Equinox and the transition from summer to autumn has provided a bounty of raw ingredients
from our garden and surrounding island.
Storm Amy hastened the seasonal shift by blowing away foliage and flowers, but we did our
best to salvage what we could and quickly preserved and played. Here are some highlights…

Piccalilli. A sunny, punchy, traditional cauliflower relish, which we served with local mackerel and
potato hash.

Fragrant shortbread. The Scottish staple which we experimented with by getting our guests to
add fresh herbs and seeds during Celtic week

Sea kelp salad. Foraged from the sea and marinated with pickled ginger and sesame. This feels
wholly Japanese. We served this with seasoned rice, miso mayo & garden vegetables

Courgette flowers, stuffed with goats cheese, fried in a light batter, then drizzle with honey; truly
food of the Gods…

With an abundance of beetroot coming out of the garden, we have thrown it into everything including brownies. The beetroot gives a moist crumb, natural sweetness and compliments rich cocoa flavour

Parsnip & ginger cake; much like beloved carrot cake the parsnips add moisture and pair
perfectly with spicy ginger.

Inkcap mushrooms; these grow abundantly in our neighbouring field and we simply slow roast
them with tamari and garlic and served them in omelettes and over our homemade sourdough

Rose infused kombutcha; our resident booch babe Rosa played around with flavours and this
one came out the winner. Delicate rose petals infused over 3 days give the kombucha a delicate
perfumed flavour that perfectly encapsulates the summer

Carrots with carrot top pesto. Our carrots came out so well this year that to celebrate them we
served them simply with a pesto made from the tops and a touch of Mexican tarragon