Discover a fantastic recipe, "Raviolo of Quail Breast and Foie Gras, Perigord Truffle, Thyme Infused Consommé", created by one of our guest chefs, from our Christmas Collection 2018.
We would like to thank Charles Smith, Head Chef at Lords of the Manor, who developed this recipe by using some of our favourite ingredients to create a flavoursome starter combining the richness of the quail with foie gras and truffles.
Whilst at a food festival, a young Charles spotted Gordon Ramsay and courageously asked him outright to give him a job … which he did. In 2008 he went to work at Petrus by Marcus Wareing where he stayed four years,working his way up to Junior Sous Chef. During this time Charles Smith won the Craft Guild Young National Chef of The Year competition. With the passion for learning and also a love for travel, Charles then decided to move to New York to work for Thomas Keller at his three Michelin starred restaurant Per Se. At that time the restaurant was named best in New York City and included in World Top 10 lists. A little over a year later, he returned to London to work with James Knappett as senior sous chef at Kitchen Table (awarded a Michelin Star in 2014), before going to work at the 4AA Rosette, Michelin starred Alyn Williams at The Westbury as Head Chef for 2 years.
Chef Charles is sharing with us one of his secret about his recipe "Any little bits of foie gras trim left over from dicing can be rendered down and cooked like a beurre noisette. It can be passed off and used to finish certain sauces like beef or poultry".
CHEF CHARLES INGREDIENTS LIST
Whole French Quail from Caille de Chanteloup
Like us Charles Smith considers that quails from Caille de Chanteloup are the best "I have been using these quails for 10 years now. They are as consistent today as the first day I ever cooked one". Caille de Chanteloup is a family-run business who breed quail - it’s what they’re good at and 40 years in the business proves just how good they are at raising their birds, feeding them exclusively on a diet of cereal to ensure every bird has that rich, succulent flavour reminiscent of the finest game birds.
Don't miss our Christmas offer available from October 1st to December 31st
BUY ANY CAILLE DE CHANTELOUP POULTRY AND GET 5% OFF
Offer Code: XMAS03
Fresh Winter Truffles from Plantin
Based at the heart of the French truffle region, Plantin’s reputation has been forged over 80 years of experience in the market and our choice of partnering with them guarantees the provenance and excellence of every truffle you reach for to enhance your festive fare.
Duck Foie Gras Whole Lob from Ernest Soulard
We choose only to partner with Soulard as our supplier of this delicacy as their commitment to animal welfare is unsurpassed. In turn, they work only with farms in their immediate vicinity, so they can spot check at any moment that their rigorous animal-welfare standards are being strictly adhered to.
Pasta Flour from Pivetti
Made from pure Italian wheat, Pivetti type ‘00’ flour is perfect for fresh pasta. With its very low ash content, it produces a dough that will just slip through your pasta machine or be a positive pleasure to roll out by hand. And naturally, it gives each noodle that desirable golden colour, a smooth texture and a definite taste of Italy.
Anglesey Sea Salt from Halen Mon
Halen Môn Pure Sea Salt has an intense crunch and tastes of the cleanest oceans – it’s sure to bring an incredible taste to your dishes.