Recipes

Luke’s Cheese Bread

Potted Cromer Crab

Spicy Spinach Dip

Smoked haddock scotch egg with pub piccalilli & malted parsnip milk

Rutland Water Trout Brandade

Asparagus, poached egg, crispy bacon, Hollandaise sauce and Parmesan

Mushroom & Lincolnshire poacher rarebit on toasted bread

Stilton beignets with Bramley apple sauce

Ravioli of sweet potato with pine nuts, goats' cheese and brown butter

Black pudding and leek patties

Venison Tartare, Orange, Bramble & Hazelnut