top of page

Recipes
 

Kohlrabi Sorbet

A contribution to Great British Chefs, our kohlrabi sorbet- a classic from the Robin Wylde archives. A refreshing, unusual way to use a kohlrabi that makes the perfect palate cleanser!

robin-wylde-selects-22.whqc_1536x1024q80.webp

Beetroot & Blackcurrant Carpaccio

Another contribution for Great British Chefs. Smoky, BBQ'd beetroots, thinly sliced and seasoned with tangy blackcurrant powder and blackcurrant leaf oil.

robin-wylde-selects-29.whqc_1536x1024q80.webp

Chamomile Pannacotta, Rose Ice Cream, Lavendar Sorbet

A celebration of summer flowers submitted for Great British Chefs.

robin-wylde-selects-31.whqc_1536x1024q80.webp

Tomato Water, Seabass, Elderflower and Oregano

Celebrating tomato season with a fresh, delicate small plate recipe. From our Great British Chefs collection.

960-2022D470-VEGAN-GRAVY-768x960_edited.

Ultimate Vegan Gravy

Harriet's winning vegan gravy recipe from her appearance on River Cottage Reunited. As published in Delicious Magazine.

robinwild05-11-20mattaustin-90.JPG

Mary Shelley Cocktail

A blend of hedgerow fruit and Black Cow Vodka in one of our signature cocktails as featured in The Guardian.

bottom of page