This extravagant guinea fowl recipe from top British chef Stephen Crane provides the perfect main for a winter's feast

Guinea fowl with boudin blanc, savoy cabbage and white onion purée

This extravagant guinea fowl recipe from top British chef Stephen Crane provides the perfect main for a winter's feast

Hazelnut macarons are served with a delicious raspberry sorbet and rose opaline in this joyous recipe from top chef Stephen Crane

Hazelnut macarons with raspberry sorbet and rose opaline

Hazelnut macarons are served with a delicious raspberry sorbet and rose opaline in this joyous recipe from top chef Stephen Crane

The Restaurant, Ockenden Manor, West Sussex. Tucked away in Cuckfield, one of the prettiest Tudor villages in England, is the charming and tranquil Ockenden Manor. Less than an hour from London, this former Elizabethan Manor House is set in nine acres of glorious gardens and boasts fabulous views across the South Downs. Sample the flavours of Sussex in Chef Stephen Crane’s Michelin star fine dining restaurant and indulge in a seven course tasting menu.

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Stephen Crane

Stephen Crane Chef at Ockenden Manor - Great British Chefs

Hazelnut macarons with raspberry sorbet and rose opaline -  Stephen Crane

Hazelnut macarons with raspberry sorbet and rose opaline

Hazelnut macarons are served with a delicious raspberry sorbet and rose opaline in this joyous recipe from top chef Stephen Crane

Warm Plum Clafoutis Recipe With Crème Fraîche Sorbet

Warm plum clafoutis with crème fraiche sorbet

British - Warm plum clafoutis with crème fraiche sorbet - Stephen Crane

This homemade tortellini recipe makes a comforting meal or a welcome starter for friends coming to dinner. By Stephen Crane

Pumpkin tortellini with chestnuts and a sage beurre noisette

Pumpkin, chestnuts and sage feature in this glorious tortellini recipe from Stephen Crane. This buttery pumpkin recipe is an autumn favourite.

Warm plum clafoutis with crème fraiche sorbet - Stephen Crane

This summery peach clafoutis recipe from Pierre Koffmann is steeped in classic French elegance, perfect for a summer dinner party

Pumpkin tortellini with chestnuts and a sage beurre noisette

Pumpkin tortellini with chestnuts and a sage beurre noisette

Pumpkin Tortellini - pumpkin, sage and chestnuts combine in a rich and buttery autumnal tortellini.

A sublime dish for the colder months, this Stephen Crane recipe is as simple as it is lovely. Jerusalem artichokes are a delicious and flavourful root vegetable

Jerusalem artichoke soup

Jerusalem artichokes are rich and nutty in flavour. Browse some wonderful Jerusalem artichoke recipes from Great British Chefs

This recipe for homemade crab pasta is from Stephen Crane from Ockenden Manor. This is an excellent pasta as the gnocchi include crab meat in the mixture

Crab gnocchi

This recipe for homemade crab pasta is from Stephen Crane from Ockenden Manor. This is an excellent pasta as the gnocchi include crab meat in the mixture

This easy strawberry mille feuille recipe is a magnificent dessert. Stephen Crane's lovely dish is served with an English strawberry sorbet.

Strawberry mille-feuille

This easy strawberry mille feuille recipe is a magnificent dessert. Stephen Crane’s lovely dish is served with an English strawberry sorbet

Stephen Crane, chocolate emulsion

Stephen Crane's chocolate emulsion is made using an espuma gun, making it an interesting alternative to the traditional chocolate sauce

Plums are the star of this clafoutis recipe from Stephen Crane: in the baked dessert and in a compote. Crème fraîchѐ sorbet compliments this plum recipe.

Warm plum clafoutis with crème fraiche sorbet

Plums are the star of this clafoutis recipe from Stephen Crane: in the baked dessert and in a compote. Crème fraîchѐ sorbet compliments this plum recipe.

This easy strawberry mille-feuille recipe is a magnificent dessert. Stephen Crane's lovely dish is served with an English strawberry sorbet.

Browse our collection of fabulous French dessert recipes, covering a range of sweet treats from mousse to mille-feuille

Stephen Crane's enticing Black Forest gâteau recipe easily trumps the frozen version and gives the classic dessert a much needed makeover. A top layer of chocolate sponge gives way to a melange of extraordinary flavours. Serve with cherry sorbet for an added touch.

Black Forest gâteau

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