A rich and aromatic John Dory Bouillabaisse, built on deeply caramelised fish bones, warm spices, brandy and white wine, then finished with a touch of fresh lemon for perfect balance. See the full recipe inside!

This is the kind of sauce that makes a dish. Rich and full of sweet lobster flavour, with bergamot and lemongrass freshness and just enough brightness to lift every bite.

Wild Cornish turbot, lightly kombu-brined and filled with a delicate turbot and scallop mousse, gently steamed to preserve its natural sweetness. Paired with celeriac layers, Cornish mussels, smoked butter, and a champagne shellfish sauce, finished with shaved white truffle. A dish built on technique, balance, and restraint... and one you can recreate yourself, step by step, inside the membership. Have fun! :)

A rich, glossy beef jus, slowly reduced for depth and intensity.

My new Red Wine Fish Sauce recipe is all about balance - rich red wine meets the salty, savoury punch of fish sauce. It’s bold, a little unexpected, and brings amazing depth to everything from meats and veggies to a simple bowl of pasta. Think of it as your new secret ingredient for next-level flavour.