A family favourite, a friatta is perfect for brunch, lunch and dinner. 

With a glut of pumpkins in the gardens at this time of year, we are championing them. Paired with creamy goat's curd and a favourite store cupboard staple, Laoganma's crispy chilli in oil.

This is a hearty brunch, full of flavour from the smokey harissa and fragrant coriander, complimenting the sweet and buttery corn – the ultimate Sunday morning feast

September is a celebration of the colourful produce we are bringing to the table at this bountiful time of year.

Risotto primavera is a very nice late spring, early summer dish. We decide to cook it for our 70’s dinner party, inspired by the popularity of spaghetti primavera at the time.

A Thyme Tipple from The Baa Bar Featuring Sapling Spirits.

This Hedgerow cocktail is balanced, delicate and scented... deliciously refreshing.

This Woodland cocktail is elegant, earthy and silky ... its peppery bay flavours are enhanced by Suze, a French apéritif made from gentian, vegetal and grassy with citrus tones. 

The vibrant pink of poached forced rhubarb always makes an appearance on dessert menus at this time of year.

Sweet & sour, soft & crisp, and each element is easier than you might think.