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  • Baked fruits with brillat-savarin mousse

    Baked fruits with brillat-savarin mousse

    Honey-roasted plums nestle among dark fruits and whipped cream cheese in Jun Tanaka's autumnal dessert

  • Stuffed sea bream

    Stuffed sea bream

    Sea bream is great for stuffing and baking whole; Aldo Zilli doesn’t disappoint with his Parma ham, mozzarella and anchovy-stuffed bream

  • Brawn and pickled shallots

    Brawn and pickled shallots

    Martin Blunos creates this traditional spiced terrine using pig's head, ham hock and trotters

COMMENTS MADE

  • On Fresh Basil:

    Posted on 6th of August 2006

    I am now 15 years of age and I have been working at fresh basil for over a year now. There is a friendly working environment and we provide the best service for the general public. We have people visting our premisses travelling from outside the derbyshire area; simply on hearing about our exceptional reputation. I would recommend fresh basil for any age, any occasion inside and out. Hope to see you soon!