Gigha halibut, Lardo di colonnata, crown prince squash, red cabbage, hen of the woods, apple, sauce matelote
Chef de partie Jordan Douglas shares the recipe that crowned him winner of our Growing Underground culinary competition, using micro greens as the stars of the plate.
In celebration of Zero Waste Week, chef manager Mel Andrews shares the recipe for her very ‘apeeling’ carrot cake.
Exec chef Greg shares some useful tips and tricks on how to create taste from cauliflower waste.
In celebration of Zero Waste Week, head chef Stuart Aitken shares the recipe to his tangy chutney made from honeydew melon rind.