Autumn

Pecan, Date and Honey Savarin, Honeycomb, Yoghurt Sorbet

Mothers day is fast approaching, where is the year going?? Not so long ago I was making Christmas puddings and now we are planning puddings for mothers day. Crazy when …

Pumpkin Chutney

With Autumn finally kicking in and the last breath of the Indian summer making way for the cooler days and nights ahead, we are frantically making chutney, pickles and preserves.…

Venison Carpaccio

We had great fun last season with the Wild Meat in a day Food Safari events. It’s popular and everyone seemed to enjoy it thoroughly. Ray Kent and Robert Gooch …

Lemon Meringue Pie

Lemon meringue pie is quite possibly one of Mr.P’s most favourite desserts. I remember making it for him shortly after we had met, I’m sure it must have sealed the …

Pan-Fried Mackerel; Smoked Mackerel Cakes and Tomato Salad

This exceptionally good looking fish with its shiny blue and silver skin is classed as a humble creature from the sea. It’s not only sustainable but this oily fish is …

Dingley Dell Pig Art; Pig Hash

It’s Farm Animal Welfare Week 2011 and what better way to celebrate than commissioning two local artists to paint a pig sty?! Well that is exactly what Mark Hayward from …

Pickled Eggs and Pork Scratchings

These two recipes are a must-have essential for any pub’s blackboard menu. I must say at first the thought of pickled eggs was slightly, well… off-putting! Well the challenge for …

Red Wine Poached Quince and Goat’s Cheese Filo Tart

This recipe is a dedication of thanks to all our customers and staff who brought quinces in for us to cook with. It’s been a challenge and a half to …

Truffled Parsnip and Pickled Girolle Salad with Shipcord Cheese and Toasted Hazelnuts

It’s the time of year when root vegetables takes centre stage, wild mushrooms are plentiful and we are looking for richer, bolder flavours when cooking. If you’re lucky enough you …

Roasted Butternut Squash, Pomegranate and Chickpea Salad

With the darker days looming and the seasonal colours bursting into shades of burnt orange and gold, this dish is the perfect recipe to conquer the gloomy days of Autumn …

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