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from Great British Chefs

Preparation of hare with baby leeks and quince

Preparation of hare with baby leeks and quince (Michelin 2 star recipe)

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from Foursquare

Oxford

Relish Cotswolds & Oxfordshire: Introduced by chef Gary Jones of Le Manoir. Experience recipes from the heart of England's finest restaurants, in the comfort of your own home, with exclusive signature dishes and easy to follow instructions and tips from the chefs themselves.

from Great British Chefs

Preparation of hare with baby leeks and quince

Any dish emanating from Raymond Blanc's Le Manoir is bound to be extraoridinary. See how Head Chef Gary Jones serves hare

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from Great British Chefs

Ceviche of scallop and tuna, Seville orange and fennel

The presentation of this ceviche recipe from Gary Jones is key - put it together well and it will be a talking point of any dinner party.

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from Great British Chefs

Stonham farm Wagyu beef with oxtail and barley

Gary Jones, head chef at the famed Le Manoir, shares a divine Wagyu beef recipe with Great British Chefs, serving the prized cut with oxtail and barley

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from Great British Chefs

Ceviche of scallop and tuna, Seville orange and fennel

This scallop and tuna ceviche recipe by Chef Gary Jones from Le Manoir aux Quat'Saisons is a deliciously striking starter for your next dinner party