Well, dear reader, this was without a shadow of doubt the tastiest thing we’ve ever cooked. No exaggeration. Pub grub at its most glorious!

Recipe + wine pairing.

Asparagus have just burst into season and it’s our intention to eat as many as possible over the next few weeks… Tarragon is a fantastic herb with both fresh crabmeat and asparagus, but dill, parsley and/or chives would all be brilliant too.

Recipe + wine pairing.

Here, we’ve swapped in local Blythburgh pork tenderloin and smoked mackerel from the Southwold fishmonger. 

Recipe + wine pairing.

Celebratory, seasonal cooking does not get much better than this recipe! And with a natural Cab Franc to boot it’s pure heaven.

Recipe + wine pairing.

This is one of our favourite starters; it’s not particularly filling yet it delivers an almighty punch of flavour to kickstart a celebratory three-course feast.

Tart, floral rhubarb, folded through the lightest of whipped cream is a true spring delight. Outdoor rhubarb is coming into season around Easter - it’s a seasonal foodie's dream!

Recipe + wine pairing.

Roast lamb is almost synonymous Spring feasting; it’s ubiquitous around Easter, but perhaps it’s time to try something new, and by new we mean old/er - enter mutton!

Recipe + wine pairing.

This fantastic savoury cheesecake is a dead ringer for a classic New York style baked vanilla cheesecake… yet it couldn’t be further removed in flavour. It’s so fantastically savoury and tangy - goats’ cheese lovers will be in heaven.

Recipe + wine pairing.

Delicate and dainty on the plate, yet packed with flavour and fantastic crispy texture. We’ve rammed our freezer with local Suffolk game meat to see us through to next autumn, but chicken or guineafowl will also work well.

Recipe + wine pairing.

If this isn’t the heartiest, most deeply comforting pie you eat all winter we’ll eat our hat. We rarely eat beef (or hats) but when we do, we strive to source high welfare, grass-reared beef and really make the recipe and eating experience count.

If you adore tangy, lively, punchy flavours then this curry recipe is for you. It’s packed with plenty of Aspall’s cider vinegar, succulent onions, and sweet spices.

Recipe + wine pairing.

This recipe is part vegcentric quiche, part savoury Bakewell tart, and even part treacle tart in terms of the method. It’s highly unique and mighty delicious.

Recipe + wine pairing.

The pastry is the real star of the show here… It’s buttery, biscuity and nutty, and we deliberately roll it out a little thicker than normal to make sure each slice has a generous serving of this crisp and crumbly goodness.

Recipe + wine pairing.

Here’s one of our all time favourite dishes to serve when hosting friends and family. It’s interactive, fun, and exceptionally tasty!

Recipe + wine pairing.

Rich, gamey venison lends itself very well to spice and smoke and its complex mature flavour really takes a hearty chilli to the next level.

The fantastic flavours of this roasting glaze muddle with sweet red onions and juicy plums during cooking… it’s succulent, extraordinarily flavoursome, exciting and comforting all at once.

Recipe + wine pairing.

Velvety roasted squash, sweet roasted red onions, woody rosemary, and fragrant sage... Some of the very best autumnal flavours are celebrated in this vegcentric dish.

The quinoa is laced with gentle tagine-inspired spices and flavours - cumin, coriander seeds, garlic and za’atar. The result is a grain mix that’s faintly sweet, heady, flavoursome and fragrant.

Recipe + wine pairing.

This autumnal stew is layered and laced with gentle spices such as cumin, turmeric, cinnamon and allspice, and wonderfully rich and oily walnuts add some welcomed fat to this ultra lean, sustainable meat.

Recipe + wine pairing.

Here’s a celebration of some of Suffolk’s finest ingredients… free-range pork, cox apples, and Aspall Cyder Vinegar. This dish has an intriguing and pleasing sweet & sour profile and it’s spot on for autumn.