Seasonal sensations: asparagus

In the heart of asparagus season, our Head Chef serves up Britain’s best spears with a quick and easy tart British asparagus is a true vegetable hero: the season starts in mid-April and if we are lucky it will last until the end of June. It must be one of, if not our greatest seasonal […]

A Burns Night menu

As we toast Rabbie Burns with a dram or two of something strong, our Head Chef Stewart Turner cooks up the perfect menu to soak up the spirits – a haggis toastie and cock-a-leekie soup As Burns Night approaches my attention turns to the mighty haggis. Robert Burns, though known the world over as Scotland’s […]

Armagnac, Roquefort and butter

This month our Head Chef Stewart Turner delves into the archives – or, more accurately, the wallpaper – for inspiration, recreating an old Berry Bros. & Rudd dish, an Armagnac, Roquefort and butter savoury This is a dish straight from the history books, or I should say menus of Berry Bros. & Rudd. I first […]

A Spanish recipe from our kitchen

As we focus on the wines of Rioja, Rías Baixas and beyond, our Head Chef Stewart Turner takes his inspiration from the country, combining salt cod, morcilla and chickpeas in this delicious recipe. As autumn arrives so does our spotlight on Spain and when I was asked to provide a suitably-themed recipe, I was more […]