A regional twist on coq au vin, replacing red wine with Champagne in a classic French braising tradition.

The North's version of bouillabaisse.

A delicious white veal stew.

The perfect meal to make as the days grow colder!

Tired of your tarts having soggy bottom? Try this brown sugar strawberry tart, perfect for pud in the summer time!

Delicate Roscoff onions, slowly caramelised and wrapped in golden pastry. A timeless French classic.

Slow-cooked beef, dark stout richness, and a bone marrow centre stealing the spotlight.

This is one of the signature dishes at the restaurant... don't worry if you don't like fish, it works perfectly with chicken too!

Encased in a beautiful golden puff pastry & cooked to perfection, this is my favourite way to cook salmon, give it a go!

Cooking anything en papillote is a great way to cook, especially fish. This cod is cooked with a seasonal fricassee of peas, lettuce and dill.

Light, fluffy, creamy and savoury, this puffed up beauty makes for a perfect appetiser or main course.

An omelette soufflé is a light, airy omelet made by whipping egg whites to stiff peaks and folding them into yolks, creating a fluffy, cloud-like texture. Give it a go!

Stop buying your fish portioned & packeted. Buy your fish whole instead & portion it yourself: it's way cheaper, better quality & will help you unlock some new skills!

Breaded chicken breast stuffed with melting wild garlic butter, with buttery mashed potatoes and chicken sauce.

Steak and chips is a dish everyone loves, these potatoes are the way to level things up! 12 hours setting time is the only slight setback.

Cottage pie is a dish that everyone knows and loves. This French version elevates the dish by braising beef in red wine before making your ragu.

Scallops served in a creamy sauce with mushrooms and herbs, topped with cheese and gratinated under a hot grill.

A delicious meat pie encased in pastry and baked. Filled with a meat jelly and served room temperature with a pile of cornichons.

Truffle stuffed chicken, cooked whole inside of an inflated pigs bladder. Served with a rich Madeira and truffle sauce.