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Spring is OFFICIALLY here!

, Spring is OFFICIALLY here!

With today marking the official start of Spring with the Spring Equinox, we’ve decided to start fully-indulging in Spring flavours and the delicious ingredients that come with the arrival of a new season. And, although the weather may be telling a slightly different story, with Winter well and truly behind us it’s time for all of those lovely, lighter dishes packed with punchy flavours and colours to reappear on our dinner tables. Finally! 

Our Supper Club this Saturday sees a Menu stuffed full of delicious Spring dishes. With a Grimsby Smoked Cod Loin with Purple Sprouting Broccoli and Brown Shrimp Butter being the anchor dish of this months Pop-Up, it’s no wonder tickets were hastily snapped up by hungry Cotswold revellers! The first of this years Rhubarb obviously had to make an appearance too, with tender, poached stems paired with a set Custard Crunch for puds… 

At a private party this week we served a beautiful starter that radiated Spring colours, flavours & ingredients, making it a truly seasonal, sunshiny dish! Making the most of the brilliantly bright Blood Orange whilst it’s still in its peak, we created a Sea Bass Ceviche pairing popping citrus flavours with Fennel & Parsley then garnishing with a generous handful of vibrant micro herbs. A little slice of Spring on a Supper plate!

, Spring is OFFICIALLY here!

 

At HQ this week, the Ross & Ross Team have been putting their refined palates to the test as we trial out new cures for our Bacon Curing Kit ! With a constant stream of Bacon arriving from the kitchen at regular intervals, there’s surely no better office in the Cotswolds to work in. And you can rest assured that Bacon NEVER goes out of season…

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