Cavolo nero, pinenuts, dill, pickled ginger soup
Young's chef Matteo Perra share's one of his childhood favourite winter soup recipes, Cavolo nero, pinenuts, dill, pickled ginger soup.
Chef
Turmeric cauliflower, black quinoa, coconut, ancho chilli
Celeriac and manouri gnudi, burnt butter
We are delighted to celebrate a selection of seasonal winter specials across our pubs, meaning there’s even more reason to love your local this winter. This recipe from Young's Development Chef Matteo Perra is cosy and warm, perfect for those cold January days.
Sprout of this world, Christmas recipe
Whether you love them or hate them there's one thing we can promise you this Christmas, Brussel sprouts are here to stay!
Whole roasted Gressingham Duck by Matteo Perra
Young's development chef Matteo Perra share's an autumn recipe to WOW your guests, whole roasted Gressingham Duck.
Our Ultimate Christmas Pudding Recipe
With over 15 years creating the perfect Christmas dinners, we caught up with Exec Chef, Wayne Pike, to find out his top tips for this year's festive offerings, starting with the all time British classic, the Christmas pudding.
9 step guide to the ultimate Hot Cross Buns
With the long weekend safely in sight, there's plenty of time to put your baking skills to the test and what better reason to put on those pinnys than our very own ultimate Hot Cross Bun recipe courtesy of Exec Chef, Wayne Pike.
Top tips for terrific Christmas turkey
If you’re planning to don an apron this Christmas and get stuck into stuffing, we’ve gathered our favourite turkey tips from our team of chefs. From brilliant basting to turning your turkey upside down, we've got all the tips to make your festive feast fabulous.
Sauvignon Tricks For Your Pumpkin Treats
With Thanksgiving just around the corner we've teamed up with our good friends at Berkmann Wine Cellars to find out the best wines to pair with your pumpkin creations this November. Sauvignon Blanc may be one of the most popular grape varieties in the world but there are very different versions from across the world. Those coming from France are linear, racy and clean with mineral and citrus flavours. Moving towards Chile and New Zealand the warmer climate and long hours of sunshine give riper aromas combining delicious tropical fruit flavours with lively freshness that makes them especially satisfying.
Crab, Scallop and Spinach Tortellini
This August we are delighted to announce that we’re taking part in the highly anticipated, Eat Out to Help Out scheme, and in celebration we’ve launched a selection of seasonal summer specials across our pubs, meaning there’s even more reason to love your local this summer.