Columnists

Eat cake!

Eat cake!

This month, our columnist Anna Hedworth, aka The Grazer, offers up her take on apple and cinnamon cake We have a ton of apples again this year at the allotment. Part of one of our trees has collapsed due to ...

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Smoked mackerel fishcake with celeriac remoulade

Smoked mackerel fishcake with celeriac remoulade

Smoked mackerel fishcake with celeriac remoulade   Print Author: Graham Sharp Serves: 2 Ingredients For the mackerel fishcake: 400g mashed potato (4 large baking potatoes) 100g butter salt and pepper 500g smoked mackerel 2 shallots, peeled, finely diced 4 tbsp ...

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In the dark

In the dark

Having just returned from a very relaxing, sea-tastic and majorly foodie holiday in Cornwall it has been quite tricky to get back into work mode. After a wedding for 150 (the loveliest couple) and Sunday lunch for 100 the next ...

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Spring Lamb Stew

Spring Lamb Stew

Spring Lamb Stew   Print Author: George Payne Serves: 6 Ingredients 1kg lean boneless lamb shoulder, cubed 2 bay leaves 4 sprigs fresh thyme 1 onion, peeled and quartered 1 leek, roughly chopped 3 garlic cloves, peeled and crushed salt ...

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New season

New season

It’s been a busy few weeks since my last column, with a holiday to Rhodes for the family, Thomas’ first tantrums (which have been interesting!) and plenty of autumn flavours on the menu in the restaurant. We’ve got some big, ...

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Just peachy

Just peachy

This month, our columnist Anna Hedworth, aka The Grazer, offers up a new take on peaches I had some amazing peaches arrive at Cook House a few weeks ago. The perfect sweetness and ripeness, I’ve been putting them on the menu ...

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Summer days

Summer days

I feel like I’ve spent the six weeks since my last column writing menus – and it’s been fascinating. There is so much good food coming into the kitchen right now – our forager has been picking girolles by the basketful, ...

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Hot stuff

Hot stuff

Between planting, picking and serving all the produce from our kitchen garden, our newest team member, Richard Jack, head chef of our Tea Room, has been toiling in the heat with my husband Peter to keep the cogs turning. There have ...

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Singapore chilli king prawns

Singapore chilli king prawns

  Singapore chilli king prawns   Print Author: Graham Sharp Serves: 4 Ingredients 500ml vegetable oil 3 large banana shallots, thinly sliced 500g king prawns, peeled to tail 6 tbsp fresh ginger, peeled and finely chopped 6 cloves garlic, finely ...

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Classic beef burgers with cheese

Classic beef burgers with cheese

Classic beef burgers with cheese   Print Author: Butchers Q Guild Ingredients 450g beef mince salt and fresh ground black pepper 4 slices cheddar cheese burger rolls onion rings salad leaves and tomatoes relishes Method Place the mince in a ...

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