Spring dishes fine dining

Indulge in the fresh flavours of spring and celebrate the festive spirit of Easter with our Asparagus au Gratin with Prosciutto.

Duck Confit is a classic dish featuring tender, flavorful duck legs slowly cooked in duck fat. Scored and seasoned with a mix of spices, the legs are roasted until crispy. Perfect for a rich and savory meal, it's ideal for enjoying with fresh sides or as a filling in tacos.

This confit leek recipe makes a delicious vegetarian main course if you're looking to impress. The maitake mushrooms provide earthy flavour and a meaty texture and the green garlic oil brings the dish together perfectly.

A delicious recipe for Meyer lemon risotto topped with seared white fish and drizzled with a flavorful lemon herb sauce, called gremolata.

Starter plate of Marinated Feta and lentil Tabbouleh salad with a mint and garlic dressing. Drink & Dine at our traditional Yorkshire Dales pub, The Gamekeeper's Inn.

This roast chicken and fennel with mashed potatoes is a dinner hero, perfect for nights where you don't want to cook but don't want to get takeout either.

Chefs and mixologists at Four Seasons hotels and resorts around the world are known for creating their own secret menu items with a unique personal flair.