We've got news!

Three pitcher cocktails to make you the hostess with the mostest this summer

There's a very particular kind of magic in a garden party that just works. String lights doing their thing, someone's playlist humming in the background and a pitcher of something doing all the hard work for you. No fussing over individual cocktails while your guests wait, no sticky shaker in sight. Just pour, top, garnish, repeat.

Straight from the Hunter's Bar recipe book, here are three pitcher cocktails built for exactly that kind of afternoon:

The Rabbit Margarita

Makes 5–6 cocktails

The one that never lets you down. Zesty, punchy and endlessly customisable. This is your blank canvas for a summer of margaritas.

You'll need:

• 200ml Patrón Silver
• 100ml Cointreau
• 150ml fresh lime juice
• 100ml sugar syrup (recipe below)
• 200ml cold filtered water

How to make it:

1. Combine everything in a chilled pitcher and stir well - no ice needed, the water's already done the diluting for you.
2. Pop it in the fridge until you're ready to pour.
3. Give it a quick stir once chilled and you're good to go.

To pour:

• Rub a lime wedge around the rim of your glass, then dip it into coarse rock salt.
• Fill with cubed ice.
• Pour in 125ml of your margarita mix.
• Finish with a fresh lime wedge.

Simple syrup, made easy: Stir 500g white sugar into 500ml hot water until fully dissolved, then cool and refrigerate.

Flavoured twists:

• Coconut - swap the sugar syrup for 100ml Matthieu Teisseire Coconut Syrup
• Strawberry - swap the sugar syrup for 100ml Matthieu Teisseire Strawberry Syrup
• Spicy - use 50ml sugar syrup + 50ml Giffard Chilli Syrup

A little Rabbit secret: fresh lime juice really is non-negotiable here, so mix your batch the same day you're serving it. Give the pitcher a gentle stir before every pour to keep everything beautifully balanced.

Jessica Rabbit

Makes 5–6 cocktails

Pretty in pink and every bit as fun as it's namesake. This one's all soft strawberry and gin, lifted with a splash of Prosecco right before serving.

You'll need:

• 200ml Beefeater Pink Gin
• 150ml fresh lemon juice
• 150ml strawberry purée
• 150ml Matthieu Teisseire Strawberry Syrup

How to make it: Combine everything in a chilled pitcher, stir well, and refrigerate until you're ready to serve.

To pour:

• Fill a gin goblet or large wine glass with cubed ice.
• Pour in 100ml of the Jessica Rabbit mix.
• Top generously with Prosecco and lemonade.
• Give it a gentle stir.
• Finish with a fresh strawberry balanced on the rim.

A little Rabbit secret: mix this one fresh on the day using fresh lemon juice and only add the Prosecco and lemonade as you pour. That's what keeps every glass perfectly sparkling.

Hugo Spritz

Makes 5–6 cocktails

Effortlessly elegant and endlessly refreshing — this is the one your guests will be asking about. Elderflower, lime and mint, infused low and slow, then finished with Prosecco and a whisper of soda.

You'll need:

• 200ml St-Germain Elderflower Liqueur
• 100ml fresh lime juice
• 1 lime, cut into 6–8 wedges
• 8–10 fresh mint leaves

How to make it: Combine the elderflower liqueur, lime juice, lime wedges and mint leaves in a chilled pitcher. Stir gently and let it infuse in the fridge for 30–60 minutes — this is where all that lovely flavour builds.

To pour:

• Fill a large wine glass with cubed ice.
• Pour in 60ml of the Hugo mix (a little of the infused mint and lime along with it, if you like).
• Top with 100ml Prosecco.
• Finish with 50ml soda water.
• Stir gently.

Garnish: a fresh mint sprig and a lime wheel.

A little Rabbit secret: Give your mint sprig a light clap between your hands before it goes in the glass. This releases all that lovely aroma. Save the chopped mint and lime for the pitcher rather than the glass; keep them infusing the batch and garnish each drink fresh instead. Add your Prosecco and soda only at the very last moment, so every glass stays perfectly crisp.

For best results: Make a fresh batch the same afternoon you're serving. Mint and citrus are at their most fragrant within a few hours and that freshness is really what makes a Hugo sing.

However you're hosting this summer, a pitcher (or three) is the easiest way to bring a little Rabbit magic to your own garden.

Step into summer with our Mad Hatter's Martini. 

A playful twist on a classic that's bursting with juicy peach flavour and tropical sunshine.

Crafted with Absolut Peach Vodka, Giffard Apricot Brandy and Galliano Vanilla, this vibrant martini is balanced with pineapple, citrus, peach syrup and a dash of peach bitters for a refreshingly smooth finish.

Sweet, fruity and a little bit mischievous, it's the perfect cocktail for long summer evenings, garden parties or celebrating the season in Hunter's Bar.

What's in it?

• 30ml Absolut Peach Vodka
• 10ml Giffard Apricot Brandy
• 10ml Galliano Vanilla
• 60ml Pineapple Juice
• 20ml Lime Juice
• 5ml Peach Teisseire
• 5ml Vanilla Teisseire
• 3 drops Peach Bitters
• Dried Rose Petals

How we make it:

• Add to a cocktail shaker with ice
• Double strain into a chilled coupe
• Garnish with dried rose petals

One sip and you'll understand why it's our July favourite.

If you're searching for a fresh spring salad recipe, our Burrata, Fennel and Orange Salad is the perfect seasonal dish. Light, vibrant and beautifully balanced, it combines creamy burrata with grilled fennel, sweet citrus and fragrant herbs.

At The Rabbit Hotel, our spring menus celebrate ingredients that feel bright and effortless. This burrata salad recipe captures everything we love about the season with simple ingredients elevated through flavour, texture and presentation.

Whether served as a light starter, a stylish lunch or a sharing plate, it’s a dish that feels both indulgent and refreshing.

BURRATA, FENNEL & ORANGE SALAD RECIPE

Ingredients (Serves 2–3)

Salad

• 2 large fennel bulbs
• 2 large oranges
• 2 balls burrata (about 125g each)
• Small handful fresh mint leaves
• Small handful fresh basil leaves
• 2 tbsp extra virgin olive oil
• Sea salt
• Freshly cracked black pepper

Citrus Dressing

• 2 tbsp fresh orange juice (reserved from the oranges)
• 1 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 tsp honey
• Pinch sea salt

Optional garnish

• Toasted pistachios or almonds
• A drizzle of aged balsamic

METHOD

1. Prepare the fennel

Trim the fennel bulbs and reserve any delicate fennel fronds for garnish. Cut each bulb lengthwise into wedges around 1–1.5cm thick, keeping the root intact so the wedges hold together.

Brush lightly with olive oil and season with sea salt and freshly cracked black pepper.

2. Grill the fennel

Heat a grill pan or barbecue to medium-high heat. Grill the fennel wedges for around 3–4 minutes per side until lightly charred and tender while still holding their shape.

Grilling softens fennel’s sharpness and brings out its natural sweetness.

3. Prepare the oranges

Using a sharp knife, remove the peel and pith from the oranges. Slice between the membranes to release clean orange segments.

Squeeze the remaining membranes to collect around two tablespoons of juice for the dressing.

4. Make the citrus dressing

In a small bowl, whisk together the orange juice, lemon juice, honey, olive oil and a pinch of sea salt.

Taste and adjust if needed — the dressing should be bright, lightly sweet and well balanced.

5. Assemble the salad

Arrange the grilled fennel wedges on a serving platter. Scatter the orange segments across the fennel and tear over the mint and basil leaves.

Place the burrata in the centre and gently tear it open so the creamy interior blends into the salad.

6. Finish the dish

Spoon the citrus dressing over the salad and finish with fennel fronds, cracked black pepper and toasted pistachios or almonds if desired.

Serve immediately while the fennel is still slightly warm.

WHAT TO SERVE WITH BURRATA SALAD

This spring burrata salad pairs beautifully with:

• Grilled sourdough or rustic bread
• Light seafood dishes
• Seasonal vegetable plates
• A chilled Sauvignon Blanc or crisp white wine

It’s the kind of dish that works perfectly for long lunches, relaxed dinners or spring gatherings.

FREQUENTLY ASKED QUESTIONS

What is burrata?

Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft outer shell and a creamy interior that makes it perfect for salads and seasonal dishes.

Can fennel be eaten raw or cooked in salads?

Yes. Fennel is delicious both ways. Raw fennel is crisp and fresh, while grilling or roasting it softens the flavour and adds sweetness.

What oranges work best in a fennel and orange salad?

Blood oranges are ideal because of their vibrant colour and slightly richer flavour, but standard navel or Valencia oranges work just as well.

There’s something about Christmas at The Rabbit. The lights are lower, the fire’s warmer and the cocktails? They’re doing the most, in the chicest, winter-wrapped way possible.

Whether you’re popping in post-shopping, settling in for a long catch-up or just here for “one quick drink” (famous last words), our festive cocktail menu is serving comfort, sparkle and just enough spice to keep things interesting.

Let’s unwrap what’s pouring this season 🍸🎄

🎄 Bah Hum-Mug

For the festive sceptic who still loves a good cocktail.

What's inside?

• 35ml Jawbox Apple & Ginger Gin
• 15ml Fireball
• 35ml Cranberry Juice
• 20ml Lemon Juice
• 10ml Sugar
• Topped with London Essence Ginger Beer
• Garnished with smoked rosemary

How to make it:

• Add all of the ingredients to a cocktail shaker. Hold the Ginger Beer & Rosemary
• Fill shaker with ice and shake, shake, shake
• Strain into a glass or mug
• Top with Ginger Beer
• Set alight a sprig of rosemary and garnish

Flavour profile: Spiced, fresh, lightly smoky

Mood: “I don’t like Christmas… but I do like this.”

🍫 Stout Sour

Yes, Guinness belongs in cocktails. And yes, this one slaps.

What's inside?

• 35ml Born Irish Whiskey
• 15ml Disaronno
• Lemon Juice
• 10ml Agave Syrup
• Finished with a Guinness head
• Chocolate twist to garnish

How to make it:

• Add all of the ingredients to a cocktail shaker. Hold the Guinness
• Fill shaker with ice and shake, shake, shake
• Strain into a coupe
• Top with a Guinness head
• Top with a chocolate twist

Flavour profile: Velvety, bittersweet, indulgent

Mood: Fireside chats and one more round

🔥 Warm by the Fire

If a cosy jumper were a cocktail, this would be it.

What's in it?

• 35ml Grand Kadoo Spiced Rum
• 15ml Cointreau
• Apple Juice
• Lemon Juice
• Chilli Syrup
• Agave Syrup
• Garnished with an apple slice and cinnamon powder

How to make it:

• Add all of the ingredients to a cocktail shaker. Hold the apple & cinnamon 
• Fill shaker with ice and shake, shake, shake
• Strain into a glass
• Garnish with an apple slice and cinnamon powder

Flavour profile: Spiced, warming, softly fiery

Mood: Wrapped in a blanket, emotionally unavailable

🍾 Cocktail of the month: Sloe 75

Classic, but make it festive.

What's in it?

• 35ml Boatyard Sloe Gin
• 20ml Lemon Juice
• 10ml Blackberry Syrup
• Topped with Taittinger Champagne
• Finished with a blackberry & dusted in icing sugar

How to make it:

• Add all of the ingredients to a cocktail shaker. Hold the Taittinger & garnish
• Fill shaker with ice and shake, shake, shake
• Strain into a flute
• Top with Taittinger Champagne
• Garnish with a blackberry & dust with icing sugar

Flavour profile: Elegant, fruity, celebratory

Mood: “Let’s toast to absolutely everything”

☕ Hot Serve: Sloe Toddy

Cold hands, warm heart, excellent life choices.

What's in it?

• 50ml Boatyard Sloe Gin
• Topped with boiling water
• Garnished with an orange slice and cinnamon stick

Flavour profile: Gently sweet, warming, aromatic

Mood: Christmas movies, no notifications on

🍸 Gin Serve of the Month: Boatyard Double Gin

Because sometimes, simple perfection wins.

What's in it?

• 35ml Boatyard Double Gin
• Served long with London Essence Indian Tonic
• Garnished with a slice of pink grapefruit

Flavour profile: Fresh, zesty, classic

Mood: Effortless, cool, always appropriate

Summer has officially entered the group chat and so has our brand new Cocktail of the Month, the Rogue Smuggler. It’s bold. It’s fresh. It’s got just enough bite to keep things interesting. Basically, it’s your summer in a glass.

Whether you're poolside, lakeside or just soaking up the sun on our terrace, this cocktail was made for golden hour sipping!

What’s Inside?

A globe-trotting mix of ingredients that hits all the right notes:

• 35ml Copeland Smugglers Rum
• 15ml Regal Rogue Red Vermouth
• 10ml Yuzu Saké 
• 40ml Cranberry juice
• 10ml Sugar syrup
• Topped with London Essence Peach & Jasmine Soda
• Orange peel and a sprig of thyme to garnish

How it’s made:

• Add all the ingredients to your shaker - hold the soda
• Shake with ice, like your first playlist of summer depends on it
• Strain into a chilled tall glass
• Top with that dreamy Peach & Jasmine fizz
• Garnish with orange peel and thyme — then snap a pic

It’s refreshing, a little mysterious and totally crushable. The Rogue Smuggler is the drink you never knew you needed — think spicy rum, floral bubbles, citrusy tang and the perfect splash of summer.

Available throughout June at Hunter's Bar.

BBQ Tips to Elevate Your Grill Game This Summer!

Our Executive Chef Alan Doyle shares his fool-proof BBQ tips to help you serve up chargrilled perfection – from mastering the heat to bringing out bold, smoky flavours! 

1. Check the Weather – and Be Ready for Rain

The weather is unpredictable. Have a gazebo or large umbrella handy to keep the BBQ going even in a drizzle. A sheltered BBQ spot also helps maintain temperature control.

2. Use Lumpwood Charcoal for Better Flavour

Opt for natural lumpwood charcoal instead of briquettes – it lights quicker, burns hotter and adds a smokier taste. Avoid quick-lighting charcoal with chemicals that can affect flavour.

3. Preheat Your BBQ Properly

Give your BBQ 15–20 minutes to get to the right temperature before cooking. This helps prevent sticking and ensures meat is seared, locking in juices and flavour.

4. Cook to temperature, NOT Time

Time will differ depending on the grill you’re using or how thick your meat is, so invest in a good probe to make sure it’s just right.

5. Cook with Two Heat Zones

Set up a direct heat zone for searing and an indirect zone for slower cooking. Perfect for cooking sausages, ribs, or bone-in chicken without burning the outside before the inside is done.

Grilled S'mores Parcels (Serves 4)

This recipe puts a smoky twist on a British classic. Think banoffee pie meets gooey s'mores cooked to perfection on the BBQ and wrapped in foil for extra flavour (and minimal clean-up). 

Ingredients

• 2 ripe bananas, sliced 
• 8 digestive biscuits, crushed roughly 
• 4 heaped tsp dulce de leche (or Carnation caramel) 
  
• 1 small bar of milk chocolate (or chocolate buttons)
• A handful of mini marshmallows 
• An optional splash of rum or toffee liqueur
• Foil for wrapping 
  
  
  

Method

1. Prep the foil

Tear four large squares of heavy duty foil (or double layer regular for foil). Lightly grease with a bit of butter or oil.

2. Assemble the parcels 

In the centre of each foil square, layer:

• Crushed biscuits 

• Banana slices 

• A teaspoon of ducle de leche 

• A few pieces of chocolate 

• Mini marshmallows 

• (Optional) A drizzle of liqueur
  
  

3. Wrap tightly 

Fold the foil into a secure parcel, sealing the edges so nothing leaks out. 

4. Grill

Place the parcels on the BBQ over a medium heat for 8-10 minutes, with the lid down if possible. The chocolate and marshmallows should melt, and the bananas will soften and caramelise. 

5.  Serve carefully 

Open the foil (be careful of steam) and optionally top with whipped cream or a scoop of vanilla ice cream.

It's a little bit messy and totally delicious!

This is not your average dessert. Our Passionfruit & Coconut Panna Cotta is smooth, creamy and bursting with tropical vibes. Think silky coconut layers topped with a zingy passionfruit jelly — refreshing, light and totally drool-worthy.

It’s the kind of dessert that feels fancy but is super simple to make. Perfect for BBQs, dinner parties or just when you want something a little extra.

Trust us, you’ll want to make this on repeat all summer.

Passionfruit & Coconut Panna Cotta - Serves 7

Ingredients 

• 500g of coconut purée
• 250ml of coconut milk
• 100g of caster sugar
• 3 gelatine leaves, soaked in cold water

Method

• In a saucepan, combine the coconut purée, coconut milk and sugar. Gently bring the mixture to a boil over medium heat, stirring occasionally, until the sugar has fully dissolved.
• Remove the pan from the heat and allow the mixture to cool slightly. Once cooled a little, stir in the soaked gelatine until fully incorporated.
• Carefully pour the mixture into your chosen serving glasses or moulds.
• Transfer to the refrigerator and chill until set and firm.

Passionfruit Jelly

Ingredients 

• 500ml passionfruit puree
• 4.5 gelatine leaves 
• 900g caster sugar

Method 

• Soak the gelatine leaves in cold water until soft.
• In a small saucepan, gently heat the passionfruit purée and sugar, stirring until the sugar has fully dissolved.
• Remove from the heat and stir in the softened gelatine until completely melted and incorporated.
• Allow the mixture to cool to room temperature. Important: Do not pour the jelly while it’s still warm, as this can melt the top layer of the panna cotta and cause it to blend rather than form a clean layer.
• Once cooled, carefully spoon a thin layer (about 2 tablespoons) over each set panna cotta. Return to the fridge and chill until the jelly layer is firm.

Whether you’re feeling adventurous in the kitchen or just want to skip straight to the good part, the Passionfruit & Coconut Panna Cotta is a must this summer. Try making it yourself or swing by and let us serve it up chilled, creamy and ready to impress.

Try out our favourite summer sour cocktail at home, made using the new Watermelon & Basil Grey Goose Essences vodka. This recipe is provided by our talented mixologists and is sure to be a great choice for summer.

Ingredients

• 35ml Grey Goose Watermelon & Basil Essences Vodka
• 15ml Midori Melon liqueur
• 25ml Fresh Lime Juice
• 20ml Simple Syrup
• Whites of 1 Egg

Method

• Chill a coupe glass with ice and set to the side
• Add all ingredients to the large half of the cocktail shaker, we advise starting with the fruit juices in case you make a mistake and waste the precious alcohol.
• Place the smaller half on top keeping one side flush with larger half and the other creating a semi-circular opening, ‘dry shake’ (without ice) vigorously for about 10seconds.
• Hold the tin in one hand, and clap it with your other hand as the tins start to separate at the semi-circular opening you left, Add ice to shaker, place the smaller half back on top at the same angle and shake again.
• Once you have removed the smaller of the two tins, place your strainer on top, I hold the tin in my palm between my thumb and last three fingers leaving my first free to hold the strainer in place on top of the tin. Ditch the ice from your chilled glass and pour - for best results, use your other hand to hold a double strainer and pour your cocktail through both strainers to remove any little shards of ice.
• Garnish with a slice of fresh watermelon

Enjoy!

Explore The Rabbit chef Declan Donnolly's top tips on a successful BBQ to impress family & friends this Summer!

1. The best tip for a good BBQ is all in the preparation. Marinating your meat and poultry in advance (maybe that morning, or the day before) gives a more in depth flavour.

2. Different types of coals provide a better smoke depending on the meat. I would use a medium heat to slowly cook your meat, because if it’s too hot you can end up with too much char before the meat is fully cooked.

3. Basting every now and again adds even more flavour and it’s a great idea to use a bunch of fresh herbs such as thyme or rosemary as your basting brush.

4. Don't forget, a good BBQ also relies on the side dishes. Baked potatoes wrapped in foil cooked perfectly, a sweetcorn salsa or potato salad is a tasty option and buttered corn on the cob is also a great addition.

Why not add our delicious Sangria?

Ingredients:

• 100ml of White wine
• 25ml of orange syrup
• 25ml of passion fruit liqueur
• 15ml of lime
• Orange bitters

Method:

• This cocktail will be served in a wine glass, add ice to the glass and set it to the side
• Start adding all the ingredients in the glass and add some orange bitters on the top
• Add any fruit that are on season such as strawberries or oranges
• Finish your cocktail with couple of straws & an edible flower (optional)

Enjoy!

As the days grow longer and the promise of spring lingers in the air, we’re brightening up your glass with a tropical twist on a Brazilian classic. Introducing our Mango Caipirinha – The Rabbit Hotel’s cocktail of the month for April.

Bursting with zesty lime, sweet mango, and the bold kick of Cachaça, this vibrant cocktail is the perfect sip to welcome warmer days. Whether you're joining us at the bar or mixing it up at home, here’s how to bring a taste of sunshine to your glass.

Ingredients:

• 50ml Cachaça
• 4 lime wedges (muddled)
• 1 demerara sugar cube
• 35ml mango purée
• 10ml mango syrup

Method:

• Place one cube of demerara sugar into a Boston shaker.
• Pour 50ml of Cachaça over the sugar cube.
• Gently muddle the sugar until dissolved.
• Add four fresh lime wedges and muddle again to release their juice.
• Add the mango purée and mango syrup.
• Fill the shaker with ice and shake vigorously until well chilled.
• Pour (or “dump”) the contents into a whiskey glass.
• Garnish with a slice of fresh mango.

Whether you're lounging lakeside or setting the mood for an evening in, this Mango Caipirinha is sure to add a splash of sunshine to your April. Pop by The Rabbit to try it from the hands of our expert bartenders - or give it a go at home and bring a little of The Rabbit magic to your own cocktail hour.

Cheers!

Ingredients 

Potato pancake

• 250g mash potato
• 60ml milk
• 40g plain flour (we use Gluten Free Flour)
• 2 eggs
• 15g bicarbonate of soda
• Mixed fresh herbs (we use dill and chives)
• Salt and pepper to taste

Pickled apples

• 10 granny smith
• 500 ml cider vinegar
• 30g sugar
• 15g salt
• 15g pickling spice

Pickling spice - Blitz together

• 30g mustard seeds
• 15g allspice berries
• 10g coriander seeds
• 5g chilli flakes
• 5g ginger powder
• 2 cinnamon stick
• 6 whole cloves

Red wine jus

• 1 glass red wine
• 1 shallot sliced
• 1 tbsp sugar
• 500ml quality beef stock
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 5 whole black peppercorns

• 100g spinach 
• 2 tbsp butter
• salt & pepper to taste

• 4/5 purple sprouting broccoli (tenderstem broccoli would work equally as well)
• 2 tbsp butter
• 1 duck breast per person, sinew trimmed and fat scored in a criscross fashion

Method

1. Boil or steam your potatoes and pass through a potato ricer.
2. Preheat the oven to 180°C.
3. Peel, ½ and slice the apples. We use a mandolin to get lovely thin, uniform slices. Place in a heatproof container.
4. Place all pickling spice ingredients in a pot, boil until the sugar dissolves and pour over the apple slices. Allow to cool before using.
5. Preheat a pan on a medium to high heat. Season the duck breast with salt and pepper and add to the pan, with no oil, skin side down. Fry for 6 - 7 mins until the skin is a beautiful golden brown colour, then put the pan of duck into the oven for 9 mins. Remove from oven and allow it to rest whilst you prepare the other ingredients.
6. Mix all ingredients for the pancake recipe in a large bowl to form a batter and season according to taste. Preheat a pan on medium heat. Add some oil, add a large spoon of the batter mix to the pan, and cook for 5 to 6 mins on one side, flipping over and cooking for 5 -6 mins on the other, keep warm for plating later. Keep going until all the batter is finished.
7. Place a pot on a high heat, add the wine, herbs, sugar sliced shallot, and reduce until you have ¼ of the wine left. Add the beef stock and continue to reduce until you have a thick dark sauce, the consistency of gravy. Keep warm until later.
8. Melt 2 tbsp of butter in a pan on a medium heat until foaming, wash the spinach leaves and add to the butter, add salt and pepper, cook until wilted, set aside for plating
9. Cook the broccoli according to the packet instructions and toss in the melted butter adding salt, set aside for plating
10. Square of the duck, and slice into 3 pieces lenghtways, it should be lovely and pink inside, if you prefer it a little more cooked, place back in the oven for the desired amount of time.

To plate

1. Layer up 2 pancakes and the spinach per person
2. Place the sliced duck on top
3. Spoon some of the jus over the duck
4. Garnish with the broccoli and pickled apple slices

Ingredients for the Shortcrust Pastry:

• 220g plain flour

• 115g butter cut into small cubes

• Pinch of salt

• 50g icing sugar

• 2 egg yolks

• 2tbsp ice cold water

METHOD

Add flour, butter, salt and icing sugar to a mixing bowl and rub together until mixture resembles breadcrumbs. Add eggs and water and work together to form a pliable dough. Wrap in cling film and rest in the fridge for 30 mins. Preheat oven to 180/160 fan assisted/ Gas Mark 4. Roll out dough to line a 9inch tart tin and trim the excess. Poke a few holes in the base with a fork then cover with greaseproof paper and place baking beads/rice/beans on top. Bake for 15 mins then remove beans and paper and bake for a further 5 minutes.

Ingredients for the filling:

• 1 x 397g tin of condensed milk

• 3 medium egg yolks

• Finely grated zest and juice of 4 limes

METHOD

Place 3 egg yolks in an electric mixing bowl and beat on high for 1 minute. Add condensed milk and beat for 3 minutes. Add juice and zest and whisk for 1 minute. Add filling to cooled pastry case and bake at 160 for 15 minutes. Cool and chill for 3 hours then serve with fresh cream, ice cream or fruit coulis. Toasted coconut also works well with the pie.

Cocktails in the garden weather has arrived! Enjoy our delicious Mad Hatters Martini cocktail for you to make at home with friends or family, or to relax and enjoy some 'me time'.

This cocktail will be served in a coupe glass, add ice to the glass and set it to the side to chill whilst you make your cocktail.

Add to your shaker:

• 15ml Mathieu Teisseire Vanilla Syrup
• 15ml Passion Fruit Puree
• 75ml Pineapple Juice
• 15ml Lime Juice
• 35ml Grey Goose White Peach Essence & Rosemary Essence Vodka
• 15ml Apricot Brandy

Add ice & shake

Remove the ice, double strain & serve! Option to add edible flowers to garnish.

Cook with us! Head Chef Donna Hughes has put together a delicious Marinated Rainbow Trout with Succotash and Salsa Verde recipe, perfect for cooking at home to wow dinner guests or for a date night.

(Serves 4)

INGREDIENTS:

4 FILLETS RAINBOW TROUT

100ML OLIVE OIL PLUS 2 TBSP MORE FOR COOKING

SUCCOTASH:

1 LEMON SLICED

2TSP GARLIC PUREE

½ RED ONION ROUGHLY DICED

400G SWEETCORN

200G CANNELINI BEANS

200G RED KIDNEY BEANS

200G BROAD BEANS

12 CHERRY TOMATOES HALVED

12 BABY POTATOES BOILED AND HALVED

1 SMALL PACKET OF DILL

LEMON JUICE

SALT AND PEPPER

SALSA VERDE:

½ SMALL PACK TARRAGON

1 SMALL PACK FLAT LEAF PARSLEY

2 GARLIC CLOVES

2TSP DIJON MUSTARD

3 TBSP SMALL CAPERS

150ML EXTRA VIRGIN OLIVE OIL

1TBSP SHERRY VINEGAR

METHOD:

MARINADE THE TROUT FILLETS OVERNIGHT WITH THE OLIVE OIL AND SLICED LEMON.

FOR THE SALSA VERDE:

FINELY CHOP THE HERBS AND GARLIC. ADD THE MUSTARD AND CAPERS AND COMBINE WELL. STIR IN THE OLIVE OIL. ADD THE SHERRY VINEGAR AND SEASON TO TASTE

FOR THE SUCCOTASH:

SWEAT THE RED ONION AND GARLIC PUREE IN 1 TBSP OIL THEN ADD THE CHERRY TOMATOES AND COOK UNTIL SOFT. ADD THE SWEETCORN, POTATOES AND BEANS AND HEAT THROUGH SLOWLY (CANNED BEANS WORK WELL FOR THIS DISH)

HEAT 1 TSP OIL IN A LARGE PAN. REMOVE THE TROUT FILLETS FROM THE MARINADE, SEASON AND PLACE SKIN SIDE DOWN IN THE PAN. FRY THE FILLETS FOR 1-2 MINUTES ON EACH SIDE UNTIL THEY ARE FULLY COOKED AND THE SKIN IS CRISPY.

ONCE THE SUCCOTASH IS HEATED ADD 1 TBSP CHOPPED DILL AND A SPLASH OF LEMON JUICE AND SEASON TO TASTE.

DIVIDE THE SUCCOTASH BETWEEN 4 BOWLS AND PLACE THE TROUT FILLETS ON TOP.

DRESS WITH THE SALSA VERDE AND SERVE.

Happy Cooking!