OUR EATING PHILOSOPHY
The dishes we share with you are created to highlight the best of local, seasonal produce, sourced from markets and suppliers in the areas where we live: from delicious, minted chops of spring lamb reared on the North York Moors, to the wonderful flavours, colours, and textures of vegetables fresh from the Jordan Valley.
Our menus are designed to be shared, to start a conversation, and to bring us all together over some delicious food and drink. With a good, strong gin in hand, enjoy three beautiful canapes, before sitting down to a table bursting with the most delicious, locally sourced food. Inspired by our own family mealtimes, we’ll probably nominate one of you to serve the centrepiece of fish or meat (apron provided, to avoid an expensive dry cleaning bill), whilst everyone else passes the countless number of side dishes around the table to each other at least twice.
Whether you’re attending one of our supper clubs, or cooking recipes from the website, there should always be enough for seconds (to go with another glass of seriously good wine).
OUR DRINKING PHILOSOPHY
Summer in a tea cup. Sweet watermelon, cooling cucumber, and a salty crunch of olive toast to leave you wanting another sip.
In this recipe from Andrew, rich Chicken Rillettes explodes in you mouth with delicious fresh herbs and the wonderful sweet and sour balance of preserved lemons.
Ingredients Serves 6 1 knob butter 1 onion, peeled and finely chopped (half for pate, and half for chutney) 4 sprigs of thyme (2 left whole, and leaves of the…
A knockout lamb main course. Why choose between slow cooked and beautifully rare when you can have both?
If you fancy something a little different for Burn’s Night, then why not try Chicken Balmoral – juicy chicken portions stuffed with haggis
Beautifully sweet apricots are paired here with hazelnut brittle and a sharp crème fraiche to offer your pals the perfect picnic send off.
A light, creamy, wobble of heaven that combines one of Scotland’s most famous tastes (whisky) with its most recognisable smell (lavender). The panna cotta is inspired by Edinburgh chef Tom…