Some of our chef's secrets

Beef

Foresters Fillet

Reduce the port in a skillet pan and slowly add the grated blue cheese being careful not to boil, when the cheese has melted add the cream, season and steady with a touch of arrowroot. Cut the celery into strips and mix with the chopped dill weed.

Toast the bread croute on one side, place on the plate with the sauce surrounding it, the fillet must be cooked quickly in thin steaks so as not to ruin the texture and flavour with over cooking, place on the croute topping with the celery and dill.

Swazi beef fillet, port, cream, blue cheese, a round bread croute, celery, dill weed.

Old English Fillet

This dish comprises a sauce that has been in existance since the times of the Tudors

The butcher should be able to give you a couple of nice steaks wether they be fillet or sirloin it does not really matter, cook the steaks to the point that you like best, I like to add herb rock salt to mine half an hour before I cook them and of course cracked black pepper.

Slice the onion as thin as possible, this will shorten the cooking time and make the consistency of the sauce better, sweat off in a skillet pan for a while with a touch of oil then add the orange marmalade and orange juice and reduce for about ten minutes.

Top and tail the baby marrows, cook whole and dry until they just start to blacken.

Fillet or sirloin beef steak, onions orange marmalade, orange juice, baby marrows, herb rock salt, cracked black pepper.

Place the onion sauce in the middle of the plate with the steak on top, surround the baby marrows.