OUR RECIPE IDEAS

A selection of recipes created by our Group Development Chef, Gary Parsons, using only the finest ingredients.

 

VEGAN

CHICKPEA & BEETROOT BURGERS

A satisfying, meat-free alternative served with courgette fries. Enjoy with a dollop of Harvey & Brockless Kitchen’s plant-based version of our Flipping Amazing Burger Sauce.

GREEN SALAD

A light and healthy dish, dressed with Harvey & Brockless Kitchen Truffle and Balsamic Dressing, Farrington’s Rapeseed Oil and finished with a sprinkle of Cornish Sea Salt.

VEGETARIAN DISHES

GREEN PEA & WHITE ASPARAGUS PANNA COTTA

A savoury take on the indulgently creamy dessert, this vegetarian dish combines Ponthier’s Asparagus Purée with Lescure Whipping Cream and Unsalted Butter.

LUNA GOAT'S CHEESE SOUFFLÉ WITH A CHIVE CREAM SAUCE

A light soufflé with an indulgent cream sauce, made from finely chopped chives and Harvey & Brockless Kitchen Mature Cheddar Cheese Sauce.

TEMPURA BATTERED HALLOUMI

Create the perfect crispy starter using our pre-sliced halloumi sticks battered in Viron flour and served with a side of Harvey & Brockless Kitchen Burger Salsa.

GRILLED LUNA GOAT'S CHEESE WITH A WALDORF SALAD

Our brand new Cheese Cellar Dairy goat’s cheese, grilled and served with a side salad of granny smith apples, chervil, curly endive and crispy cooked walnuts.

MINI PULLED CELERIAC SLIDERS

A light soufflé with an indulgent cream sauce, made from finely chopped chives and Harvey & Brockless Kitchen Mature Cheddar Cheese Sauce.

LUNA GOAT'S CHEESE, MUSHROOM & CARAMELISED ONION BITES

There’s a reason why goat’s cheese and onion marmalade is a classic combo the sweetness of the onion balances out the acidity of the cheese and marries with its earthy creaminess.

STRAWBERRY & MASCARPONE TIRAMISU

Using a creamy Galbani Mascarpone combined with Fresh As Strawberry Slices and Powder, this deconstructed take on a traditional dessert is perfect for those with a sweet tooth.

NON-VEGETARIAN DISHES

BEETROOT SCONES WITH HOT SMOKED TROUT

A colourful and light bite using patisserie favourite, Viron flour. Topped with Chapel & Swan’s Hot Smoked Trout and Croxton Manor Greek Style Yoghurt, this is sure to be a crowd pleaser.

CHESHIRE CHEESE SCONES

These cheesey bites are sprinkled with Appleby’s Cheshire cheese and filled with a quinnel of buttermilk, garlic flowers and a sprinkle of chopped sage.

CHEDDAR AND TRUFFLE CUSTARD TART

Layered sheets of mushroom, shallot confit, Vegetarian Shaved Italian Levanto, Isle of Mull Cheddar and Cheese & Truffle Custard make this mille-feuille deliciously indulgent.

HALLOUMI STICKS WRAPPED IN PANCETTA

In this recipe, Chef Gary takes our pre-sliced halloumi sticks and wraps them in delicious, pan fried Woodall’s Smoked Pancetta.

LADY PRUE CHEESE SOUFFLÉS

A light and fluffy soufflé using Quicke’s unusual mixed milk cheese, which brings a gentle caramel sweetness. Served with a creamy, chive sauce for added indulgence.

KATSU CURRY

Grubworkz’s lamb shoulder is slow cooked in a fragrant garlic marinade. Served on a flatbread with Isle of Wight tomatoes, crumbly roasted feta and finished with lemon crème fraîche

CHESHIRE CHEESE BREAD

Indulgently cheesy on the inside, deliciously crispy on the outside. This Appleby’s Cheshire cheese bread pairs perfectly with Fen Farm’s Bungay Raw Butter.

GOTCHUANG PORK BELLY BAO BUNS

Grubworkz’s sous-vide pork belly, served in a bao bun with our take on the Korean fermented chilli sauce. Top it off with a miniature fried egg and a blowtorched corn on the cob.

HAM HOCK & VINTAGE CHEDDAR CROQUETTES

These small, crispy bites combine the complex and creamy Quicke’s Vintage Cheddar with Grubworkz’s sous-vide Ham Hock. Served with a side of Harvey & Brockless Kitchen Cheese Sauce.

MINI BBQ PULLED PORK SLIDERS

A take on the classic ‘low and slow’ dish from the Deep South. Succulent meat marinated in our Sweet & Smoky BBQ Sauce. Serve in miniature brioche sliders with a mixed apple slaw.

SPICED SOBRASADA SCOTCH EGGS

Using Bermondsey Spiced Sobrasada from Crown & Queue, these crunchy bites are perfect for those who love an added kick to their dishes.

BEER & MATURE CHEDDAR SOUP WITH RED DEVONSHIRE SCONES

A soup made from beer and cheese sounds too good to be true, but Chef Gary has made it possible. Pair it with a Quicke’s Devonshire Red Cheese Scone for added cheese indulgence.

CHESHIRE CHEESE SOUFFLÉ

With a creamy chive sauce and a smoked pancetta salad, these delicate soufflés are a perfect example of quality baking with Appleby’s Cheshire Cheese.

FLAME TORCHED MACKEREL

A showstopping dish that involves blowtorching the mackerel until crisp on the outside, serve with Harvey and Brockless Kitchen Shiro Miso Hoisin Dressing and a sprinkle of Black Venere Rice.

HAM HOCK TERRINE

A big step up from gammon and pineapple, the sweet, tart flavour of our pineapple ketchup both complements and contrast with Grubworkz’s slow-cooked, ready-to-use ham hock. Served with pineapple and ciabatta rings.

MINI OAK-SMOKED BAKED POTATOES

Great things really do come in small packages and these cheesy bites are living proof. Stuffed with Quicke’s Smoked Cheddar, Croxton Manor Butter and a sprinkle of Cornish Sea Salt.

TAMARI & GINGER TERIYAKI BEEF BRISKET

Our Tamari Ginger Teriyaki has a fragrant, umami flavour that is the perfect pair for Grubworkz’s savoury pulled brisket. Serve with jasmine rice and stir fried vegetables.

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