A collection of stories, inspirations and tips for everyday reading
Grilled Courgette with Spring Risotto, Whipped Ricotta and Wild Garlic Oil
Published: June 11, 2021
The zucchini, courgette or baby marrow is a summer squash, a herbaceous vine whose fruit is harvested from June to October when their immature seeds and epicarp are still soft and edible. The courgette…
White and Green Asparagus, Goats Curd, Hazelnut Vinaigrette and Wild Garlic Flowers.
Published: May 26, 2021
Asparagus is one of the better-known spring vegetables, although we only get to enjoy its short season for around seven to eight weeks. We say a welcome hello to British asparagus in late April…
Meet the Makers: George Williams
Published: May 5, 2021
When lockdown hit, George Williams @fedbygeorge had just landed his dream job working at one of London’s top Michelin-starred restaurants – River Cafe. But like most this past year, he was…
Spook's food is as yummy as it looks, the cocktails well mixed and refreshing. Forever creative in presentation and dishes – however not going away from good quality produce and hearty meals. What is so outstanding with Spook is they care, Emily never disappoints – like Niemierko, in quality not quantity this is the key.
The Bluebird was a huge success and the food was delicious.
Just to say a huge thank you to you and the team. One of the editors even asked if you “had a restaurant".
Your team were an absolute pleasure to work with. Your dedication and passion, both in the planning process and on-site didn’t go unnoticed, both by us and the client.
We have received AMAZING feedback from our clients so far. Thank you again for making this happen!
I cannot thank you enough for such a massive example of high standards, goodness and going the extra mile for the Yorks.
Sarah, Duchess of York
Amazing. Thanks for spooking us!