Semi Smoked Salmon & Beurre Blanc with Château Barbeyrolles Rosé   Approx. read time: 3 minutes Introduction by Tiffany Vernon, Recipe courtesy of Trinity Restaurant. Essex-born Chef Adam ...

  These are very easy to make with the wild garlic that grows in our woods and hedgerows at this time of year. Ingredients: Big handful wild garlic – finely chopped small handful parsley...

    Serves 4 as a starter, 2 as a main course   There are some lovely large gurnard in the fishmongers at this time of year – ask them to fillet them for you and remove the small...

For four people Ingredients: Lamb: Rack of lamb “French Trimmed” – allow 3-4 bones per person, depending on the size of the rack A handful of mixed herbs -to include at least 3 of the follo...

Recipe by Helen White – from her blog helskitchen.co.uk. Makes: 1 tasty tart Takes: c. 45 mins prep + at least 30 mins chilling time for the pastry (you can make this the night/2 nights before bu...

7 minutes and 54 seconds read 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 t...

2 minutes and 15 seconds read 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 Cotswo...

1 minute and 36 seconds read 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 ...

57 seconds read 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 ...

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 ...