A Summer Recipe from Head Chef, Scott Galloway

Honey Glazed Lamb Sweetbreads

Here at our restaurant in Bath, our dedicated Head Chef Scott Galloway, and his team use only the freshest and highest quality local and seasonal produce to create each of our delicious dishes. Here is one of Scott’s favourite recipes this upcoming season…

Honey Glazed Lamb Sweetbreads with Charred Hispi Cabbage and Blue Cheese is a great light dish for a hot summer’s day. Not only are sweetbreads a very cheap and underused ingredient, but when cooked correctly they are incredibly flavoursome.

Number of Servings: 4


Lamb Sweetbreads

500g Lamb sweetbreads


125g Butter

2 x Garlic bulbs

3 x Rosemary sprigs

Blue Cheese Dressing

100ml vegetable oil

50ml white wine vinegar

60g blue cheese

50g Mayonnaise

Salt & Pepper

Blue Cheese Croquettes

50g Butter

50g Plain Flour

250g Warm Milk

60g Blue Cheese

60g Parmesan

Leek Ash

Dark Green of 2 Leeks

Ash Mayo

5g leek ash

150g mayonnaise

half Lemon Juice

Salt & Pepper

Charred Hispi Cabbage

1 x Hispi Cabbage with the outer leaves removed, cut into 1/4 and making sure most of the stick is removed. Leave just enough to hold it together.

100g Butter

1 x Garlic

1 x Rosemary Sprig

To Finish

Picked Watercress Leaves


Blue Cheese Dressing

Place the Vinegar, Blue Cheese, Parmesan and Mayonnaise into the blender and turn on.  Place oil into a jug and slowly pour into the blender. Finish with salt & pepper to taste. Remove and keep in the fridge for later.

Blue Cheese Croquettes

Melt the butter in a thick bottom pan then slowly stir the flour into it to form a paste. Then a little at a time, mix in the milk until it forms a paste. Then add in the blue cheese and parmesan and cook for 2min on low heat. Remove and place mixture into a piping bag. On a flat tray with some greaseproof paper pipe out the mix into lines and place in the freezer. Once set remove and cut into 3cm long tubes and coat in breadcrumbs then return to the fridge.

Leek Ash

Place the green of leek in the oven until completely burnt black and dried all over. Add to food processor and blend to a powder, then pass through a fine sieve.

Ash Mayo

Mix the leek ash with the mayonnaise, season with salt and pepper and a touch of lemon juice. Put into a squeeze bottle or piping bag and place in the fridge.

Charred Cabbage

Bring a pot of water to the boil and blanch the cabbage heart for 30 seconds. Remove and pat dry. Get a frying pan hot and place the cabbage face down in the dry pan. This will give it the charred look. Once achieved, add the butter, rosemary and garlic and cook the cabbage all the way through.

Lamb Sweetbreads

In a hot frying pan add butter until brown and foaming hot. Season the sweetbreads and add them to the pan with rosemary and garlic. Keep turning and basting them until they are a nice golden brown colour and then add in the honey to finish. Keep turning them to achieve nice even glaze.

To Assemble

Place a swipe of the Ash Mayo in the bottom of the bowl and spread it across with a spoon. Then add the cabbage heart on top. Then place around 3 x Blue cheese croquettes and 3 x lamb sweetbreads. Take the blue cheese dressing and drizzle across the cabbage. Take the leek ash in a sieve and dust across the plate. Finish by placing some picked watercress leaves across the dish.


So that’s how you make the perfect Lamp Sweetbreads. If you want to experience one of the finest restaurants Bath has to offer for yourself, then reserve a table or book a stay at Homewood Park Hotel and Spa today. We certainly know a thing or two about fine dining!

Book here for our best rates, or give us a call on 01225 723 731 to enquire.

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