Journal

The Wild Rabbit Bloody Mary

Made with a generous amount of sherry and lots of spice, it is a recipe well worth trying at home.

Try our very own take on the classic Bloody… Read More »

Pumpkin Pie Soufflé with Vanilla Ice Cream

When Head Chef Nathan isn’t in the kitchen he can be found in the market garden at Daylesford Farm, gathering the finest seasonal organic produce… Read More »

Parsley gnocchi, with garlic purée, seasonal greens and crayfish

Gnocchi are a crowd-pleaser but they are also really versatile so you can adapt them to the season. Leave out the crayfish for a vegetarian dish, and… Read More »