Category: Food & Wine

Foraging 101: wild garlic pesto

Even the most novice of foragers can safely identify wild garlic thanks to its distinctive, heady scent. Make the most of your daily outing to gather some of these glorious green leaves and rustle up our Head Chef’s pesto The season for wild garlic leaves starts in late February, running until June. Although the season […]

Easter fare: lamb wellington

It might not be a standard Easter this year, but we’ll still be finding time for a long lunch. For the occasion, our Head Chef Stewart Turner suggests a rather indulgent, showstopping lamb wellington As we approach Easter, thoughts always turn to lamb. While we might not be hosting extended family or friends, there’s no […]

Store-cupboard recipes: bagna càuda

With Piedmont still at the forefront of our minds, our Head Chef looks to his store-cupboard for inspiration. The result is a simple recipe taking advantage of relatively few ingredients – perfect for quarantine cooking Bagna càuda is a staple in Piedmont. Often seen as an appetiser, it’s served warm – a little bit like […]

Give in, take out

While restaurants have been forced to close, it doesn’t mean you don’t have access to their cooking or produce. Sophie McLean from our wholesale arm, Fields, Morris & Verdin, rounds up a few of the innovative options being offered by a few of the restaurants we work with In the last few days, as the […]