RECIPES
Dark Chocolate Mousse
A rich, indulgent treat garnished with white chocolate shavings and rose petals.
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Wine Merchant's Butter
This classic compound butter recipe is a fabulous enhancement for steak.
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Pear & Cranberry Crumble
A Great British dish. A good crumble should have a relatively punchy, sour fruit filling, contrasting with the sweetness and texture of the topping. We use pear and cranberries in late Winter.
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Local & Wild Buttermilk Crumpet
Classic crumpets are cooked on a solid top griddle, but this is a simpler oven baked version designed by Oliver Gladwin to prepare at home.
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Winter Soup
There's a lost art to homemade soup, but stock, vegetables and seasoning, that’s all there is to it! Set a stock pot going after a good meal and save the left over veg.
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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.
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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!
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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.
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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.
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