Michael Spurgeon of William IV in London tells us what works and what doesn't in his restaurant.

By BigHospitality Writer

- Last updated on GMT

Related tags: Fruit

FINGER LICKING GOOD - Lamb Cutlets Marinated in Garlic and Anchovies. This is a simple dish that keeps on selling and selling. I marinate three cutlets of lamb in garlic and anchovy sauce, grill them with slowroasted cherry tomatoes, then serve them ..

FINGER LICKING GOOD - Lamb Cutlets Marinated in Garlic and Anchovies.

This is a simple dish that keeps on selling and selling. I marinate three cutlets of lamb in garlic and anchovy sauce, grill them with slowroasted cherry tomatoes, then serve them with a watercress salad. I've taken the dish off the menu a couple of times but people just come back and ask for it so we keep it on now. I came up with the recipe after visiting a friend's house and he served a lamb joint roasted similarly. It worked really well so I played around with it and came up with this. It's almost BBQ style: three succulent cutlets of lamb in a great sauce and it looks really good too.

MEDIEVAL MADNESS - Grilled Mackerel with a Gooseberry Salsa.

About 10 months ago, I was rifling through old cookbooks. Some recipes used locally caught mackerel and gooseberries from the garden. It's very medieval to combine fish and fruit. Some restaurants pull it off but none of our customers liked it, so it lasted about five weeks. I think people's tastebuds just aren't used to the combination anymore. In fact, I'm not sure I even liked it myself, it may have all been in my head.

williamthefourth.co.uk

Related topics: People

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