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Education & Experiences
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A contribution to Great British Chefs, our kohlrabi sorbet- a classic from the Robin Wylde archives. A refreshing, unusual way to use a kohlrabi that makes the perfect palate cleanser!
Beetroot & Blackcurrant Carpaccio
Another contribution for Great British Chefs. Smoky, BBQ'd beetroots, thinly sliced and seasoned with tangy blackcurrant powder and blackcurrant leaf oil.
Chamomile Pannacotta, Rose Ice Cream, Lavendar Sorbet
A celebration of summer flowers submitted for Great British Chefs.
Tomato Water, Seabass, Elderflower and Oregano
Celebrating tomato season with a fresh, delicate small plate recipe. From our Great British Chefs collection.
Ultimate Vegan Gravy
Harriet's winning vegan gravy recipe from her appearance on River Cottage Reunited. As published in Delicious Magazine.
Mary Shelley Cocktail
A blend of hedgerow fruit and Black Cow Vodka in one of our signature cocktails as featured in The Guardian.
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