This rich purple and plump fruit with honey-like flavour makes for the perfect autumnal hero ingredient for our seasonal cocktail special. Our assistant general manager Sam, is celebrating the second season of figs.
*For the fig shrub
The trick to a good shrub is to have equal parts fruit, sugar and vinegar. Chop the figs finely and add to a glass jar. Add the demerara sugar and both vinegars. Stir to combine. Cover and rest for 24 to 48 hours. Muddle the figs, stirring through the shrub with a spoon. Strain the shrub into a bottle using a muslin covered chinois. A tightly woven sieve will work just as well, so long as you filter carefully through a muslin cloth to extract the small particles.
*Tip: If garnishing with fresh fig, use the remainder of the fig by adding to your cocktail shaker for extra figginess.
The sight of the first asparagus spears poking their heads up from the ground marks the start of a fleeting season.
With the first glimmer of sunlight, green shoots of wild garlic begin to appear in the woodlands of our Cotswold farm. Our chefs harvest the fragrant leaves by hand ready to bring a taste of spring to our menus....
When sourcing exceptional produce and flavours for our menus, our team are commitment to championing the artistry and skill of Britain’s most dedicated growers.
