A rare breed, premium cut of beef shin- a cut hugely undervalued in our eyes! We stewed this for hours with some wine and veg to make the most delicious ragu with some homemade pasta, of course.
Hello foodies, trying to work out a way we can create a socially distanced supper club (if that is even possible?!) and hoping we can release new dates for Sept! We’re sad to have had to cancel so many dates so far but are so appreciative of everyone’s su
We discovered a new flavour a few weeks ago - wild garlic capers. We’ve foraged wild garlic leaves for years but largely disregarded the flowers. As well as eating the whole flower, Rob read somewhere that you can pick off the petals and eat the buds stra
But can you beat a summer salad of heritage tomatoes and burrata? .
