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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!
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.
Chamomile Pannacotta, Rose Ice Cream, Lavendar Sorbet
A celebration of summer flowers submitted for Great British Chefs.
Tomato Water, Seabass, Elderflower and Oregano
Celebrating tomato season with a fresh, delicate small plate recipe. From our Great British Chefs collection.
Ultimate Vegan Gravy
Harriet's winning vegan gravy recipe from her appearance on River Cottage Reunited. As published in Delicious Magazine.
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