We are always serving warm vegetable salads in the restaurant. They are constantly changing depending on the time of year and availability of ingredients. It is vital that you use the freshest and best quality vegetables you can get your hands on. Although this dish looks fairly simple, there are a number of elements to it which makes it a slightly challenging dish to bring together.
You can either use this recipe to stuff your turkey or cook in a shallow dish on its own. It will work well both ways. As always, use the best quality ingredients you can get hold of. We use rare breed Gloucester Old Spot pork from our friends at Primrose Herd.
Behind the Scarlet Bar, we spend a lot of time searching out just the right spirits, teas and coffees to quench our customers’ thirst for beverages that are high quality, a little quirky, interesting and ethical. Which is why we serve Black Cow, the only vodka in the world made from milk.
We have a confession to make. This may sound like seasonal sacrilege, but we’re secretly excited when it comes time to say: ‘Goodbye Summer, hello Autumn’.
This moisturising, exfoliating scrub is so easy to make at home that we wanted to share it with you. The basic recipe is below but you can add your own seasonal twist with different essential oils and fresh flowers or herbs. In early summer, we love to create the sugar scrub with fresh lavender buds and the salt scrub with peppermint oil and fresh peppermint from our garden.
Scarlet artist Abigail Brown is one of a growing number of makers bringing the ancient art of silversmithing up to date. Next time you’re in London, pop along to the Victoria & Albert Museum where Her latest work, Boscawen-Un, inspired by the Cornish landscape, is on show at a year-long exhibition. Read More