Tag Archive: fine dining

  1. Smoked Mackrel Doughnut by Ross Sloan

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    Jude Kerama’s Kota in Porthleven, Cornwall has a new Head Chef! Ross Sloan brings us this innovative Smoked Mackrel Doughnut and we can’t wait to try making it ourselves. If you have never had a savoury doughnut before, then this is definitely one to test out!

    Smoked Mackrel Doughnut with Caviar on top
    Smoked Mackrel Doughnut with Caviar on top


    Horseradish Sauce

    • 1 x stick of fresh horseradish, peeled and grated
    • 3 x tbsp of mayonnaise or crème fraiche
    • 30mls of vinegar
    • 1 x tsp of sugar

    Smoked Mackrel Doughnuts

    • 250g Duchy potatoes
    • 500g smoked mackerel made into a paste
    • 240ml full fat milk
    • 130g unsalted butter
    • 4 eggs
    • 200g plain flour


    • Deep fat fryer
    • Potato mouli or ricer
    • Piping bags
    • Blender
    • Squeeze bottle
    • Mixer

    Cooking Method (Horseradish)

    1.  Mix the horseradish, vinegar and sugar together and leave to stand for 5 minutes.
    2. Transfer this to the blender along with the rest of the ingredients and blend until completely smooth.
    3. Transfer this to a squeezy bottle.

    Cooking Method (Smoked Mackrel Doughnuts)

    1. Boil potatoes. When cooked and dry, puree with a mouli or potato ricer, then add the mackerel paste.
    2. Combine the milk and butter in a saucepan and bring to the boil.
    3. Add the flour and stir continually until the mix is cooked; it will come away from the sides of the pan at this point.
    4. Next, transfer the batter to a mixer and then beat it on a low setting, slowly adding the eggs one at a time. Add the mackerel mixture and seasoning, and then mix well.
    5. Transfer to a piping bag.
    6. To make the doughnuts, draw a circle of approximately 2 inches in diameter onto parchment paper and pipe mixture onto this.
    7. Make circles in the middle to create mini, round doughnuts and then, using the deep fat fryer, at 165/170°c, fry until golden and crisp.
    8. Once cooked, place the horseradish sauce in the middle of each doughnut and top with a generous amount of caviar or herring roe.
  2. An Evening with Josh Angus at Michelin-Starred Hide

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    With the world finally opening up again, we were thrilled to be able to go to Ollie Dabbous‘ renowned Piccadilly restaurant Hide and meet their incredible Head Chef Josh Angus.

    Nestled amidst bustling Green Park, and a stone’s throw from The Ritz, Hide’s Terrace is a modicum of sophistication and quiet charm.

    Opened in 2017 to immediate acclaim, Hide is a collaboration between Hedonism Wines and Ollie Dabbous. Set over three floors, with glorious views of Green Park, Hide‘s Michelin-Star is more than deserved.


    We decided to embrace the nature of grazing and try nearly everything! Particularly amazing was the Goose with Sage & Fenugreek on the Charcuterie Board; if you closed your eyes you could’ve been in another country at a fiesta, so rich and intense was the taste (pictured below right).

    A work of art, the flatbread (pictured above), was almost too beautiful to eat. Note: almost… we definitely managed! Even the Giarraffa green olives were perfection, done simply in garlic, lemon and rosemary.

    We were blown away, and this was only the beginning!


    It’s always a great sign when you can’t decide what to have from the start and we were definitely spoilt for choice. Settling on the Spring Vegetable Tartlet and Fresh Linguine with Brixham Crab, Garlic and Parsley, we were again blown away, particularly by the tantalising freshness of the ingredients.

    The vegetables on the tartlet were the stars of the show, zinging with flavour and refreshing, tasting like a sunny Spring day. The linguine was perfectly cooked and the classic combination of crab, garlic and parsley was perfectly balanced.


    Onto the Main Courses. The Barbecue Octopus was tender, with a perfect char and tasted like summer in the South of Spain! In fact, the running theme throughout the evening was the food’s ability to transport you anywhere in the world. The halibut melted in the mouth and was lifted by fresh mussels and artichoke; everything on the plate worked perfectly.

    Dessert, and the famous Acorn Cake!

    Well, we couldn’t come to Hide and not try the famous Acorn Cake. Coated in Smoked Caramel and a liquor of your choice (we went for Bumbu Rum) we’ve never had anything like it. It was unique and a truly seminal dish. We were treated to freshly baked lavender madeleines which were soft, warm, and had the perfect amount of lavender. Accompanied with a dessert wine from Wolffer Estate, New York, it was the perfect end to an incredible experience.

    The meal, from start to finish, was like a symphony! Building from the clever and intricate grazing dishes to a crescendo of flavour in the halibut and octopus main courses, we were completely blown away by the ingenuity of the flavours at every stage. Each plate was a work of art and we’ll certainly be returning very soon!

    To find out more about Hide and book a table, click here.