Restaurant news

How to make a decadent milk chocolate mousse with caramel glaze and salted caramel popcorn

Head Pastry chef at Stanley House Hotel and Spa, Ian Cooper, shares his recipe for a decadent chocolate mousse dessert with caramel glaze and salted caramel popcorn. Makes 6-8 portions Ingredients For the mousse 250g milk chocolate 75g water 50g … Read more


Recipe: Hot and sour tofu broth with bamboo shoots and rice noodles

Executive chef at Stanley House, Steve Williams, shares his recipe for a vegetarian main of hot and sour tofu broth with bamboo shoots and rice noodles. Makes 4 Ingredients For the hot and sour paste 2 garlic cloves – peeled … Read more


Say farewell to winter with this warming dish of braised pig cheeks

Justin Jerome, head chef of The Grill at Stanley House, shares his recipe for an earthy winter dish of braised pig cheeks, with capers and parsley. Serves 4 Ingredients 20 pig cheeks – trimmed (ask your butcher to do this … 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: How to bake an indulgent chocolate and hazelnut delice

Executive chef at Stanley House, Steve Williams, shares his recipe for an indulgent chocolate and hazelnut delice. For when nothing but rich chocolate will do… Makes 4 Ingredients For the chocolate sponge 93g egg yolk 90g icing sugar 190g egg … Read more