At the start of February 2022, we took a drive out into the Herefordshire countryside to visit our farmer and butcher at Weobely Ash Meats.

They farm at Nash & Presteigne, on an all-grass system. Their sheep are made up of Herdwick, Dartmoor & Ryeland sheep, giving just the right amount of fat cover to allow them to hang Mutton for up to 10 weeks.

They also breed the very rare Welsh pig, a lop-eared large pink pig that has excellent maternal traits and large litters. They also breed the Oxford Sandy & Black, the very recognisable ginger/red hair with black spots. Both pigs produce succulent tasty pork with fabulous crackling.

At the beginning of February ‘22 Dorian Kirk (AROT Director) Mike Fullard (Head Chef of Leaven Pizza) and Colin Nicholls (Marketing + Photography) headed over to Wild By Nature for an afternoon of charcuterie and talking shop.

Wild by Nature farm, produce and cook farmhouse food in the Black Mountains. They use regenerative farming methods and work with nature, to produce food that is good for you and the earth….

This month we turned to our Polish Head Chef, Paula in Burger Shop Worcester to educate us on her countries exciting, rich and hearty cuisine. Often underrated, polish food is perhaps not the most popular of choices, but certainly worth trying.

Polish cuisine is the result of a treasured lure of ancestral ingredients, meaning still to this day the average Pole carries shaman-like knowledge of ingredients and recipes passed down from previous generations. Root vegetables, wild mushrooms and breads are the obvious traditional staple fare of this Slavic influenced country

Life starts all over again when it becomes crisp in the autumn. As the leaves begin to fall, and frosty mornings become the norm, we love plotting hearty recipes that guarantee to keep us warm and cozy during the damp and dreary winter months.

As cold and flu season hovers, it's important that we continue to nourish our bodies with the right foods in order to keep our immune systems in check. A nourishing all rounder, packed full of vitamins, minerals, collagen and keratins, bone broth helps boost our immune systems, improves gut health and aids in digestion. No wonder it’s one of the oldest remedies used to cure, sooth, and nurture the sick.

A quintessential summer treat, nothing quite beats the smell of freshly picked strawberries. And it’s no wonder why they smell so delicious – did you know they’re actually a member of the rose family? This succulent, fragrant fruit is as beautiful as it is flavourful.

Rich in vitamin C, Manganese and folic acid, strawberries are a good source of ellagic acid and contain antioxidant flavonoids linked to protecting the body against heart disease, stroke and cancers.

We tend to look forward to Wednesday’s in our kitchens, as it’s the day we receive our weekly delivery of fresh produce from our friend Seb at Seb’s Organics. We never quite know what ‘gems’ Seb will throw into the mix, as he’s acquired a bit of a reputation for surprising us with produce we haven’t ordered… we’re not complaining!

April brings with it a gorgeous selection of fruit and veg which adds plenty of colour to our plates – one of our favourites, rhubarb.

We’ve always been inspired by our surroundings and the people within it, and we take great pride in having the privilege of working directly with the farmers, butchers, producers etc. who make this beautiful county of Herefordshire what it is.

Continuing to evolve and challenge ourselves is something we encourage, and want to do more of in 2017, which has been the driving force behind recent experiments in our kitchens. As such, Chef Nicole has been busy tinkering away, developing a vegan menu for an upcoming event at The Bookshop, in partnership with Hereford Indie Food… Vegan Night.

We are now into the week of preparation and ensuring everything is ready for the festive weekend. A Large part for most, is serving up a big, hearty delicious meal for loved ones. Whether there are 2 or 20 of you, Turkey is a staple centre piece in many households.

Once considered a luxury, I still believe it should be treated this way; time and care must be taken to ensure plates are clean + your guests are happy. I have created a recipe to give it the love it deserves; forget a dry, slightly disappointing bird and welcome some extra flavours + techniques. Below you'll find a recipe for Sausage + Chestnut Stuffed Free Range Turkey Breast, Organic Parsnip Puree & Pickled Cranberries - Enjoy!