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Prime Derbyshire Rump of Lamb with all the trimmings from FASHION (20/04/2004) From head chef of Fashion, Luke stays local for the best ingredients. Smoked salmon & asparagus risotto from FASHION (20/04/2004) As featured in the Nottingham Evening Post. Fashion chef, Luke, rustles up a risotto. Blanquette of Veal from PERKINS (20/04/2004) Head chef, Marco Smeeth, is one of the reasons this family run restaurant continues to be popular. This dish will feature on BBC Radio Nottingham on Monday 26th April. Herb roasted chicken breast with a spinach and pancetta mash from BROWNES BAR AND KITCHEN (20/04/2004) Head chef, Christian, has only been with Brownes for eight months but is certainly making his mark. This recipe was featured on BBC Radio Nottingham on the 29th March. Griddled Haddock on Potato & Bacon Salad, and Braised Shank of Lamb on Colcannon from VISION (20/04/2004) A St Patrick's Day special, but it doesn't have to be St Patrick's Day to enjoy these two dishes from chef/proprietor of Vision, Trevor Cummings. (Recipes devised and featured on BBC Radio Nottingham 19th March). Mozart's Swordfish (20/04/2004) A simple fish dish served fresh from Mozart's - as featured on BBC Radio Nottingham, Monday 5th April. Parma Ham and Basil wrapped Monkfish with citrus flavoured crushed Jersey Royals and Tiramisu with Chocolate and Raspberry Glazed Figs from LA TOQUE (20/04/2004) A three course meal from Head Chef, Mattias Karlsson, of La Toque Restaurant in Beeston. (As featured in the Nottingham Evening Post). Halloumi cheese roasted aubergines from HART'S (20/04/2004) As featured on BBC Radio Nottingham 19th April. A delicious vegetarian dish for anyone to try. Sticky Rice with Fresh Mango and Yam Woon Sen (Prawn and Noodle Salad) from PRETTY ORCHID (20/04/2004) As featured in the Nottingham Evening Post. CY Choong, proprietor and chef, heads a family run business - one of Nottingham's hidden treasures! Langar Hall Bread (09/04/2003) We thank the charming Imogen Skirving for sharing her favourite bread recipe! As well as making it at home, we also recommend going to Langar Hall to try this bread in the beautiful setting of the restaurant. The restaurant has now spent ten years in the reputed Good Food Guide.

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