• BRUNCH

    Try a slice of Emmett’s Mild Cure Ham with a
    poached egg and our Lime Pickle on sourdough
    toast - perfect for a lazy Sunday brunch with the
    papers and the food programme

  • PEARS

    Make an instant dinner party salad with slices of
    Chegworth Valley Conference Pears into a salad
    of bitter leaves, toasted walnuts and Colston Bassett
    Stilton dressed with a simple olive oil and lemon juice dressing

  • WINTER WARMER

    Make a lovely wintery drink for parties by heating
    Chegworth Valley Winter Warmer apple and blackberry
    juice and dressing with a dash of Womersley Raspberry
    Vinegar and a good shot of Vestal Kaszebe Vodka

  • PUMPKIN

    Roast small cubes of Forge Farm Pumpkin with
    Rosemary and Garlic then toss with Rustichella
    Spaghetti, Olive Oil and Herbs for an easy mid
    week supper

  • APPLE

    Gently poach Chegworth Valley organically grown
    Bramley Apples, Lemon Juice, a little Sugar and
    Steenbergs Organic Vanilla Extract – make on
    Sunday and have it on Wheat free Bircher Muesli
    for breakfast for the rest of the week

  • WINTER LEAVES

    Give peppery Winter Leaves a lift with one part Brindisa
    Spinola PX 25 year aged Oak barrel aged Vinegar with
    three parts Nunez de Prado extra Virgin Olive Oil