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Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.
Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly.
Chef James Martin creates a menu mixing French and British cuisine. He serves roast pumpkin soup and his take on beef wellington followed by croque en bouche.
Chef James Martin creates a menu mixing French and British cuisine. He serves roast pumpkin soup and his take on beef wellington followed by croque en bouche.
Chef James Martin creates a menu inspired by a trip to the Amalfi coast. He serves duck liver pate with seared oranges and a main course of baked sea bass with a salt crust.
Chef James Martin creates a menu inspired by a trip to the Amalfi coast. He serves duck liver pate with seared oranges and a main course of baked sea bass with a salt crust.
Chef James Martin creates a menu harking back to his childhood. He serves a crayfish cocktail, roast leg of lamb with veg and mint sauce and for dessert, a vodka blancmange.
Chef James Martin creates a menu harking back to his childhood. He serves a crayfish cocktail, roast leg of lamb with veg and mint sauce and for dessert, a vodka blancmange.
Chef James Martin creates a menu inspired by this love of British pork. He starts by creating a succulent brawn terrine and a classic pea and ham soup.
Chef James Martin creates a menu inspired by this love of British pork. He starts by creating a succulent brawn terrine and a classic pea and ham soup.
Chef James Martin creates a special Christmas menu. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, Stollen cake and biscotti.
Chef James Martin creates a special Christmas menu. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, Stollen cake and biscotti.
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