Tag Archives: local restaurants
Redcurrant and elderflower sorbet

Local restaurant fruit recipes

We’ve partnered with some favourite local eateries to share their original recipes that make our summer fruit shine! These restaurants champion local, seasonal food on their menus – and had some brilliant ideas for our seasonal fruit. Check out the Church Street Tavern redcurrant and elderflower sorbet, Mistley Thorn’s gooseberry concoctions including a gooseberry and […]

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Redcurrant and elderflower sorbet

Redcurrant and elderflower sorbet

This delicately flavoured, seasonal sorbet is delicious served with roasted peaches, and a honey and oat crumb. Developed by Chef Ewan at Church Street Tavern, inspired by picking redcurrants at the farm.

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Baked blackcurrant cheesecake

Blackcurrant cheesecake

This blackcurrant cheesecake is different from the traditional baked cheesecake because it’s so light-set. The blackcurrants give it the right balance of sweet and tart, the bold blackcurrants livening up the creamy dessert. Thanks to the chef at The Crown at Stoke by Nayland for sharing this recipe with us. Their summer desserts use locally-grown seasonal fruit – try the other recipes they’ve […]

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Blackcurrant focaccia Sun Inn Dedham

Blackcurrant focaccia

This typical Tuscany focaccia recipe is traditionally served with Chianti wine. The chef, Ugo, from The Sun Inn, Dedham gave us this recipe as a great way to enjoy our blackcurrants. Mix the flour and yeast together, then gradually add the water and mix until you have a bread dough. Cover with towel and leave to prove […]

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Gooseberry chutney for cheese

Gooseberry chutney for cheese

Local restaurant The Mistley Thorn created this recipe for a simple gooseberry chutney for us. It’s super simple and keeps until after the summer fruit has finished. Pour the vegetable oil in a large saucepan and add the shallots. Place the pan over medium heat and stir with a wooden spoon, taking care not to […]

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Gooseberry elderflower compote with semifreddo

Gooseberry and elderflower compote with zabaglione semifreddo

Another delicious recipe from our friends at The Mistley Thorn, this creamy zabaglione semifreddo offsets the tart and floral gooseberry and elderflower compote to make a perfectly balanced dessert. Semifreddo is Italian for semi-frozen dessert. It can be made in advance and makes an impressive dinner party dessert. Serves 6 to 8 people. Zabaglione semifreddo Whisk together […]

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Gooseberry mint mojito

Gooseberry and mint cordial mojito

Local restaurant The Mistley Thorn created this refreshing gooseberry and mint cordial with our gooseberries. It’s a lovely balance of sweet and tart, and the first time we’ve tried gooseberries in a drink. Try it mixed with rum as a mojito cocktail. The Mistley Thorn uses seasonal, local produce such as our fruit. They’ve partnered with […]

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Bacon chop with gooseberry cider sauce

Bacon chop with cider gooseberry sauce

The cider, thyme and lightly cooked gooseberry sauce gives a light and summery edge to a bacon chop. Thanks to the Head Chef Ugo at local gastropub The Sun Inn, Dedham for this recipe. See his delicious blackcurrant focaccia too. Serves two. Melt the butter in a heavy based frying pan. Brown the chop on both sides, […]

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Gooseberry pie

Gooseberry pie

The Head Chef at The Crown Inn in Stoke-by-Nayland gave us this recipe for gooseberry pie. We’ve tested it and can confirm it’s delicious. It’s also enormous – gives about 12 slices. Cream your butter, sugar and eggs all together. Then add your flour to form a dough. Place your dough in the fridge to rest […]

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