Chef Dave Watts shares his recipe for a dreamy ceviche recipe - marinated and thinly sliced halibut fillet accompanied by a host of seafood delights.

Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

Alaska halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

The flavour of gin marries beautifully with Alaska salmon, cucumber and wasabi emulsion in this summery salmon recipe from Dave Watts.

Gin-cured salmon with cucumber and wasabi emulsion

The flavour of gin marries beautifully with Alaska salmon, cucumber and wasabi emulsion in this summery salmon recipe from Dave Watts.

Dave Watts' strawberries and scallops recipe is a beautifully summery combination, prepared with care and infused with aged balsamic, basil and citrus flavours.

Scallops, strawberries and balsamic

Dave Watts' strawberries and scallops recipe is a beautifully summery combination, prepared with care and infused with aged balsamic, basil and citrus flavours.

Dave Watts' halibut ceviche recipe is a real celebration of the sea, combining meaty Alaska halibut with mussels, clams, cockles and brown shrimp.

Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

Dave Watts' halibut ceviche recipe is a real celebration of the sea, combining meaty Alaska halibut with mussels, clams, cockles and brown shrimp. The chef uses palourde clams for this dazzling dish, but regular clams will also work nicely.

Dave Watts' turkey escalope recipe is both humble and unique, serving with a beetroot and caper chutney and tea-soaked sultanas

Turkey escalope with beetroot and caper chutney, golden raisins and pan juices

Dave Watts' turkey escalope recipe is both humble and unique, serving with a beetroot and caper chutney and tea-soaked sultanas

Turkey escalopes are perennially popular but not many people take the time to make their own. Dave Watts' inspiring turkey escalope recipe should change all that, the rustic beetroot, caper and sultana chutney accompaniment is reason enough to give this dish a try.

Turkey escalope with beetroot and caper chutney, golden raisins and pan juices

Dave Watts' inspiring turkey escalope recipe with rustic beetroot, caper and sultana chutney accompaniment is delicious.

Dave Watts marinates black cod in a superb mix of Japanese flavours, including miso, sake and mirin.

Miso-marinated black cod, soba noodles and green tea broth

Dave Watts' ingenious miso-marinated cod recipe is a feast of Japanese flavours, with mirin, sake, kombu and bonito flakes complementing heavenly Alaska black cod

Dave Watts took inspiration from his time working at Le Manoir to create this…

Crab salad, peanut and lemongrass, coriander emulsion

Dave Watts' spectacular crab salad is infused with flavours of Thailand, from the coriander emulsion to a light lemongrass jelly

Dessert from Dave Watts, Cotswold House

Chef Jobs, Recipes, Suppliers and Networking

Gin proves to be a gorgeous flavouring for salmon in this summery dish from Dave Watts, with cucumber, dill and wasabi adding further notes of vibrancy.

Gin-cured salmon with cucumber and wasabi emulsion

Gin proves to be a gorgeous flavouring for salmon in this summery dish from Dave Watts, with cucumber, dill and wasabi adding further notes of vibrancy.

Alaska halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce - Dave Watts

Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

Chef Dave Watts shares his recipe for a dreamy ceviche recipe - marinated and thinly sliced halibut fillet accompanied by a host of seafood delights.

Scallops, Sweet Eve strawberries and balsamic recipe - Dave Watts proves that summer berries are not just for desserts in this spectacular scallops with strawberries recipe. The colourful dish features an interplay of sweet and sharp flavours - like aged balsamic, tangy lemon and aromatic basil - with a scallop tartare adding a mild taste of the sea.

Scallops, strawberries and balsamic

Dave Watts' strawberries and scallops recipe is a beautifully summery combination, prepared with care and infused with aged balsamic, basil and citrus flavours.

Dave Watts pairs glorious king crab with a host of sea vegetables, leeks and warming red pepper in this summery recipe

King crab, leeks, red pepper and cardamom dressing and sea vegetable salad

Alaska king crab, leeks, red pepper and cardamom dressing and sea vegetable salad

This king crab and leek recipe from Dave Watts produces a feast for the senses - meaty Alaska king crab is paired with burnt leek and sea vegetables, with a dressing of red pepper and cardamom.

King crab, leeks, red pepper and cardamom dressing and sea vegetable salad

This king crab and leek recipe from Dave Watts produces a feast for the senses - meaty Alaska king crab is paired with burnt leek and sea vegetables, with a dressing of red pepper and cardamom.

Pinterest
Search