Fantinos, Sowerby

Opening a new restaurant is a daunting prospect for even the most experienced restaurateur. It takes guts and a heap of courage. There are many though who even without qualification or experience will...

Rhubarb and Vanilla Cheesecake

This recipe comes from York based artisan treat makers Tarte & Berry. Guaranteed to be a hit with pudding lovers, this super luxurious cheesecake has it all with perfectly pink Yorkshire rhubarb, a crunchy ginger biscuit base and smooth, creamy vanilla filling.

Pigeon, Beetroot and Granola

This recipe is a simplified version of a restaurant dish designed for home cooking. At The Black Swan we would normally cook the pigeon in a waterbath at 60°c, we garnish with forced chard leaves (grown in the dark in our garden) and we would also make a rich pigeon sauce to accompany.