Paul’s Muscavado Nutmeg Brûlée

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

muscavado nutmeg brulee smaller

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.

 

Ingredients
Serves 6

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