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News & recipes Fresh from the NCSG Journal

NEWS & RECIPES FRESH FROM THE NCSG JOURNAL

thewoodspeen

Woodspeen’s wild garlic soup with bacon and olive oil

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Rejoice! It’s wild garlic season! If you’re wondering what to do with the woodland wonder-herb, chef John Campbell of the Woodspeen in Berkshire has a very good idea…

TheCookerySchool_Staff_014

Meet the Tutor: Andrew Dixon

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Head Chef Tutor of The Grand, York’s new £1-million cookery school, Andrew Dixon explains how he started the school from scratch and why he loves people who can’t cook…

Hi_Res_Eckington-Manor-0575

Eckington Manor’s Orange Soufflé

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The cunning kitchens of Eckington Manor present the quintessential Easter dessert – without any chocolate whatsoever.

Courgette-Soup

Divertimenti’s Courgette, Pea & Basil Soup

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The shift of the season corresponds with a transition in taste. This gloriously green soup from the Divertimenti tutor team is just the thing for spring: bright, fresh and packed with veggie goodness.

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