This dish is the epitome of spring. A vibrant green colour made all the more delicious for having picked the wild garlic from the ground yourself.
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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.
Sharing
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.
Plentiful
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
FEATURED FEASTS
CANAPES
Summer in a tea cup. Sweet watermelon, cooling cucumber, and a salty crunch of olive toast to leave you wanting another sip.
A beautifully light yet satisfyingly moorish summer canapé.
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.
A fun, interactive nibble that showcases one of spring’s most eagerly awaited ingredients – asparagus.
These moorish mouthfuls of delight will transport you straight to a seaside crab shack.
A beautifully balanced mouthful of spice, colour, cream, and crisp.
A chilled soup that champions one of nature’s most distinctive and delicate flavours
Ingredients Serves 6 750ml hot chicken stock 2 knobs unsalted butter ½ onion, peeled and finely chopped 2 handfuls risotto rice 1 pinch saffron strands 100ml dry white wine 50g…
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…
STARTERS
A show stopper of a starter that rewards preparation and that little bit of extra effort.
MAINS
A beautifully light yet satisfyingly moorish summer canapé.
A fragrant main dish that can be made in advance and will wow your picnic pals.
A knockout lamb main course. Why choose between slow cooked and beautifully rare when you can have both?
Prime Rib. It’s royalty. You may be asking yourself “what’s the point? I’ll just cook a beautiful ribeye in the pan”. Do you know what, you absolutely could do that!…
If you fancy something a little different for Burn’s Night, then why not try Chicken Balmoral – juicy chicken portions stuffed with haggis
SIDES
A fresh and vibrant side that’s perfect at spring time, especially with lamb.
Buttery purée, sharp pickle, and earthy roasted carrots combine in this stunning accompaniment to roast meat.
Ingredients Serves 6 50g flaked almonds 600g green beans 50g unsalted butter 8 anchovy fillets (in oil) Method Toast the almonds in a frying pan over a medium heat until…
If you can’t get hold of porcini powder, then whole, dried porcini can be blitzed into a powder. Ingredients Serves 6 500g macaroni 60g butter 60g flour 1 litre milk…
Scotland’s most famous beer is thought to be the UK’s first lager, and certainly the first draught lager in the world – according to the brewer’s website.
We love a really good Christmas dinner, but secretly (or not so secretly) we love Boxing Day food even more. Cold roast potatoes straight from the fridge – with a…
A mainstay of Christmas’ past. The sharp cabbage beautifully complements the sweet apples with the slow cooking breaking everything down into an indulgent pot of festive flavours. It can be…
Sides transform a meal to a feast. We’ve got classics, with some top tips and twists.
PUDDING
Every time we serve this at our supper clubs it steals the show. We’ve paired it with baked figs and thyme-infused honey, poached pears with brandy snaps and port jelly,…
Beautifully sweet apricots are paired here with hazelnut brittle and a sharp crème fraiche to offer your pals the perfect picnic send off.
A show-stopping pud celebrating one of nature’s best gifts in spring – rhubarb.
An indulgent dessert full of contrasts – sweet and bitter, rich and light, creamy and boozy, and all capped with a hidden treat in the middle.
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…
A Christmas log to finish. Mostly because it seems like Christmas puddings need to be fed brandy for a month in the lead up to the big day and it’s only two weeks to go.