June 25, 2019

It's high time the cafe had some changes....so where better to start than the food. It's very easy to become complacent in my job serving up salads and mains that are quick and easy. Dishes that I know will fly out as soon as they hit the counter such as coleslaw. But...

June 23, 2019

Welcome back to my blog which have renamed appropriately.....Bath Cafe Life! I've been under pressure for sometime from my lovely customers to resume writing this blog, sharing daily cafe life with you as well as sharing my recipes, food and ideas. We are a constantly...

November 13, 2017

Dressings can make or break a salad and the oil you use is of upmost importance. I’m asked all the time how I make my dressings because they can’t seem to achieve the same flavour. My answer is always the same check the oil your using? At least 9 out of 10 people tell...

November 9, 2017

I love this pesto it’s so versatile and can be used with many different dishes. I’ve used it with pasta, on bruschetta, on roasted squash, on ratatouille, in a lamb dish, with chicken, add it to a sauce to give it a kick. I promise you keep a tub in the fridge and you’...

November 5, 2017

The humble aubergine comes in all shades of dark purply black through to lighter purples, stripes, whites and greens. They also come in many shapes and sizes from fat to long and thin right down to small baby aubergines. In this country I find the aubergine very underu...

November 4, 2017

Happy Saturday Folks! Am I delighted we've reached the weekend? The deli was so busy today which is a great problem to have but in amongst the mayhem I had roasted aubergines going out and canapes as well. I've made thousands of canapes in my career and everytime I thi...

October 30, 2017

I'm very proud of our cafe/deli taking it from what it was to serving some amazing produce on our counters everyday. We are a small team so being organised each day is so important to the smooth running of the operation. I place the orders for the daily produce I know...

October 22, 2017

Welcome to Lavender and Honey on this windy Sunday morning! I love roasted beetroot and it’s a great favourite in the cafe I roast at least 8kg a day. It’s incredibly simple to do although laborious for me to peel such quantities. Nevermind you won’t have that problem...

October 19, 2017

Every now and again I make a salad at St James's that is so popular it's difficult to take off the menu my crunchy Winter coleslaw is that salad. I'm so used to making huge quantities for the cafe so this will be my attempt to scale it down for your use. In all my reci...

October 18, 2017

I'm a firm believer there's a cook/chef in all of us. Having said that an amateur cook is very different from the professional chef as demonstrated on TV programs like Masterchef with John Torode and Greg Wallace. If you're a good cook I guarantee you'll have watched t...

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Artichokes, Black & White Truffles, Kale, Kohlrabi, Beetroot, Butternut Squash, Horseradish, Fennel, Garlic.

Bilberries, Blackberries, Elderberries, Plums, Quince, Redcurrants

Oregano, Parsley, Rosemary, Sage, Sorrel & Thyme

Duck, Goose, Grouse, Guinea Fowl, Partridge, Pheasant, Rabbit, Venison, Wood Pigeon

Clams, Grey Mullet, Gurnard, Halibut, Hake, Herring, Mackeral, Monkfish, Mussels, Oysters, Red Mullet, Wild Seabass, Turbot



My top tip is to play with seasoning your dishes correctly. There is nothing worse than under seasoned food. I always use Maldon Salt and for ease, ready ground coarse black pepper. For home cooking you can use your pepper mill. Always taste your dishes at every stage during cooking this way you can build your seasoning gradually.



Zhoug...Pronounced Shkug

Is a hot sauce originating from Yemen used as a condiment. Shkug is made from fresh green or red hot peppers, coriander, garlic, salt, black cumin. It may be red or green in colour. I like to use in salad dressings.

Siyez is one of the worlds most ancient grains...8000 years old originating from Turkey. Pleasantly sweet and chewy with a nuttiness and bite. It is known to be high in protein, vitamin B2 & B6 plus Beta Carotene. Use it cooked traditionally as a pilau. I will experiment and use as a grain in a salad...I'll keep you posted


July 30, 2019

July 25, 2019

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