Drivers One Pot Tomato & Chilli Soup

This one-pot chilli and tomato soup is the ultimate comfort food. It's a perfect harmony of sweet and spicy flavours that will warm you up from the inside out. The best part is that it's super easy to make. All the ingredients are cooked together in one ovenproof dish, so there's minimal cleanup. The result is a rich, velvety soup that is elevated with the creaminess of melted cream cheese and the tangy kick of Drivers chilli chutney. The garnish of toasted pine nuts and fresh oregano adds an earthy aroma and a pop of color to this hearty soup.

Ingredients:

• 1 jar Passata
• 1 large onion, diced
• 1 large red pepper, diced
• 400g cherry tomatoes
• 1 tablespoon of dried garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons Drivers chilli chutney
• 1 block cream cheese, softened
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Double Cream
• Toasted pine nuts and fresh oregano for garnish

Instructions:

• Preheat the oven to 200°C (180°C fan)/Gas 6.
• In a large ovenproof dish, add the Passata, diced onion, diced red pepper, cherry tomatoes, dried garlic, and olive oil. Mix well to combine.
• Stir in the Drivers chilli chutney and season with salt and pepper to taste.
• Add the block of softened cream cheese to the dish, breaking it into chunks and scattering it over the top of the vegetable mixture.
• Place the dish in the preheated oven and bake for 45 minutes, until the vegetables are soft and the cream cheese has melted and become golden brown in spots.
• When the soup has finished cooking, remove it from the oven and let it cool for a few minutes.
• Transfer the soup to a blender or use a hand blender to blend the soup until it is smooth and creamy.
• Return the soup to the ovenproof dish and stir in a generous splash of double cream.
• Ladle the soup into bowls and top with the toasted bread cubes, toasted pine nuts and fresh oregano for garnish.
• Serve hot and enjoy!

Cheese & Bacon Piccalilli Pinwheels

Cheese and bacon are two of our favourite things, so we made a delicious savoury and OH SO moorish snack out of them using our chunky piccalilli!

Ingredients:

500 g ready-made puff pastry

4 tablespoons Drivers Chunky Piccalilli

12 thin slices higher-welfare smoked pancetta / streaky bacon

400g grated Cheddar & Mozzarella Mixed cheese

1 Egg (For Brushing)

Method

Preheat the oven to 180ºC/gas 4 and line a baking tray with greaseproof paper.

1. Lightly dust a work surface with flour and divide the pastry into two evenly sized pieces. Roll one piece of the pastry out to roughly the size of an A4 sheet of paper (no thicker than 2mm), with the longer side nearest to you.

2. Spread the Drivers Chunky Piccalilli evenly over the pastry, leaving a 1cm border at the top, and lay 8 of the pancetta / streak bacon slices side by side on the pastry.

3. Scatter over half the grated Mozarella & Cheddar and roll the pastry up into a tight spiral cylinder, starting with the longer edge closest to you.

4. Brush the top edge with a little egg to seal and, using a sharp knife, slice the cylinder into 1cm thick pinwheels.

5. Arrange the pinwheels on your lined baking tray, flatten each one slightly with your hand and pop in the fridge to chill.

6. Bake for about 15-20 minutes, until crisp and golden. Serve warm.

Drivers Big Mac Salad

If you want to know the secret ingredient to the famous BIG Mac sauce, then look no further than our sweet cornichons in white balsamic vinegar! Here's what you'll need to replicate this wonderful salad that everyone wants to tuck into at the table!

Feeds 4!

Ingredients:

For the dressing

250g of good quality mayonnaise

250g Sour Cream

250g plain yoghurt

2 Teaspoons Sriracha

2 tablespoons of finely chopped Drivers Pickles Cornichons

1 teaspoon of honey

1 tablespoon Dijon Mustard

For the salad:

1/2 diced iceberg lettuce

500g lean steak mince

tablespoon of olive oil

1/2 white onion finely diced

2 garlic cloves minced

250g grated cheddar cheese (optional)

Spring Onions to garnish

Method:

Combine all dressing ingredients into a bowl and mix well. Season to taste.

Heat a skillet pan and add the oil, gently fry off the mince and onions and garlic until starting to get crispy. Set aside to cool a little.

Meanwhile slice the iceberg and place into a bowl.

Once cooled down, top with the beef, and spoon over the big mac dressing and grated cheddar (optional). Spring onions to garnish.

Check out the recipe video here.

Drivers Honey Whipped Feta with Sundried Tomato Chutney

We're thrilled to share with you a recipe that's been a hit in the Driver's Test Kitchen - the irresistible, flavour-packed Driver's Honey Whipped Feta with Sundried Tomato Chutney. This appetiser strikes the perfect balance between sweet, creamy feta and a tangy, oven-roasted blend of cherry tomatoes, chickpeas, and chutney.

It's an effortlessly elegant starter that's not only visually stunning but also packed with layers of tantalising flavour. Perfect for serving at any gathering or even just a special treat for yourself, it's bound to leave everyone reaching for more.

So, let's dive into how to create this crowd-pleasing delight!

Ingredients:

• 200g Feta cheese
• 2 tablespoons of honey
• 1 jar of Driver's Sundried Tomato Chutney
• 250g Cherry vine tomatoes
• 1/2 can of chickpeas (200g), drained and rinsed
• 2 tablespoons of olive oil
• A few sprigs of fresh thyme
• Salt and pepper to taste
• Crackers for serving

Steps:

1. Preheat your oven to 200°C (180°C fan-forced, 400°F, gas mark 6).
2. Toss the cherry vine tomatoes and chickpeas in olive oil, season with salt, pepper, and a few thyme leaves. Spread out on a baking sheet.
3. Dollop a few tablespoons of Driver's Sundried Tomato Chutney over the tomatoes and chickpeas.
4. Roast in the oven for 20-25 minutes, or until the tomatoes have burst and chickpeas are crispy.
5. While the tomatoes and chickpeas are roasting, whip the feta. In a food processor, combine the feta and honey. Whip until the feta is smooth and creamy. You may need to scrape down the sides of the processor a couple of times to ensure all the cheese gets whipped.
6. Once the tomatoes, chickpeas and chutney are done roasting, allow them to cool slightly.
7. Spread the honey whipped feta onto a serving platter or into a shallow bowl. Top with the roasted cherry tomatoes, chickpeas, and chutney mixture.
8. Garnish with a few sprigs of fresh thyme and a drizzle of honey, if desired.
9. Serve with your favourite crackers on the side.

Drivers "Beet It" Hummus

There's nothing quite like a homemade hummus recipe, is there? Simple, healthy and undeniably versatile, this Middle Eastern delight has won hearts (and stomachs) all over the world. But today, we're taking this beloved dip to a whole new level of taste and excitement with our Driver's Beet It Hummus.

Can you imagine the regular creamy hummus interspersed with the sweet and tangy flavours of Driver's Pickled Beetroot and Red Onion? It's as impressive to look at as it is delicious, with its rich, vibrant colour hinting at the unique flavour profile waiting to be discovered.

Beyond just being a simple dip, this creative take on hummus can light up any meal, any sandwich, and indeed, any gathering. Easy to whip up yet extraordinary in taste, this is the kind of recipe that will leave your friends and family hankering for more.

Ingredients:

• 1 jar of Driver's Pickled Beetroot with Red Onion
• 1 can of chickpeas (400g)
• 2 cloves of garlic
• 2 tablespoons of tahini
• Juice of 1 lemon
• 3 tablespoons of extra virgin olive oil
• Salt and pepper to taste

Steps:

1. Drain the chickpeas, reserving some of the liquid for later.
2. Drain the Driver's Pickled Beetroot and Red Onion, reserving the pickling juice.
3. In a food processor, add the drained chickpeas, 3-4 pieces of Driver's Pickled Beetroot (depending on their size and your taste preference), 1 tablespoon of Driver's Pickled Red Onion, garlic, tahini, and lemon juice.
4. Start the food processor and slowly add the olive oil until the mixture is smooth. If the hummus is too thick, you can add a little of the reserved chickpea liquid or beetroot pickling juice to thin it out.
5. Taste and add salt and pepper as needed. If you want more of a beetroot or red onion flavour, feel free to add more.
6. Once the hummus is to your liking, transfer it to a serving bowl. For a fancy touch, you can drizzle a little olive oil on top and garnish with more Driver's Pickled Beetroot and Red Onion, or toasted pumpkin seeds.
7. Serve with warm pita bread, fresh veggies, or use as a spread in sandwiches.

Driver's Melted Delight: The Ultimate Cheese-Stuffed Sharing Bread.

Picture this: a hearty, crusty Tiger Bloomer bread - a British classic - is hollowed out and stuffed with a whole Camembert, oozing with creamy goodness. To elevate it even further, we've got molten mozzarella adding a layer of stringy, irresistible cheesiness. But the party doesn't stop there. The pièce de résistance? A lavish topping of Driver's Caramelised Onion Chutney, adding a sweet and tangy complement that simply takes this to another level.

Ingredients:

• 1 loaf of Tiger Bloomer Bread
• 1 whole Camembert cheese200g of Grated Mozzarella cheese
• 1 jar of Driver's Caramelised Onion Chutney
• Olive oil
• Fresh thyme
• Salt and pepper

Steps:

Preheat your oven to 200°C (180°C fan-forced, 400°F, gas mark 6).

1. Place the Tiger Bloomer Bread on a large chopping board. Using a sharp bread knife, carefully cut a hole in the top middle of the bread, big enough to fit the Camembert cheese. Be sure to make the hole deep enough to snugly fit the cheese but do not cut through to the bottom of the bread.
2. Remove the cut-out bread and set it aside for later. This will be perfect for dipping.Unwrap the Camembert cheese and place it into the hollowed-out hole in the bread. It should fit snugly.
3. Sprinkle the grated Mozzarella cheese generously over the Camembert and around the bread surrounding the cheese.
4. Drizzle a little olive oil over the cheese and bread.
5. Sprinkle with fresh thyme, salt, and pepper.
6. Carefully place the bread on a baking tray.
7. Bake for 15-20 minutes, or until the cheeses are melted and bubbly, and the bread is toasted.
8. Remove the bread from the oven and let it rest for a couple of minutes.
9. Top with a generous spoonful of Driver's Caramelised Onion Chutney.
10. If desired, you can also spoon some chutney into the melted Camembert for added flavour.
11. Serve the bread while warm. Enjoy this sharer bread by pulling pieces off and dipping into the gooey cheese and Drivers caramelised onion chutney.

Pickle-licious Peanut Butter Toasts

This is a recipe without a recipe, no ingredients list or steps. It encourages improvisation in the kitchen. Here's a twist on a classic sandwich from the American South: peanut butter and pickle sandwiches with a dash of sriracha, and a small drizzle of soy sauce. Toasting the bread before spreading the peanut butter gives it a crispy and warm texture. The end result is a sandwich that's bursting with flavour - sweet, salty, sour and crispy. Believe us, it's a winner!

Drivers Tangy Mango Melt

Looking for a filling and flavourful sandwich that's perfect for any occasion? Look no further than this footlong Mango Chutney Cheese Toastie made with a crispy and delicious part-baked ciabatta baguette! Packed with ooey-gooey melted mozzarella and cheddar cheeses, thinly sliced spring onions, and a generous dollop of Drivers' sweet and tangy mango chutney, this sandwich is sure to satisfy any craving. Perfect for a quick lunch, a party platter, or just a delicious snack, these sandwiches are easy to make and impossible to resist. Get ready to indulge in the ultimate Drivers Tangy, Mango Melt experience!

Ingredients:

• 1 Partbaked Ciabatta Baguette, footlong size
• 150g grated mozzarella
• 150g medium or mild cheddar, grated
• 3 spring onions, thinly sliced (optional)
• 4 tbsp Drivers mango chutney, plus extra to serve
• Small knob of butter, for frying (optional)

Method:

• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Bake the partbaked ciabatta baguette as per the pack instructions.
• In a bowl, combine both grated cheeses and the thinly sliced spring onions (if using).
• Once the baguette is baked, slice it open lengthwise and lay it flat.
• Spread 2 tablespoons of mango chutney onto one side of the baguette.
• Pile the cheese mixture onto the other side of the baguette, dividing it equally.
• Sandwich the chutney-covered side with the cheese-covered side.
• Cut the baguette into 3 equal portions.
• If grilling, place the sandwiched baguette onto a griddle for 2-3 minutes, flip and cook for another 2-3 minutes.
• If frying, melt a small knob of butter in a pan. Fry the sandwiched baguette for 2-3 minutes on each side, weighing it down with a second pan or other heavy heatproof object. Serve hot and cut into 1-inch slices.
• Dip each slice into additional mango chutney for extra flavour.

Drivers' Cheesy Onion Chutney Scones

Looking for a savoury and delicious snack that's perfect for any occasion? Look no further than these scrumptious Drivers Cheesy Onion Scones! Featuring the rich and robust flavors of caramelised onion chutney and mature cheddar cheese, these scones are the perfect combination of sweet and savoury. Made with just a handful of simple ingredients, these scones are easy to make and perfect for a quick snack or a savoury addition to any meal. The dough comes together in just a few simple steps, with the addition of milk and butter creating a light and fluffy texture that's perfect for scones. To finish off these delightful treats, the scones are brushed with a little milk and sprinkled with grated cheddar cheese, giving them a golden brown crust and a deliciously cheesy flavour. Whether you're enjoying them for breakfast, lunch, or a midday snack, these Drivers Cheesy Onion Scones are the perfect addition to any meal. So, fire up your oven and get ready to indulge in the irresistible flavours of these delectable scones!

Drivers' Cheesy Onion Chutney Scones 

Ingredients: 

• 225g self-raising flour, plus extra for dusting 
• Pinch of salt 
• Pinch of cayenne pepper 
• 1 tsp baking powder 
• 55g chilled butter, cut into cubes 
• 2 tablespoons of Drivers Caramelised Onion Chutney 
• 120g mature cheddar, grated 
• 90-100ml milk, plus 1 tbsp for glazing 

Method: 

Preheat the oven to 200C/180C fan/gas 6 and place a large baking tray inside. Sift the flour, salt, cayenne pepper, and baking powder into a mixing bowl, then sift again to ensure thorough mixing. Add the chilled butter to the bowl and use your fingertips to rub it in until the mixture becomes breadcrumbs. Add 100g of the grated cheddar and Drivers Caramelised Onion Chutney into the bowl with the breadcrumb mixture, and rub everything together until evenly distributed. Make a well in the center of the mixture and pour in enough milk to make a fairly soft but firm dough. Don't pour all the milk in at once, as you may not need it all to get the right consistency. Lightly flour a surface and roll out the dough to about 2cm thick. Cut out scones using a medium-sized cutter (about 8cm in diameter). Place the scones on a sheet of baking parchment, brush with a little milk, and sprinkle the remaining grated cheddar on top. Slide the scones onto the hot baking tray and bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through. Serve the Drivers Cheesy Onion Scones warm and enjoy! 

Pickle Pancakes - Shrove Tuesday Inspiration!

Shrove Tuesday just got way more interesting! Give your tastebuds a treat with these delectable Pickle Pancakes - the savoury, zesty option that's sure to tantalise your tastebuds! Our genius take on Kimchi pancakes has everyone talking and it's so delicious you won't be able to get enough.

Get cooking now with our easy-to-follow recipe below!

Ingredients

Pancakes

• 200g Drivers diced dill pickles
• 2 spring onions chopped
• 230ml pickle juice
• 1 tablespoon rice vinegar
• 100g of flour
• 50g corn-starch

Sauce

• 50g mayo
• 1 teaspoon soy sauce
• 1 tablespoon Sambol chili paste
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• Spring Onions and sesame seeds

Instructions

• Mix the pickles and spring onions in a bowl. Add in the pickle juice and vinegar. Stir to combine.
• Add the flour and corn-starch and stir. Add a splash of water if it seems too tight, it needs to be pancake batter texture.
• Preheat a frying pan with a little vegetable oil. Add the batter and spread it out into a round pancake. Cook on high for about 3 minutes to brown.
• Carefully flip the pancake and cook the other side. Turn the heat to medium to allow the inside to cook through before the outside gets burnt.
• Meanwhile, make the sauce by mixing all the sauce ingredients.
• Remove the pancake from the pan and cut it into wedges like a pizza. Serve with the sauce and garnish with spring onions and sesame seeds.

Deep Fried Dill Pickles

Everything says it shouldn't work, but it absolutely does! Pair with our Caper, Cornichon Ranch dip (recipe coming soon)

A jar of our Dill Pickle Slices will make a great snack for around 6 people to enjoy!

Ingredients:

1 x Jar of Drivers Dill Pickle Slices

Seasoned Flour

250g Breadcrumbs - we used southern fried. 

1 Egg Beaten

Vegetable Oil for frying

Method: 

1. Drain the jar of dill pickles and pat dry with kitchen roll.

2. Pané the pickles, by first covering in flour, shake off excess, then dipping into the egg, finally coating in the breadcrumbs.

3. Repeat the process until all pickles are done.

4. Heat up the oil to temperature. Test by dropping one pickle in, if it sizzles, the oil is hot enough. 

5. When they rise to the top, are golden crunchy and brown, remove and drain on kitchen roll to get rid of any excess fat. 

You can watch our Recipe Reel right here

Smoked Salmon & Gin Sliders

So you're looking for an easy appetiser to make while entertaining your guests?

Look no further than these smoked salmon and cream cheese sliders topped with Drivers Cucumber Infused Gin! They take about 10 minutes from start-to-finish, You'll want at least two dozen to feed 8 so everyone can get their fill before the main event begins!

A perfect snack on its own paired with some fizz for good measure!

Serves 8

Ingredients:

1 x 200g tub of cream cheese

2 x 400g packs of Smoked Salmon

Box of crackers - we used sundried tomato crackers

Drivers Gin Infused Cucumber Relish

Method:

Season the cream cheese and spread generously on each cracker.

Layer over the smoked salmon and top with Drivers Gin Infused Cucumber Relish.

The easiest, most impressive and sophisticated canapé for your party!

Bloody Good Five Finger Hotdogs

These hot dogs are a fun and creative way to serve up some delicious treats at your next Halloween inspired event. With their eerily realistic appearance, these tasty hotdogs will make for great appetisers and a real talking point on your table! We used our Sundried Tomato Chutney and Chilli Chutney which makes a sublime match for the melted cheese!

Ingredients. Makes 4

1 x Tin of Ye Olde Oak HotDog Sausages

4 x Hot Dog Brioche Rolls

Drivers Chilli Chutney

Drivers Sundried Tomato Chutney

250g x grated mozzarella cheese

Method

Take a look at our recipe reel here to watch how you make this recipe! Particularly the carving of the hotdogs to make them into fingers…

1. Prepare your brioche hot dog rolls, slice down the middle and smother in your Drivers relish or chutney of choice.

2. Prepare the hotdogs by making careful incisions to create the finger nails and knuckles.

3. Once your hotdogs have been prepared, place them end to end in the hotdog so you have a “finger” at each end.

4. Pop into the oven for 10 minutes to warm through and the brioche hotdog rolls get toasty.

5. Remove from the oven and sprinkle the cheese over the top and extra relish or chutney of desired. Return to the oven for a further 10 minutes to brown and go gooey and delicious!

Drivers Pickled Onion Eyeballs

The perfect addition to your next Halloween party, these Drivers Onion & Olive Eyeballs will captivate even the most die-hard foodies! Place them central to your table so each guest can take their own delicious bite. The eyes are sure not just for show - they're full of rich flavours that pair well with most cheeses but especially go great when paired together in an unforgettable combination such as a Cornish Smuggler or a Miss Muffet!

You can purchase our Traditional 1906 Pickled Onions now in XXL jars!

You can watch our recipe reel here to show you how to make these in more detail…

Ingredients:

1 x XXL Jar of Drivers Pickled Onions

1 x Tin of Stuffed Olives. (Red Pepper or Garlic works well)

1 x Red Food Dye

Method

1. Carefully make an incision into each pickled onion and run your knife around - pinch and the middle should pop out leaving a hollow space.

2. Cut the top of the olive exposing the filling, carefully insert this upright into the pickled onion.

3. Arrange and fill your dish.

4. Using a pipette, squirt the food dye into the pickled onions and let it work it’s magic!

Dill Pickle & Cheese Chips

These Drivers Dill Pickle and Cheese Chips are a delicious addition to any grazing table.

Method

1. Pat pickle slices dry.

2. Layer cheese, pickles, and more cheese in prepared muffin tins.

3. Sprinkle with salt and pepper, and bake until the cheese is melted and crispy.

4. Transfer to a wire rack and leave to cool before eating!

Drivers Tip: Whip up a cooling dip to complement the piquancy of these pickle chips!

Drivers Farmhouse Pickle & Cheese Crumpet Loaf

If you like pickle, you'll love this cheesy crumpet loaf, oozing with cheddar, mozzarella and our very own farmhouse pickle! Serve warm and bubbling from the oven and let everyone dig in!

Feeds 2 - if you're greedy like us!

Ingredients:

40g spreadable butter

200g mature cheddar, grated

4 tbsp Farmhouse Pickle

8 pack Crumpets

100g block mozzarella, 6 slices and the rest grated

Method

Could this be the easiest recipe to delight your tastebuds?! We think so!

Preheat the oven to 180c.

Brush the crumpets with melted butter and top each with 1 tbsp Drivers Farmhouse Pickle and a small handful of grated cheddar. Tower the crumpets on top of one another and carefully fit them into the loaf tin, sideways.

Brush the remaining butter over the top of the crumpets and top with the rest of the mozzarella, filling in any gaps.

Bake in the oven for 15 minutes, until delicious and golden.

Drivers Mushroom Wellington with Caramelised Onion

Ingredients - For the Wellington

1 tbsp olive oil

4 Banana shallots, slices

2 Tablespoons of Drivers caramelised onion

1 tbsp chopped fresh thyme

1 garlic clove, finely chopped

1 bay leaf

6 Portobello mushrooms, chopped

1 handful shiitake mushrooms

1 handful chestnut mushrooms

50g/1¾oz baby spinach

500g/1lb 2oz puff pastry

plain flour, for dusting

2 free-range eggs, beaten

handful watercress, to garnish

Method

To make the Wellington, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.


Heat the oil in a frying pan and caramelise the shallots for 30 minutes until golden. Add the balsamic vinegar, red wine vinegar, thyme, garlic and bay leaf and cook for another 10 minutes. Meanwhile, fry the mushrooms in a separate frying pan for 10 minutes and then mix together with the onions and the Drivers caramelised onion. Stir in the baby spinach leaves until wilted. Leave to cool.


Roll out the pastry on a lightly floured work surface into a rectangle 25x20cm. Place the mushroom mixture down the centre of the pastry and dot the feta over the top. Wrap and seal the pastry around the filling, using some egg to seal the edges. Glaze all over with the egg, transfer to the baking tray and bake for 20–30 minutes or until golden.


Cut the Wellington into slices and place on warmed plates. Garnish with watercress and serve immediately.


Drivers Spicy Vegan Calypso Cauli Wings

Ingredients:

• 1 head of cauliflower

• chickpea flour or regular all-purpose flour

• unsweetened plant-based milk (almond or soy)

• garlic powder

• paprika powder

• Drivers Spicy Calypso Chutney

• Panko breadcrumbs (omit for a gluten-free version)

• salt and pepper

• Full Fat Yoghurt (Omit for Vegan version)

Method:

1: Carefully cut the cauliflower into bite-sized florets

2: In a large bowl, combine the all-purpose flour, the plant-based

milk, the water, the garlic power, the paprika powder, the salt, and

the black pepper. Stir until well combined.

3: Dip the florets into the batter, so they’re completely coated.

4: Roll them in the panko breadcrumbs. Omit this step for a

gluten-free version. However, they’re way crispier with the panko

breadcrumb coating.

5: Line a baking sheet with parchment paper and lay the

cauliflower florets on the baking sheet. Don’t put them on top of each

other. Bake for 25 minutes at 350 °F.

6: Transfer the cooked cauliflower wings to a baking tray

7: Gently heat the Spicy Calypso Chutney with a little extra water

so that it’s ready to make a glaze.

8: Coat the Cauliflower in the sticky glaze and return to the over

for a further 15-20 minutes.

9: Serve immediately and sprinkle with the green onions and

serve with vegan yoghurt or a full fat Greek yoghurt. Enjoy!

Madras chicken skewers with coconut rice, papadum's and spicy mango chutney

Flat bread with minted yoghurt, Moroccan falafel, cucumber, spring onions and pickled red cabbage

Sticky chipolata's roasted in real ale chutney

Smoked salmon blinis with cucumber relish infused with gin

Ploughman's board loaded with cheeses, ham, pork pie and served with diced beetroot in red wine vinegar, free range pickled eggs and chunky Piccalilli

Parma ham, Brie and salad club sandwich with Pickle Mix accompaniment

Delicious local cheeseboard with Christmas Pickle, 1906 Pickled onions and Sweet Cornichons in white balsamic vinegar.