Crispy fried Brie with homemade Cumberland sauce

The most sensational dish, which I always reserve for Christmas, is our crispy fried Brie served with homemade Cumberland sauce.

For the Cumberland Sauce

2 oranges
100g sugar
200ml port
25ml Grand Marnier
A dash of cider vinegar

For the Crispy Fried Brie

1 ripe Brie
Flour seasoned with salt and pepper
Bread crumbs
Beaten egg
1 ltr of oil for frying


  1. First let’s make the sauce. Peel and finely slice the orange zest and place in a small pan and cover with cold water, then bring to the boil. Strain and leave to one side.
  2. Juice the oranges and put to one side.
  3. Pour the sugar into a pan, place on a medium heat and take to a golden caramel.
  4. Add the orange juice, port and Grand Marnier. Continue to cook to a sauce consistency. Then add the cider vinegar and the zest for a hint of acidity.
  5. Cut the soft Brie into golf ball-sized chunks, dust with season flour, dip into beaten egg, then the breadcrumbs. For a double crispy coating add it back into the egg and bread crumbs once more.
  6. Deep fry in hot oil at 180°C until golden brown.
  7. Serve with the Cumberland sauce and a watercress salad.
Brasserie Restaurant Cambridge | Parker's Tavern Cambridge Parker's Tavern is a British brasserie restaurant led by Chef Tristan Welch.