• SPICED HOT CHOCOLATE

    A Warm Cuddle - Add a few crushed green cardamom pods,
    some fennel seeds, pink peppercorns or mellow chilli flakes
    to simmering milk and allow to infuse for five minutes before
    passing through a sieve. Then pour it over hot chocolate flakes.
    Add a pinch of sea salt to bring out the flavour.

  • CHORIZO

    Simple Supper - Fry chunks of Brindisa chorizo with onion
    and garlic until browned. Add a pinch of paprika and chilli
    flakes then cook with tinned tomatoes. Season. Add al dente
    penne pasta, freshly chopped Isle of Wight tomatoes and
    handfuls of flat leaf parsley just before serving.

  • HONEY

    Classic Flavours - Cut a cross into the top of some
    seasonal Summer figs to open up the flesh, drizzle
    with Regent’s Park honey and crumble over your
    favourite blue cheese

  • COCKTAIL

    Summer Cocktail - Vestal Amber is Vestal Vodka infused with the syrup of handpicked elderberry flowers. It transforms into a wonderful drink when combined with fresh mint, a drizzle of Wild About Food Elderflower Cordial (made from wild elderflowers picked from various locations around London), Bernardi Prosecco and finally, a fresh raspberry

  • SOUR CHERRY

    Autumnal Breakfast - Grate Chegworth Beauty apples
    over our award winning Sour Cherry Granola and serve
    with Brown Cow Organics Natural Yogurt and a drizzle
    of Arabica Pomegranate Molasses

  • DUCK

    Supper in Seconds - Flash a couple of Duck Confit
    Legs through the oven and serve with shredded
    Cavolo Nero gently wilted in a pan with some slivers
    of garlic, a sprinkling of Caramelised Onion Cornish
    Sea Salt and a squeeze of lemon