Blog

Hello, Meet Tony!

A born-and-bred Londoner, Tony cut his teeth as a master baker and chef at a slew of gastro-pubs, brasseries and fine dining restaurants both in the capital and Oxfordshire. Never one to sit idle, he also worked in the events...

Read more →

A Brief History of Focaccia

Focaccia is the epitome of summer. The perfect one should be moist but airy, its crumb sandwiched between thin but ultra-crunchy top and bottom crusts, thanks to the generous amount of olive oil used in its making. Not unlike a...

Read more →

4 of The Sussex Kitchen's top organic cheeses

The Sussex Kitchen stock four of the High Weald Dairy’s fabulous award-winning cheeses. Slipcote and Medita cheeses are made with pure sheep’s milk - a brilliant alternative for those allergic to cow’s milk.   

Read more →

3 types of cured meat and what you might like to drink with them

Hathor Farm is based in Framfield, East Sussex. The farm there is run by Emile Webber who has developed a stock of his favourite rare breed Large Black pigs that provide the juicy tender pork and the best Charcuterie for...

Read more →

The Sussex Kitchen's Seasonal Organic Flavours

Brambletye Fruit Farm and Orchard Eggs - The Sussex Kitchen's seasonal organic flavours are partly made up of fruit, veg, and incredible Orchard eggs which come from Brambletye Biodynamic fruit farm.

Read more →

Don't be without your Parmigiano Reggiano cheese

The region of Emilia Romana in northern Italy is famous for its Parmesan cheese. Most of the Parmesan you buy doesn’t have the intense creamy flavour of this Parmigiano-Reggiano. - known as the ‘king of cheeses’. 

Read more →

Does organic food taste better?

The method of biodynamic food production is the world’s oldest system of Organic farming. We have the good fortune to have Plaw Hatch Biodynamic Farm -  a two hundred acre community-owned farm, just a short distance away from us in...

Read more →