Recipes
Marc Guiberts' Seafood Risotto
Ingredients
100l White Wine
200g Arborizio Rice
300ml Fish Stock
100g Fresh Pes
50g Shallots
200g Salmon
200g Seabass
4 Cray Fish
Olive Oil
Micro Basil / Herbs
Chive Oil
.
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Braised Shoulder of Kendal Rough Fell Lamb
Provided by Justin Woods Executive Head Chef of the Castle Green Hotel.
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Wild Beast Hayden Thorpe’s and his Mum’s favourite Spinach Pie Recipe
Recipe provided by Wild Beast Hayden Thorpe.
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Broad bean bruschetta with summer savory and goat’s cheese
Recipe provided by Low Sizergh Barn.
