Culinary inspiration at Harrogate Spring Flower Show

April 26th, 2018 Posted by Blog No Comment yet

Today marked the start of Britain’s best gardening event, the Harrogate Spring Flower Show. For garden design inspiration and horticulturally related shopping there’s no better place to be – especially after the grey and wet Spring we’ve endured.

The Show was bustling with enthusiastic gardeners eager to be inspired by fabulous floral colours and insights from gardening experts.

Yves was one of the top talented chefs from across the region selected to showcase all that is great about Yorkshire produce in the show’s FEAST! Food Theatre.

To a packed house and using fresh seasonal produce, he demonstrated how to make Asparagus Velouté, Poached Egg with Fresh Herbs and Smoked Chantilly.

Yves took visitors through the recipe step by step and then invited the audience to join him to taste the dish. If you’d like to create the recipe yourself, follow this link for the recipe.

The Harrogate Flower Shows are held in April and September and are organised by the North of England Horticultural Society. All profits are used by the charity to promote gardening and horticulture in the North of England.

Asparagus velouté, herbs poached egg and smoked Chantilly

April 25th, 2018 Posted by Blog, Recipes No Comment yet

A lovely summery dish to make the most of the warmer Spring weather and the delicious local asparagus that is coming into season just now.

Asparagus velouté, herbs poached egg and smoked Chantilly

Serves 4
– 4 eggs
– 500g green asparagus
– 1 onion
– 20cl dry white wine
– 20cl double cream
– Salt
– Pepper
– Miscellaneous herbs

For the Chantilly
– 20cl double cream
– 2 tbs liquid smoke (available online and at supermarkets)
– Salt
– Pepper

Finely chop the asparagus and keep the heads 5 cm long. Chop the onion. In a saucepan, brown the onion and the asparagus with the butter. Add the white wine. Bring to the boil and cook for 5 minutes then add the cream and leave the velouté to simmer for 15 minutes with the lid on.
Cook the asparagus heads for 1 minute in salted boiling water. Leave to cool down.
Cut out a 40cm x 40cm piece of cling film and crack an egg on the middle. Add the herbs and tie the cling film with a knot. Repeat 3 times with the remaining eggs. Boil the eggs for 4 minutes. Leave to cool down.
Whisk the double cream with the smoked liquid to make a Chantilly. Add salt and pepper. Mix the latter with the velouté and pour in bowls. Add the eggs and asparagus and add a spoonful of Chantilly.


French Feast for Easter

March 29th, 2018 Posted by Recipes No Comment yet

Easter, or Pâques as it is known in France, is a Christian holiday that is celebrates rebirth across the world. Whatever reason you celebrate it for, I’ve created a special lamb recipe with a chocolatey treat for dessert. You couldn’t find a more perfect Easter feast.

5 Spices Lamb Shank Confit

5 Spices Lamb Shank Confit

– 6 Lamb Shanks
– 100g 4 spices
– 50g star anise
– 2 bottles cooking red wine
– 50g honey
– 50g gravy granules
– 50g olive oil

Brown the shanks in a frying pan with the olive oil. In a large oven-proof dish, mix all the ingredients together and add the lamb shanks. Cook with a lid on for approx. 3 hours at 200°c until the lamb meat is soft and falls away from the bone.
Separate the meat from the sauce. Pour the sauce into a saucepan and remove any excess fat. Taste and season as necessary. Serve with vegetables of your choice.

Chocolate souffle with rhubarb and mint coulis

Chocolate soufflé with rhubarb and mint coulis

Serves 4
For the soufflé
– 200g whole milk
– 200g dark chocolate (70% cocoa)
– 10g cornflour
– 2 egg yolks
– 6 egg whites
– 60g caster sugar
– 4 9cm diameter round moulds
For the coulis
– 200g rhubarb
– 50g caster sugar
– 20 mint leaves
In a bowl, mix the egg yolks and the corn flour.
Heat the milk on the hob and pour into the mixture. Whisk until mixture thickens.
In the microwave or on the hob, melt the chocolate in a bain-marie then pour in the cream. Add to the mixture and mix well.
Beat the egg whites and sugar until stiff peaks form. Add the mixture and fold gently.
Grease the moulds and cover the base and edges with sugar.
Pour the mixture into the moulds leaving a one cm gap from the top.
Cook in the oven at 190°c for 12 minutes.
To make the coulis, place the rhubarb and sugar in a pan and cook until obtaining a purée. Then pour in a blender with the fresh mint and blend.
To serve sprinkle the soufflés with icing sugar and pour over the rhubarb and mint coulis.

Dining at The Club with the French Chef at Home

March 12th, 2018 Posted by Blog, Events No Comment yet

Yesterday saw the Harrogate institution that is The Harrogate Club welcome me into its kitchen as part of its exclusive Dinner and Wine series.

Established as a ‘public reading and news room’ for bankers, chemists, doctors of medicine, gentlemen of independent means and solicitors, the club has been at the centre of Harrogate’s club life for business and professional people since 1857.

The Club, Harrogate

I was invited by club director Andrew McMillan to create a delicious four course menu for members to enjoy. Using delicious Yorkshire produce I designed a menu that transported guests to a world of fine French cuisine. The menu was accompanied by matching wines chosen by Patrice Lipatti-Mesme, The Club sommelier with an unrivalled knowledge of wine.

You can see the menu I created below. For more information on The Harrogate Club go to


Green olive tapenade in a choux bun
Smoked salmon rillettes with dill on toast
King prawn with skewered confit lemon and cucumber

Wild mushroom velouté with roasted scallop and vegetable crisps
(Grande Passolo Chardonnay Rocca, Piemond, Italy)

Pork tenderloin poached in Calvados, roasted and caramelised apples, rosti
Halibut loin with crustaceous coulis, Provencal ratatouille, confit tomato, saffron potato
(Home of Erasmus Grenache, Swartland, South Africa)

Dessert trio
Dark chocolate half-sphere filled with strawberry and mint mousse
Valrhona Dulcey chocolate tarte with coffee jelly
Mojito glass: confit minted pineapple, Rum Chantilly, lime and coconut biscuit
(Sparkling Vouvray Brut, Domaine Toussaint, Loire Valley, France)