Packed with fresh herbs and bright greens this recipe is all about celebrating some of our favourite spring and early summer ingredients.
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Venison Carpaccio with Walnut Ketchup
A popular dish at our Cotswolds pubs The Fox and The Bell at Charlbury. Recipe kindly shared by Executive Head Chef Alan Gleeson.
We are proud to have the first and largest red deer herd certified organic by the Soil Association. Read our blog to discover why venison is an underrated, superb tasting, healthy choice for meat eaters.
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Whole citrus and almond cake with crème fraîche
This gluten-free cake recipe is taken from Seed Magazine Volume 6. Leave out the crème fraîche to make it dairy free.
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Rump Of Lamb with Peas, Broad Beans & Kale Pesto
This delicious recipe offers a lighter take on traditional lamb dishes and is full of the delicate flavours of summer.
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Baked Pancakes with a Bubbling Mornay Sauce
Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.
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One Pot Roast Chicken with Fennel, New Potatoes & Pesto
This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.
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Loin of Venison With Celeriac Purée & Baked Plums
Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.
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Lamb Shoulder with Hasselback Potatoes & Herbed Jus
Though it may look as though this recipe requires a number of steps, it is incredibly easy and provides a fresh approach to the Sunday roast.
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Honey Parfait with Poached Pears & Honeycomb
This delicious honey parfait recipe comes from our founder Carole Bamford’s new book NURTURE.
