Chic and Child Friendly Dining

“Yummy, Mummy” should be softly uttered, and without scorn from the next table that you dared eat out with your little pumpkin at a restaurant that didn’t serve fast food. The European’s seem to have it right – well-mannered kiddies versed on dining etiquette. Perhaps we need a bit more cultural appropriation, deployed distraction techniques,…

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Sage & Shallot Tart taken from the book ‘Planted’ by Chantelle Nicholson, Chef/ Patron at Tredwells

The go-to book for vegan dishes, Chantelle Nicholson published her first solo cook book, Planted, last year. Described as ‘Groundbreaking plant-based cookery from a remarkably talented chef.’ by Marcus Wareing, it shows you how to cook delicious vegan dishes using seasonal and flavoursome plant-based ingredients. Here is one of the dishes we instantly fell in…

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Chefs Recipe: Rhubarb Posset, Buttermilk Mousse, Almond Cakes by Chantelle Nicholson of Tredwells

Rhubarb, that great British favourite, is now in abundance, with field and home grown varieties available until the end of September. This indulgent recipe from Chantelle Nicholson combines it with almond and buttercream for a glorious summer pudding! Serves 4 Ingredients Posset 140g rhubarb, sliced into 1cm rounds 2 tbsp grenadine 400ml double cream 60g…

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