Harvey & Brockless

OUR RECIPE IDEAS

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

SAVOURY NON-VEGETARIAN DISHES

CHIVE & DILL PANCAKES

The ultimate savoury pancake for a breakfast menu - chive and dill pancakes with Belhaven Smoked Salmon, Créme Fraiche and fresh lemon juice.

SPICY PORK WONTONS

Spicy pork wontons tossed in our very own Korean Gochujang dressing with thinly sliced spring onions. A classic but with a Harvey & Brockless twist

SPICY PORK GYOZA WITH CITRUS PONZU DRESSING

Fried pork gyozas with Harvey & Brockless Kitchen Citrus Ponzu Dressing as the perfect dipping sauce with fresh chillies and sliced spring onion.

BUFFALO CHICKEN WITH A LONG CLAWSON BLUE CHEESE DIP

A healthier take on the classic Buffalo Chicken recipe. Using Vadasz Red Pepper Hot sauce as the base, alongside a blue cheese dip, with the delicious Long Clawson Stilton.

FRESH LOBSTER SALAD WITH TOMATO & SHERRY DRESSING

Grilled lobster tail with, finely chopped fresh tomato, banana shallot and aromatic herb salad, dressed with tomato sherry dressing and cracked black pepper.

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.

SLOW COOKED LAMB FLATBREAD

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

KOREAN SLAW DOG

Spice up your regular hot dog with a korean inspired slaw. There is a fusion of flavours to add a kick, such as our Eatin Alive spicy kimichi combined with fresh chillis and a kickin mustard.

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.

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.

BEEF BIRRIA TACOS WITH RUTLAND RED CHEESE

Inspired by the authentic Mexican classic, we’ve made our own bold take on Birria Tacos. Slow-cooked beef, crisped tortillas and finished with a generous layer of Clawson Farms Rutland Red, a spoonful of Vadasz Jalapeño Relish for heat and perfectly balanced with the sweet pickled red onions.

JAPANESE STYLE SSAMJANG STEAK

Authentic Japanese style crunchy lettuce wraps, topped with jasmine rice, Ssamjang marinated rib eye steaks, finished with radishes, spring onion, fresh herbs and a Ssamjang dip.

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.

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.

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.

SAVOURY VEGETARIAN DISHES

SNOWDONIA RED DEVIL CHEESE STRAWS

A classic cheese straw recipe with a fiery kick from Snowdonia’s Red Devil cheese. A classic red Leicester truckle with a blend of Habanero chillies, peppers and spices.