Tudor Gin

We’d like to introduce a brand new gin from Portsmouth Distillery: Tudor Gin uses the same botanicals that were found on the Mary Rose, including hazelnut, hemp seed, dandelion and cherry.  It is a London Dry (read here to find out what that entails) with the mildly bitter, toasty hazelnut flavour … Read More

Fried Courgette Pasta Recipe

This has to be one of my favourite dishes, that turns the humble courgette into a delicacy worthy of the finest tables, despite the simple ingredients.  You need small, fresh courgettes, either from the shop, or freshly picked.  You also need to prepare the courgettes half an hour before cooking … Read More

Paella Pack & Recipe

We have put together a simple paella pack so that you can get cooking and enjoy all the Spanish flavours at home without having to worry about putting yourself into quarantine for two weeks. The most important ingredient is the paella rice that we get from Brindisa.  After that, you … Read More

Wood-fired Inspired BBQ

With another week of sunshine ahead of us, it’s time to get wood-fired inspired and try out some new dishes on the BBQ. We start with duck burgers from Creedy Carver.  These burgers are made with 90% duck, the only other addition being fresh spring onions, 5 spice, and seasoning.  … Read More

Sandridge Farmhouse Bacon

Nothing beats a couple of rashers of top quality bacon to improve your meal, the flavour compounds are truly irresistible, with that unique combination of sweet, smoke, meat and nutty crunch, starting with the smell and finishing with a satisfying mouthful. It’s known as a Gateway to Meat for wavering … Read More

The Stansted Honey Bees

Last week we had a swarm of honey bees near the car park, and called up the Stansted beekeeper, John Geden to come and rescue them. A swarm forms when a bee colony grows too large for the hive.  The existing queen bee moves out, taking half the colony with … Read More

Our new Apprentice

Tom has been working here for a number of years but has renewed his commitment and signed up to an apprenticeship scheme with Highbury college (Level 3 Chef de Partie).  Tom will gain qualifications while continuing to work with us (he’ll keep his living wage, but will also work extra … Read More

Wild garlic salsa verde

This is the perfect fresh, green, garlic hit that our bodies are craving at this time of year.  Picked from the local woods by our chef, Adam, and full of healthy nutrients, anti-oxidants, and free from pesticides, fungicides and herbicides, this is food as it is meant to be. You … Read More

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