Stocks & Sauces | Recipe
Core Basics
Our go-to stocks and sauces recipes for adding flavour to some of our favourite dishes this month.
Roast Grouse | Recipe
Red Cabbage & Bell Heather
We treat our grouse with respect when we receive them, smoking them in the bell heather they grazed on, to return them to the land they came from.
Crispy Smoked Chicken Wing | Recipe
Beer, Honey, Lemon & Thyme
For our wings, we make use of a little-known yet very traditional cut from our birds: the manchon, the fatty drumette from the first part of the wing that is usually sacrificed or ignored in pursuit of the breast or leg, but that holds so much flavour and tenderness in just a couple of bites.
While other dishes may have more intricate components or methods, this one adheres to one guiding principle: buy something beautiful and leave it alone. We’re lucky to serve this ingredient, and treat it with that respect.
Out of the Dark Mushrooms
Verve chats to Phil Matheson about the ins and outs of a running a mushroom business
Out of the Dark Mushrooms founder Phil Matheson comes from a farming background, and has been surrounded by agriculture and...
