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!

We’ve sought to compliment the incredible flavour of Swaledale’s Merguez Sausages with punchy and aromatic spices and seasonings; garlic, red chilli, coriander seeds, fennel, and thyme all run through the cassoulet base.

A fitting lunch indeed; just as we were tucking into the salad the second half of the funds raised from our #CookforUkraine supper club have been passed on from the ticketing platform, and we’ve now passed these on to the DEC Ukraine Humanitarian Appeal.

For us, summer is all about monster salads, absolutely packed with flavour. This Sutton Hoo ‘panzanella’ is just that, and it’s a “one-tray-wonder” to boot. Simple, speedy and utterly delicious!

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!

We always love a zingy and herby quinoa tabouleh and never more so than when served along side slow roasted meats, particularly our sweet & spicy slow-roasted blade of mutton - the prefect Easter feast!

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.

A powerhouse of flavour, comfort and nourishment - this hot & fragrant broth is recipe number 3 in the Pecking Order, and it’s made with golden homemade chicken stock.

Here’s recipe number 2 in The Pecking Order - a ‘spin-off supper’ made with leftover roast chicken, nutty quinoa, and the very best coronation sauce.

A roast chicken with gravy and roasted potatoes is a beautiful thing, but come Spring and Summer it’s time to think outside the box. Start with this.

We’re honoured to be working with one of Suffolk’s finest food producers - Sutton Hoo chicken. Allow us introduce “The Pecking Order” - a series of delicious, joined-up recipes for chicken…

Undeniably, there is really only one true sardine recipe and that’s “on toast” (ideally mashed up with heaps of Sarson’s vinegar first), but should you be looking for another, this pasta number is very good.

Recipe + wine pairing.

This seemingly humble vegan pasta is a surprisingly luxurious dish which offers indulgent, creamy textures, and layer after layer of fragrance and flavour.

Recipe + wine pairing.

This delightful noodle salad is fresh, zingy, tropical, and herbaceous - in short, it’s New Zealand Sauvignon Blanc on a plate.