You've unlocked our exclusive Father's Day menu!

Ingredients

Method

20g butter 2 tbsp olive oil 250g peeled and sliced onions 5 crushed garlic cloves 800g mixed wild mushrooms 400ml dry white wine 2ltrs water 25g Essential Cuisine mushroom stock 25g Essential Cuisine vegetable stock 40g dried wild mushrooms Good twist of freshly ground pepper Sea salt seasoned to your taste 2 tbsp chopped flat leaf parsley 125ml double cream

Melt the butter and oil in a thick bottomed saucepan, add the onions and garlic, fry gently for 2-3 minutes until they start to soften but with not too much colour. Stir in the mushrooms, continue cooking for 5 minutes, stirring occasionally. Pour in the wine and stir in the Essential Cuisine mushroom stock mix and Essential Cuisine vegetable stock mix. Bring to the boil and simmer for 20 minutes or until all the ingredients are tender. Liquidise the soup with a hand blender or food processor until velvety smooth.

Bring back to the boil, season to your taste with sea salt and freshly ground pepper, stir in the parsley and double cream.

Ingredients

Method

150g soft goat's cheese 1 egg beaten with 1 teaspoon milk 25g panko breadcrumbs 25g of Sosa air bag Filippo Berio olive oil Freshly ground black pepper

Mash the goat's cheese in a bowl using a fork. Then season liberally with black pepper. Break off small pieces of the mixture and roll each piece between your palms into a ball. Place the egg and milk mixture and the breadcrumbs/air bag in separate bowls. Dip the goat's cheese balls into the egg and milk mixture, then into the breadcrumbs with the air bag, (optional to add a few thyme leaves also). Turning them to coat fully.

Once all the balls are coated, pop them in the freezer for 15 minutes, to firm up. Place a frying pan on a medium-high heat and add a generous glug of oil. When hot, add the croquettes 5 at a time, turning them until golden all over (about 2 minutes). Pop them aside to drain on kitchen paper while you fry the next batch. Drain and serve.

Ingredients

Method

250g chopped dry cured smoked streaky bacon 150g chopped shallots 15g chopped garlic 150g tomato ketchup 25g Dijon mustard 10g soy sauce 30g brown sugar 60g cider vinegar 10g Sosa Ultratex 150ml water

Add a bit of oil to a frying pan on a medium heat. Add the chopped bacon and cook until crispy, this should take about 5 minutes. Remove the bacon, add some more oil in the pan. Add the garlic and shallots to the pan, cook on a low heat for about 10 minutes. When the garlic and shallots are caramelised, add the rest of the ingredients into the pan and mix together. Turn up the heat and reduce the sauce mix by about quarter, this should take about 5 minutes. Add the bacon back into the pan, turn off the hob and leave to cool. Pour the sauce mix into a food processor with the ultratex and blitz together. Season with salt and pepper to taste.

Assembly

Place the hot soup in a large rimmed bowl, place the croquette in the centre, top with the ketchup and a micro-leaf.

Ingredients

Method

500g chuck steak, ground 300g brisket 100g bone marrow 1 finely diced small onion 1 tbsp Worcestershire sauce Salt and pepper 20g Essential Cuisine beef glace 10g Sosa gelbinder To serve 8 slices of mozzarella 6 brioche burger buns 1 tbsp olive oil 6 gherkins 2 sliced beef tomatoes French's mustard and ketchup

Mix all the ingredients together in a large bowl, make sure all elements are mixed in well (you can taste the seasoning at this stage by frying off a small amount of the mix). Weigh out your patties to make sure they are a consistent size. Use a burger press to form your burgers and set in the fridge, ideally for 24 hours before cooking. Add the olive oil to the pan and heat the pan to a high heat. Add the patties and turn to ensure a good colour on both sides. Remove from the pan and rest with the mozzarella. Toast the brioche buns and dress according to your required fillings. Add the patties and serve.

Ingredients

Method

1 large onion, cut into 1cm slices, rings separated Vegetable oil, for deep frying 150g self raising flour 120ml Beak brewery Imperial stout 60ml sparkling water

Slice the onion into rings about 1cm wide.
Heat the oil to 180°C in a heavy-based pan
Meanwhile put the flour, stout and sparkling water in a bowl and season generously. Whisk together to form a batter.
Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes.

Remove with a slotted spoon and place on a piece of kitchen towel to drain.

Repeat with the remaining onion and batter.

Ingredients

Method

Chicken wings - 
3kg whole chicken wings 150g Essential Cuisine Persian street food seasoning 100ml vegetable oil 400g onion, sliced 4 limes, cut into wedges to serve Pickled chillis -  200ml rice wine vinegar 300g caster sugar 500g fresh red chillies, sliced Coriander yogurt -  30g fresh coriander 200ml yoghurt 100g sour cream Salt and pepper to taste

In a large bowl add the wings in essential cuisine street food Persian seasoning and oil, mixing well. Leave to marinate overnight. Preheat an oven to 180°C. In a saucepan add the vinegar and sugar. Bring to the boil and reduce by a third. Add a splash of water if too sweet. Pour over the chillies and leave overnight. Put the coriander leaves, yoghurt and sour cream in a blender and blitz until smooth. Season to taste. Place the sliced onion on a baking tray. Pour over the chicken wings and mix through the onions. Bake for 30 minutes, making sure to turn the wings every 10 minutes. Pile up the wings on a suitable serving dish, pour over the onions and any juices from the pan. Serve with pickled chillies and coriander yoghurt.

Ingredients

Method

200g Essential Cuisine cheese sauce 30g Essential Cuisine BBQ street food seasoning 1ltr water 1kg dried macaroni 1 buffalo mozzarella ball 1 tbsp English mustard 150g grated cheese
Sosa Cantonese pistachio pecan nuts

Mix the Essential Cuisine cheese sauce and bbq seasoning with the water and bring to the boil and simmer for about 3 minutes, whisking constantly. Chop the mozzarella and mix into the cheese sauce along with the mustard to taste. Boil the pasta until soft but firm “al dente”. Mix the pasta with the sauce pour into a 12×8 inch oven-proof dish. Sprinkle with the cheese and breadcrumbs if using. Bake at 180°C until the cheese has melted and is starting to turn brown.

Assembly

Prepare and cook all elements including charred corn, homestyle chips, peppercorn mayonnaise and homemade coleslaw, serve with a cold glass of your chosen beer.

Ingredients

Method

300g plain flour 100g caster sugar 200g butter Pinch of salt

Add all the ingredients to a stand mixer and using the paddle attachment on a slow speed bring the dough together (takes about 5 minutes), if you don't have a stand mixer you can mix by hand. Once the dough is mostly together take off the machine and do the last bit by hand. Roll out the dough to a sausage and wrap tightly in cling film, leave to rest in the fridge. Grate the dough onto a baking tray and place in the oven at 160°C, after 5 minutes using a dough scraper break up the shortbread during cooking to reach a crumb consistency.

Ingredients

Method

100g unsalted butter 100g caster sugar 200g plain flour 1/2 large egg

Add all the ingredients to kitchen aid bowl with a beater attachment and mix until all the ingredients come together as a dough. Knead the dough lightly with your hands, then wrap tightly in cling film and place into the fridge to chill and rest for 1 hour. Once rested, remove the dough from the fridge and on a lightly floured surface roll the dough until 4mm thick. Cut out the Dad letters using cookie cutters. Bake in the oven at 160°C for 8-10 minutes.

Ingredients

Method

200g salted butter 400g condensed milk 45g caster sugar 60g golden syrup

Melt together the condensed milk, caster sugar, golden syrup and butter over a medium heat until all the sugar dissolved. Once the sugar has dissolved turn the heat up and bring to the boil and cook for 5-7 minutes (stirring constantly) until the caramel turns a golden brown colour and gets thick fudgey. Pour into a bowl and allow to cool down until you can pipe into chocolate case.

Ingredients

Method

250g whole milk 15g Sosa instagel 300g Belcolade 34% milk chocolate (melted) 500g double cream (semi whipped)

Blend the milk and instagel together. Pour onto the melted chocolate and blend together. Fold through the semi whipped cream in 3 stages. Place mixture into piping bag with desired nozzle and leave for minimum 30 minutes to set.

Garnish - Dobla milk chocolate eclair cup 

Ingredients

Method

115g Parade IPA (Beak Brewery) 17g Sosa sorbitol 40g Sosa liquid glucose 60DE 265g Belcolade milk chocolate (34%) 25g Stellar organic cocoa butter drops 37g salted butter

Heat together beer, sorbitol and glucose to 85°C.
Pour mixture onto chocolate and cocoa butter and leave for 1 minute.

Using a hand blender, blend to create emulsion.
Allow the ganache to reach 35°C before adding butter and blending again until completely combined and emulsified.

Cool to 30°c before piping into milk chocolate shell. Leave 4mm from the top of the cavity to allow for capping.

Leave to crystallise at least 12 hours (overnight) between 16-19°C.
Once crystallised, temper more chocolate and cap chocolate. Once set and contracted, turn out of mould.

Finish the chocolates with a spritz of Rainbow Dust gold lustre spray.

Ingredients

Method

135g Imperial stout (Beak Brewery)
17g Sosa sorbitol
40g Sosa liquid glucose 60DE
265g Belcolade dark chocolate (55%)
25g Stellar organic cocoa butter drops
37g salted butter

Heat together beer, sorbitol and glucose to 85°C.
Pour mixture onto chocolate and cocoa butter and leave for 1 minute.

Using a hand blender, blend to create emulsion.
Allow the ganache to reach 35°C before adding butter and blending again until completely combined and emulsified.

Cool to 31°c before piping into dark chocolate shell. Leave 4mm from the top of the cavity to allow for capping.
Leave to crystallise at least 12 hours (overnight) between 16-19°C.
Once crystallised, temper more chocolate and cap chocolate. Once set and contracted, turn out of mould.

Ingredients

Method

105g Mango Sour ale (Beak Brewery)
17g Sosa sorbitol
40g Sosa liquid glucose 60DE
265g Belcolade white chocolate (30%)
25g Stellar organic cocoa butter drops
37g salted butter

Heat together beer, sorbitol and glucose to 85°C. Pour mixture onto chocolate and cocoa butter and leave for 1 minute. Using a hand blender, blend to create emulsion. Allow the ganache to reach 35°C before adding butter and blending again until completely combined and emulsified. Cool to 29°c before piping into white chocolate shell. Leave 4mm from the top of the cavity to allow for capping. Leave to crystallise at least 12 hours (overnight) between 16-19°C. Once crystallised, temper more chocolate and cap chocolate. Once set and contracted, turn out of mould.

Ingredients

Method

135g Cherry Pie Sour (Beak Brewery) 
17g Sosa sorbitol
40g Sosa liquid glucose 60DE
265g Belcolade dark chocolate (55%)
25g Stellar organic cocoa butter drops
37g salted butter

Heat together beer, sorbitol and glucose to 85°c. Pour mixture onto chcoolate and cocoa butter and leave for 1 minute. Using a hand blender, blend to create emulsion. Allow the ganache to reach 35°c before adding butter and blending again until completely combined and emulsified. Cool to 32°c before piping into dark chocolate shell. Leave 4mm from the top of the cavity to allow for capping. Leave to crystallise at least 12 hours (overnight) between 16-19°c. Once crystallised, temper more chocolate and cap chocolate. Once set and contracted, turn out of mould. Finish the chocolates with a spritz of Rainbow Dust ruby lustre spray. Garnish - Gift your beautiful chocolate box with a can or two of their favourite Beak Brewery Beers