We have new beer in the house – Powder Monkey Brewing Co is based in the historic grade 2 listed gunpowder magazine building in Gosport, with the building acting as inspiration for some explosive beers. Created by Oxford University biochemist head brewer Mark Hamlin, there is a superb choice of … Read More
This cake combines the fragrant quince flavour with spongy ginger cake and the optional toffee. Ingredients: 4 medium ripe quinces (1kg) 1 lemon – sliced 1 orange sliced Sugar Toffee unsalted butter – 60g caster sugar – 90g reserved quince syrup – 60ml cardamom seeds – 1 teaspoon Cake Batter: … Read More
We have a lovely range of Spice Tins that are beautiful, practical and full of fresh, fragrant spices. They make a brilliant gift, but are also a kitchen essential, with the individual tins keeping spices fresh and easily accessible. Each tin contains 7 smaller tins full of spices and each … Read More
We have been working with Mark Robinson, a very talented chef, on a few events this autumn and we are excited to introduce his line in ready meals. These comforting favourites are hand-made in small batches by Mark, using local produce, and finished to the highest standard. The ragu of … Read More
Founded by Lesley Ward in 2013 the Horsham Gingerbread Bakehouse produces distinctively delicious gingerbreads and gluten-free biscuits. The town of Horsham in West Sussex was once famous for its gingerbread production. It was the notion of reviving this fame and her vast collection of historic, handwritten recipes that inspired Lesley … Read More
If you grow chard in the garden, it’s suddenly got to that stage when you need some chard inspiration, as it appears to be shooting up everywhere. It’s such a spectacular-looking leaf, so you can enjoy it’s beauty as much as it’s taste. This recipe combines the earthy flavours and … Read More
The Dexter beef from Lodge Farm in Forestside is now available, having aged for over 3 weeks. It is beautifully marbled, tender and is the Dexter dark red. This beef couldn’t have been sourced more locally, as the farm sits alongside the Stansted Forest. Dexter is a relatively small heritage … Read More
Most Wensleydale is mass-produced, but we’ve sourced a lovely cloth-bound Wensleydale called King Richard III and made by Andy Ridley from Fortmayne Dairy is one of the few artisan Wensleydale cheesemakers left. This cheese is zesty, fresh and slightly crumbly, similar to farmhouse cheeses that would have been made for … Read More
Sarah’s visit to Scott Free Range Nestled on the edge of the South Downs National Park in Storrington is Scott Free Range Pork Farm, where I recently got to spend a day mucking in and getting to know our suppliers. I arrived early to be greeted by Richard, the owner, … Read More
Fruit and booze are inextricably linked, with the surplus of one leading to the production of the other, as sugar-laden fruit drops from the tree and rots into alcohol. No doubt this is how early man first learnt to party! Now we have civilized ourselves by one step, taking the … Read More
Sweetcorn season is in full swing. Topping grilled cobs with chilli and lime gives a great contrast to the sweetness of the corn, while the grilling adds a bit more bite to the texture. Try our simple recipe for big flavour: 2 fresh corn on the cob 2 tablespoons of … Read More
Seasonal fruit is always a challenge: you wait all year for it and then all of a sudden you have a glut and wonder how many ways you can enjoy it. Eat them fresh, then when you are sated, preserve what you can, with jams, jellies, chutneys and competes, preserve … Read More