News

News

Soft boiled duck egg, asparagus soldiers & Parma ham seasoning recipe

6th April 2017

Head Chef, Shayne Wood, shares his recipe for soft boiled duck eggs, asparagus soldiers & Parma ham seasoning.

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KL Magazine reviews The Chequers Inn

30th March 2017

KL Magazine visits The Chequers Inn for dinner. Read their review here...

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Pan-roasted fillet of black bream with spring onion & crab risotto recipe

20th March 2017

Head Chef, Shayne Wood, shares his recipe for Pan-roasted fillet of black bream with spring onion & crab risotto, Bloody Mary and tempura soft shell crab

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