Shakshuka Eggs Shakshuka is full of rich, spicy, creamy feta, and perfectly cooked eggs. It’s a simple yet satisfying brunch option that’s guaranteed to impress.
Roasted Pumpkins with Bacon Butter and Maple Syrup and Toasted Pumpkin Seeds and Pecan Nuts Elevate a humble pumpkin into a dish full of flavour. With the combination of the salty bacon butter, the sweet flesh of the pumpkin, and the caramel hit of the...
Roasted Venison Loin in a Coffee Marinade with Beetroot Ketchup and Crispy Cavelo Nero This is a luxurious dish full of autumnal flavours. The subtle taste of coffee complements the delicate taste of the venison. Charcoal cuisine roasted venison in the Charlie Oven, infusing...
Pizza Canapés - Autumn Truffle, Serrano Ham and Tunworth Cheese Mini pizzas make delicious canapés. The combination of white truffle sauce with the Tunworth cheese and Serrano ham works so well.
BBQ Grilled Carabineros Prawns with Bloody Mary Dipping Sauce These beautiful Carabineros are the king of all prawns and named after the Spanish Border Guards, whose uniform once featured the distinctive deep red colour. A decadent treat. The flavour...
Roasted Beetroot with Grapefruit, Mojo Verde and Fennel Pollen. By Chef Andrew Clarke Immerse yourself in the rich, earthy flavours of roasted beetroot, perfectly balanced with the zesty burst of grapefruit and orange. The vibrant Mojo Verde sauce brings a Mediterranean twist, while...
Chargrilled Ribeye Steak with Salsa Roja by Chef Andrew Clarke Smoky chargrilled bone-in ribeye steak tastes sensational grilled in the Charlie oven. Add Salsa Roja is a complex tasting sauce, yet it's incredibly simple to make.
Sweet Potato Fondants. Buttermilk Crema. Montgomery Cheddar. By Chef Andrew Clarke Sweet potatoes make a lovely change from normal potatoes, and fondant potatoes are an interesting alternative method to roasting. This dish absorbs the aroma of the charcoal. This side dish...
Chargrilled Leeks with Pistachio Romesco Sauce by Chef Andrew Clarke Make vegetables the star of the show with this inventive dish by Chef Andrew Clarke. Chargrilling leeks directly over charcoal delivers sensational results. The leeks stem on the inside at...
