This recipe places a very seasonal ingredient centre stage, and lets the flavours shine – it’s perfect on a warm summer’s day with a glass of chilled rosé – a wonderful celebration of summer’s tomatoes.
Serves 4 - 6
For the tapenade
Put all the ingredients for the tapenade into a food processor or blender and blitz until it reaches a coarse paste. Season to taste with pepper.
Slice the tomatoes, varying the way they are cut – cut some in slices and some in wedges.
Put the tomatoes on a serving dish and drizzle with the olive oil and lemon juice, then sprinkle over the shallot, season with salt and gently fold together. Drizzle over the tapenade and serve.
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....
When sourcing exceptional produce and flavours for our menus, our team are commitment to championing the artistry and skill of Britain’s most dedicated growers.
