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oyster
Lindisfarne Oyster, local from Holy Island in Berwick-Upon-Tweed.
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dill
A delicate, tangy herb that goes particularly well with seafood.
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berkswell
An unpasteurised English ewes' milk cheese
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Truffle
A rare edible fungus that grows underground, distinctive flavour.
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Aura heritage potato
Aura is a pretty pale yellow Heritage potato and renowned for wonderful flavour and firm cooking characteristics
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kombu seaweed
Marine algae, lends a naturally salty flavour.
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sheep's milk agnolotti
A pasta originating from the Piedmont region of Italy.
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wild leek
Also known as ramps. Bulb-forming perennial with broad, smooth, light green leaves. Light and oniony.
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whey
An Italian whey left over from cheese production
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day boat fish
Fish is available sporadically, which is why for your fish course, we look at what is available fresh from the docks on a daily basis.
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celeriac
A root veg with a subtle celery-like flavour.
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hickory smoke
Flavoured with hickory chips, we can freshly smoke proteins, veg and others.
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hogget
Sheep between one and two years old; traditionally, older than lamb but younger than mutton.
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peas
Sweet and garden-fresh.
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amalfi lemon
a speciality of Italy's Amalfi coast, where the unusually large and fragrant fruit is grown on cliff-side terraces
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poppy seeds
A variety such as sunflower, poppyseed, linseed in a granola-style topping.
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rhubarb
Rhubarb (Rheum rhabarbarum) is a species of plant in the family Polygonaceae. Strong, tart taste.
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hibiscus
A plant of the mallow family, grown in warm climates for its large brightly coloured flowers, sometimes dried and made into a tea.
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Scottish oats
a species of cereal grain grown for its seed
