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David Croft

Author of Food For Thought

A combination of life, karate, cooking and disability



Part life story, part cookbook...

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Beetroot salad with walnuts

Roasted pepper tart (savoury tarte tatin)

Roast scallops with ‘beans on toast’.


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Soy-glazed mackerel resting on an

oriental salad

Marinated warm chicken liver pudding

with wild mushrooms

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Cornish lamb with thyme and

red wine gravy

Turbot with ginger and thyme

Seared red mullet with piperade

Main Courses

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Split lentil and spicy sausage stew

Posh scouse

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Hearty vegetarian bean stew

A simple fish stew

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Steamed hake supreme with a mussel

broth and saffron aïoli

Slow-cooked belly of pork casserole

Shepherd’s pie

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Wafer thin apple tart with vanilla ice cream

and honeycomb crisp

Pineapple pavlova


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Chocolate and olive oil truffle with red pepper,

raspberry jelly and cornish sea salt

Doppio cioccolato con pistacchio

Highcliff hot chocolate fondant

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Contributed by Simon Haigh:


Salmon and caviar

roulade en croute


Dinner Party Menus


Caramelised shallot &

stilton croissants


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Contributed by Gary Rhodes

... for Stephen Duckworth and friends

Seared scallops with hot

mustard shallot sauce

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Sea bass with leek carbonara

Bread and butter pudding

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Contributed by Nathan Outlaw

... for Geoff Holt and friends

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Roast chicken and Cornish

chorizo pearl barley risotto

Bread and butter pudding

Cornish crab with curry,

apple and watercress

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Contributed by Simon Gueller

... for Owen Lowery and friends

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Roast sea bass with

Morteau sausage and

clam chowder

Chilled strawberry soup

with summer berries and

mascarpone sorbet


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Contributed by Lars Windfuhr

... for Owen Lowery and friends

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Beef Wellington with spring


Chocolate fondant with

rum-marinated berries

Crab-meat ravioli

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Contributed by Tom Aikens

... for Julie Sawyer and friends


Vanilla crème brûlée

Pea and chervil risotto with

pea shoots and goats’


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Contributed by Brett Camborne-Paynter

... for Steve Helley and friends


Pan-roasted sea bass with

Spanish potato salad and

rocket leaf salad

Spring pea soup with

caramelised scallops,

crushed peas & smoked

bacon crisps

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Contributed by Cyrus Todiwala

... for Tom Doughty and friends

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Masala nu roast gos

Allé bellé – Goan coconut


Beetroot and coconut


'Having worked in many of the country’s

finest country hotels, Simon embarked on his first Head Chef position at the age of 27 at Inverlochy Castle in Scotland. By the age of 30 he had gained a Michelin star...'

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Contributed by Mike Monahan

... for David Follett and friends

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Trio of lamb, beef &

pork fillets

Flamed baked Alaska with

strawberry coulis

Whipped cheese mousse

with mixed salad &

candied walnuts

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Contributed by Marco Pierre White

... for John McCafferty and friends

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Beef brisket in Guinness

and prune juice

Lemon syllabub

Shrimps with whisky

and girolles

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Contributed by Peter Gordon

... for Glenn Bilbrough and friends

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Grilled wagyu beef on

horseradish creamed potato

with soy buttered shimeji &

pickled enoki mushrooms

Spiced berry, maple syrup

& vanilla risotto

Scallop sashimi with

watermelon & feta dressing

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Contributed by Ruth Hinks


Chocolate financiers filled

with chocolate cream


Chocolate tarts

Petit Fours



Coffee truffles

'Revered chef, restaurateur and author Gary Rhodes has been at the forefront of the culinary world for over 30 years. He has achieved six Michelin stars and currently has eight restaurants spanning the globe...'

'This year Nathan has been firmly placed on the culinary map as Restaurant Nathan Outlaw was awarded two Michelin stars and voted Best Fish Restaurant by The Good Food Guide 2011...'

'Simon and Rena Gueller opened their first

restaurant in 1987. Yorkshire born and bred, Simon took over the once-famous Box Tree in 2004, carefully reinstating it to its former glory as one of the UK’s top restaurants...'

'Lars says: ‘Cooking is my passion and I am very proud to now be part of the team

at Hyatt Regency London – The Churchill and to be in London amongst some of the most exciting and dynamic chefs in the world.’...'

'In April 2003, Tom Aikens Restaurant was opened in Chelsea and soon earned a Michelin star. Tom’s second restaurant, Tom’s Kitchen, serving home-style brasserie cooking, opened in 2006, followed by Tom’s Kitchen at Somerset House in 2010...'

'Once qualified as a chef, Brett made a beeline for London, where he worked with Jean Christophe

Novelli at the Four Seasons, later moving to The Waldorf, The Ivy, Le Caprice and J Sheekey...'

'An expert in Pan-Indian cuisine, Cyrus has won countless awards for culinary excellence, and is coowner with his wife, Pervin, of Café Spice Namasté in


'In 1994 Mike joined P&O Cruises and is

now Culinary Manager for Carnival UK. In the past he has worked on most of the company’s ships. Since 2010 he has been responsible for 10 vessels including the recruitment of chefs and all other aspects of the catering...'

'At the age of 33 Marco became the first British chef, and the youngest chef

ever, to achieve three Michelin stars with a kitchen staff that included Gordon

Ramsay and Heston Blumenthal...'

'Chef, restaurateur and writer Peter Gordon is the ‘godfather’ of fusion cuisine, which he first introduced at the

award-winning Sugar Club and continues to explore at his London restaurants The Providores & Tapa Room and Kopapa...'

In 2008 Ruth launched Cocoa Black Chocolate & Pastry School and she continues to compete, winning ‘best chocolates’ in the 2010 UK Chocolate Masters.