Jurys Inn have missed seeing their guests and wanted to share with you recipes for some of the most popular dishes from their Kitchen restaurants. They have also put together a Regional Recipe eCookBook that’s free to download and may give you a few new dishes to try!


Cook your favourite Foodie Friday recipe and remember to share photos or videos of your creations on social media, using the hashtag #visitwatford.

Ingredients – per serve

  • 20g pitted black olives
  • 20ml olive oil, 140-170g scaled and boned stonebass
  • 20g cherry on vine tomatoes
  • 60g lemon
  • 1 spring onion
  • 5g basil
  • 100g tomatoes
  • 5g parsley
  • 100g potatoes
  • 5g chives
  • 10g curly kale
  • 10g capers
  • salt & pepper



  1. Cook the new potatoes in salted boiling water for approx 20 mins
  2. Once cooked, drain then crush the potatoes and add the chopped olives, parsley and salt & pepper
  3. To make the salsa verde – dice the tomato, chop the spring onion and combine with the capers, lemon juice, and oil
  4. Pan-fry the stone bass on medium heat until cooked, ensuring skin is crispy
  5. Blanch greens in salted boiling water. Drain and season with salt and pepper
  6. Plate the fish and spoon the salsa verde on top. Serve with the potatoes and greens


Download their Recipes e-Book to find more delicious recipes from Jurys Inn – Click HERE

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