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Main Course: Organic Grass Fed Ribeye Steak, creamed spinach, Smoked and Charred Onion, Glazed Carrots, Café de Paris butter

200g Organic Ribeye steak, applewood smoked and charred onions, glazed carrots, creamed spinach and a compound butter that is infused with curry powder, anchovies, capers, garlic and parsley. Time: 10 minutes Equipment: Griddle pan/frying pan, Saucepan x2 Allergens: Milk, Fish, Mustard
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Main Course: Harissa Marinated Aubergine, Sunflower seed butter, Salsa Verde, Hazelnut Dukkah

Aubergine marinated for 12 hours in Harissa and then grilled. Sunflower seed "butter", salsa verde and hazelnut dukkah. This is one of my signature dishes and is vegan. An absolute delight to eat. Time: 10 minutes Equipment: Oven, roasting tray Allergens: Sesame, Sulphur dioxide, Hazelnuts
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Side: Heritage Tomato, onion and anchovy salad, lemon dressing

Heritage british tomatoes, served with a simple lemon vinaigrette and anchovies. Time: 2 minutes Equipment: n/a Allergens: Fish, sulphur dioxide
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Side: Wild rocket and shaved hard British goat’s cheese

Peppery wild rocket with shaved British hard goats cheese and a light vinaigrette. Time: 2 minutes Equipment: n/a Allergens: Goat’s milk, milk
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Starter: Grilled English asparagus spears with a slow cooked soft egg, truffle mayonnaise and toasted seeds.

Grilled English Asparagus with a truffle mayonnaise and slow cooked egg yolk Time: 6 minutes Equipment: Kettle, small bowl/saucepan, frying pan Allergens: Sesame, sulphur dioxide, eggs
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