Recipes

The Dandy Almond – A Rum Punch Fit For a Duke

A long summer refreshing cocktail to savour. Almond syrup is shaken with dark rum and pineapple to give a somewhat Tiki twist to our Summer cocktails. Stretched out with soda, this is a really refreshing and delicious cocktail. Nutty, Almond, Sweet, & Spices.

At The Chefs Counter: Grilled Wild Sea Bass

This is a delicious way to cook any type of fish, but especially seabass as the skin becomes an umami bomb from hitting the high heat from the fire. The sauce can be used for lots of different grilled or steamed fish and especially with grilled scallops. For the...

At The Chefs Counter: Smoked Beef Tartare, Beef Dripping Toast

This is one of our signature dishes at the Duke. A dish which indirectly incorporates a bit of our open fire cooking ethos without touching the fire! We smoke cold pressed rapeseed oil which is used to make the mayonnaise that we bind the raw beef with, to give it a...

At The Chefs Counter: Grilled Delica Pumpkin, Pickled Walnut and Kale

First in our monthly series of recipes all cooked from the chef’s counter. For January we have this delicious vegan dish with bags of flavour – the aperfect dish to get through winter! We use aged Delica pumpkins, aged in barns for 30 days, which removes...

Wood Fired Scallops with Parsley & Garlic Butter

A favourite at The Double Red Duke and something about that wood smoke makes all the difference. They can also be cooked on a BBQ with a lid.. Executive Chef Henrik Ritzén shares his tips on how to make these delicious little nuggets of joy. It’s best to make the...

Pistachio Fizz

The fizz was traditionally served in the morning to ease the drinker into the day. Our Pistachio fizz is an eye-widening concoction of gin, tangy lemon, pistachio syrup, mixed up with cream, egg white and zinged up with sparkling water.

Prescription Julep

Strong, cool and smooth. This is a drink best enjoyed in front of the fire to unwind and let it help you mellow during the festive period. The secret is using a proper metal cup to ice up with pearls of crushed ice.

Pan-Pan

A gin cocktail that wouldn’t look out of place on the dessert menu, almond and triple sec together gives a bright marzipan flavour. Making this fluffy drink fis ar too easy and the perfect compliment to any Christmas pudding.

Blood and Barley

Rich and indulgent, this sipper is our own blood and sand variation with the herbal Fernet Branca, blood orange and sweetened with maple syrup. If you think you don’t like scotch well, here’s your answer.

Barbeque Pineapple

A vibrant smoky cocktail where balance is key. Added to compliment our style of cooking over live fire. This is complex and refined all at once with a punch of agave to excite your palate.

Lentils with Braised Bacon

These lentils work brilliantly with fish like cod or hake. Or even something like a flat iron chicken (as is currently on the menu at The Chequers).

Twice Baked Cheese Soufflé

A long standing favourite at The Chequers. The clue is in the title but the key to this dish is that it cooks in the oven twice.

Douglas Negroni

When Josh first tried this he used his Christmas tree at home, by Christmas day the tree was almost barren because he had used half the branches. A green feeling negroni with all the flavour of Christmas.

The Dandy Almond – A Rum Punch Fit For a Duke

At The Chefs Counter: Grilled Wild Sea Bass

At The Chefs Counter: Smoked Beef Tartare, Beef Dripping Toast

At The Chefs Counter: Grilled Delica Pumpkin, Pickled Walnut and Kale

Wood Fired Scallops with Parsley & Garlic Butter

Pistachio Fizz

Prescription Julep

Pan-Pan

Blood and Barley

Barbeque Pineapple

Lentils with Braised Bacon

Twice Baked Cheese Soufflé

Douglas Negroni

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Recipes

The Dandy Almond – A Rum Punch Fit For a Duke

At The Chefs Counter: Grilled Wild Sea Bass

At The Chefs Counter: Smoked Beef Tartare, Beef Dripping Toast

At The Chefs Counter: Grilled Delica Pumpkin, Pickled Walnut and Kale

Wood Fired Scallops with Parsley & Garlic Butter

Pistachio Fizz

Prescription Julep

Pan-Pan

Blood and Barley

Barbeque Pineapple

Lentils with Braised Bacon

Twice Baked Cheese Soufflé

Douglas Negroni

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Country Creatures

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