This is our way of helping to make your Christmas, and any other lunch or dinner you may have over the festive season, that much easier. To ease the process, please place any orders before Friday 13th December. There are other food items available, so come pop in and have a look. Duck Confit (Pack of 4 […]


D.O.M.: Rediscovering Brazilian Ingredients is an exclusive look at one of the world’s most exciting chefs, his unique relationship with the produce of his native Brazil and the food he creates from it. Recently voted as number 4 in the San Pellegrino 50 Best Restaurant Awards, Alex Atala’s restaurant D.O.M has built its unique style […]

Freshly Shucked Oysters with Bloody Mary Jelly

Freshly Shucked Oysters with Bloody Mary Jelly Serves 4 A nice entrée for a Sunday brunch, serve 3 oysters per person. The jelly is prepared in the same way as tomato consommé (basic recipe 13) but with the addition of different ingredients and flavourings.  Prepare the jelly in advance and open the oysters at the […]

Poached Crayfish Tail with Mango & Basil Dressing

I am not a big a big fan of pairing fruit with savoury dishes with a few exceptions such as venison and figs, game fowl with citrus fruits and this mango dressing with shellfish such as crayfish or prawns. For the best results the mango must be fully ripened and sweet. Use a peppery extra […]