Olive and Herb Sourdough

from "A Handful of Flour"

Sesame and Marshmallow Blondies

with beurre noisette

Onion Tart with Gruyère

and thyme

Baked Asparagus Salad with Dill

goats' cheese, avocado and spelt sourdough croutons

"Pairing Charcuterie and Vermouth", with celeriac remoulade recipe

by Jack Adair Bevan - extract from "A Spirited Guide to Vermouth"

Pine Gin, French, Honey and Bitters

from "A Spirited Guide to Vermouth", by Jack Adair Bevan

Coconut and Mango Sticky Rice

Chocolate and Hazelnut Sourdough Bread and Butter Pudding

Wild Garlic Pesto

with extra-virgin olive oil