Philippa Davis

Philippa Davis

I am an international private chef, food writer and consultant.

I grew up in Dorset, England with my extended family on a small farm. We reared our own meat, grew all our own fruit and vegetables, baked fresh bread and made our own yoghurt. We also had a go at making our own wine, though sadly with varied results…

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stalker's pie

One of our finest meats has to be wild venison. Full of flavour, it can be used in a range of recipes. Here I sauté the base of the Stalker’s…

crab

The brown crab can be found all around the British Isles and is by far our biggest species. The female is impressively productive, laying between 250,000 and three million eggs…

Slow cooked shoulder of mutton

Easter doesn’t have to mean spring lamb. Why not try cooking this mouthwatering alternative recipe ? A slow cooked shoulder of mutton with roasted radishes, boozy potatoes and burnt butter…

dublin coddle

Originally made to use up leftovers like bacon and root vegetables, as well as stretch rations, the Dublin Coddle dates back to the 1700s. It apparently gained popularity with housewives…

Inspired by the classic Spanish tapas dish patatas bravas, this is my go-to for a winter weekend supper. Braised partridge with chorizo, roast potatoes and aioli Ingredients  Serves 2 Braised partridge…

These tasty morsels make a fantastic canapé, starter or elevenses and will surely please the fussiest gun or guest. SPICY CRISPY PHEASANT BALLS WITH TAHINI DIP Ingredients Makes 12 balls…

This moist, flavourful cake will keep well for a couple of days if kept in a container stored in a cool, dark place. I use Scottish crowdie, which is a…

As a travelling private chef, I have been able to visit some of the world’s most extraordinary food stores, from the stalls that pop up in the sun-dappled squares of…