Long before they reach the plate, our tomatoes begin in the warm soil of the market garden, growing steadily beneath the shelter of our polytunnels as the days lengthen and summer settles in.
The sight of the first asparagus spears poking their heads up from the ground marks the start of a fleeting season.
With the first glimmer of sunlight, green shoots of wild garlic begin to appear in the woodlands of our Cotswold farm. Our chefs harvest the fragrant leaves by hand ready to bring a taste of spring to our menus....
We teamed up with our friends at Sapling Spirits to curate a cocktail list to mark Earth Month; each including a nod to small actions we believe can make a positive impact.
This layered pudding combines tart and effervescent Sparkling de Léoube rosé wine and sweet floral elderflower with rich delicious organic cream. We like to decorate it from within with fresh raspberries and pretty edible flowers for a beautiful summer treat.…...
Not to be missed this summer, our spatchcock harissa chicken with bulgur wheat salad & a tahini yoghurt dressing. Perfect for a crowd, feeding up to six with the accompanying bulgur wheat salad, this recipe requires very little attention once…...
This recipe from the Tutors at our Cookery School is a celebration of the vegetables and salad leaves from our Market Garden that offer the most flavour and texture during the colder months. The recipe uses a number of different techniques,…...
