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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pheasant katsu

  • March 17, 2026

Pheasant katsu recipe Ingredients Sauce 50g tomato ketchup 1 tbsp Worcestershire sauce 1 tbsp soy sauce 1 tbsp mirin 1 tbsp English honey 5g ginger, grated Cabbage 300g green cabbage,…

partridge biryani

  • March 16, 2026

Partridge biryani recipe A perfect dish for using up freezer stash. Ingredients Partridge marinade 100ml plain yoghurt 75ml light game stock 1 clove of garlic, grated 10g ginger, grated ½…

hot whisky cider and spice

  • March 9, 2026

Hot whisky, tea, cider and spice Serves 4 Ingredients 2 English breakfast teabags 700ml medium cider 3 cinnamon sticks 2 cloves 2 star anise 1 tbsp cardamom pods, lightly crushed…

rhubarb and rosemary daiquiri

  • February 24, 2026

I love how the tart, fruity flavours of the rhubarb balance the bright acidity of lime and warming kick of rum. The rhubarb syrup makes enough for about six cocktails…

cosmopolitan sorbet

  • February 18, 2026

There are several bartenders across the US who claim to have invented the Cosmopolitan in the 1970s or 1980s, from Cheryl Cook in Miami to Toby Cecchini in New York.…

venison sloppy joes

  • February 18, 2026

Thought to hail from the Midwest, sloppy joes are an all-American classic made with beef. My recipe gives them a British twist by using wild venison, which brings a rich,…

  • February 11, 2026

Venison pasanda is a useful way to use up your freezer stash. Venison pasanda recipe Venison marinade 80g plain yoghurt 2 tsp dried cumin 1 tsp ground coriander ½ tsp…