Award-winning Welsh chef Bryan Webb supplies the perfect grilled lobster recipe, served with an excellent spicy butter

Grilled lobster

Award-winning Welsh chef Bryan Webb supplies the perfect grilled lobster recipe, served with an excellent spicy butter

This beautiful almond tart recipe from chef Bryan Webb is served with prune and Armagnac ice cream. It's an exotic way to complement this lovely almond tart

Almond tart

This beautiful almond tart recipe from chef Bryan Webb is served with prune and Armagnac ice cream. It's an exotic way to complement this lovely almond tart

This beautiful almond tart recipe from chef Bryan Webb is served with prune and armagnac ice cream. It's an exotic way to complement this lovely almond tart

Almond tart

This beautiful almond tart recipe from chef Bryan Webb is served with prune and armagnac ice cream. It's an exotic way to complement this lovely almond tart

Chef Bryan Webb's easy recipe for Asparagus with balsamic vinegar and shaved Parmesan

Asparagus with balsamic vinegar and shaved Parmesan

Chef Bryan Webb's easy recipe for Asparagus with balsamic vinegar and shaved Parmesan

Award-winning Welsh chef Bryan Webb supplies the perfect grilled lobster recipe, served with an excellent spicy butter

Grilled lobster

Award-winning Welsh chef Bryan Webb supplies the perfect grilled lobster recipe, served with an excellent spicy butter

Terrine of calves liver recipe - Making terrines and pâtés is extremely satisfying – it’s a great pleasure to turn them out and cut the first slice. Smooth parfaits of foie gras and chicken liver are wonderful, of course, but a good chunky pâté such as this one is hard to beat. Don’t worry too much whether your guests like calves’ liver or not – Chef Bryan Webb’s wife Susan doesn’t but this recipe is one of her particular favourites.

Terrine of calves liver

Terrine of calves liver recipe - Making terrines and pâtés is extremely satisfying – it’s a great pleasure to turn them out and cut the first slice. Smooth parfaits of foie gras and chicken liver are wonderful, of course, but a good chunky pâté such as this one is hard to beat. Don’t worry too much whether your guests like calves’ liver or not – Chef Bryan Webb’s wife Susan doesn’t but this recipe is one of her particular favourites.

From acclaimed chef Bryan Webb, this simple, yet oh-so-luxurious, spaghetti (or indeed penne) alla carbonara is welcomed by almost everyone and makes a reassuring starter for any dinner party.

Spaghetti alla carbonara

From acclaimed chef Bryan Webb, this simple, yet oh-so-luxurious, spaghetti (or indeed penne) alla carbonara is welcomed by almost everyone and makes a reassuring starter for any dinner party.

Bryan Webb of Tyddyn Llan  - one of my favourite places to eat.

Bryan Webb of Tyddyn Llan - one of my favourite places to eat.

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