Phil Carnegie's recipe for quail and apple enclosed in strudel pastry is an inventive way to present quail. This is an exquisite quail recipe with rich flavours.

Quail strudel with truffle

Phil Carnegie's recipe for quail and apple enclosed in strudel pastry is an inventive way to present quail. This is an exquisite quail recipe with rich flavours.

This fantastic duck recipe from Inverlochy Castle's Phil Carnegie combines deliciously soft duck meat with homemade pasta and a creamy butternut squash sauce.

Duck confit tortellini with butternut squash velouté and soya jelly

This fantastic duck recipe from Inverlochy Castle's Phil Carnegie combines deliciously soft duck meat with homemade pasta and a creamy butternut squash sauce.

Herb crusted lamb is served with chickpeas, artichoke, tomato and goat's cheese in this brilliant lamb loin recipe from top chef Phil Carnegie

Herb crusted loin of lamb with chickpeas, confit tomato, artichoke and goat’s cheese

This lamb loin recipe from Phil Carnegie is an absolute abundance of wonderful flavours. The artichokes and the confit tomatoes in this recipe do take a bit of extra time, but are perfect partners with the cooked lamb.

Scottish beef is prepared two ways in Phil Carnegie's impressive beef fillet recipe. Marrow dumplings add a special accent to this awe-inspiring beef meal.

Fillet of Scottish beef with sous vide featherblade and marrow dumplings

Phil Carnegie's Scottish beef cooked two ways and served with extra special bone marrow is a week long job and involves a water bath.

This langoustine recipe from Phil Carnegie brings out the best in langoustine as this dish includes chorizo, haricot beans and white wine

White bean velouté with chorizo and langoustine

White Bean Velouté Recipe With Chorizo - Great British Chefs

Phil Carnegie's white chocolate fudge recipe works as a creamy dessert or teatime treat. This white chocolate fudge is tasty and simple to make

White chocolate fudge

Phil Carnegie's white chocolate fudge recipe works as a creamy dessert or teatime treat. This white chocolate fudge is tasty and simple to make

This raspberry recipe is a stunning way to celebrate the berry season. Crème fraîche mousse and raspberry sorbet combine in a lovely dessert by Phil Carnegie.

Scottish raspberries on an iced crème fraiché mousse

This raspberry recipe is a stunning way to celebrate the berry season. Crème fraîche mousse and raspberry sorbet combine in a lovely dessert by Phil Carnegie.

Chocolate and hazelnut croquant with popcorn sorbet

Party food

This recipe by Phil Carnegie for chocolate and hazelnut croquant is served with a popcorn sorbet - it always brings some fun to Inverlochy Castle

Duck confit tortellini with butternut squash velouté and soya jelly

Duck confit tortellini with butternut squash velouté and soya jelly

Duck confit tortellini with butternut squash velouté and soya jelly- Phil Carnegie

Phil Carnegie's langoustine recipe pairs langoustines with pig's head beignets. Creamy pearl barley adds lovely texture and flavour in this langoustine recipe.

Langoustines with pearl barley and a pig’s head beignet

Phil Carnegie's langoustine recipe pairs langoustines with pig's head beignets. Creamy pearl barley adds lovely texture and flavour in this langoustine recipe.

This recipe by Phil Carnegie for chocolate and hazelnut croquant is served with a  popcorn sorbet - it always brings some fun to Inverlochy Castle

Chocolate and hazelnut croquant with popcorn sorbet

This recipe by Phil Carnegie for chocolate and hazelnut croquant is served with a popcorn sorbet - it always brings some fun to Inverlochy Castle

This langoustine recipe from Phil Carnegie brings out the best in langoustine as this dish includes chorizo, haricot beans and white wine

White bean velouté with chorizo and langoustine

The richness of the foie gras plays well with sweet apple and earthy truffle flavours in this recipe by Phil Carnegie. This is a decadent foie gras dish.

Roasted foie gras with apple, celeriac and truffle beignets

Rich foie gras is here roasted and served with sweet apple and rootsy truffle. This is not a light, diet-friendly dish - rather, serve with a robust red on a wintry evening.

Phil  Carnegie

Phil Carnegie

Phil Carnegie Chef at Inverlochy Castle - Great British Chefs

This venison recipe from Phil Carnegie of Inverlochy Castle fame combines the woody flavours of parsnip with tender rich venison crusted in black olives

Black olive-crusted Sika venison with salsify and parsnip

This luxurious venison recipe from Phil Carnegie combines the rich game with the woody flavours of salsify and parsnip, creating a dazzlingly memorable meal.

Scottish raspberries on an iced crème fraiché mousse

Scottish raspberries on an iced crème fraiché mousse

Phil Carnegie's remarkable raspberry recipe combines Scottish raspberries with raspberry sorbet and an iced crème fraiché mousse for a deliciously simple but impactful dish.

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