Sous vide rump of vale of clwyd beef, horseradish mash and oxtail gravy

By Darren Gallagher

Serves 5 Ingredients 1 rump beef cap (this can be purchased from a high street butcher) 5 Large pieces oxtail 8 Carrots 1/2 Celeriac 1/2 Suede 1 Onion 4 Cloves garlic 1 sprig rosemary 2 sprigs thyme ½ bottle red wine 2 Bay leafs 1 Bag baby... Continue reading >>

Seared rib eye of Vale of Clwyd beef, Menai oyster fritter, wilted watercress & roasted tomato Hollandaise

By Darren Gallagher

  INGREDIENTS ·         2 x 8oz vale of Clwyd Beef rib eye steaks ·         Bunch of watercress ·       ... Continue reading >>

Valentine's Plans

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I am back after a week off, and a trip to Oxford to see my new baby niece who is 6 weeks old.  Lilly, my daughter was causing chaos and thought she was a toy to play with!  Lilly is doing well and is going to playschool for a trial next... Continue reading >>

January madness

By David Taylor

Well, can you believe we are now about to be in February?!  It feels like Christmas was only five minutes ago to me.   It’s probably because time flies in this trade, particularly when you are as busy as we have been over... Continue reading >>

2010 Ant Moure Sauvignon Blanc, Marlborough New Zealand

By Phil Dougherty

 2010 had perfect growing conditions in Marlborough.   With careful fruit selection the winemaker has produced a Sauvignon with intensity and vibrancy, showing hints of passion fruit, tropical fruit, and fresh cut grass.  A rich... Continue reading >>

Britain's Best: The Chefs Round Two

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Round two for my category came on 8th October, and I made the trip  to London for the second time to face the judges once again.  On the Friday evening I caught the train down and stayed in the same hotel.  This time I found areally... Continue reading >>

Britain's Best: The Chefs

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The Britain’s Best Dish journey began back in August when I entered my recipes to be considered and then got through to the first heat.  I was obviously really pleased; it’s great for the restaurant to be involved with something... Continue reading >>

Anyone for eggnog?

By David Taylor

It has been a couple of months since my last blog and I am thrilled to say that this is due to the volume of business in the restaurant since September.  How time flies when you’re busy! We have had some excellent days recently with... Continue reading >>

Guest Blog - Eric Jones

By races

Hello, My name is Eric Jones and in July 2011 I was offered the role as Assistant Manager in Restaurant 1539. Of course I accepted with haste! Previous to this, I gained experience working as a Manager within the Events and Hospitality sector,... Continue reading >>

How to chop an onion like a professional

By races