Rye bread, potato dip burnt onion and
mushroom broth
Growth of rye grass causes no known
significant damage to air, water or soil. It has a
relatively low carbon and water footprint. Using
rye flour allows us to reduce our reliance on
potentially more harmful crops like wheat.
The potato dip burnt onion and mushroom
broth both allow us to use off-cuts, skins and
less uniform pieces of vegetable along with
herb stalks to create meat free dishes based
around food that may otherwise be composted
or wasted.
Amontillado sherry, Spain
A stunning example of traditional medium
dry sherry. With roots dating back to 1780
this ancient and very special producer has
stuck to their roots and continued to deliver
incredible sherry