• Sea Bass NicoiseBrett Duarte, our Head Chef, gives us a superb recipe to make a delicious Sea Bass Nicoise.
• Beef WellingtonExecutive Chef, Brett Duarte, received a request for a Beef Wellington recipe. Here he tells us how to make the deliciously tempting dish.
• Dark Chocolate FondantChocolate fondant is one of our most popular desserts, served at many weddings and functions. It can seem complicated so it is important that you take time with this recipe and practice makes perfect!
• Braised Shoulder of English LambWarm up on a chilly day with Executive Chef, Brett Duarte's, hearty lamb recipe.
• Organic Salmon FishcakesWhy not try Head Chef, Brett Duarte's, fantastic fishcake recipe?
• English asparagus, broad bean and pea shoot saladBrett Duarte, our head chef, gives us a fantastic idea for a Summer Salad.
• Tagliatelle carbonara, poached egg and pancetta crispAt the Lensbury Farmer's Market Executive Chef, Brett Duarte gave a live demonstration on how to make fresh pasta. Here is the tagliatelle recipe he made on the day.
• French Apple Tart with Clotted CreamA sweet, simple yet desirable recipe from Executive Chef, Brett Duarte.

If you want to know more about membership and the activities at Lensbury please get in touch and we'll be more than happy to help.