Articles & Recipes

Ale partners beautifully with the artisanal cheeses in our Deli. Here are some suggestions from our Deli manager, Matt:

A traditional bake found all over Europe, the strudel really comes into its own as a winter-time treat. This recipe has extra festive flavour, thanks to the addition of our own mincemeat.

The perfect Christmas drink, as it can be made well ahead, then brought out of the fridge as customers arrive – or serve it hot for a traditional winter warmer.

Trifle is a classic Christmas treat and (helpfully) always taste better when made in advance. This version uses ready-made ingredients for speed, but tastes like you’ve spent hours in the kitchen – we won’t tell if you don’t! Serves 8.

As summer turns to autumn, many crave a shake-up when it comes to the weekly menu. Light & airy salads and BBQ fare give way to more comforting classics as we make the best of the abundant produce that autumn provides.

Delicious lemon sole is plentiful in Westcountry waters, making it a good, sustainable choice. Baked whole with delicious crab butter, and served with a creamy sauce, we think it looks brilliant (and tastes even better!). Serves 2

Great to look at and even better to eat, these special little pies make a spectacular starter - definitely a worthy vehicle for our wonderful, locally-caught scallops! Makes 4 pies.

This luxurious recipe is a real treat! You can make the Lyonnaise potatoes ahead of time if you like – assemble the potatoes in advance, up to the point of the oven cooking time, then refrigerate and just pop them in the oven when you’re ready to cook the lobster. Serves 4.

This is more of a guide than a recipe. Feel free to choose your own seafood and steak (and cook it to your own preference); we’ve used fillet steak and crevettes. Ingredient quantities given are for two 170g fillet steaks, but quantities can be scaled-up as needed.

Don’t be put off by the long list of ingredients – there’s a bit of hob-top cooking here, but the oven does most of the work, and the results are well worth it! *Please note; you will need a 24cm circular bundt or savarin tin*. Serves 6.

This easy starter is a riff on a much-loved classic, and simply swaps prawns for hard-boiled eggs (handy if you need to accommodate one or two vegetarians at a mainly meat-eating gathering, though it’s worth checking your Worcestershire Sauce is vegetarian). Serves 2.

Treat yourself to a sloe gin fizz, made with our own Greendale sloe gin. Add lemon juice, sparkling water and then garnish with a lemon slice and a blackberries, Cheers!