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Try recipes from Chelsea’s culinary artisans

Create a restaurant-quality meal at home, with one of these recipes from some of Chelsea’s finest chefs.

Stock up on supplies at Pavilion Road’s cluster of artisanal stores, including Bread Ahead, Provenance Village Butcher, Natoora, London Cheesemongers, The Chelsea General Store and Ice Cream Union.

27 June 2021

Colbert's Grilled Hake with Provençal Vegetables and Sauce Vert

The light taste and texture of hake is balanced by the zesty flavours of the sauce vert

Serves 2

2 fillets of hake (skin on)

For the Provençal Vegetables

1 red pepper
1 yellow pepper
1 green courgette
1 yellow courgette
1 red onion
2 cloves garlic
1 bunch cherry tomatos on vine
50g new potatoes
Dried Herbes de Provence
High-quality olive oil

For the sauce vert

2 pcs anchovy in oil
5g capers
5g cornichons
20g parsley
5g mint leaves
10g chopped shallot
1 clove garlic
High-quality olive oil

  1. Cut the new potatoes in half and place them in a pot of boiling, lightly salted water, and cook until soft when pierced.
  2. While the potatoes are cooking, dice the garlic and cut the peppers, courgette and red onions into batons approximately 2cm wide.
  3. For the sauce vert, finely chop the anchovies, capers, cornichons, parsley, mint, shallots and garlic. Then place all the ingredients into a small bowl with the olive oil and mix. The consistency should be thick and not too oily. Season with salt and pepper to taste and set aside.
  4. Thoroughly pat the hake dry and lightly salt on both sides. Let the fillets sit for 2-3 minutes in order for the moisture to be released. Then heat a pan on medium heat and add oil.
  5. When the oil is hot add the hake and pan sear until the skin is golden brown. Then add butter to the pan to baste the fish using a spoon. Continue to cook for 3-4 minutes on each side and then finish on low heat and remove from the pan to let rest.
  6. While the hake is resting, in a separate pan on high heat, add oil and pan fry peppers, courgettes and red onions until soft. Then add the cooked potatoes and four to five cherry tomatoes. Finish with Herbes de Provence, salt and pepper.
  7. Plate the Provençal vegetables and then add the hake on top. Using a spoon, drizzle the sauce vert over the dish.
Colbert, 50-52 Sloane Square, SW1W 8AX | 020 7730 2804

The Sea, The Sea's Sea Bream Tartare

Executive chef Leandro Carreira’s quick and easy recipe, using coastal herbs, is a delicate celebration of seaside flavours

Serves 4

1 whole sea bream filleted, pin boned, skinless
4 tops of rock samphire
8 medium-size sea aster leaves
½ lemon for juice
50 ml olive oil
1 chilli
Sea salt

  1. Cut the bream fillets in strips of 0.5cm thick, then cut them in small cubes. Wash both coastal herbs and spin dry them, chop finely with a sharp knife so they don’t oxidise.
  2. Remove the seeds from the chilli and chop finely too.
  3. In a bowl combine the fish, the chopped herbs, half of the lemon squeezed and the olive oil, season with a pinch of salt and stir all.

You can find more seafood recipes and tips at

The Sea, The Sea, 174 Pavilion Rd, SW1X 0AW | 020 7824 8090
Photography: Helen Cathcart

Harvey Nichols' Chicken Club Sandwich

Recreate this beloved classic, the Harvey Nicks way

Serves 1

2 bacon rashers
3 slices granary bread
20g mayonnaise
3 slices chicken (sous vide chicken breast)
1 slices of cheddar cheese
20g avocado
2 slice of beef tomato
2 baby gem leaves

  1. Pre-heat the oven to 180°C.
  2. Lay the bacon flat on baking paper, place on tray and bake in the oven for 15 minutes or until crispy.
  3. Toast the bread and spread mayonnaise on one slice – this will be the top slice.
  4. On the second slice of toast start layering your ingredients: chicken, cheese, bacon, toast (the middle slice), avocado, tomato and lettuce.
  5. Top with remaining slice of toast, mayonnaise-side down. Cut sandwiches into quarters. Serve.
Harvey Nichols, 109-125 Knightsbridge, SW1X 7RJ | 020 7235 5000

Fifty Cheyne's Fillet of Turbot with Crab Meat, Peas and Broad Beans, with White Wine, Chive and Pink Peppercorn Sauce

Elevate a weekend lunch or mid-week dinner with this Chelsea stalwart’s delectable and fresh fish dish

Serves 2

130g turbot fillet per person
1 teacup of wild yellow mustard flowers per person

For the white wine sauce

1 onion
1 clove garlic
1 sprig thyme
1 small bunch chives
250ml white wine
250ml chicken stock
250ml double cream
1/2 a bruised lemongrass stick
150g white crab meat
20g wild garlic leaf, sliced thinly

For the pink peppercorns

25g pink peppercorns
50g sugar
50g white wine vinegar
50ml water

For the “greens”

200g broad beans
200g fresh peas
50g white hand-picked crab meat dressed in citrus juice1 leek

  1. Start by sweating down the diced onion with the chopped garlic and a sprig of thyme, in a little oil. When soft add the white wine and reduce by half. Next, add the chicken stock and reduce by half again.
  2. Finish by adding the double cream and reduce till the sauce starts to thicken. Finally, blend all together in a blender with the fresh crab meat and pour the sauce through a fine sieve in to any small receptacle. Set it aside till needed. Add the sliced wild garlic when ready to serve.
  3. Place the pink peppercorns in a metal sieve. Bring the water, sugar and vinegar to the boil in a small pan, then slowly pour boiling liquid over the pink peppercorns and allow to cool and then remove any excess liquid with kitchen towel.
  4. Prepare the greens by shelling the broad beans and peas into a bowl. Next peel away the outer leaves of the leek to reveal the leek heart, slice the heart into a small round ‘checker’. Blanch the ‘checkers’ in salty water and set them aside.
  5. Heat a little olive oil in a non-stick frying pan. Season the turbot with a pinch of salt and place them into the hot pan skin-side down and cook for a few minutes until the flesh becomes opaque.
  6. Remove the pan from the heat, turn the fillet over and let the residual warmth cook the fish through perfectly.
  7. Heat the white wine sauce in a small pan and add in the peas, broad beans, leek hearts and chopped chives and wild garlic and pour half onto the plate. Place the turbot fillet on top, skin side up to show off the golden caramelisation, and carefully pour the remaining sauce around it. Finish with pink peppercorns and wild yellow mustard flowers. Serve.
Fifty Cheyne, 50 Cheyne Walk, SW3 5LR

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