13/07/2026
Right now, it’s gooseberry season. Bright, tart and full of character, it’s heading into fermentation to become one of the ingredients our guests keep coming back for every winter.
A few weeks on the counter will become months of flavour—bright acidity softens, new layers appear, and something familiar turns into something completely different.
That’s what we love about fermentation. It follows the rhythm of the seasons instead of fighting it.
Some flavours are worth waiting for.
