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from Great British Chefs

Restaurant James Sommerin

Read a review of Restaurant James Sommerin on Great British Chefs

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from Great British Chefs

Banana bread soufflé with condensed milk ice cream and walnut banana bread

Welsh chef, James Sommerin's banana bread soufflé recipe is a great spin on traditional home-baked banana bread, using the moist cake in a soufflé alongside ice cream flavoured with condensed milk that has been boiled down to create 'dulce de leche' toffee

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from Great British Chefs

White chocolate and tonka bean truffles

The South American tonka bean - available online or from specialist food shops - has an almost hay-like, vanilla aroma and is used in this James Sommerin recipe to give Kahlúa-infused white truffles an interesting extra layer of flavour

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from walesonline

Restaurant review: James Sommerin Restaurant in Penarth

After gaining a Michelin star for The Crown in Whitebrook, chef James Sommerin has now opened a new fine dining restaurant in Penarth

from Great British Chefs

Duck breast with lavender, beetroot and sweet potato

Duck breast with lavender, beetroot and sweet potato - James Sommerin - Combines diverse flavours to create a surprising dish.

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from Great British Chefs

Scallops with Ibérico ham and parsley foam

Scallops Recipe With Ibérico Ham & Parsley Foam from chef James Sommerin- Great British Chefs

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from Great British Chefs

Quail Scotch eggs

James Sommerin uses quail eggs in his Scotch eggs recipe, which is a wonderfully simple recipe to follow and perfect for Burn's Night.

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