A Whole-Animal Dinner in Support of EatWell MCR
A Whole-Animal Dinner in Support of EatWell MCR
Since opening our doors in 2016, we’ve committed to using whole animals in our kitchen. This decision, made by Sam from the outset, aims to minimise food waste by utilising every part of the animal—from nose to tail. It’s a practice that shows respect for the animal and supports the farmers we work with by purchasing the entire carcass rather than just the popular cuts. Most importantly, it creates a deeper understanding of where our food comes from, both for our team and our diners.
Glut of Apples?
Got a glut of apples? We’re getting ready for our annual apple pressing sessions and could really use your help!
Whether your tree has been extra generous this season or you’ve got apples you don’t know what to do with, we’d be grateful for any donations.
Anna Frost’s visit to Gelveri Wines in Capadoccia, Central Anatolia.
Anna Frost visit to Gelveri Wines in Capadoccia, Central Anatolia.
Alan Jones' Sheep Milk, Tres leches.
When February rolls around, I always pick up the phone and call Alan Jones. Lambing season is just around the corner, but that's not why I'm reaching out. My interest lies in the milk—rich, flavourful, and deeply rooted in the traditions of organic farming on the Lleyn Peninsula.
High Peak Poultry Club. 3rd Championship Egg Show.
High Peak Poultry Club. 3rd Championship Egg Show.
The Staff Room, Saturday 8th June
The Staff Room with Andy Votel, 8th June 2024 18:30 — late
Author Series: A Portrait of British Cheese with Angus D. Birdit
We are pleased to announce the Where The Light Gets In: Author Series, an upcoming event featuring a unique cheese and natural wine pairing evening with Angus D. Birditt, the renowned author of the book Portrait of British Cheese. This event will provide a fascinating insight into the world of British cheese, thoughtfully paired with exquisite natural wines, hand-selected by Group Sommelier Anna Frost.