A Recipe by Daniel Clifford | FOUR Magazine
In light of 2 Michelin starred chef Daniel Clifford's recent achievements at the AA Hospitality Awards this week, we've got our hands on his Roast quail, shallot puree, grapes, celery and sour dough recipe for you to try out at home…
Grouse Twelfth recipe | FOUR Magazine
In celebration of the Grouse Twelfth today, Michelin-starred chef Richard Corrigan shares his recipe for Roast Grouse, Liver en Croute and Blackberry Sauce
A Recipe by Peter Gilmore | FOUR Magazine
An interesting recipe for squab, bitter chocolate black pudding, beetroot purée & society garlic, as seen in FOUR's International Edition...
A Recipe by Bruno Loubet | FOUR Magazine
Michelin star chef Bruno Loubet of restaurant Bistrot Bruno and newly opened Grain Store shares a recipe from his recently released book, Mange Tout
Herb fired tuna loin
English born chef Luke Dale-Roberts, of the highly acclaimed South African restaurant, The Test Kitchen, shares one of his delicious recipes for herb fired tuna loin with red cabbage, apple dressing and horseradish emulsion with FOUR...
Pan-fried beef fillet, Swiss chard 'poupeton' with vegetable crisps | FOUR Magazine
A delicious beef recipe to get your mouth watering from Michelin star chef, David Chauvac of Restaurant Le Candille, Mougins, France. Yum!