Between planting, picking and serving all the produce from our kitchen garden, our newest team member, Richard Jack, head chef...
Singapore chilli king prawns Author: Graham Sharp Serves: 4 Ingredients 500ml vegetable oil 3 large banana shallots, thinly sliced...
Classic beef burgers with cheese 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 Instructions Place the mince in a large bowl and season. Using slightly damp hands shape the mixture into...
This month, our columnist Anna Hedworth, aka The Grazer, goes for the chop Having The Goat Company at Jesmond Food Market regularly means I’ve...
I’m just back from the British Summer Time Festival in London and I’m in the mood for more summer sunshine...
Sea bream with Jersey Royal potatoes, asparagus and garlic aioli Author: Longsands Fish Kitchen Serves: 4 Ingredients 3 egg yolks 1 tbsp English mustard juice of 1 lemon 400ml rapeseed oil 1 bulb garlic 500g Jersey royal potatoes 300g asparagus 4 fillets of sea bream, scaled and pin-boned 2 knobs...
I don’t know what the weather is like when you are reading this but I am writing this column during...
Honey-glazed rack of lamb Author: George Payne (Recipe courtesy of Butchers Q Guild www.simplybeefandlamb.co.uk) Serves: 2 Ingredients 1 x 6-boned...
The Grazer, aka Anna Hedworth, embraces the bun I was back at the School of Artisan Food again this month for its Food for Thought lecture weekend; not as a speaker this year, but as a guest, which meant I could fully enjoy it with no nerves. It was a brilliant...
Standing outside the kitchen door to have a think about this month’s column, I can’t believe it’s summer already. It’s...
We’ve dragged our feet this spring preparing for planting, but thanks to our new tea room chef, Richard Jack, and...
Squid with chorizo, lime yoghurt and pickled carrots Author: Graham Sharp Serves: 4 Ingredients 500g squid 200g Bath pig chorizo 2tbsp olive oil For the pickled carrots 300ml white wine vinegar 300ml water 250g caster sugar 1tsp mustard seeds ½tsp fennel seeds 4 medium carrots For the lime yoghurt...
