Served on our homemade rye sourdough, with a tomato & black olive salsa, this been been a very popular dish of late. If you’ve a glut in your garden, try this recipe for a delicious, versatile and surprisingly substantial purée. Ingredients 500g broad beans (shelled weight – you’ll need somewhere between 1.5 and 2kg of broad beans) […]
From The Kitchen
A visit to Trevelyan Farm A couple of weeks ago, on a rather nondescript early Spring day, we paid a visit to Trevelyan Farm, just off the A394, a little beyond Rosudgeon. The Farm Shop, run by Tim, is well known, and well frequented, and sells produce that comes from the land behind the […]
From the kitchen
We’re inspired by the changing seasons and the produce that comes with them and our menus are based around locally sourced, sustainable ingredients. As a young kitchen, our ideas are evolving as we go along, but you’ll always find flavour inspirations from the Mediterranean and beyond, fusing with more classically British and European influences. We […]
