Princesse d’Isenbourg Wild Barberry Mince Pies by Richard Davies

Richard Davies and his team at the award-winning Bybrook restaurant won their first Michelin star in January 2009 and have retained it each year since. The Michelin guide is arguably the most revered restaurant guide amongst chefs – only three restaurants in Wiltshire hold these coveted stars.

Richard first won a place in BBC Two’s popular culinary show, Great British Menu, in 2010 and he was delighted to return in 2012 taking part in the competition to cook for the Olympic Banquet.

2013 saw Richard return to the series for the third time and this year the regional chefs have been challenged to create dishes that will put smiles on everyone’s faces as Great British Menu celebrates 25 years of Comic Relief’s Red Nose Day Appeal.


Princesse d’Isenbourg et Cie commands the respect and custom of connoisseurs throughout the world and is increasingly viewed as one of the very few reliable sources of fine comestibles.


Richard has used wild barberries, available from to create some fabulous festive mince pies.


For the mincemeatPrincesse DIsenbourg SQUARE 110g diced bramley apple 55g suet 90g raisins 55g sultanas 40g currants 55g cranberries 40g Princesse D’Isenbourg wild barberries 90g soft dark brown sugar Zest and juice of 1 lemon and 1 orange 1 tsp mixed spice ½ tsp ground cinnamon ½ tsp ground nutmeg   For the pastry 250g plain flour 1g salt 100g icing sugar 200g unsalted butter 40g egg yolks


For the mincemeat: Combine all ingredients and leave to macerate over night.

For the pastry: Cream the butter, salt and sugar until light and fluffy, add the egg yolk slowly, when combined fold in the flour. Refrigerate well until use.

To make the tarts
Roll out the required amount of pastry, cut into discs and place into your buttered non stick muffin tins. Add a spoonful of the mincemeat and place another disc of pastry on top, press well around the edges, and decorate the tops as you wish, brush with a little whisked egg and bake at 170◦ centigrade until golden and crisp, check the bottom of the tarts.

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