Catering news

How to bake a classic white chocolate panna cotta

Executive chef at Stanley House, Steve Williams, shares his deceptively simple recipe for a classic crowd pleaser dessert – white chocolate panna cotta. Makes 5 Ingredients 600g double cream 150g milk 150g caster sugar Two leaves gelatin 100g white chocolate … Read more


How to make perfect salt and pepper squid

Executive chef at Stanley House Hotel and Spa, Steve Williams, shares his recipe for the perfect, crispy yet tender, salt and pepper squid dish. Makes 6 Ingredients Six small fresh squid – separated and sliced into rings 2 ½ tsp … Read more


Recipe: Ham and cheese tortellini with baby artichoke and rocket

Executive chef at Stanley House, Steve Williams, shares his recipe for the perfect pasta dish – ham and cheese tortellini with baby artichoke and rocket. Makes 4 Ingredients For the pasta paste 500g pasta flour 230g egg yolks 20g olive … Read more


How to bake a decadent vanilla crème brulee with shortbread biscuit

Executive chef at Stanley House, Steve Williams, shares his recipe for the traditional dessert favourite of vanilla crème brulee, served alongside shortbread biscuit. Makes 4 Ingredients For the crème brulee 100g egg yolk 500g whipping cream 75g sugar One vanilla … Read more


Recipe: Confit duck leg, orange and walnut salad and celeriac remoulade

Executive chef at Stanley House, Steve Williams, shares his recipe for a traditional hearty dinner of confit duck leg, orange and walnut salad and celeriac remoulade. Makes 4 Ingredients For the duck leg Four male duck legs Rock salt Cracked … Read more