Emily Watkins blends the traditional with the cutting-edge, offering highly creative interpretations of bygone British dishes – many inspired by historical recipes she has unearthed from her small patch of the Cotswolds. Provenance is a guiding value of her kitchen and local artisan suppliers are championed in her menus, with local, seasonal abundance at the core of her cuisine.
Emily Watkins trained in Florence before moving to the UK to work under Heston Blumenthal. Given this illustrious past it is unsurprising that her cooking style is known for blending the traditional with the modern.
Lamb loin with steamed pudding, charred sprouting broccoli and baby carrots
Emily Watkins' lamb loin with pudding recipe celebrates the flavours and ingredients of spring, featuring seasonal purple sprouting broccoli alongside lamb and carrots. The suet pudding adds further appeal to this delicious dish.
Soused herring with heritage potato, celery salad and bloody mary sauce
Emily Watkins shares an inspiring homemade salami recipe, including a method for making a red onion and sloe gin marmalade for good measure. If you have ambitions to make your own charcuterie then this recipe is a great place to start.
Barley, pea and mint salad with fresh organic goat's cheese. Emily Watkins, a big fan of organic produce, has teamed up with Great British Chefs and the Organic Trade Board to show off beautiful spring produce in this pearl barley salad recipe, served with fresh pea shoots, goat's cheese and mint. The pearl barley is cooked much like a risotto (or 'orzotto' as barley risotto is known as in Italian) but with a lighter feel.
Venison salami with red onion and sloe gin marmalade, grilled sourdough