Chef Demo Recipes

Some of the country’s best chefs have demonstrated their culinary skills at Padstow Christmas Festival during the last ten years. We’ve put together a collection of some of their recipes for you to download.

 

Stuart Pate’s smashed liquorice meringues with berries and chocolate cream

By Stuart Pate, The Seafood Restaurant, Padstow. Download recipe PDF

Nick Evans’ Danish fish frikadeller with remoulade

By Nick Evans, Rick Stein’s Cookery School, Padstow. Right in the middle of the Tivoli Gardens in Copenhagen is the Grøften, a massive 600-seat restaurant which has been going since 1864. Its new chef, Jacob Elkjær, has bought his famous fish cakes from his home town of Middelfart. He says the secret is not to… Read more »

Simon Allott’s crisp skinned mackerel with pickled spring cabbage

By Simon Allott, Rick Stein at Porthleven. Download recipe PDF

Henk de Villiers Ferreira’s Cape Malay Pickled Fish recipe

By Henk de Villiers Ferreira, The Halfway House near Wadebridge. Cape Malay Pickled Fish This recipe is a traditional classic in Cape Town, South Africa. It is served with freshly baked bread and can be enjoyed hot or cold. At The Halfway House we sometimes use this recipe on Cornish Sardines to go as appetizers… Read more »

Rick Stein’s Breaded lamb and red cabbage

I don’t know why, but until I went to Iceland I had never considered cooking lamb chops in breadcrumbs. There it’s almost the most common way of preparing them. This dish is particularly lovely when made with tender, best end chops. The lamb is gently cooked in clarified butter in a pan, and the essential… Read more »

Rick Stein’s beetroot-cured salmon with cucumber & apple pickle

Download recipe

Chris Burrell’s wild boar, vanilla pomme purée, crispy red kale, salt cod bon bons, red wine jus

By Chris Burrell, The Pickwick Inn & Oliver’s Restaurant.  Download recipe.

Joe Simmonds’ mackerel with feta, cucumber, apple and shallot salad, and wasabi mayonnaise

By Joe Simmonds, The Beach at Bude. Download recipe.

Fergus Coyle’s Mussel Masala with coconut, ginger and green chillies

By Fergus Coyle, Rick Stein Fistral. Download recipe.

Clare Smyth’s sea bass with shellfish and sea vegetable minestrone

By Clare Smyth. Download recipe.

Nathan Outlaw’s whole baked plaice, cider onions, tarragon and anchovy butter

By Nathan Outlaw, Restaurant Nathan Outlaw. Download recipe.

Michael Caines’ curried carrot soup

By Michael Caines, Lympstone Manor. Download recipe.

Brian Turner’s roast crown of pheasant, lightly pickled cabbage, black pudding croute & Yorkshire sauce

By Brian Turner. Download recipe.

Tim Pile’s chilli beef and flat bread crisps

By Tim Pile, The Rosevine. Download recipe.

Stephane Delourme’s Andalucian shrimp and spring onion fritters

By Stephane Delourme, The Seafood Restaurant, Padstow. Download recipe.

Stephane Delourme’s mild potato curry topped with smoked haddock and a poached egg

By Stephane Delourme of The Seafood Restaurant, Padstow. Download recipe.

Mitch Tonks

Mitch Tonk’s maltagliati with red mullet

By Mitch Tonks. Download recipe.

Nigel Haworth’s newspaper wrapped treacle salmon, spring onion, pickled ginger, coriander

By Nigel Haworth, Northcote, Lancashire. Download recipe.

Nieves Barragán Mohacho

Nieves Barragán Mohacho’s octopus, mojo verde, baby potatoes and txistorra

By Nieves Barragán Mohacho. Download recipe.

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George Pascoe’s turkey breast stuffed with pistachio and herbs

By George Pascoe of Philleigh Way Cookery School, Truro. Download recipe.