Journal

Introducing Executive Chef Callum Graham

Callum’s culinary journey has taken him to London, Paris, and Geneva, gaining a wealth of experience at a number of award-winning restaurants.

Extract Coffee Roasters

From The Source

Extract Coffee Roasters

In hospitality there are a handful of things that we must get right at the first time of asking, from the initial welcome, ambience and presentation of our spaces to delivering attractive dishes or pulling the perfect pint. There are…...

Wild Garlic Pesto Recipe

Recipes

Wild Garlic Pesto Recipe

Try our delicious wild garlic pesto stirred through cooked, fresh pasta for a light spring dish.

Local Breweries

From The Source

Local Breweries

A cornerstone of our sourcing standards is working with local suppliers that share our core principles around high quality, low impact food and drink.

Festive Cocktail Recipes

Recipes

Festive Cocktail Recipes

In the spirit of the festive season, here is our fresh take on classic Christmas cocktails with seasonal ingredients.

Aunt Mimi’s Mince Pies

Recipes

Aunt Mimi’s Mince Pies

With the festive season in full swing, why not turn your hand to making your own mince pies. Of course you can buy good mincemeat – but homemade is what makes the pies special. Here we share a traditional Bamford…...

Wootton Organic

From The Source

Wootton Organic

Our chefs love to tell stories through their food, and there is nothing better than working with high quality ingredients that taste great and come from a source that we are proud of.

Pickled Walnut & Pear Dressing Recipe

Recipes

Pickled Walnut & Pear Dressing Recipe

Our pickled walnut and pear dressing will give a sweet and sharp kick to delicate leaves and crunchy salads.

Beyond The Plate

Stories

Beyond The Plate

Head Chef Craig shares his passion for foraging on our doorstep, making the most of nature’s larder and the excitement of discovering the often unexpected.

Orcharding

Stories

Orcharding

Working with seasonal, local ingredients often means that chefs start to get excited as we approach specific times of year.