Haggis Bon Bons

Couldn’t join us to celebrate the Birthday of Robert Bruns? No problem! We bring you our Kitchen’s take on Haggis Bon Bons.   Ingredients: 1 kg quality haggis (remove from fridge) 2 large potatoes 1 swede 50ml double cream 1 tbsp wholegrain mustard 500 ml chicken stock 25ml malt whisky 1 egg beaten 100g fresh […]

Cocktail of the Month: OMG & T

    Ingredients: 50ml Bloom Gin Dash Elderflower Cordial Fevertree Tonic Water A few fresh strawberries – sliced other than one A small handful of blueberries Lime juice Twist of cracked black petter   Method: In a Greenall’s Gin glass: Pour 50ml Bloom Gin Add dash of Elderflower Cordial Add the sliced fresh fruits & […]

Our BIGGEST Lobster and Strawberry Festival… EVER!

Our 8th Lobster & Strawberry Festival was an amazing success!   Over 948 guests dined with us between Tuesday 27 June and Sunday 2 July –  more than 450 lobsters & 100 kilos of strawberries were consumed through the festival.   Our Head Chef, and his team, created some exiting new dishes featuring lobster caught […]

Lobster Ravioli

  For the Pasta Dough: Ingredients: 500g ‘00’ flour 90g egg white 190g egg yolk 1 coral of lobster (green)   Method: Place the flour in a food processor and pulse it. Add the whole egg and egg yolk and keep whizzing until the mixture resembles fine breadcrumbs (it shouldn’t be dusty, nor should it […]

Fillet of Stone Bass

With the weather turning and at the end of a busy bank holiday weekend, here’s another quick recipe for those summer evenings from our kitchen brigade. Fillet of stone bass served with leek crushed potatoes, clams, beurre blanc & spinach (serves 4)     Ingredients: 1kg Jersey Royals or new potatoes 1 leek Salt & pepper […]

Smoked Mackerel with Candied Beetroot

Seafood is one of Pierre Chevillard’s passions and fortes; and as we head into summer here at Pebble Beach and open our terrace for the season, we’re delighted to share with you one of our favorites for a summer starter or a light lunch. Smoked mackerel with candied beetroot, horseradish cream & pickled quails egg (serves […]

Sea Bream with Pea & Lemon Risotto & Lemon Marmalade

Fresh from our Kitchen into yours, Pebble Beach’s Head Chef, Martin Pester was delighted to share & demonstrate our unique flair with Sea Bream to our cookery demonstration guests on Saturday 6th May, and now we’re sharing it with you too. We’re taking a break for the summer, but our Cookery Demonstrations will return to […]