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.
Greek Salad Herby Quinoa Salad with Preserved Lemon Dressing Roasted Peppers with Buttermilk Dressing Roasted Nectarines. Roasted Nectarine, Almond, Watercress & Goats Cheese Salad Green Tabbouleh Green Cucumber Gazpacho Persian Herb Frittata Hampshire Crab Cakes with Sweet Chilli Sauce Pimms Roasted Strawberries with Yoghurt Cream Sweet & Salty Cherry Cheesecake Strawberry & Buttermilk ice cream Lemon, Rosemary & Olive Oil Polenta Cake with Pistachios. Lemon & Pistachio Polenta Cake with Mascarpone Crispy Tahini Rice Bars Broad Bean Dip with Roasted Garlic Ricotta & Fresh Pea Shoots
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 2020 projects. 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