Phil is executive chef at Lainston House – the luxury country house hotel near Winchester in Hampshire, which is also home to the Exclusive Collection’s Season Cookery School and The Wellhouse wood-fired restaurant.
Crisp BBQ-baked meringue nests filled with birch-smoked whipped cream, topped with elderflower-syrup strawberries and fresh basil. An elegant, smoky-sweet dessert that turns campfire technique into a delicate summer showstopper.
Tender applewood-smoked lamb shoulder, braised low and slow in local ale with ginger, lemongrass, and jalapeño, is piled onto homemade semolina tacos and crowned with a bright rhubarb and coriander salsa.
Slow-smoked venison haunch is gently braised with winter vegetables, red wine, and aromatic spices to create a rich, deeply comforting stew. Served alongside savoury cheese and fig scones, this dish balances hearty warmth with a subtle sweetness for a perfect cold-weather feast.
Phil Yeomans shares this Asian inspired pigs cheek recipe to add something different to your autumn table.
A seafood showstopper from Phil Yeomans for your spring entertaining.
For all those pizza lovers out there, here is a festive spin on an old classic for a sweet treat.
Try Phil Yeomans’ recipe for Cedar Plank Trout paired with a zesty spring salad. A fresh and vibrant dish perfect for any mealtime.
Feast on Phil Yeomans’ exquisite barbecue monkfish and chorizo skewers, served with a vibrant romesco salsa. Perfect for sharing!
This Surf & Turf recipe brings together the bold, smoky flavours of a perfectly grilled rib-eye steak and succulent prawns. Paired with a fresh chimichurri, vibrant romesco salsa, and a tangy soy-lime dressing, it’s a delicious BBQ dish that’s sure to impress.
This Honey & Fig Sponge Cake brings a delightful twist to your baking with its unique BBQ preparation. Infused with the natural sweetness of honey, fresh figs, and a touch of lavender, it’s a perfect dessert for spring gatherings.
Indulge in Wood-Fired Khachapuri: Phil Yeomans’ creation with mushrooms, spinach, and goat’s cheese. A taste of doughy delight cooked to perfection!
Enjoy a vibrant Spring Asparagus, Zucchini, Goat’s Cheese, and Chilli Salad. Grilled veggies topped with goat’s cheese, mint, pine nuts, and a zesty lemon-honey dressing.
Enjoy this sweet and spicy Pork Baby Back Ribs recipe. Slow-cooked and slathered in homemade Dr Pepper BBQ Sauce, these ribs are the ultimate BBQ delight!
Try making traditional Hot Cross Buns on the BBQ! Soft, spiced dough studded with sultanas, topped with a cross, and glazed with apricot jam.
Unleash your inner baker with Phil Yeomans’ Smoked Spring Rhubarb and Ginger White Chocolate Blondie – a delightful blend of sweetness and smoky tang.
Phil Yeomans presents a summer evening treat, the Pork Belly Burnt Ends, infused with the richness of a BBQ rub, smoked to perfection, and served with an apple compote. A sure hit at any party!
Embark on a culinary journey with a succulent BBQ Lamb Shank, paired with a medley of spring vegetables.
Experience the exotic fusion of Yuzu & Sumac in Phil Yeoman’s spring chicken recipe from Hill House Farm. Indulge in 48 hours marinated poussin, grilled veggies, and charred radishes.
Experience a light summer BBQ with Phil Yeomans’ Steak Tagliata with Chimichurri. Quality sirloin grilled to perfection, topped with parmesan, rocket, and a tangy chimichurri sauce.
Dr Pepper BBQ Wings from executive chef Phil Yeomans, Lainston House & Season Cookery School
