Recipe: The Goring’s Coddled Clarence Court Egg Garden Salad

Supposedly a take on one of His Majesty’s favourites, this is a feast fit for royalty.

The closest luxury hotel to Buckingham Palace, The Goring has been a firm Royal favourite for many years, and is the only hotel with a Royal Warrant for hospitality services. Since 1910, every reigning monarch has walked through the hotel’s doors. The Goring’s associations with King Charles reach as far back as 1948, when the hotel’s pastry chefs supplied a cake for his christening. It’s fitting, then, that there are celebrations aplenty planned to mark his Coronation this month, including a very special tasting menu from head chef Graham Squire focusing on Welsh specialities and foraged ingredients to celebrate the environmental philosophy that the King lives by. It features this very special dish, The Goring’s take on one of His Majesty’s favourites – we talked the team into sharing the recipe with us. Enjoy!

Prep time: 20 minutes. Serves 5. 


Truffle mayo

4 egg yolks | 50 ml truffle oil | Salt to season | 50ml truffle alcohol | 1 litre vegetable oil | 1 tsp Dijon mustard | Juice of 1 lemon

Truffle dressing

50 ml truffle oil | Salt and pepper to season | 50g wild honey | 750ml grapeseed oil | 1 tsp Dijon mustard | 250ml Chardonnay vinegar | 1tsp whole grain mustard | Juice of 1 lemon

Brioche croute

A stale brioche loaf | Butter, melted

Garden salad

5 Clarence Court hen eggs (Cotswold Legbar) | 1 frisée lettuce | A selection of micro cresses (try komatsuna, mibuna, amaranth, wild garlic flowers, chive tips, tagete flowers, pea shoot) | Crispy fried onion pieces (these can be bought in the dressing aisle of the supermarket and add a great umami kick to the dish)


  1. Start by making the mayonnaise. Blend the egg, salt, truffle, truffle oil, mustard and lemon juice and emulsify with the vegetable oil. Spoon into a piping bag and set aside.
  2. Whisk together all the ingredients for the dressing except from the grapeseed oil. Blend well. Continue to whisk slowly while adding the grapeseed oil to emulsify. Set aside.
  3. Thinly slice the brioche loaf, then punch out rounds from each slice using a circular cutter. Lay on an oven tray and brush with melted butter. Bake at 160°C for 4 minutes.
  4. To coddle the eggs, take room temperature eggs and steam at 80°C for 3 minutes. Remove into cold water – crack and pour into the centre of the bowl immediately. Alternatively, boil in rapid boiling water for 4 minutes, then very gently peel and place in a bowl of cold water.
  5. Pick all your salad leaves down to a small mix and dress with the truffle dressing.
  6. Place each peeled egg in the centre of a bowl, then pipe a thin ring of mayonnaise around the edge of the bowl. Lay the salad finely on top of this, leaving the egg neatly in the middle. Top with the crispy onion pieces and a brioche croute. Season the egg with black pepper and a little more dressing, and serve with a shaving of truffle if you can source it.

Champagne Pairings

With the coronation of King Charles III and The Queen Consort imminently approaching on 6th May, the Champagne Bureau UK is journeying back in time to celebrate the historic connection between Britain, the Royal Family and the ultimate drink of celebration, Champagne.

Over the years, the British Royal family have marked countless milestones with Champagne. From pubs to politics and from winners’ podiums to ship-launches, Champagne has played a starring role in Britain’s history. As Winston Churchill said on the eve of the First World War, “Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!”

While Champagne’s wines were widely admired and celebrated in Britain and across the world by the 1800s, it was Queen Victoria’s love for Champagne which formalised its place within British royalty. During a visit to France in 1868, Queen Victoria ordered a shipment of 100 bottles of Champagne to the British Embassy in Paris, with her travel director subsequently assuring the provider that, “the wine was served at the Queen’s table every day.” We can drink to that!

The Coronation tasting menu is priced at £140 per person and is available from 1-7 May. 15 Beeston Place, SW1W (020 7769 4475;