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Young Fennel from the vegetable garden of the Pig Hotel, Bath.

The fronds are used from the young plant for flavour and decoration. The mature fennel was used for the plated dishes: Pistachio crusted Tuna with Fennel, Edamame and Bergamot and final dish being Sesame and Bergamot Salmon with Samphire and Fennel Salad shot on location in Bath and styled by Emily Jonzen. Both very fresh and healthy! Photography © Charlie Richards