Instagram

Featuring our beautiful restaurant, garden and flavoursome veg. Recipes, events, veg revolution and more.

Leeks, egg yolk & hazelnuts. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Beautiful organic leeks, straight from our fields. We choose the tastiest varieties and grow them slowly for flavour. One of the first crops we ever grew, they’re still a favourite. Punchy and potent, they turn gorgeously sweet when cooked.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
These leeks were poached gently in a white wine, olive oil, lemon, bay and black peppercorn stock. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#seasonalveg #VegRevolution #leeks #organicveg

Caponata is a Sicilian dish which is generally ser

Charred runner beans, labneh & pickled mustard see

Beautiful lime green romanesco is somewhere betwee $Beautiful lime green romanesco is somewhere between broccoli and cauliflower in flavour and you can generally substitute it for either. It has a nuttier, sweeter edge that children tend to like, and is rich in fibre, vitamin C and antioxidants. @Riverford romanesco is grown by Kate and Andy on the Cornish bank of the River Tamar, on the National Trust’s Cotehele estate. They grow all sorts of veg, including beetroots, leeks, Calabrese broccoli, and broad beans. All their fields have six-metre margins where they don’t plough. They are havens for wildlife; skylarks, barn owls, and bats, among others. Approach Romanesco cauliflower in the same way you would standard cauli. To prepare it, remove the bottom and the outer leaves, break or chop it into florets. With its stunning fractal patterns, Romanesco is also a winner served whole. RECIPE: Romanesco, apple & hazelnut salad. Ingredients 1 small Romanesco 1 small shallot 2 apples, diced 1 tbsp red wine vinegar 2 tsp Dijon mustard olive oil 100g mixed salad leaf 100g blue cheese, optional 60g hazelnuts, toasted and skinned Put a pan of salted water on to boil. Strip away the leaves and main stalk from the Romanesco, cut into small bite sized florets. Boil for 3 minutes until lightly cooked, remove and cool. Peel and very finely dice the shallot. Make the dressing by whisking together the vinegar and mustard, slowly whisk in 3 tablespoons of olive oil. Add the diced shallots to the dressing. Mix the salad leaves, apples and Romanesco with the dressing. Arrange on a large plate and scatter over the cheese and hazelnuts. #VegRevolution #Organicveg #romanesco #autumnalveg #seasonalveg$

Put away your knife and try this peeler trick for

We have two tickets left for our Autumnal wreath m

Pure Autumn comfort food for a rainy day.⠀⠀⠀

Figs feature on our pudding menu a lot at this tim

S E E D S A V I N G As the Autumn season gets int

We've got beautiful radicchio in season at the mom

There are so many varieties of squash, each with u

We've held off talking too much about squash as th

A F E W S P A C E S L E F T !⠀⠀⠀⠀⠀⠀

Using the same ingredient multiple times in a menu

Taste is everything to our chefs. Our guests often

They are finally ready. The Devonia tomatoes we ar