This June, Les Routiers UK & Ireland have chosen two recipes ‘Brixham Crab and Avocado Brulee’ and in celebration of the Queen’s Diamond Jubilee, ‘Jubilee Strawberry and Champagne Jelly’.

Les Routiers first recipe, Brixham Crab and Avocado Brulee, comes from the talented Justin Flodman, chef and proprietor of The Dukes Head in Hatfield Broad Oak and is a refreshing savoury twist on a traditional dish. Justin recommends that the Brulee is prepared and made the day before serving to allow all the delicious flavours to fully develop!

Les Routiers’ second recipe is without doubt in honour of the Queen’s Diamond Jubilee and with summer approaching (hopefully!), the perfect way to celebrate what is a very special year. Jubilee Strawberry and Champagne Jelly, from Executive Chef at The Stag @ Offchurch, Nigel Brown, blends strawberries with champagne, and a little bit of mint and a strawberry ‘soup’ is simply delightful, and truly British!

Allie Philpin, Marketing Executive at Les Routiers, commented: “The recipes this month are truly delicious… start with Brixham Crab in a unique Brulee and finish with a British favourite, strawberries! It really doesn’t get better than this and we couldn’t let the month go by without a Jubilee special!”

These recipes are available at for you to try yourself at home… treat the family this weekend or make a note to create your Jubilee recipe this summer! Why not make a date to visit either The Dukes Head or The Stag @ Offchurch and find out for yourself just how good the food is… we guarantee you will not be disappointed!

Tel: 01372 466966