This delicious recipe from our friends at The Tomato Stall is a flavour match made in heaven - fresh seasonal tomatoes and asparagus paired with creamy burrata.
By James Mackenzie, Chef and Owner of the Michelin-starred Pipe and Glass, South Dalton.
A classic tricolour of spring shades, this dish can be served as a sharing plate or individually. It’s a simple dish so everything hangs on using the finest ingredients, especially ripe avocados and an assortment of fresh tomatoes.
By Resident Chef Martin Evans
This delicious salad showcases the sweet earthy flavours of the candy and golden beetroot with the creamy rich Devil's Rock blue cheese from Pextenement Cheese Company and deliciously tender Sirloin Steaks from our butchers R&J Yorkshire's Finest.
Wessex Mill is different, only using wheat grown locally to the mill and you can find the names of each farm on the back of every bag. Above all, they pride themselves on producing flour that is milled to make top quality bread time after time.
Sour dough bread uses the natural yeasts in the air to create a batter (mother) that is continually fermenting by converting the starch in the flour to sugar then using the sugar to feed the yeast. The mother needs regular feeding with flour to keep it alive. If it runs out of starch from the flour it turns very acidic and dies. There is no need to add dried or fresh yeast, just use the mother instead.