Restaurant news

Kick-start a healthy lifestyle with our mirin cured salmon recipe

Executive chef at Stanley House, Steve Williams, shares his recipe for the perfect dish to kick-start a healthy eating regime – mirin cured salmon, with avocado pear, pickled shemiji mushrooms and crispy noodles. Makes 6-8 Ingredients Cure for salmon 1 … Read more


Warm your senses with our treacle tart recipe this winter

Executive chef at Stanley House Hotel and Spa, Steve Williams, shares his recipe for the perfect winter warmer dessert – treacle tart. Ingredients Sweet pastry 125g plain flour 25g icing sugar 75g butter 1 egg yolk Approximately 15g water – … Read more


How to bake indulgent white chocolate cheesecake

Executive chef at Stanley House Hotel and Spa, Steve Williams, shares his recipe for the perfect indulgent dessert – white chocolate cheesecake. Makes one frame (approximately eight portions) Ingredients Base 150g digestive biscuits 50g dark chocolate Cheesecake mix 175g full … Read more


A recipe for herb crusted loin of cod

Executive head chef at Stanley House, Steve Williams, shares his recipe for the perfect herb crusted loin of cod, served with saffron fennel, olive mash and sauce vierge. Makes 4 Ingredients Four pieces of cod approximately 150g each (other fish … Read more


Dining in: How to cook confit pork shoulder

Executive chef at Stanley House, Steve Williams, shares his recipe for the perfect confit shoulder of pork, Mediterranean white bean cassoulet. Makes 8-10 Ingredients Confit pork shoulder 1kg shoulder of pork – dice into large pieces Duck fat or vegetable … Read more