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 […]

Wine Club – 13th March

Wine Club – 13th March Last week we saw our hugely popular Wine Club return to Pebble Beach. Each month we hold a FREE wine tasting event which focuses on a specific selection of wine. We have a sommelier come and explain all the different wines and you get to try and take / make […]

Chocolate Fondant

Chocolate Fondant There’s less then a month to go until Easter and if you’ve given up chocolate, sugar, or sweet things for Lent, it’s just the right time to start thinking about how you’re going to celebrate Easter 2017. Today, we share the recipe for our very own Chocolate Fondant, delicious with or without ice […]

Our Hugely Popular French Evening at Pebble Beach

Continuing our gastronomic journey of food fusion from around the world, last night we saw our extremely popular French evening return to Pebble Beach. Our exceptionally talented Head Chef, Pierre Chevillard, who originates from France and has bought an exciting additional menu to the restaurant for the evening. So what was on the menu for […]

Chicken Liver and Fois Gras Parfait

Chicken Liver and Fois Gras Parfait Serves 6   Ingredients 275g  chicken liver(s) 275g  uncooked foie gras 5 eggs 400g unsalted butter   For the Reduction: 125ml Port 125ml Madeira 125ml Brandy 15g sea salt 7g black pepper 5 shallots 1 garlic clove Spring fresh thyme   6 ramekins   Method Preheat the oven to […]