Some recent projects that we have worked on. Please contact us to discuss your requirements and for menu suggestions. All of our food is locally sourced, seasonal and based on the principles of healthy eating.
Spring/Summer 2020 projects.
Roasted IOW Heritage Tomatoes, Red Pepper & Artichoke Panzanella with Tarragon & Lemon Dressing & Sourdough Croutons Ribbon Zucchini Salad with Dill, Parsley, Feta & Toasted Hazelnuts Puy Lentil, Roasted Beetroot & Watercress Salad. Summer Greens Goddess Salad with Pan Fried Tenderstem Broccoli, Sugar Snap Peas, Baby Spinach & Toasted Sesame Seeds. Greek Salad Roasted Nectarines, Almonds & Watercress Salad Persian Herb Frittata Hampshire Crab Cakes with Sweet Chilli Sauce Tomato, Mozzarella salad with Sumac Onions & Toasted Pine Nuts Herby Quinoa Salad with Preserved Lemon Dressing Roasted Peppers with Buttermilk Dressing Roasted Nectarine, Almond, Watercress & Goats Cheese Salad Green Tabbouleh Halloumi, Lemon & Za’atar skewers Broad Bean Dip with Roasted Garlic Ricotta & Fresh Pea Shoots Green Cucumber Gazpacho Chicken Schwarm Skewers (ready to cook) Citrus Spiced Salmon Skewers IOW Tomato Gazpacho with Basil Chargrilled Tomatoes with Chilled Lemon Zest Yoghurt and Fresh Oregano. Butterbeans in Salse Verde Locally Caught Lobsters Fresh Solent Mackerel, ready for home-smoking Home-Smoked Kitchen Social Mackerel Pimms Roasted Strawberries with Yoghurt Cream Sweet & Salty Cherry Cheesecake Strawberry & Buttermilk ice cream Lemon, Rosemary & Olive Oil Polenta Cake with Pistachios. Crispy Tahini Rice Bars Home-made Mango Sorbet (V) Chilled Mint & Pistachio Chocolate Cake Rosemary Roasted Apricots with Lavender & Rosewater Creme Fraiche Sweet Tahini Cinnamon Rolls
Winter 2020 projects.
Chocolate Mayo cake (V) Blood Orange Polenta Cake (GF) Wild Rice, Blistered Tendersten & Edamame salad w/ Miso dressing (V) Wild salmon en papillote Celery, apple, pear & ginger juice Salted Caramel Slice (V) Jalapeno sauce Pistachio & Chilli Gremolata Dijon Mustard Croutons Caramelized Blood Oranges Padron Peppers Sage Anchovy, Lime and Chilli butter on Danish Rye Bread Celeriac, Apple & Butterbean soup with toasted nuts, seeds and Sage. Blood Orange & Rosemary Polenta Cake 2019 projects.
Home cured Beetroot & Gin Gravadlax on Danish Rye Pomegranate Molasses roasted Beetroot with Labneh Roast Pumpkin & Pistachio Gremolata Vegan Salted Caramel Slice Chia Flaxseed crackers Butterbean mash with padron peppers & jalapeño sauce Beetroot and broad bean salad Workshop Workshop
Kale Chips (Vegan) Fig & Blackberry tart Quince tart Buttermilk Cardamon Panna Cotta Apricot Frangipane Tart Heavy Metal Detox Smoothie Beetroot, Feta & Dill Salad Chargrilled Tomatoes with Oregano and Chilled Lemon Yoghurt