Menu from a dinner at the Michelin-starred restaurant in The Yeatman Hotel with Taylor’s port: Portotonic, peanut and wasabi, “lapin …
Duck liver parfait with port, cherry and currant chutney and coffee nougatine recipe
Phil Howard at Nespresso boutique Ingredients: For the parfait: 400g duck livers, at room temperature 5 eggs, at room temperature …
Discover the Origin with Matt Tebbutt
This week I was invited to a Discover the Origin masterclass with chef Matt Tebbutt of The Foxhunter in Nantyderry, Monmouthshire. …