Hogget Feast

On Saturday the 27th May and June 3rd, I am hosting a hogget feast. Numbers are strictly limited but we will try to put on additional nights as they fill up. Book here

First question: what is hogget?

Hogget is yearling lamb – lamb that has had an extra spring grazing season. These slightly larger animals have had a bit more time for their meat to develop in flavour and complexity, but still maintain the tenderness of lamb. This meat is prized by chefs and restauranteurs the world over, but is all but unknown to the home cook. I had been dimly aware of hogget and had the idea of doing something with it at the back of my mind for a long time when I met Emma at the Cultivate Veg Van last year. Continue reading

Locavore Lunches at Silvie

We’ve enjoyed the Sunday Lunches at Silvie’s, but various competing commitments we’ve had to suspend them for the time being. Look out for Locavore’s return in a new format in Autumn 2017.

I’m delighted to announce my upcoming collaboration with Silvie, homegrown cafe, bakery and guest house on Iffley Road. Starting March 5th, they will run on the first Sunday of every month. Click here to book

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Supper Club Dates: 2017

Roasted pepper and smoked sweetcorn soupA new year has come and it’s time to get back to work. With no further ado:

SATURDAY 25TH FEBRUARY PAY-WHAT-YOU-WANT
FRIDAY MARCH 3RD PAY-WHAT-YOU-WANT
SATURDAY MARCH 11TH PAY-WHAT-YOU-WANT

SATURDAY 22ND APRIL PAY-WHAT-YOU-WANT
SATURDAY 29TH APRIL PAY-WHAT-YOU-WANT
SATURDAY 13th MAY PAY-WHAT-YOU-WANT

SATURDAY 24th JUNE PAY-WHAT-YOU-WANT
SATURDAY 1st JULY PAY-WHAT-YOU-WANT

 

EAST OXFORD/MARSTON LOCATION
BOOK NOW

List to be be updated with new dates as demand requires.
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Suckling Pig

I served Suckling Pig as one of my series of 2016 Christmas Feasts and is available for private hire events for 6+ people – price on request. 

suckling-pig-roast-2“The third time someone calls you a donkey… might wanna think about buying a saddle.”

When the first person told me when they’d had suckling pig, it was so tender that it was literally carved with a dinner plate, I didn’t even understand how that could work.

The second time somebody told me they’d had suckling pig carved by a dinner plate, I thought it sounded like a gimmicky idea dreamed up in a Spanish tourist trap.

The third time, I bought the saddle. Continue reading

Smoke and Thyme Christmas Feasts

Tis the season (no really, tis already), and I am delighted to announce my Smoke and Thyme Christmas Feasts.

Faced with a whole array of different dramatic Christmas feast ideas, I couldn’t decide what I wanted to serve, so the answer just had to be “EVERYTHING!”. I’ve come up with five feasts for this festive season, each built around a different centrepiece.

18th Nov: Christmas Surprise: Pay-What-You-Want
26th Nov: Fishmas: £35 p/h SOLD OUT!
3rd Dec: Suckling Pig Feast: £45 p/h
10th Dec: Canard en Croute: £35 p/h
16th Dec: Salt Beef Wellington: £42 p/h
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Harvest Tasting Menu Announced

 

Just a quick post with the menu for now. More photos to come soon:

  1. Mushroom, chestnut and caramelised onion pate with beetroot bread and pickled carrotsimg_2936
  2. Celeriac Soup with White Truffle Oil
  3. Leek Bhaji
  4. Chilli sans Carne Autumn Root Gratin
  5. Squash Feast
  6. Poached Pear with Pear SorbetIMG_2899
  7. Pumpkin and Carrot Cake

Mushroom and Chestnut pate

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With their predilection for popping up out of nowhere it’s not surprising that mushrooms have gained a reputation for magic. Long time blog followers will know I’m not above accepting a little supernatural assistance when it’s offered, or of resorting to the dark arts of extra butter and cream when it’s not. But don’t let your senses deceive you, this recipe has less dairy than a teaspoonful of mist, yet is filled with creaminess to the core.

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Poached Pears

IMG_2891Second only to the avocado, the pear has the finest window between cast-iron hardness and baby food mush. Poaching is a great way to make a bowl of fruity jawbreakers into something truly delectable. Booze is a great flavour enhancer here and you can pick your poison – I’ve made a few suggestions below. Serve with creme fraiche, or ice cream, or just steal cold slices straight out of the fridge.

I will be serving these at my Harvest Tasting Menu on  October 14th and 21st with a bay leaf flavoured ice cream.

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Harvest Tasting Menu

IMG_2896Due to the fantastic reaction to my Greenmarket event back in June, I am delighted to announce another vegetable tasting menu, themed around the harvest season and coinciding with the inaugural Oxford Food and Drink Festival. Once again, I’m partnering with Cultivate to source some of the best local produce, as well as with Restore to use their beautiful Garden Cafe to serve 7 courses of seasonal fruit and veg.

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