Smoky ancho chilli with lentils, multi-bean medley, vegetables simmered in tomato and Kismet spices.
Slow-cooked Slaney beef ribs marinated in Kismet’s fiery jerk BBQ spice and lime.
Fire… but friendly - rhythm in a jar. A sweet-heat chutney of green beans, onions, apples, spices & a flicker of chilli.
A mellow Caribbean-style chutney made with Three Oaks Vineries green beans, apples, and gentle island spices.
Creamy mashed Manor Farm potatoes with Jersey milk, butter, spring onions, Hamptonne egg yolks and sea salt & pepper
Polished Lalande de Pomerol with dark fruit and elegant structure.
Soft, fluffy mini naan baked with kalonji seeds - the perfect little scoop, swipe, and soak partner.
A bright coconut sambal made with Three Oaks chillies, lime, garlic, and creamy coconut. Fresh, zesty, and full of island sunshine.
