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May 19th

Just back from Valencia with my seven-strong team of chefs on a Spanish food mission – more on this in a future blog – but this week I welcome the return of HUSS, a meaty, white, firm fish; a favourite of mine. It has gone by several names, including, incorrectly, Rock Salmon, and is a perfect foil for spices. Now featured on the Market Menu, and inspired by a Mauritian wedding I cooked at the Barn, locally-caught roasted huss partners a subtle lentil and pea dahl, heritage tomato, green mango and chutney shallot.


Two starters, also on the Market Menu alongside the huss, are light, seasonal pleasures of the table:

English asparagus, egg salad, truffle vinaigrette, Parmesan crisp

Pickled mackerel salad, mixed beets, lobster aïoli and orange

Both attractively represent our vibrant spring, forerunners of the lush summer to come. The pretty mackerel fillets zing with those pickled tastes, lobster aïoli adding a rich seafood depth of flavour.

Come and try these dishes – there’s calves’ liver too – as well as other ones on either the Market Menu or the A la Carte. Don’t forget our outside tables too in the quiet back garden off the conservatory.

Finish with a Raspberry and pistachio mille feuille, mango sorbet or other choices.

Homemade bread rolls, baked every day here, add further pleasures to the table.

Next Week: What seven chefs got up to in Valencia, home to ham.