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Matthew Fort

Matthew Fort

Food writer and critic

https://fortonfood.wordpress.com

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Fillet of Salmon Poached in Duck Fat, Served with Roasted Scallops, Fondant Potatoes and Red Wine Sauce

Rhubarb and Black Pudding

Matthew Fort and Paul Heathcote

(1)

Roast Rack of Lamb with Spring Vegetables, Hot-Pot Potatoes, Braised Lentils, Roast Shallots and Rosemary Juice

Rhubarb and Black Pudding

Matthew Fort and Paul Heathcote

Bread and Butter Pudding Served with Clotted Cream and Compote of Apricots

Rhubarb and Black Pudding

Matthew Fort and Paul Heathcote

Glazed Rice Pudding with Caramel Ice-cream and Butterscotch Sauce

Rhubarb and Black Pudding

Matthew Fort and Paul Heathcote

Braised Haunch of Venison with Celeriac Purée, Roast Root Vegetables and Kümmel Cream

Rhubarb and Black Pudding

Matthew Fort and Paul Heathcote

(1)

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Books by Matthew Fort

Available on ckbk now
Rhubarb and Black Pudding

Rhubarb and Black Pudding

Sweet Honey, Bitter Lemons

Sweet Honey, Bitter Lemons