Celebrity chef Angela Hartnett in the kitchen with Head Chef Luke Holder and Robin Hutson #hartnettholderandco

Celebrity chef Angela Hartnett in the kitchen with Head Chef Luke Holder and Robin Hutson

This home cured bresaola recipe from Chef Luke Holder of Lime Wood is a remarkable culinary treat. Fantastic flavour abounds in this remarkable dish

Bresaola, gamble down farm short horn home cured, pickled vegetables

This home cured bresaola recipe from Chef Luke Holder of Lime Wood is a remarkable culinary treat. Fantastic flavour abounds in this remarkable dish

This extravagant recipe from top chef Luke Holder uses two different cuts of beef: cheek and fillet, serving the meat with snails for a dinner with a difference

Beef cheek and fillet, Dorset snails and parsnip

This is a complex beef dish from the acclaimed Luke Holder which will require a lot of attention and time, and specialist equipment - it will, however, blow the socks off any dinner party guests you serve it to.

Chef Luke Holder, from Lime Wood Hotel, Cooks three Italian influenced recipes

Angolotti, pappa al pomodoro and basil- Luke Holder, Lime Wood Hotel

Best hotel restaurant: Lime Wood, Hampshire

2014's Best Hotels in The World

Chef Luke Holder creates a pasta recipe (Orecchiette) with, purple sprou...

Chef Luke Holder creates a pasta recipe (Orecchiette) with, purple sprou.

Salmon Mi Cuit Recipe With Beetroots - Great British Chefs. Luke Holder's cured salmon

Salmon mi cuit with beetroots

Salmon mi cuit w/Beetroot. This plate packs a punch both visually and in terms of taste, with the earthy beetroot perfectly offsetting the tender cured salmon.

Chef Luke Holder creates two Italian inspired Parmesan recipes

Chef Luke Holder creates two Italian inspired Parmesan recipes. The first recipe is a simple soup with ceps and Parmesan served with sour dough and roast cep.

Stuffed quail, nduja and white bean stew baked under a bread crust recipe by professional chef Luke Holder, Lime Wood Hotel

Stuffed quail, nduja and white bean stew baked under a bread crust recipe by professional chef Luke Holder, Lime Wood Hotel

Chorizo and Pea Pasta Recipe - Great British Chefs

Garganelli pasta with chorizo and peas

A delicious, simple pasta recipe by Luke Holder, combining juicy chorizo with fresh peas, parsley and Parmesan.

Luke Holder's summery recipe is a great resource for how to barbecue chicken thighs, serving up with a lovely sweetcorn and chorizo salsa

Barbecue sous vide chicken thighs

Luke Holder& barbecued sous vide chicken thighs recipe is great for a summer barbecue, with the thighs cooked to a perfect temperature in a water bath before finishing on the barbecue.

Luke Holder cooks pork belly sous vide for 24 hours before finishing on a smoking hot barbecue, ensuring a meltingly tender finish

Barbecue sous vide pork belly

Angela Hartnett & her head chef Luke Holder bring their love of cooking with lemons to Le Sirenuse to cook with Matteo Temperini!

Top chef Angela Hartnett’s gives her top ten places to eat on the Amalfi coast, Italy

Black cod is crusted with macadamia and served with salsa verde infused orzo in this gorgeous black cod recipe from Luke Holder.

Macadamia-crusted black cod fillet with orzo and salsa verde

Alfred Prasad serves his aromatic black cod recipe with a beautiful onion sauce, mushrooms and asparagus.

Pappa Pomodoro (Tuscan Bread Soup)

Pappa pomodoro (Tuscan bread soup)

A delicious, warming Italian soup recipe by Luke Holder, based on a traditional Tuscan bread soup.

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