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One of Mrs McGrath’s favourites, our signature dish at The Conservatory perfectly showcases the philosophy of the menu at this idyllic garden setting restaurant – uncomplicated, yet perfectly executed.

Head Chef Paul Nash has slightly adapted the original recipe below, in order to make it more accessible to the home cook.

This recipe will produce 6 portion of 175 g each

Cheese Soufflé – Ingredients

  • 40g flour
  • 5g corn flour
  • 37.5g butter
  • 3 egg yolks
  • 50g grated parmesan
  • 50g grated young Underberg
  • 250ml milk
  • 150g egg whites
  • 37.5g finely chopped chives


In a pot, melt the butter, add the flour and cook gently for 5-6 minutes, until flour is cooked. Using a spatula, slowly add the milk onto the flour-butter paste until smooth, then take off heat and add the cheese; mix until the cheese has been mixed through properly, then set aside and let cool. Add the egg yolks, salt and chives; whisk up the egg whites and gently fold into the mixture. Pour into a greased and Panko (bread crumbs) lined ramekins and bake at 150 degrees for 1 hour. Rotate the tray of soufflés after 30 minutes, then check and cook for another 10 minutes if necessary.

Cheese Gin Sauce – Ingredients

  • 40g Parmesan cheese
  • 250ml cream
  • 12.5ml Gin
  • Salt/pepper


Bring the cream to the boil, then add Parmesan cheese and the Gin. Stir well, season to taste.

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