard is a pub where locals gather for a pint, with a restaurant that delivers an inventive seasonal menu. We caught up with Jordan to find
After her appearance on The Great British Menu, we sat down with Ashleigh Farrand, Head Chef at The Kingham Plough, and Four Seasons Ambassador, to find out a bit more about her journey into cooking, future plans and what's happening at The Kingham Plough in the coming months. You can
In his first video for Four Seasons, Ambassador Dominic Chapman creates a fresh and vibrant tomato salad using some beautiful blue tomatoes, cherry vine tomatoes, and finished with a nettle pesto. Ingredients for the pesto:Nettles - blanched and choppedWalnuts - choppedOlive OilSqueeze of lemonGrated ParmesanSalt Method:Chop and layer the tomatoesAdd
Dominic’s passion for food stems from having grown up surrounded by hospitality – The Castle at Taunton has been owned and run by the Chapman family for more than 65 years. Dominic’s training saw him gain experience in many great kitchens around the world, including Kensington Place. Having spent 10
Four Seasons Ambassador, Charles Smith from Lords of the Manor, creates a beautiful Italian bitter leaf salad using castelfranco and tardivo radicchio, medleyed with blood orange, pomegranate seeds, shaved fennel, fresh mint, and goats curd. https://youtube.com/shorts/T0ymPWovwcQ?feature=share
Today we had the great pleasure of having with Jeremy and Marco today. It was a fantastic day and such a privilege to spend time with them both, two legends in their own right. Thanks to everyone involved today and for inviting us along.
Four Seasons Ambassador, Hywel Jones, Executive Chef at Lucknam Park Hotel & Spa, talks about our fantastic new range of cold-pressed juice from Squish Juices. Available in 13 flavours as well as regular seasonal juices to reflect the great seasonal produce on offer. Complete your order now: 01793 683299 /
Hywel Jones is Executive Chef for Michelin-starred Restaurant Hywel Jones by Lucknam Park and The Brasserie. Hywel has raised the standards of the cuisine to a level that has resulted in numerous accolades including a Michelin Star. His career started with David Nichols at The Royal Garden, before moving to
