Catering news

How to make restaurant quality tartare of beef at home

Executive chef at Stanley House, Steve Williams, shares his recipe for a traditional bistro dish of tartare of beef, caper and lemon jam with mustard mayonnaise. Makes 4 Ingredients 4x 75g beef fillet steak – cut into small dice One … Read more


Recipe: slow cooked breast of lamb with salsa verde

Executive chef at Stanley House, Steve Williams, shares his recipe for a warming family dinner – slow cooked breast of lamb with salsa verde. Makes 2 portions Ingredients For the marinade Two garlic cloves – pureed 25g parsley – finely … Read more


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