The Story Behind the Dish – Series Thirteen
In series thirteen of The Story Behind the Dish Connor takes you behind the scenes into the kitchen to show you how he prepares his Rabbit with Morels Dish. He … Read more →
The Story Behind the Dish – Series Twelve
In series twelve of The Story Behind the Dish Connor describes his delicious Softley Farm Lamb, Jerusalem Artichoke and Girolle dish from the main menu. Softley Farm is one of … Read more →
The Story Behind the Dish – Series Eleven
In series eleven of The Story Behind the Dish Connor presents his take on a Waldolf Salad using Darling Blue Cheese, pickled and roasted Walnuts, Braised Celery with Fennel Pollen. … Read more →
The Story Behind the Dish – Series Ten
Series ten of The Story Behind the Dish brings us Connor’s delicious Raspberry and Sheep’s Yogurt Mousse featuring raspberries jelly and crisps and a raspberry soup made with honey from … Read more →
The Story Behind the Dish – Series Nine
In this nineth series of The Story Behind the Dish Connor explains his Scallop, Pigs Cheek and Kohlrabi dish. The scallops are from the Isle of Skye and sea vegetables … Read more →
Connor’s Behind the Apron Culinary Conversation with Let’s Eat Wild
We were delighted to welcome Louisa Clutterbuck and Leon Challis-Davies to The Kirkstyle, to create their debut ‘Behind the Apron Culinary Conversation’. During his interview with Louisa Connor talks about … Read more →
The Story Behind the Dish – Series Eight
Here Head Chef, Connor Wilson, tells the tale of his Lamb, Morel, Green Asparagus, Wild Garlic dish from the Tasting Menu. He describes how he embraces the nose to tail … Read more →
The Story Behind the Dish – Series Seven
In series seven of The Story Behind the Dish Head Chef, Connor Wilson describes his Fresh Cheese Croustade, English Peas, Game Dressing dish from the Tasting Menu. This dish combines … Read more →
The Story Behind the Dish – Series Six
In series six of The Story Behind the Dish Head Chef Connor Wilson, describes his Choux Craquelin, Praline Cream, Guanaja Chocolate Cremaux Espresso Ice Cream dish from the Main Menu. … Read more →
The Story Behind the Dish – Series Five
Series five of The Story Behind the Dish finds Head Chef Connor Wilson, describing his Hake, Leek Cannelloni, Braised Leek and Dulce Beurre Blanc dish from the Main Menu. A … Read more →
The Story Behind the Dish – Series Four
Welcome to series four of The Story Behind the Dish. In this series, our talented Head Chef, Connor Wilson, talks you through his Beetroot, Rhubarb, Brown Butter dessert from the … Read more →
The Story Behind the Dish – Series Three
Welcome to the third in the series of The Story Behind the Dish. This time, our talented Head Chef, Connor Wilson, talks you through his Barbecued Beetroot, Smoked Sour Cream … Read more →