Trencherman’s Awards 2020
We’re shaking up the Trencherman’s Awards this year, asking the industry insiders to decide which Trencherman’s venues and chefs deserve to be in the running
Caramelised bananas with cinnamon meringue
‘There are many elements to this dessert but, if you’re not feeling ambitious, you could serve them in any combination,’ says Michael.
Take five for seafood by the sea
Five of our fave Trencherman’s venues for seafood by the seaside
Take five for decadent glamour
Five of our fave Trencherman’s venues for decadent glamour
Take five country dining pubs
Five of our fave Trencherman’s venues for country dining
Grilled mackerel on toast with sardine ketchup
Try this contemporary Cornish dish from Michelin starred chef Nathan Outlaw
Rabbit and ham pie
Matt Buzzo of Waterside Bistro in Totnes shares his recipe for rabbit and ham pie
Salmon with confit lemon, caramel croutons and rocket
‘I love this dish,’ says James Tanner of the Barbican Kitchen. ‘The warm salmon, crisp, sweet croutons and tangy lemon work so well together.’
Hake, bacon and hazelnut dressing with asparagus
[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_text]’There’s a really good supply of hake in the summer off the Cornish coast,’ says Tom Brown, head chef of Outlaw’s at the St Enodoc Hotel, Rock. ‘Ask your fishmonger to get […]
