Herbs are more than a garnish
The recipes in the links below reflect my love of small seasonal plates and come from or are inspired by growing up on Jekka's Herb Farm as well as a number of fantastic chefs including Yotam Ottolenghi, Jamie Oliver, Rick Stein, Delia Smith, Sabrina Ghayour, Nigel Slater and of course, my mum, Jekka McVicar.
I have developed a number of seasonal menus that reflect the type of food I enjoy to cook and link with my family's Herb Farm. There are also some menus for events on the farm such as for Master Classes and Open Days as well as the tasting menu set around the Herbetum.
Please contact me, if you wish a menu developed for any occasion or wish to explore the culinary side of the farm.
A walk around the herbetum a collection of 400 culinary herbs
English native herbs
Wild foraging canape / salad
Lettuce and lovage soup
Filo pastry tart filled with mushrooms and yarrow
Sea bass roasted with fennel and olives
Myrtle & Luma
Slow roasted vegetables with myrtle
A salad of the many varieties of chives with quinoa
Tortellini with ricotta and sage
Schezwan pepper encrusted slow roast pork with deluxe rosemary potatoes
Digestive mint tea
Lavender oat biscuits
Treacle tart infused with rosemary
Rhubarb tarte tatin with thyme flowers
Bay ice cream with milk biscuit
Jekka's Herbetum Culinary Experience
The culinary experience is a tasting menu based around Jekka's Herbetum. Jekka's Herbetum displays the largest collection of culinary herbs in the UK, which Jekka has built up over the last three decades. It contains over 300 different culinary herbs, not only a wonderful resource for plant identification for gardeners and a gastronomic experience for chefs and cooks but it also forms the backbone of our new school at the farm.
The culinary experience involves both an informative guided walk combined with tasty delights. The tasting menu starts at the English native beds on the right of the glass house with appetisers of a variety of salads and soups, before walking through the myrtles and lumas beds, to the main course at the ellipse bed at the top end of the glasshouse, and finishing with desserts of lavenders, mints and thymes.
Wine pairing is available upon request.