Your canapés milord - Fish and chips. pickled egg, mushy peas. From our head chef Matt Weedon's repertoire http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Your canapés milord - Fish and chips. pickled egg, mushy peas. From our head chef Matt Weedon's repertoire http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Is this how you like your pork? A suckling pig tasting, fillet, home made black pudding, shoulder, scrumpy jus, oh and crackling of course, by Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Is this how you like your pork? A suckling pig tasting, fillet, home made black pudding, shoulder, scrumpy jus, oh and crackling of course, by Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Sweet crisps, croquants, poppy seed,pumpkin seed, almond, coco nib, walnut, by Matt Weedon Head Chef at Fallowfields from march 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Sweet crisps, croquants, poppy seed,pumpkin seed, almond, coco nib, walnut, by Matt Weedon Head Chef at Fallowfields from march 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

I'm in heaven when offered grass fed Longhorn beef, rib, cheek, Hereford snails red wine sauce, by Matt Weedon, Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

I'm in heaven when offered grass fed Longhorn beef, rib, cheek, Hereford snails red wine sauce, by Matt Weedon, Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Cornish crab soup and sandwich - a fun idea for canapés. By Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/

Cornish crab soup and sandwich - a fun idea for canapés. By Matt Weedon Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/

Line caught Sea Bass, langoustines, macaroni. By Matt Weedon head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Line caught Sea Bass, langoustines, macaroni. By Matt Weedon head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Loin of lamb, braised neck boulangere, crushed peas, rosemary lamb jus. By Matt Weedon Head Chef at Fallowfields http://www.fallowfields.com/restaurant/

Loin of lamb, braised neck boulangere, crushed peas, rosemary lamb jus. By Matt Weedon Head Chef at Fallowfields http://www.fallowfields.com/restaurant/

Takes a lot to beat a darned good Sunday lunch with friends and family. This by our  Head Chef Matt Weedon, from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/sunday-lunch-menu/

Takes a lot to beat a darned good Sunday lunch with friends and family. This by our former Michelin starred Head Chef Matt Weedon, from March 2013

Am quite partial to a spot of roasted chicken, morels, grilled leeks, Morel veloutè by Matt Weedon, Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Am quite partial to a spot of roasted chicken, morels, grilled leeks, Morel veloutè by Matt Weedon, Head Chef at Fallowfields from March 2013 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

Matt Weedon joins Ellenborough Park as executive chef

Matt Weedon has been appointed executive chef at Ellenborough Park country house hotel in the Cotswolds.

Scallops, apple, celeriac, autumn truffle, truffle bouillon 2014 http://www.fallowfields.com/restaurant/our-fine-dining-menus/a-la-carte/

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Matt Weedon's stunning chicken and ham terrine recipe is paired with tangy pickled girolles and tarragon mayonnaise for a sensational starter.

Chicken and ham terrine, pickled girolles, tarragon mayonnaise and honey mustard dressing

Matt Weedon's stunning chicken and ham terrine recipe is paired with tangy pickled girolles and tarragon mayonnaise for a sensational starter.

White chocolate cheesecake with Sweet Eve strawberries

White chocolate cheesecake with strawberries

Matt Weedon's white chocolate and strawberry cheesecake recipe is a delightfully summery recipe, served with strawberry sorbet, strawberry gel and strawberry salad.

This hearty main course from Matt Weedon showcases..♥♥.. various cuts of lamb in his version of a mixed grill, with lamb belly, lamb rump and lamb faggots topped with a beautiful rosemary and lamb gravy. To complement the rich meat, the chef finishes the dish with a garlic and rosemary mashed potato and a delicately spiced carrot purée. Remember to begin preparations well in advance as the lamb belly requires four hours of cooking and 24 hours of pressing before serving.

Cotswold lamb 'mixed grill' with wild garlic and rosemary lamb gravy

This hearty lamb recipe from Matt Weedon showcases Cotswold reared lamb in his version of a ‘mixed grill’, featuring lamb belly, lamb rump and lamb faggots.

Matt Weedon shares the key to perfect pork scratchings in his recipe. Perfect for parties, scratchings take a while to prepare but will be so much better than the shop-bought variety.

Pork scratchings

Looking for the perfect crackling? Read this article from Great British Chefs for ways to ensure crispy crackling every time

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