Cook Book

 

Colin Easby

The Corney & Barrow dining room is well-known among our customers for matching excellent food with fine wine. We have persuaded Colin Easby, our consultant chef for over 12 years, to share some of his secrets with you.

 

Displaying 1 to 7 of 7 recipes

Cannon of Lamb, Spring Vegetables & Caramelised Shallots

 
 

Goujons of Brill, Tartar Sauce & Deep Fried Parsley

 
 

Guinea Fowl, Green Beans & Roast Garlic

 
 

Liver, Mash & Onions

 
 

Roast Halibut, Leeks & Beurre Blanc

 
 

Salmon Tartar with Anchovy Mayonnaise

 
 

Squab, Puy Lentils & Potato Gallette

 
 

 

 


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