Recipe by Robert Cox, Head Chef, Tudor Farmhouse Hotel, Clearwell and South West Chef of the Year 2017 says "For the plum soufflé preparation is critical. All elements of the dish must be ready before the soufflé can be cooked. Winging it is not an option!"
Sarah Churchill, owner and producer of The Artisan Kitchen, Gloucester says "When sourcing my ingredients they have to be of the finest, freshest quality - the very best.The local heritage plums I use in my preserves are a fine example of the very best fruit. Sourced locally along the banks of the River Severn from a fifth-generation orchard grower, the fruit is hand picked from the trees and turned into delicious jam within hours of picking."
Artisan Kitchen's Blaisdon Red Plum Jam was named Champion Sweet Preserve in the 2017 Taste of the West Awards
This recipe is taken from our recipe book: A Taste of the West Country produced by our publishing partner We Make Magazines Ltd
Photography © David Griffin Photography
Recipe by Tudor Farmhouse Hotel & Restaurant