Blogs & Recipes

Salad lovers can rejoice as radishes, spring onions, and crisp lettuces begin to grace our plates...

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If you, like us, eat with the seasons, you may have noticed that there's a time of year when fresh fruits and vegetables are scarce. This period is known as the "hungry gap"

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Made using simple, real ingredients

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This method uses the iconic Big Green Egg although is easily adaptable to ovens & other BBQS.

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A delicious way to use up left over hot cross buns!

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We have some delicious Aubergines & Eggplant at the moment, perfect for making a traditional Aubergine parmigiana!

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A spring recipe from The Farm Table Head Chef, Tom

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The hardy winter vegetables still roll in, their sturdy presence a reminder that the hungry gap is near. This is the rhythm of the land—a dance of abundance and scarcity, dictated by nature’s hand.

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