Paul’s Muscavado Nutmeg Brûlée

Chef : Paul O'Neill - Head Chef at Berwick Lodge

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Paul describes his style of cooking as modern British with an occasional Asian twist, which inspires the dishes featured on his seasonal menus in Hattusa Restaurant. With a passion for creating new and exciting dishes, Paul uses his style and skill to make Berwick Lodge a much revered fining destination in Bristol.

He said: “My aim is to ensure that Hattusa maintains an excellent reputation in its own right – not just as part of the hotel. The hotelPaul O'Neill Photo already has two AA rosettes, however I am aiming to get a third this year, and maybe even a Michelin star in the future. With a fantastic and enthusiastic team behind me, who all share my vision and passion for food, I am confident that together we can achieve this.”

Paul says that his Muscavado Nutmeg Brûlée is a real hit with the guests at Berwick Lodge and he is delighted to share the recipe with Chefs’ Forum members.


Serves 6

  • 6 egg yolks
  • 1 pint cream
  • 200g muscovado sugar
  • Freshly grated nutmeg to taste