Where do you start with last minute Christmas tips. We all have our different ways of cooking our Christmas lunch, whether it be Turkey, Venison, Goose or even a Nut Roast, there are several little pointers that can help even the most novice of cooks. Some tips may just seem common sense, but time and time again we discover from our masterclassesthat there are things we take for granted in the k...
"Mark is simply a magician" - The first Kitchen Table diners
6 diners, 9 courses, 1 chef, and a whole host of brand new incredibly innovative and
mouth-watering dishes by Development Chef, Mark Apsey.
On Friday 2ndDecember, L'Ortolan, Reading's only Michelin starred restaurant, launched the
first 'The Kitchen Table', which is a bespoke dining experience, catering for 6
In the not so distant history of England truffle hunting was
common thing, with a booming industry in the South through the 18th and 19th
century. But unfortunately, as farming methods changed and modernised, this was
a skill that had gradually died out by the 1930's. Truffle hunting was almost
lost, but not forgotten.
That was until 12 years ago, when a Wiltshire farmer quite
This iconic French cheese comes into season late September in time for the winter months.
The Massif du Mont d'Or, rises to a height of 1,450 meters. Over the years there has been a heated argument who made the Vacherin first, the French or the Swiss. The Swiss have finally conceded that the French were the first.
The cheese is always presented in a wooden box and bound with spruce hoops. ...
From grouse and venison to duck and pigeon, game's very much on the menu for Autumn at Michelin Star Restaurant, L'Ortolan.
When the air is crisp and the leaves start to fall,
you'll love recipes that showcase the season's best flavours. The smell of
apples and pumpkin spice might be in the air, but it's autumn recipes we're
Our fresh autumn dishes feature the be...
almost that time of the year when the weather takes a turn for the worse and
the days draw shorter. But for us in the kitchen here at L'Ortolan, Berkshire that isn't a complete sign of
doom and gloom. Our favourite ingredients begin to pop up out
of the ground; right on our doorstep. The challenge each year is to make sure
that we are able to utilise these fantastic ingredients...
British native lobster season is in its peak.
Each week, here at L'ortolan we receive two deliveries of these fantastic animals, allowing us to serve the very freshest of those worlds famous crustaceans.
We have very exacting standards we look for when purchasing lobsters, but being over 200 miles from the fishing port of Newlyn we need to ensure we have a great working relationship with our...