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Chef Phil Fanning

from Great British Chefs

Lancashire hotpot with Meantime beer-braised cockles and cabbage

Phil Fanning's gourmet Lancashire hotpot recipe produces a spectacular dish - technically dizzying and very tricky to pull off, even for the most advanced home cook. Nonetheless, it manages to infuse all of the flavours of a good hotpot - lamb, carrots, potato and cabbage (in this case in the form of a red cabbage gel), with a few dazzling extras on the side, such as a lamb sweetbread ballotine and Meantime beer-braised cockle gel.

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from Great British Chefs

Paris House snail garden

Phil Fanning shares his spectacular 'snail garden' recipe, complete with braised snails, 'dirt' and snail caviar

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Phil Fanning, Head Chef of Michelin-starred Paris House, during the 1st exclusive event at Gaggenau’s newly refurbished London venue, to celebrate ‘333 years in the making’. Phil used his creative Japanese cooking techniques to deliver a menu reflecting the core Gaggenau values of ‘avant-garde’ and ‘innovation’. Photography by Christian Trampenau.

from Great British Chefs

Cured sea trout with garden pea, nasturtium and langoustine dashi

Phil Fanning celebrates spring's finest fish with great style in this recipe, featuring cured fillets and a sea trout tortellini

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from Great British Chefs

Peach melba with vanilla mousse, raspberry macaron and raspberry sorbet

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from Great British Chefs

Hamachi with red dulse, olive oil and soy

Phil Fanning celebrates Japanese flavours of hamachi, miso, mirin and dashi in this stunning recipe

from Great British Chefs

Paris House snail garden

This highly sophisticated snail garden has become a signature dish at Phil Fanning's restaurant Paris House and was inspired by the chef's childhood holidays in France and relationship with a local snail producer.

from Great British Chefs

Bouillabaisse with cock crab and poached lobster

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from Great British Chefs

Paris House snail garden

This highly sophisticated snail garden has become a signature dish at Phil Fanning's restaurant Paris House and was inspired by the chef's childhood holidays in France and relationship with a local snail producer.