One of the positives of the current situation is that we are all enjoying more time to cook and enjoy great food. Whether you are cooking for one or are isolating with friends or family, taking time to prepare and eat something really delicious can be a highlight in the day.

Executive Chef, Niall Keating has shared a recipe that is easy to make and with ingredients that are readily available. A delicious light lunch dish to enjoy al fresco as the weather gets warmer.

To raise your dining experience up a level, our friends at Gusbourne have recommended the perfect wine pairing. Have fun cooking and enjoy the excellent wine choices too.

Sturgeon “Rillette“ with Charred Wye Valley Asparagus and poached egg


  • 150g Smoked sturgeon from London Fine Foods  (you can use cooked smoked salmon or tuna fillets in place of the sturgeon)
  • 100g potato –  cooked and mashed
  • ¼ red onion finely diced and rinsed in cold water
  • 1 stick celery finely diced
  • 1 small bunch chives

Mayonnaise: (you can substitute with good quality shop bought) 

  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 250ml neutral oil (Grapeseed Oil)
  • 2 tsp lemon juice
  • pinch salt

Asparagus –  4 pieces green asparagus per person (peeled)

Poached eggs –  Fresh organic eggs, 2 per person

A selection of your favourite soft herbs / salads


Begin by making the mayonnaise. In a bowl whisk together the egg yolks, Dijon mustard, lemon juice and salt. Use a measuring cup, or anything with a spout, to slowly pour in the oil as you continue to whisk. It is important that you don’t pour too much oil in at once, as this will cause the mayonnaise to split.

Take 150g of the finished mayonnaise and use a rubber spatula to mix it together with the mashed potato.  Flake the smoked sturgeon with your hands and mix it into the potato/ mayonnaise mix, season to taste. Finally fold in diced celery and chopped chives; serve with crackers or blinis.

Add the asparagus to a hot frying pan with no oil or butter it will take a minute for some charring to start on the asparagus.

Turn the asparagus and add a teaspoon of coconut oil, and a pinch of fine salt and black pepper. You want the asparagus to still have a bite to it.

Make sure your eggs are really fresh. Crack your egg into a bowl or into a saucer
and bring a pan of water filled at least 5cm deep with water to a simmer.

Add a drop of vinegar and stir the water to create a gentle whirlpool. Slowly tip the egg into the centre.
Cook for 3-4 minutes Lift the egg out with a slotted spoon and drain it on kitchen paper.

Place the 4 spears of asparagus on a plate and a generous spoon of the sturgeon rillettes alongside your poached egg, a final twist of black pepper and drizzle of good Olive oil.

Finish with your selection of soft herbs and salads.

Purchase the recommend wine pairing direct from Gusbourne using the code WHATLEYM 

If you buy direct from Gusbourne and enter the unique code above in return you can enjoy two complimentary glasses of Gusbourne during your stay at Whatley Manor later in the year.

This offer can be redeemed up to 21st December 2020, subject to availability at the time of booking.

Book your stay at Whatley Manor 

Gusbourne have no minimum order requirement and free delivery.

Click here to purchase from Gusbourne


From 24th - 26th December the Whatley Manor will be closed to non residents. If you need to contact us please send an email to and one of the team will respond. Thank you