The Family Meal

This for me is such a celebratory combo, both cooked over fire, perfect for sharing and large groups. The beef is very local and the trout is from Ruskin Mill biodynamic fish farm. The beef is cooked for 3 hours approximately, we then separate the ribs and finish them over the fire, basted in butter. The trout is nailed to cedar wood, stuffed with herbs and fennel, then slowly smoked and grilled, based in a fish stock viniagrette. Both served with a selection of vegetables, such as harissa potatoes, charr'd broccoli and anything else seasonal and delicious. A joy to cook, prepare and eat.

A dessert to make everyone smile, and perhaps even groan in delight! Seasonal local fruits, preferably berries, whipped vanilla cream, meringues, fresh fruit sauces, passionfruit curd, edible flowers - no one is ever the same! A true hedonistic celebration of what is tasting at its best, layered up in a playful way with crisp, chewy meringue and light creamy goodness. Fresh and delicious, a real favourite

The things this vegetable can do! As a starter, main course, salad, sharing side - it holds its own up with the finest. Roasted simply with salt, pepper &oil, or perhaps with miso and maple, or a crust of cumin? The contrast of that crisp exterior with soft flesh can melt the hardiest meat eaters heart! Coupled with a tangy sauce, perhaps tahini based or yoghurt with garlic chilli and herbs, a crunch element, something acidic like lime, and there we are, enjoy.

Such a simple idea, but what an amazing chance to deliver mouthfuls of flavour in small handheld edible shells! From fire roasted ancho mushrooms to Yucatan spiced chicken with pineapple salsa, the array of combos is huge, they always deliver big on flavour with tangy pico de gallo, fresh herbs, chilli, smokiness and lime. Screams party time, always fun!