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.
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.
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.
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