As the saying goes you must start as you mean to go on, and this is particularly pertinent in the case of carefully planned menus. First impressions are important at a dinner party, and after circulating a selection of suitably boozy cocktails the next hurdle is the starter. Take inspiration from some of Britain's best chefs and their Michelin star starter recipes.
This collection features a number of chefs' signature dishes, including William Drabble's decadent Poached lobster tail recipe, served with cauliflower and a rich, buttery sauce. Nathan Outlaw's Boiled egg and soldiers is an elegant take on the nostalgic classic, while chef Tong Chee Hwee of Hakkasan serves up Michelin-starred dim sum in the form of har gau.