• VINEGAR

    Super Quick Relish – Barely cover Champagne Rhubarb
    with equal parts Unio Moscatel Vinegar and water and
    simmer with root ginger, salt and a shaking of sugar for
    15 minutes. Great with grilled oily fish or our Confit
    Duck legs from the fridge

  • ANCHOVY

    Confit Broccoli – Blanch then slow cook florets and
    stalks of broccoli in Arbequina Olive Oil, Ortiz Anchovies,
    slivers of garlic and Steenberg’s Chilli Flakes – wonderful
    through pasta or just on a piece of toasted sourdough bread

  • BLOOD ORANGE

    Seasonal Salad – Try torn pieces of Buffalo Mozzarella with segments of blood orange, radicchio, toasted coriander seeds and Vallecoppa Leccino Olive Oil

  • SOURDOUGH

    Start the day with thick slices of St John Bakery
    Sourdough spread with Sun and Seed Blanched
    Almond Butter and drizzled with London Honey

  • MUESLI

    Start these chilly Autumn mornings with a hearty, warming
    yet healthy breakfast. Treat our Bircher Muesli as
    porridge and heat with milk or water and a pinch of
    salt. Drizzle with Regents Park Honey and top with a
    whole grated Chegworth Valley Conference Pear.

  • BRUNCH

    Try a slice of Emmett’s Mild Cure Ham with a
    poached egg and our Lime Pickle on sourdough
    toast – perfect for a lazy Sunday brunch with the
    papers and the food programme