Antipasto & Canapes

Oysters with Blood Orange Granita & Shallot Vinegar
By Adam Mead - Head Chef, Locale Restaurant
Feature recipe for September 2016

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Seared Scallops on Lettuce with Toasted Coconut Dressing
By Leanne De Bortoli
Feature recipe for March 2016

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Tapas plate
By Adam Mead - Head Chef, Locale Restaurant

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Seared Foie Gras Scallops and Black Pudding with a Caramel of Black Noble
By Roger Jones - The Harrow at Little Bedwyn, Marlborough, Wiltshire, UK
Feature recipe for December 2014

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