Confit organic Hay Farm lamb shoulder

vegetarian roast potatoes & seasonal vegetables

Thyme grilled mushroom, goat’s cheese & sage encased in spinach & puff pastry

Slow roasted top side of dry aged, ethically sourced, grass fed beef

South Coast sprat

ve | Padron peppers ve | Halloumi sticks v  | Chiplolatas

Bread and olives

Negroni

Lussmanns Garden Gin, Indian tonic, fruit garnish

Chambord Royale

French Martini

Passion fruit Martini

Prosecco • Campari • soda (Aperol Spritz available)

Campari spritz

mint • cucumber • citrus • strawberries ve

Pimm’s & grapefruit spritz

by Moët Valencia oranges • botanicals • herbs ve

Chandon Garden Spritz

gooseberry jam & oat cookies | From Nettlebed Creamery this cheese won Supreme Champion at the Virtual Cheese Awards 2024.

Witheridge in Hay

Dark chocolate mousse

Polenta & orange cake

Gooseberry cheesecake

(10oz) (£15 supplement) crispy onion rings • fries • watercress • peppercorn sauce

28-day dry-aged Hereford beef sirloin

Free-range chicken thighs with garlic & capers

gooseberry compôte | Rustic, country-style outdoor-reared pork pâté

Paté de campagne

Witheridge in Hay organic cheese (50g)

Summer pudding

Single origin dark chocolate mousse

Honey & thyme pudding

Pat the lamb shoulder dry with paper towels. Trim any excessive surface fat if desired, leaving a thin protective layer. Rub the entire shoulder evenly with the kosher salt and freshly ground black pepper. Place the lamb in a shallow dish, cover, and refrigerate for 4–6 hours to let the salt penetrate (for a deeper cure, refrigerate up to 12 hours).

Prepare and cure

After curing, remove the lamb from the refrigerator. Rinse off the surface salt under cold running water, then pat the shoulder very dry with paper towels. Allow to sit at room temperature for 30 minutes while you preheat the oven.

Rinse and dry

Preheat the oven to 130°C (265°F). In a large Dutch oven or deep roasting pan wide enough to hold the shoulder, warm the lard (or rendered pork fat) with the olive oil over low heat until melted and just warm — you do not want it smoking. Nestle the lamb shoulder into the fat, fat side up. Tuck the smashed garlic, thyme, rosemary and bay leaves into the cavity and around the meat so aromatics are in contact with the surface. The fat should just cover the meat; if needed, add more rendered fat or a neutral oil to submerge. Bring the fat to a gentle shiver on the stovetop for 5 minutes, then transfer the covered pot to the preheated oven.

Preheat and confit

Cook the lamb confit slowly at 130°C (265°F) for 4 to 5 hours, or until the meat is fork-tender and easily pulls away from the bone. Check once midway through to ensure fat is still covering the meat; spoon hot fat over the shoulder if needed. The internal temperature isn’t the goal here — tenderness and the ability to shred are the indicators.

Slow-cook

When tender, remove the pot from the oven and allow the lamb to cool in the fat for 30–45 minutes. This rest keeps the meat moist and lets flavors meld.

Rest in fat

Carefully lift the shoulder out of the fat. Reserve the aromatic garlic and herbs if desired. Strain the cooking fat through a fine sieve into a heatproof bowl and set aside to reuse for cooking or discard excess; you can chill and keep for later use.

Strain and reserve fat

For a rustic presentation, use two forks to gently pull the lamb into large, moist shreds. For a carved presentation, trim off any excess surface fat and slice against the grain into 1–1.5 cm slices. Keep pieces warm by returning briefly to a low oven (100–120°C / 210–250°F) covered in a small amount of reserved fat or wrapped in foil.

Shred or slice

If you prefer a browned exterior, heat a skillet over medium-high heat with 1–2 tablespoons of the reserved cooking fat. Sear slices or shreds in small batches for 1–2 minutes per side until edges crisp and caramelize. Do not overcrowd the pan.

Crisp the exterior (optional)

Arrange the shredded or sliced lamb on a serving platter. Sprinkle with coarse sea salt, freshly ground black pepper, chopped parsley and lemon zest if using. Drizzle a small spoonful of the strained cooking fat over the meat for shine and extra flavor.

Finish and season

Serve the confit lamb immediately alongside roasted seasonal vegetables or potatoes. Provide reserved fat separately for guests who want extra richness. Leftovers keep well submerged in fat refrigerated for up to 5 days.

Serve

Hay Farm organic lamb shoulder, bone-in

Kosher salt

Black pepper, freshly ground

Garlic cloves, smashed

Fresh thyme sprigs

Fresh rosemary sprigs

Bay leaves

Lard or rendered pork fat

Olive oil

Coarse sea salt (for finishing)

Freshly ground black pepper (for finishing)

Fresh parsley, chopped

Lemon, zested (optional)

Roasted seasonal vegetables or potatoes (to serve)

Preheat oven to 200°C (180°C fan) / 400°F / gas mark 6. Line a large baking tray with parchment paper.

Preheat and prepare

Heat a large dry frying pan over medium heat. Add the spinach in batches and wilt until just collapsed, about 1–2 minutes per batch. Remove to a sieve and press gently with the back of a spoon to remove excess water. Once cool, chop coarsely and transfer to a bowl.

Cook spinach

In the same pan, add 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the sliced mushrooms in a single layer (do in two batches if needed) and cook without moving for 2 minutes to brown, then stir and continue for 3–4 minutes until golden and most liquid has evaporated. Add minced garlic, chopped thyme and shredded sage leaves; cook 30–45 seconds until fragrant. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool slightly.

Sauté mushrooms

Combine the wilted spinach, sautéed mushrooms with herbs, and goat's cheese in a bowl. Add lemon zest and the remaining 1/2 tsp salt and 1/4 tsp pepper; mix gently so the goat's cheese is still slightly chunky — the texture should be creamy but not liquidy. Taste and adjust seasoning. Reserve about 4–6 whole sage leaves for garnish if desired.

Assemble filling

Lightly dust your work surface with the plain flour. Unroll the puff pastry and, if making one large roast, form into a rectangle roughly 30 x 25 cm; for two smaller parcels divide pastry in half. Spoon the filling into the centre of the pastry leaving a 2 cm border. Shape into a compact log or mound about 3–4 cm high. Fold the long sides of the pastry over the filling, then fold the ends under and pinch to seal. Turn seam-side down on the lined tray. Trim any excess pastry and press to seal well.

Prepare pastry

Brush the entire parcel with beaten egg. Using a sharp knife, score a few shallow diagonal lines across the top for decoration and vents, taking care not to cut through. Place reserved sage leaves on top, pressing lightly so they adhere to the egg wash.

Egg wash and scoring

Bake in the preheated oven for 30–35 minutes (for one large parcel) or 25–30 minutes (for smaller individual parcels) until the pastry is golden brown and puffed and internal filling is hot. If the pastry is browning too quickly, loosely tent with foil for the last 10 minutes. Remove from oven and rest for 8–10 minutes before slicing to help the filling set.

Bake

While the oven is warming, parboil the potatoes in salted water: add potatoes to a pan of cold salted water, bring to a boil, then simmer for 8–10 minutes until the edges are just softened but centres still firm. Drain well and shake the pan gently to rough up the surfaces — this helps create crispiness.

Place the roasting tray in the preheated oven for 3–4 minutes with the olive oil so the oil heats (careful). Remove tray, add the parboiled potatoes, turn to coat in hot oil, add crushed garlic cloves and rosemary sprigs, and season with sea salt and black pepper. Spread out in a single layer and roast for 40–50 minutes, turning every 15 minutes, until deeply golden and crisp outside and tender inside.

During the last 10 minutes of cooking, remove garlic skins if desired and baste the potatoes with the oil pooled on the tray. When cooked, transfer to a warmed dish and discard rosemary sprigs and garlic skins.

Prepare the seasonal vegetables so that harder vegetables (parsnips, carrots) are cut smaller and roast-ready while quick-cooking items (broccoli, tenderstem) are left larger or added later. Toss vegetables in 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

If roasting root vegetables, add them to the same tray as the potatoes for the first 25–35 minutes so they get crispy and caramelised; add quicker-cooking vegetables for the final 10–15 minutes so everything finishes together. Alternatively, roast separately at 200°C for 20–30 minutes depending on size, turning halfway.

When vegetables are tender and slightly caramelised, remove from oven and finish with a squeeze of lemon juice if using. Keep warm until serving.

ready-rolled puff pastry

fresh baby spinach (washed, stems removed)

goat's cheese (soft log or crumbled)

large chestnut or closed-cup mushrooms (or cremini), sliced

fresh sage leaves, finely shredded

fresh thyme leaves, chopped

garlic cloves, minced

olive oil

butter

lemon zest

salt

black pepper

egg (for egg wash), beaten

plain flour (for dusting)

maris piper or yukon gold potatoes, peeled and cut into 3 cm pieces

garlic cloves, crushed with skin

fresh rosemary sprigs

sea salt

seasonal vegetables (eg. carrots, tenderstem broccoli, parsnips, carrots & baby squash), trimmed/cut

lemon juice (optional, to finish)

Remove the top side roast from the refrigerator 1.5–2 hours before cooking to come to room temperature (this helps even cooking). Pat the roast dry all over with paper towels.

Bring to temperature

If there are any excessively thick pieces of hard fat or large silver skin, trim them lightly leaving a thin protective fat layer (about 2–3 mm) to keep moisture during the long roast.

Trim if needed

In a small bowl combine kosher salt, cracked black pepper, garlic powder, onion powder, dried thyme and smoked paprika. Add olive oil and stir to make a loose paste.

Mix rub

Rub the paste evenly over the entire surface of the roast, pressing it into the meat. Be generous with the salt mixture. Let the seasoned roast rest on a rack for 20–30 minutes to allow the rub to adhere.

Apply rub

Preheat oven to 140°C (285°F) for a low, slow roast. Arrange the halved onion, carrots, celery and smashed garlic in an even layer in a heavy roasting pan or shallow Dutch oven. Pour 200 ml of the beef stock into the pan to create a shallow braising liquid and place rosemary and thyme sprigs among the vegetables.

Prepare roasting pan

Heat a large heavy-bottomed skillet (or the roasting pan on the stovetop if oven-safe) over high heat until very hot. Add 1 tbs neutral oil. Sear the roast on all sides until a deep brown crust forms, about 2–3 minutes per side. Transfer the seared roast onto a rack set over the vegetables in the roasting pan. If you used the skillet, pour any browned bits into the roasting pan and deglaze with the dry red wine, scraping up stuck bits; reduce for 1–2 minutes, then add remaining stock to reach ~500 ml total.

Sear (optional but recommended)

Insert an instant-read or probe thermometer into the thickest part of the roast. Place the roast in the preheated oven and roast at 140°C (285°F) until the internal temperature reaches 52°C (125°F) for medium-rare or 56°C (133°F) for medium, approximately 2–2.5 hours for a 3 kg roast (time will vary by size). Plan for about 40–50 minutes per kg at this temperature as a guideline; monitor temperature rather than time.

Slow roast

If desired, baste once after the first hour with pan juices. If the top is browning too fast, tent loosely with foil. When the thermometer hits target temp, remove roast from oven.

Hold and check

Transfer the roast to a cutting board and loosely tent with foil. Let rest 20–30 minutes (this completes carryover cooking and redistributes juices). While resting, skim fat from the pan juices and simmer the juices and vegetables on medium heat for 6–8 minutes to concentrate, then whisk in the room-temperature butter to make a glossy jus. Taste and adjust seasoning.

Rest and glaze

Using a sharp slicing knife, trim minimal exterior fat if desired and slice the roast thinly across the grain into 5 mm slices. Arrange on a warmed platter.

Carve

Spoon some warm jus over the sliced beef, sprinkle with chopped parsley and a few flakes of sea salt if using. Serve immediately with roasted vegetables and additional jus on the side.

Finish & serve

top side (top round) of beef, dry-aged, grass-fed

kosher salt

coarse black pepper, freshly cracked

garlic powder

onion powder

dried thyme

smoked paprika

yellow onion, peeled and halved

carrots, peeled and cut into 3-4 cm pieces

celery stalks, cut into 3-4 cm pieces

garlic cloves, smashed

fresh thyme sprigs

beef stock (low-sodium)

dry red wine (optional, for deglaze)

unsalted butter, room temperature (for resting glaze)

fresh parsley, chopped

sea salt flakes (for finishing, optional)

In a medium bowl combine 1/2 cup mayonnaise and 1/4 cup Greek yogurt (or sour cream). Stir until smooth.

Add the finely chopped dill pickles (3 tbsp), chopped capers (1 tbsp), and very finely minced shallot (1 tsp). Mix to incorporate.

Stir in 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill (or 1 tsp dried), 1/2 tsp Dijon mustard, 1/2 tsp white wine vinegar, and 1/4 tsp sugar if using.

Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity/salt — add a little more lemon or vinegar if you prefer brighter flavor.

Cover and chill in the refrigerator for at least 20–30 minutes to let flavors meld. Bring to near serving temperature (cool, not warm) when ready to serve.

If not already gutted, rinse sprats under cold water, remove heads and entrails, and pat dry thoroughly with paper towels. Leave skin and bones intact (sprats are traditionally served whole).

Prepare sprats

In a shallow bowl or plate combine 1 cup all-purpose flour, 1/4 cup fine cornmeal (optional), 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Mix well so seasoning is uniform.

Make dredge

Pour about 1 cup vegetable oil into a large skillet (enough to cover the bottom by about 1/4–1/2 inch). Heat over medium-high until shimmering and a pinch of flour sizzles on contact (about 350°F/175°C if using a thermometer).

Heat oil

Lightly dredge each sprat in the flour mixture, shaking off excess. Place sprats in the hot oil in a single layer without overcrowding (work in batches if needed). Fry 2–3 minutes per side until golden brown and crisp. Small sprats will cook quickly — watch closely.

Dredge and fry

Transfer fried sprats to a paper towel–lined tray to drain. Immediately sprinkle a light pinch of salt over the hot fish to season. Repeat until all sprats are cooked.

Drain and season

Arrange sprats on a serving plate, garnish with chopped parsley and optional microgreens. Serve hot with chilled tartar sauce and lemon wedges on the side.

Finish

fresh sprats (whole, gutted)

all-purpose flour

fine cornmeal (optional for extra crunch)

paprika

vegetable oil (for shallow frying)

lemon wedges (for serving)

mayonnaise

plain Greek yogurt or sour cream

dill pickles, finely chopped

capers, rinsed and chopped

fresh lemon juice

fresh dill, finely chopped (or 1 tsp dried)

shallot or small red onion, very finely minced

Dijon mustard

white wine vinegar

sugar (optional, to balance acidity)

freshly ground black pepper

microgreens or watercress (optional)

Preheat the oven to 200°C (390°F). Slice the loaf into thick slices (2 cm). Place on a baking tray, brush both sides lightly with 2 tbs of extra virgin olive oil and toast in the oven for 6–8 minutes until golden and crisp. Keep warm.

Prepare bread

Place the mixed olives in a serving bowl. Finely grate a little lemon zest over the olives (about 1/2 tsp zest). Roughly chop the parsley and add to the olives. Drizzle 2 tbs extra virgin olive oil and 1 tbs aged balsamic, toss gently. Season with flaky sea salt to taste (about 1 tsp). Set aside at room temperature so flavours develop.

Olive & dressing

Heat a heavy frying pan or cast-iron skillet over high heat until smoking lightly. Add 2 tbs olive oil and swirl to coat. Add the Padron peppers in a single layer and shake the pan frequently so they blister evenly, about 4–6 minutes. When skins are blistered and peppers are tender, transfer to a serving bowl and sprinkle with coarse sea salt (about 1 tsp). Serve immediately.

Cut the halloumi into batons roughly 1.5 x 1.5 x 7 cm (stick shape). In a shallow bowl combine the flour, smoked paprika and black pepper. Lightly dust each halloumi stick in the seasoned flour, shaking off excess.

Heat 2 tbs olive oil in a non-stick frying pan over medium-high heat. When hot, add the halloumi sticks in a single layer (work in two batches if necessary). Fry for 1.5–2 minutes per side until golden and crisp, turning carefully with tongs. Transfer to a plate lined with kitchen paper to drain briefly. Serve with lemon wedges for squeezing.

Preheat the oven to 200°C (390°F) if not still warm from toasting the bread. In a small bowl whisk together the honey, Dijon mustard, smoked paprika and 1 tbs olive oil to make a glaze.

Place the chipolatas on a baking tray lined with foil. Brush the glaze over the sausages so they are lightly coated. Roast in the oven for 12–15 minutes, turning once halfway through, until browned and cooked through (internal temperature 70°C / 158°F for pork). Alternatively, cook in a frying pan over medium heat, turning until evenly browned and cooked through (about 10–12 minutes), brushing with glaze in the last 2 minutes.

Confit Organic Hay Farm Lamb Shoulder

Thyme Grilled Mushroom, Goat’s Cheese & Sage Encased In Spinach & Puff Pastry

Slow Roasted Top Side Of Dry Aged, Ethically Sourced, Grass Fed Beef

South Coast Sprat

Bread And Olives

Negroni

G&t

Chambord Royale

French Martini

Passion Fruit Martini

Campari Spritz

Pimm’s & Grapefruit Spritz

Chandon Garden Spritz

Witheridge In Hay

Dark Chocolate Mousse

Polenta & Orange Cake

Gooseberry Cheesecake

28-day Dry-aged Hereford Beef Sirloin

Free-range Chicken Thighs With Garlic & Capers

Paté De Campagne

Witheridge In Hay Organic Cheese (50g)

Summer Pudding

Single Origin Dark Chocolate Mousse

Honey & Thyme Pudding