Get in touch by phone or email to discuss your requirements.
Want to broaden your culinary skills? Book a bespoke cookery lesson in your kitchen.
seasonal vegetables take centre stage
Roasted Baby Artichokes, Soft Boiled Quails Eggs, Confit Vine Tomatoes, Rocket Oil
Caramelised Tart of Endive & Fresh Goats Cheese with Micro Leaves
Risotto of Baby Broad Beans, Peas & Pecorino
Ravioli of Rainbow Chard with Ricotta, Parmesan & Pine Nuts
Chocolate & Olive Oil Mousse with English Cherries
A Field Lunch