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Valentine Warner visited the Fifteen apprentices for the 2nd year running to introduce them to his style of cuisine that has a focus on traditional British ingredients, picked, caught or foraged according to the seasons.  Over the course of the day, the group learnt how to cook luxurious scrambled eggs, mackerel with curried celeriac remoulade, pumpernickel bread, venison with puy lentils and baked apples.  

The latter were apprentice Nicole Heston's favourite: "I loved the baked apples!  It was a really simple way to cook Bramleys - filled with ginger, rum and prunes, baked and served with cream.  It will make a brilliant Christmas dessert."