A love letter to the month of May, our Bloody Lovage cocktail combines seasonal produce from the Kitchen Garden with a level of refinement and elegance signature to an evening in the Ox Barn.

Although, it is no secret King Charles is a fan of the meat since his prolific involvement in initiatives to promote the consumption of mutton and to shine a light on British sheep farmers across Briton.

This delightful recipe is a nod to our late Queen Elizabeth II, who was partial, we understand, to a sweet dessert to finish a meal with Lemon Posset a frequent fixture on the palace menu.

This recipe brings delicious nasturtiums to centre stage, their pretty flowers and bright leaves bursting with a remarkably peppery taste.

This cocktail is designed for those who love their gin martini . It is classic and sharp, but with a bright, summery, lemony twist.

Ahead of a glorious Easter weekend, “Charlie Hibbert, head chef of Thyme at Southrop Manor Estate in Gloucestershire, has created this springtime dish, which makes an ideal brunch or lunch”. 

On these spring days, when there is a scent of summer in the air, but the wind carries a slight chill, there is little better than a warming bowl of seasonal soup.

Wild garlic season starts in late winter and lasts until the end of spring. With a lighter flavour to traditional bulb garlic, it is a wonderfully versatile ingredient best picked in early April.

There are many different dishes wild garlic can be used for, but I think that making something simple like this butter gives you a useful tool for your fridge.

Brill is a wonderful fish, I love it roasted whole; it has a wonderful buttery texture and nothing is wasted. It is also lovely portioned and grilled like this. Any cod fish is a wonderful match to wild garlic.