Spring lamb cassoulet, Spring greens and broad beans – this fine culinary delight can be made at home following head chef Paul’s recipe – as seen in Crumbs Magazine. Tweet us a pic @berwicklodge
Paul shares his Christmassy dessert recipe, Clementine & Thyme Posset, Honeycomb and Candied Chestnut, for you to try at home. Tweet us your photos @berwicklodge
Paul shares one of his starter recipes, as demonstrated at the London Produce Show recently, for you to try at home before the end of summer.
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