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Edible gingerbread festive decorations

Edible gingerbread festive decorations

To make your Christmas tree all the more tempting.

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A Bonfire Night supper: mulled pear & ginger

A Bonfire Night supper: mulled pear & ginger

A warming tonic, best served in mugs around the bonfire.

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A Bonfire Night supper: lentil & squash stew

A Bonfire Night supper: lentil & squash stew

Something to fill you up before heading out to watch the flames.

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A Bonfire Night supper: parkin cake

A Bonfire Night supper: parkin cake

Perfect for wrapping in foil to enjoy around the bonfire.

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Chocolate olive oil cake

Chocolate olive oil cake

Our Provenist’s take on indulgence that leaves a sweet tooth satisfied.

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Asparagus, kale and gruyère springtime tart

Asparagus, kale and gruyère springtime tart

The recipe to cook up this season’s tart served in our café, The Provenist.

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English charred asparagus salad with feta and sourdough crumb

English charred asparagus salad with feta and sourdough crumb

A spring salad from the seasonal surprise board at our café, The Provenist.

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A simple, spiced and subtle Easter cake

A simple, spiced and subtle Easter cake

This Easter, we’ve decided to do things a bit differently, picking a cake that’s much more understated in looks but packed with flavour.

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Four recipes for a light summer’s supper

Four recipes for a light summer’s supper

From baked salmon with lemon and fennel to smashed pea and mozzarella toasts, all from our go-to local chef, Sam Wylde.

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Mojo de Ajo marinated chicken

Mojo de Ajo marinated chicken

Part one of the four barbecue-ready recipes created by Somerset-based chef Sam Wylde, taken from our seventh volume of Stories – Stories for summer.

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Grilled sardines and chimichurri

Grilled sardines and chimichurri

Part two of the four barbecue-ready recipes created by Somerset-based chef Sam Wylde, taken from our seventh volume of Stories – Stories for summer.

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Charred English asparagus & prosciutto

Charred English asparagus & prosciutto

Part three of the four barbecue-ready recipes created by Somerset-based chef Sam Wylde, taken from our seventh volume of Stories – Stories for summer.

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