Food Features

In the idyllic setting of Weston Park, far, far from public view, a small team of chefs labour away in the kitchens, creating dishes to die for. We went along to pick their brains, and find out why they're hidden away.

Amid a hot and humid kitchen, sous chef Rob Hutchinson managed to take time out to explain the secrets behind the perfect pancake...

Ingredients

240g/8oz plain white flour

Two eggs

30g/1oz unsalted butter

600ml/1pt milk

One pinch of salt

Method

1. Whisk together the milk, eggs and salt.

2. Fold in the sieved flour a little at a time, and whisk until smooth.

3. Slowly melt the butter and then stir in.

4. Heat a small amount of oil in a frying pan until it almost starts to smoke.

5. Pour in enough batter to thinly coat the bottom of the pan.

6. Cook until it reaches a light golden brown colour, then turn the pancake over and cook the other side to the same point. This makes about eight 'crêpe' pancakes.

By far the best advice we can offer you is to make plenty of pancakes. Make sure you have a good plateful before sitting down to enjoy!