This is the cocktail we serve in spring/summer as rhubarb is in season and we grow it in our walled-garden. A couple of these before dinner promises lively conversation throughout dinner. They are delicious and very easy to make

We owe this easy and delightful recipe to our customer Kate Ryan (USA). It serves 6 as a starter, or 4 as a main course

We owe this easy and delightful recipe to our customer Kate Ryan (USA). She serves four of our different Organic Salmon varieties at room temperature on a large platter with side condiments.

Serrano Wrapped Prawn Skewer, Roasted Pepper Salsa, Chive Cremé Fraiche & Micro Leaves

Goat’s Cheese, Parma Ham, Flat Cap Mushroom & Onion Marmalade on a Peacan Loaf Topped with Rocket

Smoked salmon and ginger wrapped in phyllo pastry - these are Chinese spring rolls with a difference. They are perfect for your Easter brunch or buffet, or as a starter.

"12 hour" shredded local lamb shoulder, new season potato, organic spinach & spicy mint dressing

Beetroot & Apple Pesto Chutney to accompany The Twice Baked Goats Cheese Souffle

A melt in the Mouth Goats Cheese

A fancy pants brunch option!