David Croft
Author of Food For Thought
A combination of life, karate, cooking and disability
Recipes
Part life story, part cookbook...
Beetroot salad with walnuts
Roasted pepper tart (savoury tarte tatin)
Roast scallops with ‘beans on toast’.
Starters
Soy-glazed mackerel resting on an
oriental salad
Marinated warm chicken liver pudding
with wild mushrooms
Cornish lamb with thyme and
red wine gravy
Turbot with ginger and thyme
Seared red mullet with piperade
Main Courses
Split lentil and spicy sausage stew
Posh scouse
Hearty vegetarian bean stew
A simple fish stew
Steamed hake supreme with a mussel
broth and saffron aïoli
Slow-cooked belly of pork casserole
Shepherd’s pie
Wafer thin apple tart with vanilla ice cream
and honeycomb crisp
Pineapple pavlova
Desserts
Chocolate and olive oil truffle with red pepper,
raspberry jelly and cornish sea salt
Doppio cioccolato con pistacchio
Highcliff hot chocolate fondant
Contributed by Simon Haigh:
Salmon and caviar
roulade en croute
Bruschetta
Dinner Party Menus
Caramelised shallot &
stilton croissants
Canapés
Contributed by Gary Rhodes
... for Stephen Duckworth and friends
Seared scallops with hot
mustard shallot sauce
Sea bass with leek carbonara
Bread and butter pudding
Contributed by Nathan Outlaw
... for Geoff Holt and friends
Roast chicken and Cornish
chorizo pearl barley risotto
Bread and butter pudding
Cornish crab with curry,
apple and watercress
Contributed by Simon Gueller
... for Owen Lowery and friends
Roast sea bass with
Morteau sausage and
clam chowder
Chilled strawberry soup
with summer berries and
mascarpone sorbet
Vichysoisse
Contributed by Lars Windfuhr
... for Owen Lowery and friends
Beef Wellington with spring
vegetables
Chocolate fondant with
rum-marinated berries
Crab-meat ravioli
Contributed by Tom Aikens
... for Julie Sawyer and friends
Vanilla crème brûlée
Pea and chervil risotto with
pea shoots and goats’
cheese
Contributed by Brett Camborne-Paynter
... for Steve Helley and friends
Pan-roasted sea bass with
Spanish potato salad and
rocket leaf salad
Spring pea soup with
caramelised scallops,
crushed peas & smoked
bacon crisps
Contributed by Cyrus Todiwala
... for Tom Doughty and friends
Masala nu roast gos
Allé bellé – Goan coconut
pancakes
Beetroot and coconut
samosa
'Having worked in many of the country’s
finest country hotels, Simon embarked on his first Head Chef position at the age of 27 at Inverlochy Castle in Scotland. By the age of 30 he had gained a Michelin star...'
Contributed by Mike Monahan
... for David Follett and friends
Trio of lamb, beef &
pork fillets
Flamed baked Alaska with
strawberry coulis
Whipped cheese mousse
with mixed salad &
candied walnuts
Contributed by Marco Pierre White
... for John McCafferty and friends
Beef brisket in Guinness
and prune juice
Lemon syllabub
Shrimps with whisky
and girolles
Contributed by Peter Gordon
... for Glenn Bilbrough and friends
Grilled wagyu beef on
horseradish creamed potato
with soy buttered shimeji &
pickled enoki mushrooms
Spiced berry, maple syrup
& vanilla risotto
Scallop sashimi with
watermelon & feta dressing
Contributed by Ruth Hinks
Chocolate financiers filled
with chocolate cream
Chocolate tarts
Petit Fours
Macaroons
Coffee truffles
'Revered chef, restaurateur and author Gary Rhodes has been at the forefront of the culinary world for over 30 years. He has achieved six Michelin stars and currently has eight restaurants spanning the globe...'
'This year Nathan has been firmly placed on the culinary map as Restaurant Nathan Outlaw was awarded two Michelin stars and voted Best Fish Restaurant by The Good Food Guide 2011...'
'Simon and Rena Gueller opened their first
restaurant in 1987. Yorkshire born and bred, Simon took over the once-famous Box Tree in 2004, carefully reinstating it to its former glory as one of the UK’s top restaurants...'
'Lars says: ‘Cooking is my passion and I am very proud to now be part of the team
at Hyatt Regency London – The Churchill and to be in London amongst some of the most exciting and dynamic chefs in the world.’...'
'In April 2003, Tom Aikens Restaurant was opened in Chelsea and soon earned a Michelin star. Tom’s second restaurant, Tom’s Kitchen, serving home-style brasserie cooking, opened in 2006, followed by Tom’s Kitchen at Somerset House in 2010...'
'Once qualified as a chef, Brett made a beeline for London, where he worked with Jean Christophe
Novelli at the Four Seasons, later moving to The Waldorf, The Ivy, Le Caprice and J Sheekey...'
'An expert in Pan-Indian cuisine, Cyrus has won countless awards for culinary excellence, and is coowner with his wife, Pervin, of Café Spice Namasté in
London...'
'In 1994 Mike joined P&O Cruises and is
now Culinary Manager for Carnival UK. In the past he has worked on most of the company’s ships. Since 2010 he has been responsible for 10 vessels including the recruitment of chefs and all other aspects of the catering...'
'At the age of 33 Marco became the first British chef, and the youngest chef
ever, to achieve three Michelin stars with a kitchen staff that included Gordon
Ramsay and Heston Blumenthal...'
'Chef, restaurateur and writer Peter Gordon is the ‘godfather’ of fusion cuisine, which he first introduced at the
award-winning Sugar Club and continues to explore at his London restaurants The Providores & Tapa Room and Kopapa...'
In 2008 Ruth launched Cocoa Black Chocolate & Pastry School and she continues to compete, winning ‘best chocolates’ in the 2010 UK Chocolate Masters.
