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Roast guinea fowl, braised leeks and a sauce from the guinea bones, cider and cream - on the menu this Easter Sunday alongside roast sirloin of beef and some baked hake à la @jeremyleeqv. Happy Easter folks 🐣

The dish from our aforementioned post - John Dory, soubise, broad bean tops from @aral.farm

One of the first real tastes of the spring season - broad bean tops. Tops are picked from vegetable plants to encourage fruit growth and to stop the plant from putting its effort in shooting ever upwards. It’s also a great idea to pick them off

Charred radicchio, goat’s curd from @whitelakecheese, orange and toasted walnuts. The bitter leafed radicchio takes us through the cold months offering a soft leafed vegetable when others refuse to grow. Its bitterness responds well to heavy ha

This Sunday 29th March come and join us in celebrating the end of Fal Native Oyster season and the start of British summertime. The fishery closes from 31st March to allow the oysters to spawn and restock over the summer months, and so this is your l

During the winter and pushing through to the spring bitter leaves come to the fore from growers. Giving freshness and cutting through heavy fare, they offer a light at the end of winter’s dark tunnel and the promise of the explosion of green th

Devilled lamb heart with mint, almonds and yoghurt. We’re firm believers in using the whole animal and heart is a great intro to offal - essentially a muscle it isn’t far in flavour from the rest of the meat from the beast. We devil them

Last week to celebrate pancake day we decided to cook the food of the people behind the crêpe -Bretons. Cornwall and Brittany have ancient ties through language, trade and produce and so we spent the week cooking classic Breton fare. Pictured i

Pancake day is upon us on the 17th February. With crêpes at the heart of Breton cuisine we felt it a great opportunity to celebrate the food of our brothers from Brittany. Cornwall and Brittany share deep, centuries-old connections hailing back

Onglet with horseradish, pickled walnut and mustard leaves from @aral.farm , inspired by the wonderful @jeremyleeqv. Onglet is a cut of beef that comes the diaphragm, due to its location it is incredibly delicious. It’s a fibrous cut that needs

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