5 Rums You Have To Try This Summer
The cheeky chappies at Duppy Share have created a rum worth shouting about. Although they’ve not been around for long, the name is steeped in rum-making heritage:
The cheeky chappies at Duppy Share have created a rum worth shouting about. Although they’ve not been around for long, the name is steeped in rum-making heritage:
Here’s a handful of ingredients we’re really looking forward to seeing in our kitchens and on our menus in the next few months.
Every month, the fabulous Helena Nicklin, AKA the Wine Bird, uncorks a bottle of wine from our cellars and gives you a fuss-free low-down on what’s behind the label.
London’s greatest pie pub, The Windmill in Mayfair is hosting a non-stop pie bonanza for British pie week.
We doff our caps, bow our heads and worship at the altar of The Alma team.
Chris’s interest in food started at a young age in his mum’s pub where he was often roped into peeling spuds in the busy kitchen.
Every month, we take three seasonal ingredients and sing their praises. Hopefully you'll be inspired to put them in your shopping basket or pick it off our menu.
For 30 years, Blackmoor has been providing game meat to some of the best hotels and restaurants in the south of England. A small farm in the rolling hills of Hampshire has been their base over that time and has seen them grow as the popularity of game meat has developed. It’s not been without its challenges though.
Every month, the fabulous Helena Nicklin, AKA the Wine Bird, uncorks a bottle of wine from our cellars and gives you a fuss-free low-down on what’s behind the label.
Finding samphire, Chanterelle mushrooms or heritage tomatoes on a pub’s menu is now a marker of quality and no longer a quirky experiment with the British public’s taste buds. It means the produce going into the kitchens is fresh, seasonal and picked for quality and flavour not price.