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from Great British Chefs

Foie gras with rhubarb and duck breast

This is a foie gras recipe of real finesse, award-winning chef Alan Murchison serving the delicacy with fresh slices of rhubarb and a rhubarb chutney

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from Great British Chefs

Sweetcorn panna cotta with crab cannelloni

Crab and sweetcorn proves to be a glorious combination in this exquisite crab recipe from award-winning chef, Alan Murchison

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from Great British Chefs

Wood pigeon with cobnuts

Alan Murchison uses cobnuts as a garnish in this glorious wood pigeon recipe.

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from Great British Chefs

Sea trout with ruby chard and clams

Top chef Alan Murchison creates an elegant sea trout recipe using prime produce from the British coast. Sea trout, clams, ruby chard and samphire all feature

from Great British Chefs

Bream with galangal broth

Sea bream is served with a fragrant galangal and ginger broth in this sublime Thai-inspired bream recipe from award winning chef Alan Murchison

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from Great British Chefs

Lamb rump with wild garlic, anchovy and pea purée

Celebrated chef Alan Murchison shares his recipe for lamb rump with anchovy, lamb sweetbreads and pea purée - a perfect springtime recipe

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from Great British Chefs

Lamb rump with wild garlic, anchovy and pea purée

Celebrated chef Alan Murchison shares his recipe for lamb rump with anchovy, lamb sweetbreads and pea purée - a perfect springtime recipe

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from Great British Chefs

Sweetcorn panna cotta with crab cannelloni

Sweetcorn panna cotta with crab cannelloni from greatbritishchefs.com

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from Great British Chefs

Bream with galangal broth

Sea bream is served with a fragrant galangal and ginger broth in this sublime Thai-inspired bream recipe from award winning chef Alan Murchison

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L'ortolan Restaurant - Fine Dining in Berkshire. Executive chef Alan Murchison has held a Michelin star at L'Ortolan for 11 years. http://www.foodanddrinkguides.co.uk/

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