Relais & Châteaux has produced its first cookbook comprising of 97 recipes from 29 of the top chefs in the UK. This cookbook brings together the varied styles and techniques of some of the UK and Ireland’s finest chefs.
All of the chefs featured have an enviable collection of Michelin stars, AA Rosettes and other industry accolades between them. Recipes include those from Heston Blumenthal (Fat Duck), Alain Roux (The Waterside Inn), David Kelman (Lower Slaughter Manor), James Dugan (Amberely Castle), Gordon Jones (The Royal Crescent), Mark Teasdale & Colin Akrigg (Sharrow Bay), Matthew Hodgkins (Buckland Manor) and Shane Hughes (Ynyshir Hall).
Recipes range from a simple ‘Lemon Pudding’ to the really ambitious and technically challenging ‘Sound of the Sea’ from Heston Blumenthal’s Fat Duck.
