This is one of my favourite pasta dishes, and is a regular mid-week wonder at home, although I have to confess that I don’t often cook it as my wife Emily knocks it up in no time. Food always tastes better when you don’t have to cook it yourself, (more … Read More
We have been stocking Cornish Gouda for over a year, but a few of our customers have been asking if they can get hold of the Gouda with Cumin that they occasionally produce, so Tom has delivered. Made by a Dutch family, the Spierings, on their dairy farm in Cornwall, … Read More
Baron Bigod Brie is such a great cheese – with the awards to prove it. They always come in perfect condition, meltingly soft to cut, and a smooth, silky golden texture, with a nutty, mushroom rind, the taste and texture are testament to the fantastic production methods. The Baron Bigod … Read More
New Season’s Asparagus has arrived and will be with us for the next 6 weeks. My favourite way of enjoying asparagus is grilled with olive oil and sea salt, until slightly crispy at the tip. If you can do this over charcoal, so much the better. You can also turn … Read More
We have some glorious Italian aubergines in the shop this week, alongside padron peppers and the eleven varieties of tomatoes from the Tomato Stall as the season gets properly underway. These Round Italian Aubergines are a variety similar to traditional aubergines but unusually large in size, with a texture that … Read More
If you like a little heat in your food, then a top-quality chilli oil is a kitchen essential. Banhoek Chilli Oil is some of the best we’ve tried, and comes is a cracking bottle, so that it can take it’s place at the table with pride. Made in the picturesque valley … Read More
We are thrilled to have the first local strawberries arrive in the shop this week, directly from Westlands Farm near Wickham. They are juicy, heavily scented and taste delicious, and are perfect with the Easter sunshine. Westlands is a long-season producer of strawberries and raspberries, who aim to extend the … Read More
Easter lamb is a great tradition, with lamb signifying spring, fed on the lush green pastures of the South Downs. Our lambs are all sourced from Midhurst and as we are buying whole lambs, I would encourage you to consider all the different joints, not just a leg of lamb. … Read More
You will be excited to know that we are starting our pizzas again in the courtyard. Simon will be running the courtyard food, serving pizza, ice creams, and hot and cold drinks. We will be gently rolling this out with our first cook being on Sunday May 1st. We are … Read More
We have some special, hand-made Easter treats available in the shop, which can also be pre-ordered for the Easter weekend to make sure you get exactly what you want. Jo from Marzilicious hand-crafts beautiful marzipan gifts that look adorable and taste even better. They are unique, handmade from scratch (including … Read More
This is a lovely way to keep enjoying rhubarb throughout the year, and the colour of the jam will improve your mood at breakfast. The addition of ginger is compulsory, but the chilli is for those who like a lingering heat to balance the sweet, and can be moderated according … Read More
This Big Green Egg course will guide you through setting up the egg, preparing ingredients and marinades, smoking, grilling, slow-cooking, baking, and roasting. We will also look at some of the accessories available that help gets the best results for your Big Green Egg. We will finish up with a … Read More