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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

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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.

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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

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Crispy orange and maple whole fried duck

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

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Scallops with Ibérico ham and parsley foam

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

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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

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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