This is such a simple dish, the trick is to cook the mushrooms right and be extremely generous with the garlic. Chestnut, button, or large flat mushrooms are great, and we also have a mix of more exotic mushrooms from the New Forest which include yellow and pink oyster mushrooms, … Read More
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
Chalkstream Trout with Isle of Wight Tomato Salsa & fried Jersey Royal Potatoes. We are fortunate to be surrounded by fantastic producers who create the finest ingredients. Locally sourced, they are fresh, nutritious and because the taste is so good, cooking is remarkably simple. Many of these producers (such … Read More
The Medusa of the vegetable world, celeriac looks like the root of all evil with its gnarled appearance. However, do not be put off by its looks as it’s a versatile root vegetable that can be prepared in lots of different ways and can add new flavours to the winter … Read More
We have a selection of wild, foraged spring greens available this week, hand-picked by Adam. With the mild winter this year, spring is already underway and many plants are coming through earlier than usual. We have 3 cornered wild garlic (£3.50), Sea Beet and Miner’s Lettuce (£2.50) available in punnets, … Read More
We’re excited to introduce you to Adam Hadwen, our new chef who has started working with us this week. We know Adam from the Earl of March where he was head chef for 6 years. He was buying venison from the Farm Shop for his menu and has been foraging … Read More
Autumn lamb has superb flavour, and holds up well with the spice and fruit of the tagine. We have a load of quince in the shop at the moment, thanks to a glut from a customer’s tree. They are odd shaped and beautifully scented, and this is an excellent use … Read More
July is truffle season, with the summer truffle available throughout Europe (including in the South Downs). While we don’t (yet) have the trained hounds to dig out these wonderful delicacies, we do have a great selection of Italian truffle products so that you can enjoy the incredible truffle taste without … Read More
As we head into the warm summer months, a substantial salad full of seasonal leaves, roasted veg, a bit of protein and topped with crunchy nuts or croutons is the perfect meal: full of flavour, colour and different textures, but without filling you to bursting on a hot day. You … Read More
This is a seriously delicious spring soup that can be enjoyed warm or cold, depending on what the British weather is getting up to on the day. You can prepare it in advance, and it uses the finest seasonal ingredients as the English vegetable season gets underway. This method ensures … Read More