Rosie Jenkins ™

Good food begins with good ingredients – such a simple, obvious statement but so so true. No ingredient is better than when it’s in season, not just for its flavour, freshness and ripeness but because you know it’s only going to be around for a short time and should be made the most of.

Lovely sugar pink strands of rhubarb in the spring and daffodil-yellow yolked eggs and wild garlic. Then elderflowers and the making of gallons of cordial and longing for the first Norfolk samphire. Summer is a profusion of stunning salads and herbs (wild and home-grown), wild strawberries, edible flowers and vegetables and Village Shows to show them all off. Then my favourite blackberries and sweet chestnuts, mushrooms and game… These ingredients (chosen, picked, dug-up or grown by me) are at the core of my cooking. For me, the seasons bring both anticipation and comfort and make cooking such a natural thing to do. Decorations and fancy garnishes are ok, but not at the expense of flavour. I love unpretentious, unadorned, frankly tasty tasty tasty food. It is a source of great pride for me to see a client look, smile, taste and deliver a huge compliment. My aim is to make perfectly fitting food that combined with the above creates an overall atmosphere of conviviality that adds massively to an occasion.

The pictures are of a hearty Autumn supper...
5 hour lamb Hot Pot

Blackberry crumble ice-cream with White choc & toasted macadamia brownies,

Todka lattes....