RECIPES
Magnolia Petal Jelly
This unusual tangy dessert has a lovely perfume - a delicious way to enjoy the Spring blossom season on your table.
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Sussex Beef Wellington Recipe
Wellington is more than just a dish—it’s a tradition. You can now book a masterclass to make your own at Sussex restaurant in Soho. This recipe to try at home is from An English Vineyard Cookbook. It combines succulent tender venison fillet with a red onion compote, then a layer of green herb pancake in addition to the crispy pastry crust.
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Dark Chocolate Mousse
A rich, indulgent treat garnished with white chocolate shavings and rose petals.
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Wine Merchant's Butter
This classic compound butter recipe is a fabulous enhancement for steak.
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Pear & Cranberry Crumble
A Great British dish. A good crumble should have a relatively punchy, sour fruit filling, contrasting with the sweetness and texture of the topping. We use pear and cranberries in late Winter.
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Local & Wild Buttermilk Crumpet
Classic crumpets are cooked on a solid top griddle, but this is a simpler oven baked version designed by Oliver Gladwin to prepare at home.
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Winter Soup
There's a lost art to homemade soup, but stock, vegetables and seasoning, that’s all there is to it! Set a stock pot going after a good meal and save the left over veg.
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Venison Wellington
Wellington is more than just a dish—it’s a tradition. You can now book a masterclass to make your own at Sussex restaurant in Soho. This recipe to try at home is from An English Vineyard Cookbook. It combines succulent tender venison fillet with a red onion compote, then a layer of green herb pancake in addition to the crispy pastry crust.
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