Delicious root vegetables with cream, garlic, thyme, nutmeg and plenty of seasoning.
I love foccacia, this is a slightly more British taste on the European classic using the oil from our rapeseed that grows around the farm instead of using olive oil.
Fresh nettles with toasted caraway and fennel seeds, butter, onions and garlic. Served with warm crusty bread and crème fraiche
The Circus Sauce team would love to keep living the circus lifestyle all year round. It is an unusual, magical, addictive, wonderful place. But rest and inspiration is much needed...
How times flies! At the end of last season, although I had been offered jobs in the UK, I thought somewhere with a more agreeable climate might do me better, somewhere where food is a large part of the culture as well as the weather.
t’s 4.30 in the morning, the restaurant fleet is hooked up to various lorries and caravans attached to cars, vans and 4x4s and finally the convoy is ready to leave Blenheim Palace and make the long journey to the capital. Several miles and coffees later we pass the Fuller’s Brewery on the Hogarth roundabout and roll in the grounds of Chiswick House & Gardens.