A KNUTSFORD restaurant has been included in the 'bible' for top places to eat out - for the 38th consecutive year.

The Belle Epoque on King Street was named in the 2016 edition of the guide when it was released two weeks ago.

Each year new venues are earmarked for the list and existing award restaurants reassessed.

Some of the dishes that caught the eye the experts when they visited the Belle Epoque include line caught Cornish seabass served with razor clams, pickled oysters, morels and a champagne froth, and desserts that include blackcurrant liquorice ice cream and Vimto jelly.

The venue was also recognised for its ‘striking exterior features and impressive art nouveau interior’.

Proprietor Matthew Mooney, who saw the restaurant gain two AA rosettes earlier this year, said: "this is a massive achievement for the restaurant and we’re particularly proud that it’s also bringing attention to Knutsford too.

"Not so long ago we celebrated 40 years of the restaurant being open, so if we can hold onto the recommendation for another two years there’ll be even more cause for celebration!"

Recently the Belle Epoque backed a national campaign in support of British farmers, taking part in British lamb week and creating a special dish, Clams, Lamb and Cockles, to mark the occasion. In celebration of this latest achievement they’re sharing the recipe exclusively with Guardian readers.

"The recipe is created by our head chef Kevin Lynn and is designed to showcase the very best of British lamb. Although an unusual combination, the lamb and cockles work beautifully and the addition of the samphire really helps bind the dish together.”

The Belle Epoque is inviting those who try the dish at home to share their pictures via its Facebook page and in a reward for your efforts it is offering a meal for two to the best one.

To view the recipe see below.

The Belle Epoque’s Clams, Cockles & Lamb


1 cannon of lamb, trimmed & rolled in mushroom powder

7 grams of cockles

7 grams of clams

5 grams of samphire

1 ½ quail eggs

Gently fry the cannon of lamb in butter & olive oil to brown on all sides. Then cook in a pre-heated oven at approx. 180 degrees for 8-12 minutes. Steam the cockles & clams and in a separate pan gently boil the samphire in lightly salted water for 1-2 minutes.

Serve with fondant potatoes, cauliflower puree and the boiled quail eggs cut in half.