Herb crusted lamb is served with chickpeas, artichoke, tomato and goat's cheese in this brilliant lamb loin recipe from top chef Phil Carnegie

Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

This lamb loin recipe from Phil Carnegie is an absolute abundance of wonderful flavours. The artichokes and the confit tomatoes in this recipe do take a bit of extra time, but are perfect partners with the cooked lamb.

Chef Phil Carnegie, Inverlochy Castle Hotel

Phil Carnegie

Cooking from the stunning location of Inverlochy Castle, Philip Carnegie provides guests with sophisticated dishes which complement the surroundings perfectly.

This recipe by Phil Carnegie for chocolate and hazelnut croquant is served with a  popcorn sorbet - it always brings some fun to Inverlochy Castle

Chocolate and hazelnut croquant with popcorn sorbet

This recipe by Phil Carnegie for chocolate and hazelnut croquant is served with a popcorn sorbet - it always brings some fun to Inverlochy Castle

Phil  Carnegie

Phil Carnegie

Phil Carnegie Chef at Inverlochy Castle - Great British Chefs

This fantastic duck recipe from Inverlochy Castle's Phil Carnegie combines deliciously soft duck meat with homemade pasta and a creamy butternut squash sauce.

Duck confit tortellini with butternut squash velouté and soya jelly

This fantastic duck recipe from Inverlochy Castle's Phil Carnegie combines deliciously soft duck meat with homemade pasta and a creamy butternut squash sauce.

This recipe by Phil Carnegie for chocolate and hazelnut croquant is served with a popcorn sorbet - it always brings some fun to Inverlochy Castle

Chocolate and hazelnut croquant with popcorn sorbet

The richness of the foie gras plays well with sweet apple and earthy truffle flavours in this recipe by Phil Carnegie. This is a decadent foie gras dish.

Roasted foie gras with apple, celeriac and truffle beignets

Rich foie gras is here roasted and served with sweet apple and rootsy truffle. This is not a light, diet-friendly dish - rather, serve with a robust red on a wintry evening.

White bean velouté with chorizo and langoustine by Phil Carnegie

White bean velouté with chorizo and langoustine

This langoustine recipe from Phil Carnegie brings out the best in langoustine as this dish includes chorizo, haricot beans and white wine

Butternut squash velouté with soya jelly and duck confit tortellini by Phil Carnegie

Duck confit tortellini with butternut squash velouté and soya jelly

Duck confit tortellini with butternut squash velouté and soya jelly- Phil Carnegie

This raspberry recipe is a stunning way to celebrate the berry season. Crème fraîche mousse and raspberry sorbet combine in a lovely dessert by Phil Carnegie.

Scottish raspberries on an iced crème fraiché mousse

Phil Carnegie's remarkable raspberry recipe combines Scottish raspberries with raspberry sorbet and an iced crème fraiché mousse for a deliciously simple but impactful dish.

This langoustine recipe from Phil Carnegie brings out the best in langoustine as this dish includes chorizo, haricot beans and white wine

White bean velouté with chorizo and langoustine

White Bean Velouté Recipe With Chorizo - Great British Chefs

A wonderful dessert recipe to bring out the child in all of us from Phil Carnegie.

Chocolate and hazelnut croquant with popcorn sorbet

A wonderful dessert recipe to bring out the child in all of us from Phil Carnegie. A more grown up version of a chocolate dessert meeting with popcorn. You can buy praline easily online.

This langoustine recipe from Phil Carnegie brings out the best in langoustine as this dish includes chorizo, haricot beans and white wine

White bean velouté with chorizo and langoustine

Quail strudel with truffle - Phil Carnegie_    Phil Carnegie presents a novel way to serve quail: neatly encased in crisp pastry with a gorgeous Madeira jus. This is an exquisite quail recipe conjuring up brilliant flavours of autumn, with delicious Granny Smith apples, truffle and mushrooms. This recipe involves a good amount of preparation, so be sure you have all the ingredients and necessary equipment to make this rich quail pastry

Quail strudel with truffle

Phil Carnegie's recipe for quail and apple enclosed in strudel pastry is an inventive way to present quail. This is an exquisite quail recipe with rich flavours.

This venison recipe from Phil Carnegie of Inverlochy Castle fame combines the woody flavours of parsnip with tender rich venison crusted in black olives

Black olive-crusted Sika venison with salsify and parsnip

This fudge is delicious and very easy to make.  I swirled through freeze dried raspberries and raspberry powder and the combination is great.

White chocolate fudge

Phil Carnegie's white chocolate fudge recipe works as a creamy dessert or teatime treat. This white chocolate fudge is tasty and simple to make

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