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. UPDATE: July 1st added as an additional date. 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 “Hogget Feast”

Locavore Lunches at Silvie

UPDATE: 1st September 2017: Locavore is back as a quarterly Feast Night. Click here to find out more

UPDATE: 18th May 2017: 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


Continue reading “Locavore Lunches at Silvie”

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:









List to be be updated with new dates as demand requires.
Continue reading “Supper Club Dates: 2017”

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 “Suckling Pig”

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.

Continue reading “Poached Pears”

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.

Continue reading “Harvest Tasting Menu”

Greenmarket tasting menu

IMG_9364UPDATE: View the full menu with photos here

Announcing a new upcoming event from Smoke and Thyme: The Greenmarket Tasting Menu. A seven course tasting menu based around local & seasonal fruit and vegetables. Over 90% of the produce for this night is grown within a day’s walk of where it’s being served, selected at its peak and cooked in the way that shows it off at its absolute best.

In a world where supermarkets can ship your asparagus from Peru and your strawberries from Spain, there’s no need to follow the seasons anymore. But constant availability comes at the cost of losing touch with what grows close to us and when it’s at its best. A sad result of the loss of quality that comes from picking produce for its ability to travel instead of for its taste, is that too often, vegetables get treated just as a supporting player on a plate where meat or fish is the star.

IMG_9352This tasting menu is completely suitable for vegetarians, and includes vegan alternatives for any dish that isn’t vegan already. You may have read my blog post about why I love cooking for vegetarians, and this night has definitely been inspired by the fantastic experiences I’ve had developing meat-free dishes for my supper clubs. It’s not just for vegetarians though – it’s for anyone who wants to celebrate the fact that during the summer and autumn, we have loads of amazing produce grown in allotments, gardens and farms all within a handful of miles of Oxford. 

I’m planning to run several dates with this menu throughout June and July. Click here to view available dates, or sign up for the mailing list to be the first to know about all new events. 

April and May Supper Club Menu

Asparagus, broccoli and blue cheese soupTo begin: Asparagus, broccoli and blue cheese soup
Every year as I wait on tenterhooks for the beginning of asparagus season, this is the recipe I’m waiting to make. A lesser blog might give you the useful tip that you can use the leftover hard woody ends of asparagus to make the soup, but to be honest, I buy asparagus to make this soup out of the ends, and have to come up with uses for the rest. 

Main course: Slow braised lamb ragu with gnocchi and ribboned asparagus
My search for the perfect slow-braised lamb came complete with this dish – 48 hours of sous vide cooking at a low temperature leaves the lamb meltingly tender but without having lost any of its flavour to the sauce. For this Supper Club I’ve paired with a pile of pillowy, buttery gnocchi and ribbons of seasonal asparagus.
Wild mushroom and truffle ragu with gnocchi and ribboned asparagus
The wild mushroom ragu “alternative” is a creation that won over one of my most ardently carnivorous friends at a recent dinner party, who swore that while eating it he forgot that it was vegetarian. The depth of flavour comes from the variety of different types of mushrooms used, and is punched up by a good dash of truffle oil right at the end. 

Dessert: Salt caramel custard tart
In my kitchen, scraps of pastry and leftover crumbs get saved up in a jar, and when the jar is full, I mix them with melted chocolate and press them into a shell to make the base for this tart. Salt caramel custard, baked until set inside a chocolate pastry case, bruleed until the top is a crunchy, glass-like shard of caramel. Decadent. 

All dates for this menu are sold out, to be added to the waiting list for April or May message me via the contact page.


March Supper Clubs roundup

March Menu

Cauliflower Soup
Cauliflower Soup

To begin: Curried cauliflower soup with crispy leek bhaji
Roasted cauliflower is a real winter treat, and its nutty flavour goes great with the blended Indian spices that remind you of warmer climes. I was challenged by a friend to come up with a meat and dairy-free soup that needed no apologies – this was the result, and I was proud and delighted to be able to serve it along with the crispy leek bhajis. Continue reading “March Supper Clubs roundup”

Pictures from March Supper Club