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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preparing fresh trout

  • March 25, 2025

Don't compromise on the flavour or vibrancy of your food during the summer months as we veer towards eating lighter meals, with Philippa Davis' suggestions for the best trout sauces…

smoked trout and watercress tart

  • March 13, 2025

Hot-smoked trout and watercress tart Studded with fresh watercress and succulent trout, this tart makes a fabulous lunch or addition to an Easter feast. Serves 8 You will need a…

pheasant leg confit

  • February 22, 2025

Pheasant-leg confit with bay and juniper Ingredients Salt cure 4 bay leaves 2 tbsp rosemary 1 orange, zest only 1 tbsp juniper 1 tbsp black peppercorns 50g coarse sea salt…

fried partridge

  • February 17, 2025

Korean-inspired fried partridge Sweet, spicy and ridiculously moreish, these nuggets of fried partridge breast will make an exciting addition to your regular repertoire. They are also a fun way to…

make now enjoy later recipes

  • December 12, 2024

Make now, enjoy later recipes Pre-dinner nibbles are a must for any house party. This delicious mackerel pâté can be made in advance and is easy to serve. Serves 8…

Christmas sherry recipes

  • November 7, 2024

Three sherry recipes for Christmas It was when I first started working as a chef at Moro, a Spanish restaurant in London, that I became aware of how little I…

  • October 30, 2024

I think of elevenses snacks for shooting as canapés’ slightly bigger, more boisterous cousin. Both need to look attractive, be packed full of flavour and must be easy to eat…