THE BLOG
The Woodspeen, Wild Garlic Soup, Bacon & Olive Oil
The Woodspeen is one of Berkshire’s most highly regarded restaurants, having built its reputation on the fine seasonal cooking of Executive Chef Peter Eaton. It was recently named as one of Square Meal’s Top 100 UK Restaurants. Here, Peter shares a deliciously fresh and seasonal soup recipe, using bacon lardons sourced by Vicar’s Game. Wild garlic soup, bacon and olive oil Wild garlic is a lovely pleasant way of adding garlic into a soup with it not being too strong and over powering. The leaves of wild garlic can be picked in most years from March to June. They are...
Ken Umasanthiram – Head Of Food Brakspear
Ken joined Brakspear in 2022 - He has worked in several brands across the hospitality sector, including a number of years with Caprice holdings, where he held senior roles involving menu development, chef training and operations. In Ken's role within Brakspear he spends a lot of his time with menu development and training and developing the team of head chefs.
Brett Graham Recipe Inspiration
In late 2008 Graham opened Fulham gastropub the Harwood Arms with TV chef Mike Robinson and publican Edwin Vaux. It opened to wide acclaim and, in 2010, became the first London pub to win a Michelin star.
Here, Brett shares one of his favourite dishes created using Game sourced by Vicars Game,
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