Wild Mushrooms Galore!

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Wild mushroom season is upon us. Come and enjoy this year’s bumper crop – we’ve got some magnificent ceps, wood hedgehogs, trompettes, slippery Jacks, parasols and many more. Try our gnocchi with fried ceps, sage and gruyere or a wild mushroom risotto. The season’s pretty short so get your skates on…

our grumpy forager Alan Sparks shows off his magnificent specimen...

Pig Night

Many thanks to all those of you who came to our pig night on Monday – you made it a great success and it was good for us to be able to showcase how versatile a pig can be. We hope that the evening will be the first of many.

Pig Night 20th June

It is just over a year since we took delivery of our first pigs. Since then, we have had two more litters – all from different breeds. As the first of the air-dried prosciutto is coming up to maturity, we thought it would be a nice idea to celebrate with a pig night on Monday 20th…

HERITAGE PIGS

We are very pleased to have been able to support the revival of interest in Britain’s heritage and rare breeds of pig. Many of these were on the verge of extinction following the government’s drive towards unification and intensification in the 1950’s. Many others have already been lost. Of course, it is only by eating…

GORILLA BALL

A pop-up restaurant in a stunning Victorian Arcade IN AID OF THE WORLD WILDLIFE FUND GORILLA BALL @ CLIFTON ARCADE 1ST APRIL 2011 Dine in the Gothic splendour of the Clifton Arcade itself for the first time ever The Primrose Café are providing the catering for this one-off event with a special menu tailored for…

DAY OF RECKONING

day of reckoning

Well, it had to happen. The pigs reached the age and weight where they are at their best for eating. A lot of careful planning went into preparing them for the final day – for their own sake and for the sake of the quality of the meat, it is extremely important that their journey to slaughter should be…

SALT

I read with dismay in the Independent recently that plans are afoot in the city of New York to ban the use of salt in restaurants “inany form in the preparation of food for consumption by customers, whether on or off the premises”. Now, you may think that what happens in the city of New York isn’t relevant to…

OUR BAR

Our Bar at Night

People often ask us where our wonderful bar top came from – 6 inch thick solid larch with massive iron bands and weighing about 3/4 tonne. Years before we opened the cafe, we were sailing the Caribbean on our 3-masted ketch Primrose when she foundered in the legendary hurricane Norma. She went down quickly but luckily the rudder came…

WEANERS

weaners

I took Polly and her sister to the abattoir on Monday morning. They went without any fuss and were handled carefully and respectfully by the staff, who deal exclusively with smallholders and rare breeds. They had a couple of apples each to see them on their way. I picked up the carcasses this morning and brought them back…