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Phil Carnegie

from Great British Chefs

Chocolate and hazelnut croquant with popcorn sorbet

This recipe by Phil Carnegie for chocolate and hazelnut croquant is served with a popcorn sorbet - it always brings some fun to Inverlochy Castle

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from Great British Chefs

Scottish raspberries on an iced crème fraiché mousse

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from Great British Chefs

Quail strudel with truffle

Phil Carnegie's recipe for quail and apple enclosed in strudel pastry is an inventive way to present quail. This is an exquisite quail recip...

from Great British Chefs

Duck confit tortellini with butternut squash velouté and soya jelly

This recipe from Phil Carnegie of Inverlochy Castle combines tortellini stuffed with crab with a butternut squash soup

from Great British Chefs

Langoustines with pearl barley and a pig’s head beignet

Phil Carnegie's langoustine recipe pairs langoustines with pig's head beignets. Creamy pearl barley adds lovely texture and flavour in this…

from Great British Chefs

Scottish raspberries on an iced crème fraiché mousse

This raspberry recipe is a stunning way to celebrate the berry season. Crème fraîche mousse and raspberry sorbet combine in a lovely dessert by Phil Carnegie.