Recipes

PRESERVED LEMON, PETERSHAM WILD DAMSONS, HAWTHORN AND LIQUORICE ROOT ICE

This will provide at least 16 portions as a plate cleanser Ingredients: 1 lemon preserved in a tablespoon of sea salt , taken from a batch that includes a touch …

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Recipe for our ‘burnt honey custard, Chablis apple’

A simple yet luxurious dish working with the natural sweetness of its components to create a pudding that is visually striking and tastes just as good, with no added sugar. …

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Petersham foraged nettle, milk bread

INGREDIENTS 550g organic, T55, strong flour 125g full fat, organic milk 125g nettle tips 20g fresh yeast 6 organic, free range eggs 75g white sugar 12.5g Cornish sea salt 125g …

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Recipe – Oden Broth

Saute girolles and salt-baked beetroots ‘Delicious autumn!  My very soul is wedded to it, and if I were a bird I would fly about the Earth seeking the successive autumns’.  …

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Recipe – Petersham rosehip cordial

‘Red Rose, proud Rose, sad Rose of all my days! Come near me, while I sing the ancient ways’ William Butler Yeats The rose hips’ red and orange are part …

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Recipe – Petersham garden salad

Petersham garden salad, asparagus and broad beans, white chocolate mayonnaise The Dysart Arms Head Chef, Kenneth Culhane The composition of this salad changes with the rhythm of the garden; freshness, …

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