Executive Chef at Whatley Manor and Four Seasons Ambassador, Ricki Weston, serves up some of our beetroot two ways. First up, he salt bakes it to create beetroot steaks to add to their main dish, and then he creates a Beetroot choucroute, a vibrant, ruby-red sauerkraut made from fermented shredded
Medjoul dates are known as the 'King of Dates' due to their size and rich caramel succulence. Here Chef Daniel combines them with clementines to make a beautiful Clementine and Tarragon Gâteau with Candied Clementine. The sponge is light and moist with a delicate flavour of tarragon and the delicious
For something a little different for your Christmas menus, try our sprout stalks. They are large, tasty and very versatile, and in this episode, Chef Daniel prepares them three ways, wasting nothing! The stalks are baked and combined with cream and parmesan cheese for a delicious and rustic dish, the
