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Member of the month November 2020: Rory Lovie

The Staff Canteen

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Harden’s Soft Launches Membership Scheme – Harden’s Platinum

Harden's

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'There’s so much hospitality can bring to regenerating – it’s the beating heart of communities.'

The Staff Canteen

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Cha siu lamb belly, eggplant miso, Brussels sprouts, crosnes, cordyceps flower, crispy granola with piment d’espelette, enoki

Paul McLoughlin

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Getting Grills up for burnt onion Sauce

Archit sharma

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Spinach Cottage Cheese and Fish Pie

Archit sharma

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Seared Tuna Piquilio pepper Pickled Courgette Dill Emulsion

Archit sharma

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The Perfect Roast ,Scotch Egg,Padron peppers,Crispy Squid,Roast Crown Chicken and Beef! Proper Gravy

Archit sharma

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Sometimes a simple pairing is the most delicious - pair some freshly-chunked Parmigiano Reggiano with a drizzle of Balsamic vinegar to start the weekend with an Italian aperitivo!

Parmigiano Reggiano

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Festive starter Beetroot cured salmon, pickled shallots, compressed cucumber, walnut, treacle

Mike Kenyon

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Festive pie Wild mushroom & chestnut pithivier, confit potatoes, sticky red cabbage, burnt shallot

Mike Kenyon

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Rice pudding souffle - caramelised pear - gingerbread ice cream - walnut toffee sauce - bayleaf beignet

Gareth Wharton

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'A grant of just £1,000 is staggeringly and shamefully out of touch’

Russell Bateman joins Castle Ashby estate as head chef of The Falcon Hotel

'We weren't the type of people you'd want to work with'

Who is Masterchef: The Professionals 2020 chef, Bart van der Lee?

'By putting these restrictions in place it will affect the entire town'

Are 'immunity passports' a good idea

'Diversification is the name of the game'

Which chefs are taking part in the Great British Menu 2020 : Christmas Special?

Member of the month November 2020: Rory Lovie

Harden’s Soft Launches Membership Scheme – Harden’s Platinum

'There’s so much hospitality can bring to regenerating – it’s the beating heart of communities.'

Cha siu lamb belly, eggplant miso, Brussels sprouts, crosnes, cordyceps flower, crispy granola with piment d’espelette, enoki

Getting Grills up for burnt onion Sauce

Spinach Cottage Cheese and Fish Pie

Seared Tuna Piquilio pepper Pickled Courgette Dill Emulsion

The Perfect Roast ,Scotch Egg,Padron peppers,Crispy Squid,Roast Crown Chicken and Beef! Proper Gravy

Sometimes a simple pairing is the most delicious - pair some freshly-chunked Parmigiano Reggiano with a drizzle of Balsamic vinegar to start the weekend with an Italian aperitivo!

Festive starter Beetroot cured salmon, pickled shallots, compressed cucumber, walnut, treacle

Festive pie Wild mushroom & chestnut pithivier, confit potatoes, sticky red cabbage, burnt shallot

Rice pudding souffle - caramelised pear - gingerbread ice cream - walnut toffee sauce - bayleaf beignet

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'A grant of just £1,000 is staggeringly and shamefully out of touch’

Russell Bateman joins Castle Ashby estate as head chef of The Falcon Hotel

'We weren't the type of people you'd want to work with'

Who is Masterchef: The Professionals 2020 chef, Bart van der Lee?

'By putting these restrictions in place it will affect the entire town'

Are 'immunity passports' a good idea

'Diversification is the name of the game'

Which chefs are taking part in the Great British Menu 2020 : Christmas Special?

Member of the month November 2020: Rory Lovie

Harden’s Soft Launches Membership Scheme – Harden’s Platinum

'There’s so much hospitality can bring to regenerating – it’s the beating heart of communities.'

Cha siu lamb belly, eggplant miso, Brussels sprouts, crosnes, cordyceps flower, crispy granola with piment d’espelette, enoki

Getting Grills up for burnt onion Sauce

Spinach Cottage Cheese and Fish Pie

Seared Tuna Piquilio pepper Pickled Courgette Dill Emulsion

The Perfect Roast ,Scotch Egg,Padron peppers,Crispy Squid,Roast Crown Chicken and Beef! Proper Gravy

Sometimes a simple pairing is the most delicious - pair some freshly-chunked Parmigiano Reggiano with a drizzle of Balsamic vinegar to start the weekend with an Italian aperitivo!

Festive starter Beetroot cured salmon, pickled shallots, compressed cucumber, walnut, treacle

Festive pie Wild mushroom & chestnut pithivier, confit potatoes, sticky red cabbage, burnt shallot

Rice pudding souffle - caramelised pear - gingerbread ice cream - walnut toffee sauce - bayleaf beignet