Included in the book is our own head chef, Henny Crosland, pictured above with Headlam Hall head chef, Dave Hunter. Henny's recipes in the book are for a wood pigeon, black pudding and port glaze starter, for the main course trout with razor clam, fennel puree and a watercress foam and for dessert a chocolate tart.
The book has some fantastic recipes and photography and is available to buy at the R&C for £20.