Full menus

Requires:2 heirloom tomatoes, 1 bunch fresh basil, Roasted garlic olive oil, Tangerine balsamic vinegar, Baby spinach, 1 clove garlic
Sea salt and ground black pepper to taste

Here’s what we created for an elegant dinner for 10

Find out what was on the menu

The luxury hotel and restaurant association, Relais & Chateaux located on Beauchamp Place, asked Mackintosh’s to cater for its South of France themed event for its Provencale, French Riviera and Corsican delegation.

Requires: 1 large slice white bread, crusts removed, 1 green pepper, seeded and chopped, 1 small onion, chopped, 2 garlic cloves, ½ cucumber, peeled, seeded and chopped, 3 large sun-ripened tomatoes, skinned and seeded, 6 whole blanched almonds, toasted, 1 tsp salt, Pinch of ground cumin, 500ml water, 1 tbsp chopped parsley, 100ml olive oil, 2 tbsp tomato ketchup, 1tsp Dijon mustard, ½ tsp chopped capers, 1 shallot, finely chopped, 1 tsp chopped fresh chives, 1 tsp chopped fresh tarragon, 2 anchovy fillets, rinsed and chopped, 1 tsp Cognac, 1 tsp Madeira, 1 tsp Worcestershire sauce, Pinch of paprika, 150g unsalted butter, softened, Jersey potatoes (2-3 per person), Dried chilli, Pinch of paprika, Olive oil, 4 x 8oz, Sirloin steak, Groundnut oil, Salt, Pepper, 170g dark bitter chocolate (65-70% cocoa solids), 80ml full-fat milk, 1 egg yolk, 4 egg whites, 20g caster sugar

The complete BBQ menu for the summer

In conjunction with wine expert Alan Macdonald of Quintessentially Wine we have created a 9-course menu of mouth-watering flavours beautifully complimented by wines from around the world.

Let them feast this February

Cook them something special for Valentines.