A British style of Michelin
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The Forest Side has moved away from ‘elitist’ attitudes to dining to make it... -
Tartare of aged Dexter beef, hen’s yolk and caviar from the Latymer’s kitchens. -
Steve Smith, head chef at the Latymer at Pennyhill Park in Surrey. -
Paul Leonard, head chef at the Forest Side in Cumbria. -
A decorative dish of sliced radish topped with caviar. -
The Latymer’s take on a chocolate macaron.