We will be opening The Shed and Rabbit Monday the 19th September, so that anyone who want to, can come and celebrate Queen Elizabeth and her incredible life. We thought it only right to toast to her reign with the very best of English food from the countryside and the sea, and of course, English wine.
We hope to see you there.
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.
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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!
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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.
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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.
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