Food and Drink

The Dingle Bouquet, features a base that’s infused with rose petals, orange blossom water, violet essence and vanilla.

Something very savoury, almost meaty, that is achieved by first baking and then grilling and smoking the cauliflower. This is then paired with a rich unctuous cashew butter and offset by sweet/sharp caper and raisins to give it balance.

The prawns are, technically, the main draw, but never detract from the rich sauce, heavy with chilli and garlic.

These light and fluffy butternut fritters drizzled with caramel sauce can be served as a side dish or even dessert!

A wholesome and delicious chicken casserole is king when it comes to quick throw-together weeknight dinners.

Having produced rum for over 265 years, Appleton Estate Rum have shared a recipe for their Rum Old Fashioned cocktail, featuring Appleton Estate Rare Blend 12 Year Old rum.

A summer fruits tart recipe from Callum Graham, Head Chef at Bohemia Restaurant.

Chef Gary Foulkes has shared the recipe for his mackerel tartare, embellished with oyster cream, green apple batons and shisho cress.

Up your pasta game with this delicious garlic and chilli prawn penne pasta smothered in a creamy tomato sauce.