RECIPES
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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Autumn Salad
Our seasonal recipe for this month celebrates all the different colours of garden beans hanging on a hazelwood trellis in our veg garden. Serve in the prettiest dish you can find!
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Stuffed Courgette Flowers and Romesco Sauce
Our seasonal recipe for this month celebrates the delicate flavours of baby courgettes and their fresh flowers, with an unusual technique for cooking the fleshy green stalks without separating them or spoiling the blooms. The Romesco sauce adds an extra step, but this delicious Mediterranean salsa adds rich zest and colour to make it a very beautiful dish.
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Kohlrabi, Goat’s Cheese & Broad Bean Salad
From the upcoming publication An English Vineyard Cookbook. Broad beans are in season and we're serving them up every which way on our menus. This crunchy kohlrabi salad makes the most of their fresh flavour, along with creamy shaved goat's cheese.
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Sea Bream Tartare
From the upcoming publication An English Vineyard Cookbook. This tian of Seabream Tartare with Tomato, Cucumber and Wasabi is perfect for impressing your guests as a starter at alfresco feasts.
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Spring Salad
April's recipe is a Spring salad that celebrates eating locally grown vegetables in the prime of their season, including Tenderstem Broccoli, Dandelion, Radish, Spring Onion & Toasted Hazelnuts, with a delicious Asian-style dressing.
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Seed Florentines
This month's recipe is a lovely indulgent treat - these moreish after dinner Petit Fours will be met with a universal “rude to say no” enthusiasm and quickly disappear.
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Leek Hearts
A lovely way to prepare and serve leeks as an unusual starter, tender and smoky from chargrilling. This hero ingredient is from our Regenuary menu as the leek crop helps maintain a healthy soil structure and enhances water retention for future growing in the same field.
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