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- King oyster, soy gel, nori dusted kale, sesame breadcrumbs
- Pan fried Stone bass, pied de mouton fricassee, fondant potato
- Mushrooms on toast!
- Crispy pork belly with rhubarb sweet and sour sauce
- Poached Yorkshire forced rhubarb, red velvet pain d’epices, violet greek yoghurt sorbet and beetroot puree
- (Vegan) Yorkshire forced rhubarb and galangal crumble, cashew crumble & cardamom custard
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- Yorkshire forced rhubarb and orange salad with apricot and hazelnut granola and rhubarb dressing
- (Vegan) Yorkshire forced rhubarb and galangal crumble, cashew crumble & cardamom custard
- Poached Yorkshire forced rhubarb, red velvet pain d’epices, violet greek yoghurt sorbet and beetroot puree
- Crispy pork belly with rhubarb sweet and sour sauce
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- Roast partridge, Savoy cabbage, bacon and chestnuts, celeriac fondant & puree, red wine sauce
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- Cauliflower Cheese Beignet, Fennel, Rhubarb, Peashoot Salad
- Treacle Tart, Earl Grey Custard, Lemon Verbena & Raspberries
- Celeriac Soup, Toasted Chestnuts, Chives & Extra Virgin Rapeseed Oil
- Zero Waste Cauliflower
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- Grilled Mackerel, Sprouting Broccoli Stem & Kimchi, Jersey Royals, Fennel, Wild Garlic
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- Southern style Seitan Burger, Caramelised Onion Crisps, Ranch Cucumber & Carrot Slaw, Crispy Caramelised Onions
- Poached Cod, Haricot Bean & Spring Broth
- Kimchi Bubble & Squeak Burger, Pickled Carrot, Mooli & Cucumber Slaw
- Chalk Stream Trout, Wakame Seaweed Salad, Ponzu & Chinese Cabbage
- Damson Plum Jelly & Stem Ginger Eton Mess
- Seitan ‘Hot Wings’
- Strawberry & Elderflower Jelly, Lemon Verbena & Elderflower Fritter
- Burrata, Wild Garlic, Baby Leeks, toasted Hazelnuts & Heritage Tomatoes
- Mixed Grain, Blood Orange, Fennel, Samphire, Olives & Herb Salad
- Roasted Sweet Potato Wedges, Oregano, Cumin, Chilli & Sherry Vinegar
- Roasted Beetroot, Ricotta, Asparagus & Broad Beans
- Spicy Lemon, Almond & Chickpea Mousse
- Chump of Lamb, Harissa Crushed Potatoes & with minted Peas & Lettuce in a Smoked Butter
- Jackfruit Chilli
- Rhubarb,Asparagus & Peashoot Salad
- Vegan Pie - Wild Rice, Button Onion, Mushroom & Ale Pie
- Hazelnut crusted Brill, Jerusalem Artichoke, Duck Yolk & Eryngii Mushroom
- Pork, Rhubarb & Ginger Pork Pies
- Cadbury's Creme Egg Chocolate Fondant
- Rhubarb & Custard
- Blood Orange Posset, Granita & Jelly
- Campbell Brothers Baby Back Ribs, Soy Chili Glaze & Charred Sweetcorn
- Buckwheat with Chocolate, Chestnut & Caramel
- Roast Partridge, Savoy Cabbage, Bacon & Chestnuts, Celeriac Fondant & Puree, Red Wine Sauce
- Curried Mussels, Sweet Potato, Leeks & Grilled Rye
- Purple Sprouting Broccoli, Manchego Cheese & Marinated Anchovies
- Crop Report
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- Wild Garlic
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- Wye Valley Champagne Rhubarb
- Forced Rhubarb
- Yorkshire Forced Rhubarb
- Brussels Sprouts
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- Mixed Chantenay Carrots
- English Raspberries
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- Updates
- Home Delivery Reinstated
- Competition Deadline Extended
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- 2020 Vision Food Trends Report
- Our new Development Chef!
- Find us on Instagram
- Foodservice Catey’s 2019 Chef of the Year award
- Leading the way to a compostable future.
- Happy 20th Work Anniversary
- Development Chef Award at the Craft Guild of Chefs Awards
- Bolton Food Festival
- Potato Update
- Maris Peers Coming Soon!
- Bank Holiday Opening
- Kenyan Floods
- SOSA Demo Day
- Easter Opening Hours
- Eggs & Dairy Update
- Eggs
- Fruit & veg Celebration
- The Oliver Kay National Vegan Dish of the Year 2020
- Seasonal recipes & ideas
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