1 August 2014

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Recipe: Braised Hogget Neck, Turnips and Pearl Barley


James Ferguson, Beagle

Serves 3-4

  • 1 Hogget neck on the bone
  • 2 large onions
  • 1kg of English carrots – peeled and cut into 1 inch pieces
  • 3 celery sticks
  • 2 leeks
  • 1 bunch of mint
  • ½ tin of chopped tomatoes
  • 100g of pearl barley
  • 1kg of turnips and tops
  • 1 clove of garlic (peeled)
  • 1 bottle of white wine
  1. In a large casserole dish sweat down root veg (except turnips) until sweet and tender.
  2. Add ½ tin of tomatoes and cook for 10 minutes.
  3. Add the bottle of wine and reduce by half.
  4. Place hogget neck in the casserole and add enough to stock to go half way up the neck.
  5. Add the turnips around it and the bunch of mint tied up. Begin to simmer and cover with lid.
  6. Place in oven at 150 degrees for 1½ hours.
  7. Add the barley and cook for another 1 hour or until tender and giving.
  8. Fold in turnip tops and serve on a platter – whole and on the bone.


Nose: A spirited lift of dried bitter orange which quickly turns into lemon peels. Cardamom notes trick then tease the nose, before an enticing hit of gingerbread develops. With water, liquorice and aromatic smoke are both unleashed.

Palate: The true shape-shifting ability of Loki springs to life on the palate: its waxy texture is amplified by an intense smoke that doesn't appear on the nose, shattering the light citrusy illusion of the aroma. All is not what it seems. The smoke fades as liquorice and rich spiced apple flavours come out to play. Lemon and grapefruit are consistent throughout this elusive, yet intriguing character. With a touch of water, lingering notes of melted dark chocolate over spent embers leave a soft smoky impression.

Finish: As Loki departs, he leaves behind toasted cloves, hickory smoke and soft vanilla. It is constantly changing, from appearance to finish. Loki is an enigma and truly another whisky of the gods.

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