The tinsel and fairy lights are strung up, baubles adorn the fir tree and presents are hidden away in every crevice of the house. Now is the time to start preparing for the main event at Christmas: th...

For the main event on Christmas day, you always want to impress. We all know that cooking a roast turkey for a gathering of hungry mouths is no easy task, but the Cotswold’s Fish Hotel have come up...

This scrumptious Baba Ghanoush dip is sure to be your new favourite recipe. Originating from Lebanon, the earthy and zesty notes can be hard to pair with a wine but fear not – we won’t let you go...

Let’s face it, almost everybody’s favourite Christmas trimming is the abundance of Pigs in Blankets! Whether you’re loading up on these moreish snacks pre-dinner or squeezing in a final few befo...

We asked our in-house chef, Clive Greenhalgh of  Gatherers Caterers, to come up with his favourite autumnal food and wine pairing. Much to our delight, he was more than willing to cook up a storm in ...

Recipe by Helen White – from her blog helskitchen.co.uk. Chocolate aside, there’s some traditional tasty flavours knocking about at Easter that bring not just joy to the palate but fill the kitche...

Lamb is deeply associated with the Easter feast. We feel that the Spring lambs are best left in the fields – the year olds are now full of flavour and this cut is the most tender. Tarragon pairs...

Vincisgrassi is a kind of deluxe lasagna that originates from the Marche region of Italy. Traditionally it uses prosciutto, porcini and truffles but this version is a bit easier on the wallet and work...

Saltimbocca of Monkfish Saltimbocca – translates as “jump in the mouth”. I was inspired by the 1980’s recipe created by Alastair Little. It is delicious as a starter – here served wi...

Cheesy gougères with a delicate cauliflower filling pair perfectly with our Corney & Barrow Sparkling Blanc de Blancs Methode Traditionnelle NV. What a way to get the event started! Gougères In...