We were joined by the Tart London team for a seasonal supper club to celebrate the opening of The Barn, our new dining room. With ingredients sourced from the market garden at Daylesford Farm, here we share recipes from the autumnal menu.
Inspired by a love of travel around the globe as well as British towns and local farms, culinary duo Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart, cook food with big flavours and seasonal ingredients, sustainably sourced where possible.
Serves 4
For the pickled salsa
The sight of the first asparagus spears poking their heads up from the ground marks the start of a fleeting season.
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.
Provenance and the welfare of the produce we work with is as important to us as its flavour, and when seafood isn’t sourced responsibly, the impact is far-reaching: overfishing and harmful practices threaten delicate marine life, damage ocean habitats and…...
