• Fresh Ideas

We empower our chefs to use their creativity, take charge of their kitchens and menus and keep all of their skills well exercised. It pays off in spades.

A creative chef is never a bored chef, and so we don’t need to worry about what is being produced in our kitchens – we know it will be excellent.

You’ll love finding out what we’ve cooked up this week.

Spaghetti Vongole

15 February 2017

For those winter warmer dishes, we still have venison for that rich game flavour. Works great as medallions from the …

Jerusalem artichoke soup

15 November 2016

Jerusalem artichokes make the most fantastic velvety nutty soup. They take a bit of preparation, but well worth it. A …