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  • Celeriac remoulade with goat's cheese

    Celeriac remoulade with goat's cheese

    Paul Merrett's delicious toasted goat's cheese sandwich and crispy salad make an indulgent supper for one, or change the quantities to make one per guest for a great dinner party starter

  • Flatbread

    Flatbread

    Allegra McEvedy’s method for making these chewy Middle Eastern flatbreads couldn’t be simpler – and you can choose whether to bake or grill them

  • Garlic baked custards

    Garlic baked custards

    Kirsty Smallwood adds roast garlic to these baked egg custards and suggests serving them with sautéed mushrooms for a truly tempting supper

COMMENTS MADE

  • On St. Helens Restaurant:

    Posted on 18th of June 2007

    We feel very lucky to live in a village which has such a wonderful restaurant. The food is always top quality, cooked to perfection by an amazing chef. The whole experience of dining at St. Helens restaurant is sublime.