Recipe by Ashleigh Farrand at The Kingham Plough Ingredients Coconut Dacquoise Chocolate Ganache Glaze Feuilletine base Coconut Mousse Salted caramel Coconut sorbet Method For the chocolate dacquoise For the chocolate ganache Assembly Once the sponge and ganache are made, line…
Back in June, Four Seasons Fruiterers were the lead sponsor at the Hospitality Action annual South West Polo Day at Beaufort Polo Club. It was a spectacular occasion that brought together the very best of our industry – chefs, suppliers,…
This season, we’re proud to present our exquisite selection of winter vegetables, all sourced from British farms. Add a touch of seasonal freshness to your festive dishes with our beautiful cabbage, vibrant cauliflower, delightful Brussels sprouts, unique purple sprouting, earthy…
Truly passionate about their award-winning Herefordshire potatoes, Two Farmers Crisps founders Sean and Mark met one night for a pint of local beer and a packet of crisps. They hatched a plan of how to honour and celebrate these potatoes,…