Aberdeen Angus rib eye, mushroom purée and beef tea - Kevin Mangeolles. an absolutely elegant main course, with mushroom purée and potatoes cooked with delicious bacon.
This deconstructed beetroot tart recipe from chef Kevin Mangeolles of The Neptune, is served with delicious Binham blue cheese beignets
Sous Vide Grouse Recipe With Fried Brioche & Fig Purée - Great British Chefs
This onion bread recipe is from the great Norfolk based chef Kevin Mangeolles - this onion bread recipe delivers delicious onion bread time and time again
Sweet onions add something special to this delicious, freshly baked bread. Serve with blue cheese or a rich soup. This bread will keep for a few days if kept in an airtight container
Aberdeen Angus rib eye, mushroom purée and beef tea - Kevin Mangeolles
This sumptuous Aberdeen Angus beef steak recipe comes from acclaimed chef Kevin Mangeolles, pairing the steak with beef tea and a rich mushroom purée
A delicious starter or side dish, these organic carrots are stunning when cooked sous vide with goat's curd.
This delicious combination of blackberry parfait, honeycomb and apple sponge is a classic recipe from Kevin Mangeolles from the Neptune Inn, Hunstanton
Summer peaches are poached and made into sorbet in this fantastic dessert by Kevin Mangeolles. Lemonade and lemon cream add tasty tartness to this peach recipe.
Doughnut week - I'm in heaven.don't forget to order our coffee to go with them!
This delicious sea bass recipe by Kevin Mangeolles combines the flavours of sea bass and mussels with gnocchi, fennel and dried tomatoes, making a fine meal.
Goats cheese is paired deliciously with red pepper purée in this canapé recipe. This is a stylish goats cheese recipe with liquidized red pepper.