Chef Series Recipe: Chris Cleghorn, Olive Tree Restaurant at The Queensberry Hotel

Chef Series Recipe: Chris Cleghorn, Olive Tree Restaurant at The Queensberry Hotel

Chef Series Recipe: Chris Cleghorn, Olive Tree Restaurant at the Queensberry Hotel

For our first Chef Series Recipe of 2021, we're delighted to share this dish by Michelin-starred chef, Chris Cleghorn.

Chris has been Head Chef at the Olive Tree Restaurant in Bath's gorgeous Queensberry Hotel since February 2013. He was awarded his first Michelin star in 2018.

Honing his skills in the country's very best restaurants means that Chris knows a thing or two about fine dining and fine English Sparking wines.

When we asked Chris to design a dish to partner perfectly with one of our wines we were blown away by his creation! We hope you enjoy crafting this as much as you enjoy sharing it with friends or loved ones, alongside a glass of the perfectly matched Wiston Rosé NV.

Chris can be followed on Instagram on @chriscleghorn_chef and the Olive Tree can be followed on @olivetreebath.



(Serves 2)


Raw Longhorn Beef & Exmoor Caviar 

For the Raw Beef:

300g Longhorn Beef Fillet (weight before searing)
100g Beef Dripping
Table Salt
Freshly Ground Long Pepper or Black Pepper (for finishing)
Sea Salt (for finishing)

For the Potato Crisp:

1 Large Chipping Potato (Chris recommends Koffman's)
25g Beef Dripping
Pinch of Salt

For the Pickled Shallots:

75ml Rice Wine Vinegar
150ml Water
20g Caster Sugar
10g Salt
2g Fennel Seeds
2g White Peppercorns
1 Large Banana Shallot

To Finish:

50g Thick Sour Cream
Handful of Small Basil Leaves
5g Exmoor Caviar

Equipment List:

Non-Stick Frying Pan
Chopping Board
Sharp Knife
Non-Stick Matt or Grease Proof Paper
Flat Tray
Preheated Oven at 165°c



  1. Place a non-stick pan on a high heat, until it starts to smoke.
  2. Roll the beef in a little beef fat and season with table salt.
  3. Sear in the hot pan turning every 30 seconds, so not to cook the beef, but ensuring you get a deep golden-brown colour.
  4. Remove and place on a wire rack and chill in the fridge.
  5. Once chilled, trim the outside of the beef off. Cut the centre part into 0.5cm dice and reserve until ready to serve.
  6. When ready to serve, season with long pepper and a little sea salt and serve straight away.


  1. Wash the potato, then peel and rewash again.
  2. Using a mandolin and a 2mm teeth cutter, carefully slice into long strips. Make sure you use the safety guard.
  3. Wash the starch off the potato in a bowl of water. Strain in a sieve and squeeze dry in a clean tea towel.
  4. Place into a bowl and add the beef dripping and a pinch salt.
  5. Weigh into 10g portions and place on a non-stick matt, making sure not to overlap the potato.
  6. Cook at 165°c for 14-16 minutes until golden.
  7. Remove from the oven and allow to cool on kitchen towel.

(This is best done 2 days in advance and stored in a glass jar in the fridge)

  1. Toast the fennel seeds and crush lightly.
  2. Place the seeds and white peppercorns in a muslin bag.
  3. Peel the skin off the shallots and cut into 0.5cm rings. Pull the rings apart.
  4. Put all pickling ingredients (vinegar, water, sugar and salt), plus spices in their bag, into a saucepan. Bring the pickle liquor to the boil and then add the shallot rings. Allow to come back to the boil and then remove from the heat.
  5. Allow to cool on the side.


  1. Finish the beef with a little sea salt and fresh grinded pepper.
  2. Place evenly into a ring and press down lightly.
  3. Strain some of the shallot rings onto kitchen towel. Place 4-5 on top of each beef.
  4. Add the potato crisp
  5. Spoon the sour cream on and top with the basil leaves.
  6. Add the Exmoor caviar and serve with a glass of Wiston Rosé NV.