Chef Profiles
Cheshire Taste Café, Chester Visitor Centre - David Mooney - Slimmer’s risotto
September 6th 2011
This dish is made to be full of flavour so you don’t need to eat as much of it By David Mooney head chef at Cheshire Taste Café, Chester Visitor Centre
Ning, Manchester - Norman Musa - Fish Curry Recipe (with video)
October 13th 2010
Norman Musa is a Malaysian chef with big ambitions, as Emma Mayoh reports PHOTOGRAPHY BY KIRSTY THOMPSON - VIDEO COURTESY OF NING MANCHESTER
Peckforton Castle - Stephen Ramsden -Seared turbot with scallop
February 17th 2010
Stephen Ramsden, head chef at Peckforton Castle, has put together this delicious dish. It's perfect for serving up for a loved one because he says it has all the colours, components and flavours to arouse the senses
Herb and Spice at The Bowdon Rooms - Chef's Recipe - Herb crusted loin of lamb
January 20th 2010
Herb and Spice at The Bowdon Rooms reveal the chef's recipe for Herb crusted loin of lamb with apricot, rosemary and garlic stuffing and a rich port demi-glace
Crewe Hall Hotel - Chef's recipe - Rillette of duck, foie gras, pumpkin puree and baby toffee apple
January 20th 2010
Crewe Hall Hotel and Conference Centre reveal their chef's recipe for Rillette of duck, foie gras, pumpkin puree and baby toffee apple
The Groes Inn, Conwy - Andy Sheridan - Festive crumble tart with mulled wine coulis and lemon cream
January 20th 2010
This recipe for Festive crumble tart with mulled wine coulis and lemon cream was created by Andy Sheridan, chef at The Groes Inn, near Conwy.
Teppanyaki Restaurant, Manchester - Sammy Abejuro - Turkey sushi rolls
January 20th 2010
If you fancy something a little different than you can try these turkey sushi rolls from a recipe devised by Sammy Abejuro from Manchester's Teppanyaki Restaurant
Second Floor Restaurant at Harvey Nichols, Manchester - Chef's recipe - Fillet of Morecambe brill
January 20th 2010
The team at Second Floor Restaurant at Harvey Nichols, Manchester reveal their recipe for Fillet of Morecambe brill with pea tortellini and clam chowder
Spirit Restaurant and Lounge, Warrington - Chef's recipe - Roasted fillet of cod
January 20th 2010
Spirit Restaurant and Lounge, Warrington, reveal their chef's recipe for Roasted fillet of cod, basquise peppers, clams and crushed potatoes
Crystal Restaurant, Nunsmere Hall - Craig Malone - Chocolate crème brulee
January 20th 2010
Craig Malone, Head Chef at Crystal Restaurant, Nunsmere Hall prepares a Chocolate crème brulee with financier and cherry sorbet
1851 restaurant at Peckforton Castle - Steve Ramsden - Tasting of Easter chocolate
January 20th 2010
If you have kept off the dark stuff for Lent then there will be no better way to break your fast than with the Tasting of Easter chocolate dish by 1851 restaurant head chef Steve Ramsden
Ruthin Castle, Anglesey - Darren Shenton-Morris - Trio of diver-caught Anglesey pan-seared scallops
January 20th 2010
Ruthin Castle's head chef Darren Shenton-Morris has come up with this mouth-watering; Trio of diver-caught Anglesey pan-seared scallops with black pudding dauphinoise and an anchovy and pink peppercorn dressing
St Tudno's Hotel, Llandudno - Ian Watson - Fricasse of autumnal seafood and shellfish
January 20th 2010
Ian Watson, head chef at St Tudno's Hotel, Llandudno, has created this simple recipe of Fricasse of autumnal seafood and shellfish with laverbread which makes the most of the freshest ingredients
Stanneylands Hotel, Wilmslow - Thomas Ludecke - Roasted best end of Herdwick lamb
January 20th 2010
Stanneylands Hotel head chef, Thomas Ludeckehas put together a recipe for Roasted best end of Herdwick lamb with spring vegetables, celeriac puree and a tarragon bouillon for Cheshire Life Readers
The Orient Restaurant, Sandbach - Raymond Do - Beef lettuce wraps
January 20th 2010
Impress your friends with these delicious savoury spiced minced beef lettuce wraps.With little effort you can whip up this fantastic meal created by Raymond Do of The Orient Restaurant in Sandbach.
The Brasserie at Wild Boar Hotel, Tarporley - Nathan Watts - Flash roast cannon of spring lamb
January 20th 2010
Nathan Watts, head chef at The Brasserie at Tarporley's Wild Boar Hotel has devised this Flash roast cannon of spring lamb recipe perfect for those lazy Sunday afternoons
City of Manchester Stadium - John Benson-Smith - Rosewater Junket and Lavender and Fig Mélange
February 14th 2009
The City of Manchester Stadium’s consultant executive chef, Masterchef regular and former Northern Chef of the Year, John Benson-Smith, has created a selection of tempting treats to tempt for February 14th.
De Vere Daresbury Park Hotel - Richard Clark - BBQ lamb rump with cherry tomatoes and courgettes
July 24th 2008
RICHARD Clark is executive head chef at De Vere Daresbury Park Hotel near Warrington. He has been there since last December and his ambition is to achieve an AA rosette within twelve months of his arrival.
Quay Hotel and Spa in Deganwy - Gary Griffiths - Roasted best end of Welsh lamb
July 23rd 2008
AT just 22, Gary Griffiths is the senior sous chef at the Quay Hotel and Spa in Deganwy, North Wales. He shares his Welsh lamb recipe with Cheshire Life
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