Our greenhouse is home to a changing tapestry of seasonal fruit, vegetables and herbs. From lemons destined for HH&Co desserts and Courtyard cocktails, to fresh herbs for our kitchens at HH&Co and Raw & Cured, it plays a quiet but vital role in our culinary story 🍋
@Angelacooking ’s rule one of travelling together: order your own starter 🤣
The brilliant Paapa Essiedu joined us at the Dish from Waitrose table this week. Out now wherever you get your podcasts. ✨
At Hartnett Holder & Co, big-hearted Italian cooking meets the laid-back charm of the New Forest. Angela, Luke and the team serve up delicious dishes, from handmade pasta to just-caught fish, all rooted in seasonality and full of flavour. Designed for sharing, with good wine and even better company 🍝
Four Acre Farm blue leeks on a bed of soft egg and butter sauce, topped with 60-month aged Parmigiano Reggiano. Add lashings of Piedmont truffle and things get rather indulgent, rather quickly 🍴
No chocolate to be found here, we promise 😉
The brilliant @mspike joins us in the Dish studio this week. Dish from Waitrose is out now wherever you get your podcasts!
Ahead of our trip to @eileanshona this month, we sat down with @angelacooking and @valentinewarner49 to talk Scottish ingredients, fire cooking and four days on a private island off the west coast of Scotland.
Swipe through for why we chose Scotland for our second KITW trip, why we asked Angela... and why she said yes (we’re delighted that she did).
Kitchen In The Wild x Angela Hartnett, 14–18 May 2026.
Follow along for updates and glimpses from the island as we get closer.
Image Credit: J Bedford & A Whitton
#kitcheninthewild #eileanshona #culinaryadventure #angelahartnett #angelacooking
That’s one way to stay organised 🤣
The brilliant @nicolacoughlan joins us this week to talk about Big Mood, cheese toasties and of course, pickles.
Dish from Waitrose is out now wherever you get your podcasts. ✨
Asparagus season is officially upon us - and we’ve already been enjoying it for weeks. Early spears from The New Forest Fruit Co bring that unmistakable taste of spring. Served on a bed of roasted almond cream and a bright mint salsa verde, it’s a simple celebration of the season at its best 🍴
Cooking is not my forte. Until recently I thought “aspic” was a posh Colorado ski resort & ‘blancmange’ the highest point in The Swiss alps. My top cooking tip? Make friends with top chefs like the scrumptious Angela Hartnett & Henry Harris. Hoping Henry’s French cook book will finally teach me that ‘consommé’ is not the ecstatic cry of a French couple on date night. @angelacooking@david_remfry_ra@henryharris@bouchonracine@cafemurano
Just four weeks to go until Forest Kitchen returns, kicking off a summer of open-air dining in the heart of the New Forest.
We're firing up the grill, chilling the drinks, and getting ready to welcome an incredible line up of Angela and Luke's talented friends, each bringing their own flair and flavour to the forest.
Just a handful of tickets now remain - click the link in bio to secure your seat 🔥
Tucked and pinched around a spiced duck filling, @angelacooking is back at the pass, talking us through one of our favourite filled pastas — duck cappellacci.
Finished in a rich duck sauce with pangrattato, sage and a generous grating of parmesan, each one is a savoury little parcel, as comforting as it sounds.
Enjoy a bowl of it on our à la carte menu.
📹: @rickyhartsfood / @coldglassproductions
