Anton Edelmann

Anton Edelmann is renowned for having been the Savoy hotel's maître chef des cuisines for 21 years, between 1982 and 2003. He is now the owner and patron of his own restaurant in Hertfordshire, Anton's.

Born in Germany, Anton got his first professional job at the Savoy. He returned to work inin Germany before coming back to London to work at The Dorchester hotel under Anton Mosimann. He then went on to another of London's great hotels, Grosvenor House before returning to the Savoy.

Anton is reputed for his modern European food with a strong French influence. Having left the Savoy he worked as the chef at the Directors' Table, the fine dining division of catering company Sodexho, and Chef Patron at London's Allium restaurant.

Anton is a television regular and the author of several books.

Books
The Savoy Cookbook, Pavilion Books, 2003

Anton Edelmann

Anton Edelmann's Recipes



 
Peppered Venison with Wild Mushrooms and Black Pudding Spätzle
Peppered Venison with Wild Mushrooms and Black Pudding Spätzle on Market Kitchen

For a stylish game dish, try Anton Edelmann's tender venison and traditional German pasta served with a Brussels sprout purée

Avg user rating: 4 out of 5 stars



intermediate

Total time
50 min

Potato Salad with Caviar a La Raisa
Potato Salad with Caviar a La Raisa on Market Kitchen

Anton Edelman created this special potato salad recipe for Raisa Gorbachev, the wife of the former Russian president

Avg user rating: 3 out of 5 stars



easy

Total time
35 min

Slow-braised Pigs Cheeks with Parsnip Purée
Slow-braised Pigs Cheeks with Parsnip Purée on Market Kitchen

Pig's cheeks become very tender and gelatinous with long, slow cooking in Anton Edelman's recipe

Avg user rating: 3 out of 5 stars



intermediate

Total time
5 hrs 10 min

Allium tart
Allium tart

Braised shallots and garlic add a richness to Anton Edelmann's luxurious recipe for a savoury tart, topped with foie gras

Avg user rating: 1 out of 5 stars



intermediate

Total time
1 hr 35 min

Baby turkey breast with chestnut stuffing
Baby turkey breast with chestnut stuffing

For an elegant version of the traditional Christmas roast, try Anton Edelmann's seriously flavourful turkey recipe

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 30 min

Cherry tart
Cherry tart on Grigson

Fresh summer cherries make the tastiest of tarts in this sublime recipe from Anton Edelman

Avg user rating: 3 out of 5 stars

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intermediate

Total time
1 hr

Chicken Filled with Taleggio and Pancetta on a White Chilli Bean Stew
Chicken Filled with Taleggio and Pancetta on a White Chilli Bean Stew

For a truly luxurious chicken dish try Anton Edelmann's flavourful recipe for stuffed chicken breasts served with a white bean stew

Avg user rating: 4 out of 5 stars



intermediate

Total time
4 hrs 5 min

Crab and Avocado Salad
Crab and Avocado Salad

For an elegant seafood starter try Anton Edelmann's sophisticated recipe for a lovingly constructed crab salad

Avg user rating: 2 out of 5 stars



easy

Total time
30 min

Eggy brioche with caramelised apples and prunes
Eggy brioche with caramelised apples and prunes

A traditional nursery dish is transformed into a luxurious dessert in Anton Edelmann's elegant recipe for pan-fried eggy brioche

Avg user rating: 5 out of 5 stars



easy

Total time
45 min

Fillet of John Dory with herb sauce
Fillet of John Dory with herb sauce

Impress your guests with Anton Edelmann's elegant and sophisticated fish dish, served with an aromatic herb sauce

Avg user rating: 4 out of 5 stars



intermediate

Total time
1 hr 10 min