Discover the Origin with Matt Tebbutt Serve with a 10 year old Tawny Port Serves 6 Ingredients: 1 x 12” tart ring lined with un-cooked sweet pastry For the frangipane: 250g butter 250g sugar 250g ground almonds...Read more → 
Recipe from Discover the Origin with Matt Tebbutt Served with a Douro Valley red wine Serves 4 Ingredients: For the chicken 4 chicken breasts, skin and wing bone attached 4 slices of...Read more → 
Recipe from Discover the Origin with Matt Tebbutt Serve with a white Burgundy such as Meursault or Viré-Clessé Serves 4 Ingredients: 400g long-grain rice finely grated zest of 2 lemons 2 teaspoons vegetable stock...Read more → 
This week I was invited to a Discover the Origin masterclass with chef Matt Tebbutt of The Foxhunter in Nantyderry, Monmouthshire. The evening took place at L’Atelier des Chefs, a surprisingly large cookery school in the...Read more →