Beet Salad with Walnuts, Pumpkin Seeds, Pomegranate & Labne

Bright, lively and above all nutritious my beet salad is based around 4 simple ingredients; beetroot, walnuts, pumpkin seeds and pomegranate. These ingredients are packed with essential vitamins and minerals to give you the energy to get the most out of life. The addition of labne, fresh mint and sumac gives the dish a Middle Eastern flavour, perfect for lifting the spirits in the cold … Continue reading Beet Salad with Walnuts, Pumpkin Seeds, Pomegranate & Labne

Cornish Crab with Asparagus & Quail Egg

This colourful summer salad is packed full of healthy seasonal vegetables and omega 3 rich crab, to give you a boost of energy on a sluggishly hot day. The dainty quail eggs may look too delicate to offer any real nourishment, but don’t be fooled, their nutritional value is three times that of a chicken’s egg.  A pinch of orange zest and some fragrant herbs … Continue reading Cornish Crab with Asparagus & Quail Egg

Cured Salmon, Dill, Blood Orange, Marinated & Roasted Beetroot, Coriander Shoots, Radish

The first of our new dishes for January at The Guildford Arms Restaurant is a starter of cured Scottish salmon served with a fresh and vibrant salad and toasted walnut bread. The salmon is cured for 24 hours in a mix of salt and sugar, and flavoured with orange, star anise & fennel seeds. It is then rinsed in cold water, dried and sprinkled with mustard powder and … Continue reading Cured Salmon, Dill, Blood Orange, Marinated & Roasted Beetroot, Coriander Shoots, Radish

Grilled Mackerel with Toasted Pine Nuts, Borlotti Bean, Roast Red Pepper & Marjoram Salad

Affordable & sustainable mackerel is the perfect fish to barbecue this summer. It has to be extremely fresh though, with virtually no smell, otherwise it’s clean mineral flavour becomes muddy and intensely fishy. Cook on the bone (otherwise it will quickly dry out) with a few slashes down each side to help it cook more evenly and allow both the marinade and the smoky charcoal aromas to permeate into the fish. Cook until … Continue reading Grilled Mackerel with Toasted Pine Nuts, Borlotti Bean, Roast Red Pepper & Marjoram Salad

Marinated Anchovy, Baby Gem, Crouton & Soft Boiled Egg

This salad is a very simple yet all the components work extraordinarily well together. The crisp baby gem lettuce is dressed with a fairy thick lemon dressing and it provides the base to the dish. The croutons add some crunch, and the soft boiled egg gives richness. The marinated anchovies provide the dish with a sharp burst of intense flavour, which both highlights and compliments the other, more gentle flavours. Serves … Continue reading Marinated Anchovy, Baby Gem, Crouton & Soft Boiled Egg