We mentioned your team. They were incredible. The food itself was out of this world – the menu choice for what anyone would perceive as “just a University” was more in keeping with a 5-star hotel (and better in fact than some of the 5-star hotels we considered locally.) And then the quality of the food – it is quite impossible to conceive that it is possible to create 250 covers so impeccably.

All Testimonials


Tuscan Lamb

23 March 2016

Gary Foakes Executive Chef at Regent's shares his recipe for Tuscan lamb - a real seasonal favorite. Slow cooked lamb with tomato, broad beans, white wine, garlic and stock. A cross between a thick soup and a hearty stew. 


  • 6 Lamb Shanks
  • Seasoned Flour
  • Sunflower Oil
  • 24 Small Shallots, peeled
  • 8 Baby Artichokes, out side leaves removed and cut in half
  • 450mls (3/4pint) White Wine
  • 10 Cloves of Garlic, peeled
  • Teaspoon Thyme Leaves
  • Teaspoon Rosemary leaves, chopped
  • 8 Plum Tomatoes Tomatoes, peeled, deseeded and diced
  • 900mls (1 ½ pints) Lamb Stock
  • ½ Teaspoon of Saffron
  • 24 peeled small New Potatoes
  • 200g (7oz) Shelled Broad Beans
  • 1 Small Handful of Flat Leaf Parsley, finely chopped
  • Sea and freshly ground Black Pepper


Preheat the oven 160c 350f Gas mark3. Roll the lamb in the seasoned flour. In a large casserole large enough to hold all the ingredients, heat the oil, sauté the lamb until golden, remove, add the shallots, artichokes, and sauté for 3 minutes, add the lamb and deglaze the pan with the white wine, reduce by half, add the garlic, herbs, tomatoes, saffron and stock, season, bring to a simmer, cover and place in the oven for 2½ hours. ½ an hour before the finished time add the potatoes. Remove, add the beans and parsley, stir, check the seasoning, ladle into a warm serving bowl, and serve.

Enquiries For booking enquiries please call the number below, or use our online booking form.