Category Archives: Food

Recipe: Spring Broth

Our Head Chef Robby Jenks is a fan of seasonal produce and believes diners can easily prepare a good spring recipe at home. This month Robby shares his recipe for a spring broth which showcases fresh, delicate and crisp flavours.


  • 200g morel mushrooms
  • 100g fresh peas
  • 100g fresh broad beans
  • 20g chopped wild garlic
  • 10 sprigs of green asparagus
  • 50g of finely sliced shallot
  • 50ml white wine
  • 300ml of light white chicken stock
  • 150g unsalted butter


  • Sweat the shallot in 20g of the butter for 5 minute saving the other butter for later
  • Separately very lightly blanch the green vegetables in lightly salted water for approximately 1-2 minutes or until soft place into ice water and allow to cool, when cool take out the asparagus and cut into any desired shape – suggest around 1cm baton – preserve this and the green vegetables until later Add the morel mushroom to the cooked onion and continue to sweat for 2 minutes
  • Add your white wine and gently reduce by half
  • Add the light chicken stock and gently warm through
  • Now whisk in the remaining butter slowly until all is emulsified – do not get to hot!
  • Add the cooked green vegetables and heat through for approximately 1 minute
  • Just before serving add your chopped wild garlic and pour all ingredients into a bowl Optional – add a little olive oil and serve with a piece of bread and butter

Wine Pairing

This dish pairs perfectly with a good quality Entre-Deux-Mers.  This sub-region of Bordeaux produces bight clean lively Sauvignon Blanc based whites that are generally easy on the wallet.

If you are lucky enough to have our very own Peter Michael wine we would recommend Peter Michael “L’Après-Midi” Estate Sauvignon Blanc Knights Valley 2012 for a classic paring keying off of the delicate aspects of the  broth and designed to add “lift” with the wine’s acidity. For a slightly richer alternative we would recommend Peter Michael “Ma Belle-Fille” Estate Chardonnay Knights Valley 2011.


Rhubarb detail shot

Recipe: Rhubarb Jelly

With forced Yorkshire Rhubarb coming into season our Head Chef, Robby Jenks shares  is recipe for rhubarb jelly. This jelly is the perfect accompaniment to cheese and crackers.

Stage 1 Ingredients

  • 1kg x diced Rhubarb
  • 1 kg x water
  • 100g x white wine
  • 70g x sugar
  • 1 head of celery cut small
  • 1 stick of lemongrass
  • Salt and pepper

Stage 2 Ingredients

  • 500g x diced rhubarb
  • 100ml x white wine
  • 100g x sugar
  • Juice of 1 lemon

Stage 3 Ingredients

  • 1x Stick of lemon grass


  1. Begin by adding the diced rhubarb to a pan. Add 100ml of white wine to the pan and reduce down to a third.
  2. Once reduced, add the remaining ingredients from stage one and bring to the boil, skim and reduce to a simmer.
  3. Once the rhubarb is completely soft, remove from the heat and strain into a bowl
  4. Place all of the stage 2 ingredients into a bowl, cover with cling film and simmer over a Bain Marie for 30 minutes. Remove from the heat and strain into a bowl and leave to one side.
  5. Combine stage one and two ingredients together in a pan and add 1 stick of lemon grass. Bring to the boil and leave to cool.
  6. Finally strain the mixture and decant into jars.
Mulled wine

Recipe: Mulled Wine Recipe


  • 750ml red wine wine
  • 1 whole orange sliced
  • ½ a lemon sliced
  • 1 cinnamon stick
  • 3 cloves
  • 3 berries of all spice
  • 4g coriander
  • 5 green cardamom pods
  • 3 black pepper berries
  • Pinch of salt
  • 150g dark brown sugar


  1. Combine all of the ingredients in a pan
  2. Gently warm on the stove, but do not boil
  3. Remove from the hob and strain the liquid into heat proof glasses and serve
  4. Enjoy with a mince pie or two!
Fillet of halibut, Jerusalem artichokes with mushroom purée

Recipe: Fillet of halibut, Jerusalem artichokes with mushroom purée

This month Head Chef, Robby Jenks combines delicate halibut with artichoke to create this wonderful autumnal dish for you to enjoy at home.


Halibut fillet

Artichoke Sauce

  • 125g shallots
  • 1kg of artichoke
  • 1 litre of chicken stock

Mushroom Purée

  • 500g of mixed mushrooms
  • 100g shallots
  • 100ml cream

Artichoke Crisp

  • Thinly sliced artichoke


  1. Begin by making your artichoke sauce by thinly slicing the shallots and artichoke. Put some of your sliced artichoke aside for the artichoke crisp. Melt some butter in the pan and sweat your shallots until soft.
  2. Once soft add the sliced artichoke and cook on a low heat for a further 10 minutes.
  3. Add the 1 litre of chicken stock and cook for a further 20 minutes. Once cooked, blend until smooth and season to taste.
  4. Once the mushrooms are soft, add the 100ml of cream and cook for a further 5 minutes. Once cooked, blend your mixture until smooth and season to taste.
  5. Lightly season the halibut and pan fry until cooked
  6. To make your artichoke crisps, deep fry your sliced artichoke in oil until crisp
  7. To serve your dish, place your halibut on the plate and arrange the mushroom purée and artichoke cream on top the fish.
  8. Finally garnish with the artichoke crisps


Wine Pairing

This dish pairs perfectly with a White Burgundy with some fatness like Puligny-Montrachet or Meursault. For those who enjoy their reds a light young Cabernet Franc based wine from the Loire Valley such as Chinon or Bourgueil.

If you are lucky enough to have our very own Peter Michael wine we would recommend Peter Michael “L’Après-Midi” Estate Sauvignon Blanc Knights Valley 2014 for a brighter fresher presentation or “La Carrière” Estate Chardonnay Knights Valley 2011 for a richer, more hedonistic presentation

Devonshire cod with cauliflower and spiced coconut cream

Recipe: Devonshire Cod with Cauliflower and Spiced Coconut Cream

This month Head Chef Robby Jenks, brings you a taste of the ocean.


  • Cod Loin
  • 200g shallot sliced thin
  • 40g curry powder
  • 175g Unsalted Butter
  • 500ml White wine
  • 500ml Fish stock
  • 500ml Coconut cream
  • 1 Cauliflower
  • 600ml olive oil
  • 400ml lemon juice
  • I sprig of thyme
  • 1 bulb of garlic
  • Salt
  • Pepper


  1. To start creating your dish, lightly salt the cod loin and leave to rest in the fridge for eight hours.
  2. Whilst the fish is resting begin making your coconut cream sauce by sweating your shallots in 50g of butter ensuring that no colour is added during this process. Add a pinch of salt and your curry powder and cook for a further 2 minutes. Into the pan add your fish stock and reduce until it is halved.
  3. Reduce the white wine in a second pan by a third and then add back into the reduced stock.
  4. Once mixed add the coconut cream and bring to the boil and reduce the sauce to your preferred consistency before pass through a sieve and adding the remaining 25g of butter and seasoning to taste whilst whisking.
  5. For the cauliflower purée blanch your half of a cauliflower until soft, drain and place in a blender and blitz until smooth. Then return the mix to the pan adding 100g of butter and cook on a high heat until caramelised. To create velvety smoothness in the purée blend for a second time and pass through a sieve.
  6. To dress the remaining of the cauliflower create blend using 600ml of olive oil, 400ml of lemon juice, 1 sprig of thyme and a diced bulb of garlic.
  7. Cut three quarters of the cauliflower left into florets and mix with some of the dressing over a low heat. Using the last quarter of raw cauliflower finely shave into the dressing a leaving to lightly pickle while to cooking the fish.
  8. Once the fish has rested for eight hours pan fry in a little oil until golden brown and place into the oven for 2 minutes then turn over and cook for a further approximately another 2 minutes until cooked.
  9. To serve your dish place the roasted cauliflower mix and puree in a bowl with the cod on top then add your raw cauliflower and sauce to finish.


Wine Pairing

This dish pairs perfectly with a light, crisp and dry white wine that has some minerality such as a Sancerre or Pouilly-Fumé (Sauvignon Blanc from the Loire Valley)

If you are lucky enough to have our very own Peter Michael wine we would recommend Peter Michael “L’Après-Midi” Estate Sauvignon Blanc Knights Valley 2014 for a brighter fresher presentation or  “La Carrière” Estate Chardonnay Knights Valley 2011 for a richer, more hedonistic presentation


Mushrooms: A Seasonal Delight

‘Tis the season for richer game-flavoured dishes thanks to in-season game meats and woodland crops. Our forests are generous with a wealth of delights for us to choose from and we explore the seasonal delight of mushrooms.

There are hundreds of common mushroom varieties such as button and brown mushroom buts some of the tastiest include field mushrooms, morels, oyster mushrooms and blewits. Field mushrooms are delicious with sautéed butter and herbs and are found in summer and autumn in rich open manured grasslands grazed by horses or cows. Morels are best cooked with a touch of cream and chopped chives – they have a light honeycomb pattern and a delicate scent. Oyster mushrooms are found in later autumn and have a very mild flavour – they are delicious fricasseed or sautéed with garlic or finished with cream on a steak.

Mushrooms are so versatile and go well with many other ingredients such as shellfish, poultry and meat. Wild game (also in season) with wild mushrooms is an especially good match – they are made for each other. Mushrooms are also a great option for vegetarians.

The flavour texture and scent of wild mushrooms, available either dried or fresh are very distinct – cultivated mushrooms are more widely available but are no match for the unique appeal of their wild cousins!

The Colours Of Autumn

There is so much choice for fresh produce in September and to celebrate the wonderful crop of seasonal vegetables, our kitchen team showcases the best in season to create the colours of autumn on your plate.

Just as the heady days of Summer wane, crops spoil us with a wealth of colourful health-giving produce that are prime for creating comforting, warming dishes ideal for crisp mornings and chilly afternoons.

Succulent, lip-smacking raspberries and pears are ideal on top of muesli or to create an energising smoothie. We’ve showcased this on our vegetarian menu with our delicious dessert: ‘raspberry and beetroot with marinated strawberry in port with wild strawberry sorbet’. Also you might spy a raspberry or two in our afternoon tea cakes!

The tartness and fleshiness of plums and greengage make up our dessert of walnut praline and greengage coulis with sautéed plums.

The fresh produce in autumn makes creating vegetarian recipes easy. For example, layering vegetables in a baking dish with garlic and herbs to create a vegetable gratin is very easy yet supremely tasty and health-giving. Kale, potatoes, squash and swede are really filling too.

Afternoon Tea: A Very British Tradition

Today marks the start of Afternoon Tea week. Rebecca Galland, Restaurant Manager at The Vineyard, takes us back in time to the origins of this most delicious British tradition.

Afternoon Tea

Afternoon Tea

Afternoon tea all started with Anna, the 7th Duchess of Bedford, in the early 1800’s who coined the phrase of having the ‘sinking feeling’ which was how she felt in the middle of the afternoon when breakfast had been worked off.

At that time there were only two meals a day one in the morning and one in the evening. Dinner was served later and later in the day. To remedy her feeling, Anna started having tea, usually Darjeeling, and a cake in her boudoir in the afternoon. She enjoyed it so much that she began to invite her friends to join her at her country house Woburn Abbey where she and her husband Francis Russell, 7th Duke of Bedford, lived in the Summer. Eventually when the season ended and she returned to London she the continued this habit in the city. More and more people started to hear of it in her social circle and in the 1840’s Afternoon Tea quickly became fashion amongst the wealthy classes.

It is worth noting that this ‘Afternoon Tea’ that Anna started is not to be confused with what is known as ‘high’ tea which usually refers to the meal the lower classes would have, complete with a hot dish, followed by cakes and bread, which was all about the height of the tables.

Nowadays, Afternoon Tea is usually served on a stand and it led to a phenomenon that has swept the globe, albeit still a very British tradition.

Fresh and in season: Peas

We only buy what is in season at the time, to be as close to the natural environment as possible. Peas are in season between June and July. Executive Chef Daniel Galmiche advises how best to enjoy them.


In-Season Peas

I always look forward to the change of seasons and how that is reflected on our plates, especially when it comes to side dishes and salads. Each season brings its own special selection of vegetables. The fresh, the earthy, the tender, the robust and the sweet, there is always something delicious and new to enjoy.

Peas are one such vegetable that add a wealth of flavour and texture and are available June to end of July. Whether steamed, sautéed, roasted, baked or grilled, the possibilities are endless and the bonus of growing them yourself is that you gain all of the flavour. Lightly blanched really retains their texture and are wonderful to eat alone.

Peas are best when not prepared with too much fuss. Lightly blanched or boiling briefly and they can be added to stews and risottos or pasta.

Or – peas and pancetta, what a wonderful combination. Indeed, fresh peas are really versatile and so much tastier fresh from the garden and used in more innovative ways.

For wine matching, a fresh Loire Sauvignon Blanc can go well with creamy pea risotto, whereas a more exuberant herbaceous Marlborough version can go well with a heavier pasta. For a pea salad, a not-too-leesy Picpoul or Albariño would work well too – the clean and neutral notes would enhance the delicate pea flavours…bon appetit!

Introducing The Modern Tea Ceremony

This July, we will introduce new luxury teas to our Afternoon Tea experience from Lalani & Co. Far removed from the ‘English Cuppa’, more like a fine wine or whisky, their batch teas come from family-run gardens throughout the world and are chosen for their exquisite flavour from particular elevations. This is the first in a new series on artisanal tea.

Lalani Teas

Lalani Teas

Buying tea is very much like buying whisky: some are blended and some are single-batch. Also like whisky, you get various qualities and styles, and this all comes down to the people who grow the plants as well as the plantation’s location.

The pleasure comes in the taste and there is a gulf of difference between PG tips and single batch darjeeling or oolong for example. Season, soil, elevation and producer all affect flavour characteristics and the best teas express the best flavour of their region: some batches will be exceptional, some will be average, some will be low end. This spectrum occurs even within a year on the same garden.

The very best single batch teas are made as a luxury craft with the same artisan skill as a family vineyard or a small whisky distillery. Single batch teas also offer seasonally changing flavour profiles, much as with fine wine, offering expression of their terroir which whispers its provenance story to you palate with every sip.

Throught the world’s tea trade, most batches are sold into the markets and blended, but some will be kept as single batch teas. These are normally the better tasting batches and are what will be used here.

When you taste a batch and know the story behind it, it opens up a whole new enjoyment and understanding of tea and flavour.