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  • Salmon cream tagliatelle

    Salmon cream tagliatelle

    Try Debbie Cottis's simple but luxurious pasta dish, ideal for serving up to friends for an informal meal

  • Halibut with beurre blanc

    Halibut with beurre blanc

    Literally 'white butter' in French, beurre blanc is a rich sauce made with reduced vinegar and white wine. Dominic Chapman, head chef at Michael Parkinson's pub The Royal Oak in Berkshire, serves halibut in this decedent sauce on a bed of fried pancetta and leeks

  • Bruscandoli risotto

    Bruscandoli risotto

    Theo Randall shows that hops don’t have to be limited to making beer – the flavour of these spring greens is similar to asparagus

COMMENTS MADE

  • On Ellis Fine Foods:

    Posted on 6th of August 2009

    Lou and the lads are always helpful and friendly. Top quality produce every time. Would not buy my meat anywhere else. The farm produce is first rate. His own reared pork is the best I've ever eaten.

  • On Ellis Fine Foods:

    Posted on 23rd of June 2007

    Fantastic range of meat and seasonal fruit and vegetables. The staff are always friendly and are knowledgeable about the produce they are selling. Cooking tips are on offer too if required. Would not by my meat anywhere else. 10/10 every time.