Nigel Mendham

Beef fillets with braised oxtail and artichokes

Nigel Mendham poaches Alaska salmon in stock in this wonderfully light recipe - filled with freshness from apple gel and pickled vegetables

Salmon, langoustine, pickled vegetables, Granny Smith

Nigel Mendham poaches Alaska salmon in stock in this wonderfully light recipe - filled with freshness from apple gel and pickled vegetables

The Londoner: Power Lunch at Dukes #LONDONhotelcleaning #hotelhousekeeper #shieldsecurity

The Londoner: Power Lunch at Dukes #LONDONhotelcleaning #hotelhousekeeper #shieldsecurity

Nigel Mendham - Beef fillets with braised oxtail and artichokes

Nigel Mendham - Beef fillets with braised oxtail and artichokes

Nigel Mendham presents a variant on the classic Italian panna cotta, sharing his mustard panna cotta recipe - which can be served as a starter. Beetroot and goat's cheese are great partners and are well complemented by the acidity of the mustard.

Mustard panna cotta with heritage beetroot and goat’s cheese crumble

Nigel Mendham presents a variant on the classic Italian panna cotta, sharing his mustard panna cotta recipe - which can be served as a starter. Beetroot and goat's cheese are great partners and are well complemented by the acidity of the mustard.

Salmon, curried cauliflower, almonds, coriander

Salmon, curried cauliflower, almonds, coriander

Nigel Mendham serves perfectly pan-fried Alaska salmon with a range of curried cauliflower preparations, laced with mellow curry spices

Nigel Mendham elevates the humble omelette to a thing of beauty with goat's curd and heirloom tomatoes in this summery recipe

Open omelette

Nigel Mendham elevates the humble omelette to a thing of beauty with goat's curd and heirloom tomatoes in this summery recipe

In this panna cotta, beetroot & goat cheese crumble by Chef Nigel Mendham the soothing creaminess of panna cotta infused with fruity wholegrain mustard offers a wonderful counterpoint to the vivid tastes of roasted baby beets and crumbled goat cheese.

In this panna cotta, beetroot & goat cheese crumble by Chef Nigel Mendham the soothing creaminess of panna cotta infused with fruity wholegrain mustard offers a wonderful counterpoint to the vivid tastes of roasted baby beets and crumbled goat cheese.

Nigel Mendham creates a beautifully balanced rhubarb dessert recipe that is full of texture and flavour in this unique twist on a classic rice pudding recipe via @sousvidetools  http://ift.tt/20QKswO by gbchefs

Nigel Mendham creates a beautifully balanced rhubarb dessert recipe that is full of texture and flavour in this unique twist on a classic rice pudding recipe via @sousvidetools http://ift.tt/20QKswO by gbchefs

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