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Chefs Recipe: Rhubarb Tiramisu by Geoffrey Smeddle of The Peat Inn, Fife
Chefs Recipe: Native Cornish Lobster, English Cucumber, Charantais Melon by Michael Chapman of Hurley House Hotel
The crystal clear waters off the Cornish coast produce the finest tasting lobsters available, renowned for their quality and flavour. Good news then that stocks of lobster in the Cornish waters are relatively healthy and above the minimum level so indulge yourself with this excellent crustacean and this delicious recipe!
Ingredients (serves 2)
- 800g Lobster
- 1 x Lemon
- Flakey Sea Salt
- Chopped Dill
- Salad Dressing
- ½ Charentais Melon
- 1 x English Cucumber
- 1 x Granny smith Apple
- 2 x Round Radish
- Micro Coriander Leaf
- Micro Basil Leaf
- Nasturtium Leaves
- 2 x Cherry Tomatoes
Place the lobster into a large bucket filled with water and plenty of ice for 20mins, this will send the lobster into a coma. Meanwhile, place a large pot of salted water on the stove top and bring to the boil. Remove the lobster from the water, pierce the head with a sharp knife. Detach the body from the head as well as the claws. Place the lobster into the boiling water, remove the pot from the heat and allow the lobster to poach in the water. The body for 4mins and the claws for 7mins. Once cooked remove from the water, allow to cool slightly and shell the lobster. Cut the lobster body in half, removing the intestinal track. Cut the lobster body into 3 individual pieces. Refrigerate.
Cut a 3 inch piece of cucumber, thinly slice lengthways on a mandolin, 4 pieces are required per portion. Using a 15mm and 5mm Parisian Scoop, ball 6 cucumber and 6 melon balls, of each size. Slice the cherry tomatoes in half. Dice the apple.
Thinly slice the radish.
Place the lobster chunks, cucumber and melon balls and Granny smith Apple dice into a mixing bowl. Lightly season and dress with the salad dressing, lemon juice and dill.
Place 4 slices of dressed cucumber onto a plate. Scatter the apple, cucumber, melon and tomato onto the cucumber slices. Place 3 pieces of lobster onto the salad.
Garnish with the micro herbs.
Drizzle with extra virgin olive oil.
The Chef: Michael Chapman
At the stove is the talented Michelin-Starred Chef, Michael Chapman, formerly of the Royal Oak at Paley Street, Nr Maidenhead. Michael came into cooking later than most, having previously studied mechanical engineering. It was cooking that he loved – through teaching himself as well as undergoing a baptism of fire with Marcus Wareing at Petrus, he was set on a love affair with food. Michael ensures that Hurley House Hotel menus feature only the freshest of locally-sourced ingredients from Berkshire’s best producers and farmers, while the fish and seafood are brought in directly from Brixham’s fishing boats daily.
The Restaurant: Hurley House Hotel, Henley Road, Hurley, Berkshire, SL6 5LH | hurleyhouse.co.uk | 01628 568500
Hurley House Hotel is a perfectly positioned bolthole situated in the heart of Berkshire and recently awarded 2 AA rosettes and 5 star restaurant with rooms. With a nod to England’s integral pub heritage, the hotel has been lovingly restored to highlight key features including exposed wooden beams and brickwork in a comfortable setting, combining leather, granite, limestone and oak to create a relaxing atmosphere. Neutral tones, rustic furniture and comfortable olive-green banquette seating is brought to life with warm low-level lighting, beautiful fresh flowers, fine wine cabinets and cosy fireside armchairs. Towards the front of the hotel is the bar area which offers a range of local beers, ales and an innovative bar menu.
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