Dominic Chapman worked with Heston Blumenthal for four years, initially serving as chef de partie at the three-Michelin-starred Fat Duck in 2002. After leaving to work at the iconic Kensington Place bistro under Rowley Leigh in 2004, Dominic Chapman was later offered the position of head chef at Blumenthal’s other Bray-based venture, the newly opened The Hinds Head.
In 2007, Chapman became head chef at The Royal Oak, earning Michael Parkinson’s pub and restaurant a Michelin star, three AA rosettes and a 6/10 rating in the Good Food Guide during a seven-year spell. He stayed here until, eventually, craving the greater challenge of a place of his own, he took over The Beehive in White Waltham.

Moscato Zabaglione with Tea-Poached California Prunes

Moscato Zabaglione with Tea-Poached California PrunesMakes: 4Prep Time: 30 minutesEMAIL PIN SHARE INGREDIENTS  For the Zabaglione: 10 egg yolks 100g sugar 50g sparkling wine, preferably Rialto Moscato DOC   For the Tea-Poached California Prunes: 20 California Prunes 20g Earl Grey tea leaves 500ml boiling water   To serve:  Flaked almonds Amaretti biscuits, crushedDIRECTIONS Add the…