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
At the start of the season, we were incredibly fortunate and excited to have the opportunity of working with the renowned photographer Jonathan West. He took some fabulous images capturing the preparation, creation and communal destruction of many of our signature dishes.
We were getting used to this now. The twenty-hour flight was at the back of our mind and felt like seconds compared to the equivalent bus journeys through Thailand and Vietnam. The introduction of western culture was a shock after the small food shacks, potholed roads and kamikazi mopeds of Asia, though in many ways a relief.
We almost didn't make it to Vietnam. A couple of issues with visas, tickets to Australia and a mad dash towards the plane moments before it flew almost caused us grief but we managed to make it on board the flight to Hanoi.