News

News

Philippa Vine from The Bluebell Farmhouse Kitchen

Pear and Chocolate Tart
December, 2018

Mary Gwynn, Trenchmore Farm

Wheat Berry, Broccoli and Pomegranate Salad Bowl with Tahini Dressing
November, 2018

Mark and Sarah Hardy, owners of High Weald Dairy

Sussex Slipcote Bonbons
September, 2018

Jean de Rien, chef patron of The Dining Room, Worthing

Five-spice Poached Plums with a Flapjack Crumb and Crème Anglaise
August, 2018

Simon Goodman, head chef and owner of The Duke of Cumberland Arms

South Coast Mackerel, horseradish Jersey Royal Potato Salad, Toasted Sourdough, Rocket & Lemon Oil
July, 2018

Toby Harmer, owner and chef at Garlic Wood Farm Events

CONFIT SHOULDER OF SUSSEX LAMB, REDCURRANT & PORT JUS WITH ROAST ASPARAGUS
June, 2018

Philippa Vine from Bluebell Farmhouse Kitchen Cookery School

Roasted Leg of Sussex Hogget with Home-made Pasta and Wild Garlic & Walnut Pesto
April, 2018

David Crawford, Head Chef at The American Express Community Stadium, Falmer

Sussex Grown Beetroot Veloute, Served with a Sussex charmer choux bun and chilli crème fraiche
March, 2018

Michael Notman-Watt from 64 Degrees, Brighton

Smoked Ham Hock Broth with Chilli Oil and Red Pepper Jam
February, 2018

Andrew MacKenzie, Executive Head Chef, The Half Moon

South Downs Venison with Berries and Fruits
December, 2017