These are newish canapes which we think look and taste great. We take shitake mushrooms, flash fry and marinade in garlic, soy, pomegranate molasses and vegetable caramel. They are then rolled in angel hair filo pastry and deep fried. we serve with a rich garlic aioli.

Wonderfully unfussy and delicious cooking at the Woolpack in Slad last weekend

It may seem that we have an obsession with Indian breakfast. We do. heres some more

Indian breakfast on the left. Parotta with pickle and curd and uttapam with sambal and coconut chutney. Savoury, filling and perfect...

Coconut Jelly In the Andaman Islands we were given a tasting session showing the diverse ways you can use coconut. We all know the water which is nutritious, tasty and hydrating. after that is the jelly which is scooped out and eaten shown to the left with a clever coconut spoon. With an older coconut the flesh inside solidifies and forms the hard white coconut flesh used to make coconut milk and dessicated coconut. But the one we were surprised by was the honeycomb textured

We are currently in India looking for culinary inspiration and have found it in the form of Nepalese dumplings. Momo's seem to have...

How about a fully candle lit dining room for your winter wedding? The room was truly amazing and to top it off the cheese board was taken...

It's rare to visit a place with an amazing reputation for food and not be dissapointed. Well we can wholeheartedly tell you that this is...

We were lucky enough to get some samples in the post from East London Canning Co. this week. https://eastlondoncanning.com/ We are off on...

We often suggest sharing boards as an alternative to a plated starter, it is less formal and allows everyone to eat as much as they like....