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.
HOME DELIVERY SERVICE 2020/21
Orange Polenta Cake (GF) 
Roasted Red Pepper Soup 
Persian Herb Frittata 
Sweet & Salty Cheesecake 
Autumn 2020
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
