Serves 4 people

Lamb Rump

  • 2 x 400g Lamb Rump
  • Sea Salt
  • Black Pepper
  • Rapeseed Oil

Season the lamb, Vac Pac and cook in a water bath for 4 hours @ 57 ‘C. Remove the lamb from the Bag then sear off in a hot pan with a little rapeseed oil reserving the lamb fat to fry the turnip and broccoli. Rest Lamb for 2 mins slice and serve.

Buttered Turnip

  • 2 Large Turnips
  • 150g Butter
  • 150g Chicken Stock
  • 1 clove Garlic
  • Sea Salt

Peal the turnips and cut in half to give you 4 round pieces of turnip, trim with a circular cutter.

Put the turnip in a pan with the garlic cover with the stock and butter. Cook on a low heat until tender and remove from pan. Warm a frying pan and sear in lamb fat.

WhatsApp Image 2019-09-06 at 09.49.36
WhatsApp Image 2019-09-06 at 09.49.39


  • 12 – 16 tender Stem Broccoli
  • 20g Crispy Onions
  • Sea Salt

In a hot pan add the lamb fat then broccoli and season. Sear until nicely charred (Aprox 2 minutes) remove from pan, sprinkle with crispy onions and serve.

Pickled Turnip

  • 1 x Large Turnip
  • 100ml water
  • 50g sugar
  • 100ml Cider Vinegar
  • 10ml Rapeseed Oil
  • Pinch Sea Salt

In a Pan bring sugar, water, oil, vinegar, salt to the boil and put aside to cool. Peal the turnip and thinly slice on a mandolin. Cut out circles with a circular cutter and add to the cooled pickling liquor. Leave in the liquor for a minimum 3 hours but best over night if possible. Drain and serve.


  • 500ml Lamb Stock
  • 200ml Red Wine
  • Ч tsp Tomato Puree
  • 1 tsp Rapeseed Oil

In a sauce pan cook the tomato puree with the rapeseed oil over a low heat until maroon in colour, add the red wine and reduce right down, then add the stock and reduce again until thick and glossy. Pass through a fine sieve and serve.

Goats Cheese

  • 150g Soft Goats Cheese

Truffle Oil

  • 40ml Good Quality Truffle Oil


  • 20 Freshly Picked Leaves

WhatsApp Image 2019-09-06 at 09.49.40

We booked Darren for our 10th wedding anniversary the quality of the food was exceptional. The whole experience is something we will talk about for years to come I would definitely recommend it.”