Nathan’s Lobster Risotto with Orange, Basil and Spring onion

A signature dish from Nathan, and always a popular one over the years. If you want to buy fresh lobster and…

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How to prepare Lobster

Nathan guides you through how to prepare lobster for his lobster risotto.

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Turbot in a bag with parsley and cockle butter dressing
Turbot in a bag with parsley and cockle butter dressing

This is probably the best way to cook turbot. A hot oven and plenty of butter brings out the best of…

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Porthilly Mussels, Bacon, Cider, Clotted Cream, Sage

Nathan cooks up another one pot wonder, using a star line up of Cornish ingredients. Video shot at the amazing Coombeshead…

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Nathan’s fish stew

Nathan prepares his one pot wonder Fish Stew. Don’t be afraid to switch up the fish – just use what’s in…

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Elderflower Custard Tart with Poached Gooseberries

Elderflower and gooseberries are an exceptional pairing and the combination of this richly flavoured tart and poached gooseberries works a treat….

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Chilled asparagus soup, crab meat and seaweed oil

When asparagus is at its best in the UK, so are the prized male ‘cock’ crabs and it makes perfect sense…

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Charcoal mussels with asparagus salad and curry mayonnaise

This is a fun dish to serve as a starter or light lunch. Mussels and curry partner well, and the asparagus…

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Crispy Monkfish with Chilli Jam

Monkfish is a brilliantly sustainable option when choosing your fish. Its meaty texture lends itself to more flavoursome marinades and is…

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Pan fried scallops, creamed chicory, orange and tarragon dressing

This dish is very popular when it goes on any of our menus. The scallops we get are hand-dived off the…

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