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  • Navarin of Kentish lamb with orange and buttered new potatoes

    Navarin of Kentish lamb with orange and buttered new potatoes

    Richard Phillips slow-cooks lamb necks with vegetables and dried orange peel for a rich and unctuous dish

  • Crème brûlée

    Crème brûlée

    Matt Tebbutt bakes his custard, taking the pressure off all that stirring and thickening, to make this classic French dessert

  • Kosher chicken soup

    Kosher chicken soup

    Vanessa’s credit crunch lunch makes the most of roast chicken leftovers, using the leftover meat in salads and sandwiches and the carcass for this soup

COMMENTS MADE

  • On The White Bull Hotel:

    Posted on 30th of July 2007

    Top quality food and drinks and fantastic people. Had my wedding there, and it was better than I could have wished for!