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James Sommerin Restaurant brought to you by Michelin Star Chef James Sommerin, bringing fine dining to Penarth

White chocolate and tonka bean truffles

The South American tonka bean - available online or from specialist food shops - has an almost hay-like, vanilla aroma and is used in this James Sommerin recipe to give Kahlúa-infused white truffles an interesting extra layer of flavour


Quail Scotch eggs

James Sommerin uses quail eggs in his Scotch eggs recipe, which is a wonderfully simple recipe to follow and perfect for Burn's Night.


Banana bread soufflé with condensed milk ice cream and walnut banana bread

Welsh chef, James Sommerin's banana bread soufflé recipe is a great spin on traditional home-baked banana bread, using the moist cake in a soufflé alongside ice cream flavoured with condensed milk that has been boiled down to create 'dulce de leche' toffee


Crispy orange and maple whole fried duck

Crispy Orange and Maple Whole Fried Duck - Chef James Sommerin : greatbritishchefs


Scallops with Ibérico ham and parsley foam

Scallops Recipe With Ibérico Ham & Parsley Foam from chef James Sommerin- Great British Chefs


Bubblegum panna cotta

This panna cotta recipe is more interesting than the usual vanilla version. Chef James Sommerin adds bubblegum flavouring for a remarkably playful variation

Bubblegum panna cotta

The classic panna cotta recipe is turned on its head by Welsh Chef, James Sommerin, who uses bubblegum flavouring to give this petit four a playful edge.

Blueberry and lemon macarons

These macaroons are sandwiched together with a striking purple blueberry and lemon filling and can be served in the traditional manner with a glass of wine or a liqueur. This is a truly joyous macaroon recipe from Welsh chef, James Sommerin and will make enough to share with 12 guests


Restaurant review: James Sommerin Restaurant in Penarth

After gaining a Michelin star for The Crown in Whitebrook, chef James Sommerin has now opened a new fine dining restaurant in Penarth