Recipes
Fresh sea trout, new potatoes and watercress sauce…
English watercress is wonderfully tasty, peppery and nutritious – full of vitamins C and E and ß-carotene, which is converted into vitamin A in the body, as well as calcium. The sauce makes more than you need but this is the minimum quantity that can be blended. It can be frozen for up to four…
The best every cucumber gazpaucho soup…
Refreshing and filling – introducing Chef Clive’s recipe for the best cucumber gazpaucho ever!
Lamb rump with pea purée, pot-roasted carrots and Dauphinoise potato
This dish is the epitome of spring on a plate with tender lamb cooked to perfection and a sweet pea puree that complements it beautifully. Our take on this classic dish will be on our menu when we re-open. In the meantime, it makes the perfect Easter weekend lunch. Dauphinoise potato are also a very…