Celebrate the mothers and others in our lives at Local & Wild.

Celebrate the mothers and others in our lives at Local & Wild.

To celebrate Mother’s Day, we have created a delicious 4 course set menu to really treat that special person in your life.

 

Including our signature mushroom marmite eclairs and a mouth-watering forced rhubarb frangipane tart, this is the perfect way to spend the day.

 

Why not kick off the celebrations with a glass of Nutty Wild as well, straight from Nutbourne Vineyards, to really make the event sparkle.

 

For £45pp for 4 Local & Wild dishes, this really is the ultimate Sunday lunch. Book your table now for the 19thMarch!

Mother's Day at Local & Wild
RELATED POSTS
Venison Wellington
Sustainable Recipe
Sustainable Recipe.

Venison Wellington

Wellington is more than just a dish—it’s a tradition. You can now book a masterclass to make your own at Sussex restaurant in Soho. This recipe to try at home is from An English Vineyard Cookbook. It combines succulent tender venison fillet with a red onion compote, then a layer of green herb pancake in addition to the crispy pastry crust.

READ MORE
Autumn Salad
Seasonal Recipe
Seasonal Recipe.

Autumn Salad

Our seasonal recipe for this month celebrates all the different colours of garden beans hanging on a hazelwood trellis in our veg garden. Serve in the prettiest dish you can find!

READ MORE
Stuffed Courgette Flowers and Romesco Sauce
August Recipe
August Recipe.

Stuffed Courgette Flowers and Romesco Sauce

Our seasonal recipe for this month celebrates the delicate flavours of baby courgettes and their fresh flowers, with an unusual technique for cooking the fleshy green stalks without separating them or spoiling the blooms. The Romesco sauce adds an extra step, but this delicious Mediterranean salsa adds rich zest and colour to make it a very beautiful dish.

READ MORE
Kohlrabi, Goat’s Cheese & Broad Bean Salad
June Recipe
June Recipe.

Kohlrabi, Goat’s Cheese & Broad Bean Salad

From the upcoming publication An English Vineyard Cookbook. Broad beans are in season and we're serving them up every which way on our menus. This crunchy kohlrabi salad makes the most of their fresh flavour, along with creamy shaved goat's cheese.

READ MORE