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Pork Loin and Hodge Podge Pudding Wellington recipe by the professional chef Emily Watkins

Pork Loin and Hodge Podge Pudding Wellington recipe by the professional chef Emily Watkins

Emily Watkins trained under Heston Blumenthal before becoming a great chef in her own right at The Kingham Plough, Oxfordshire. Read a review of her career and see her recipes on Great British Chefs

Emily Watkins

Emily Watkins trained under Heston Blumenthal before becoming a great chef in her own right at The Kingham Plough, Oxfordshire. Read a review of her career and see her recipes on Great British Chefs

Chef Emily Watkins shows how duck breast and lentils shine as a lunch's main course at The Kingham Plough in Oxfordshire, England.

Chef Emily Watkins shows how duck breast and lentils shine as a lunch's main course at The Kingham Plough in Oxfordshire, England.

Emily Watkins

Emily Watkins

Well done to Emily Watkins on Great British Menu Finals and to the other banquet chefs . such wonderful talent and hoping the veterans love all the dishes tomorrow

Great British Menu 2014 South West Final - Great British Chefs Emily Watkins

Great British Menu 2014, South West Heat Final

Great British Menu 2014 South West Final - Great British Chefs Emily Watkins

In the kitchen with Emily Watkins from The Kingham Plough - SoGlos

In the kitchen with Emily Watkins from The Kingham Plough - SoGlos

Emily Watkins - Celebrity Chef | UK

Celebrity Chef Booking Agency: we have the best Celebrity Chefs to hire, including Chefs Paul Hollywood, Nigella Lawson . for corporate events, weddings & private parties - find out more about hiring a Celebrity Chef

Emily Watkins - Celebrity Chef

Celebrity Chef Booking Agency: we have the best Celebrity Chefs to hire, including Chefs Paul Hollywood, Nigella Lawson . for corporate events, weddings & private parties - find out more about hiring a Celebrity Chef

Google Image Result for http://media-cdn.tripadvisor.com/media/photo-s/02/4a/46/74/the-kingham-plough.jpg

The Kingham Plough - Kingham was named best village by Country Life a couple of years ago and with a pub like this, it's not hard to see why! The owner and chef, Emily Watkins, was chef de partie under Heston Blumenthal at the Fat Duck in Bray.

Emily Watkins - Celebrity Chef

Celebrity Chef Booking Agency: we have the best Celebrity Chefs to hire, including Chefs Paul Hollywood, Nigella Lawson . for corporate events, weddings & private parties - find out more about hiring a Celebrity Chef

A delicious take on rhubarb and custard by Emily Watkins is the perfect way to usher in spring

Baked custard and rhubarb granita

Learn how to make a rhubarb granita with Great British Chefs, perfect for a warm day

Emily Watkins, chef proprietor at The Kingham Plough, trained under Heston Blumenthal. #Cotswolds #GreatBritishMenu

From working with Heston Blumenthal to competing in The Great British Menu, chef Emily Watkins from The Kingham Plough is putting the Cotswolds on the map with her modern British cuisine and dedication.

Emily Watkins showcases the best of British ingredients in this stunning pork Wellington, paired with homemade crackling and a beautiful sage and onion purée

Pork loin and black pudding Wellington with Grandpa’s cabbage

Pork Loin Black Pudding Wellington with Cabbage & Bacon by Emily Watkins is a fabulous twist on a classic recipe for a fantastic dinner party dish.

Emily Watkins makes the most of seasonal ingredients to make a fantastic asparagus and hollandaise tart recipe.

Organic asparagus and hollandaise tart

A collection of stunning savoury tart recipes from Great British Chefs, from crab tart to a Camembert, fig and onion tart

Emily Watkins shares a stunning gammon salad with Great British Chefs, topping with a crispy duck egg and sitting on a vibrant pea soup

Pea and honey-roasted gammon salad with pea soup and crispy egg

Emily Watkins shares a stunning gammon salad with Great British Chefs, topping with a crispy duck egg and sitting on a vibrant pea soup

Emily Watkins serves up a brilliant barbecued lamb recipe for sunny spring days, first treated with a salt cure of rosemary and juniper for added depth of flavour.

Barbecued leg of spring lamb