Broccoli, gnocchi, tomato, parmesan, capers
Inspired by ingredients grown on Coutts Skyline Garden, junior sous chef Oliver Dovey shares the recipe for his zero waste broccoli dish in celebration of National Allotment Week.
Chocolate orange panna cotta, honeycomb, roasted strawberries, chocolate buttermilk sponge
The proof is in the pudding! Head pastry chef Rebecca Marsham’s created a delicious dessert, made using ingredients grown on Coutts Skyline Garden.