Let's learn to eat, to eat to thrive. My job, my passion, my drive is to educate people about the food they eat. To help you find the balance between eating for pleasure, and feeding our bodies what they need. I aim to produce seasonal, vibrant and holistic food. Through food and our relationship to it, we can live in tune with the world around us.
- Arabella Parkinson -
Some of My Favourites —
Passionfruit smoothie bowl
A beautiful combination of banana, passionfruit and tumeric topped with toasted buckwheat, coconut and quinoa granola.
Eggs baked in a Napoletana sauce with garlic mushrooms, Parmesan, fresh basil and chilli - served with toasted bread
Pickled, roasted and honey glazed beetroot salad
Served with peppered goats cheese, raddiccio, pancetta chards and walnuts dressed in a garlic and mint vinaigrette
Handrolled sunshine tagliatelle
With a burnt butter and sage noisette, roasted butternut, rocket, exotic mushrooms and toasted walnuts.
Mini Eggs on Toast
Fried quails eggs on salted bruschetta served with Parmesan shavings and a drizzle of truffle oil.
Roasted honey aubergine with sesame seeds and basil
Served with thyme and garlic zucchini, pumpkin seeds, cranberries and halloumi in a fresh napoletana sauce and rye croutons.
Vegan creamy cauliflower mash
Served with grilled exotic mushrooms, wilted baby spinach, raisin and lentils, socca bread, pine nuts and a drop of truffle
Curried hake with pumpkin puree
Served with zucchini, pomegranates, potato crisps and watercress.
Sweet carrot and cumin arrancini balls
on a vibrant beetroot pate, charred baby carrots, parsley jus and toasted buckwheat.
Served with guacamole, honey roasted aubergine, roasted tomato and a homemade sweet chilli sauce, a coriander oil and Japanese mayonnaise.
Ostrich fillet with blue cheese
Served with basil pesto, Portobello mushrooms and a crispy potato rosti.
Gooey Almond meringues and grilled figs
Served with roasted berries, a rooibos mascarpone and an orange, salted caramel sauce.