Delishush

27/10/2021

Last of the greenhouse tomatoes ready to go into the oven to serve with garlic roast chicken and some pasta

24/10/2021

Garden delights picked today. The inedible ones are the results of my newly discovered passion for fungi foraging. Everything discovered in my garden. Who new?

21/05/2021

Getting ready for a pizza party. What a lovely evening we chose. Some new pizzas were tandoori field mushroom, chilli, wild garlic butter, aubergine chutney and fresh coriander and a “white” pizza with mascarpone, goats cheese, asparagus, shaved courgette and wild garlic. Photos next time when they don’t get scoffed as soon as they come out of the pizza oven.

28/06/2020

Restaurants may not be open but there is still the pizza oven in the garden. Made this wild garlic pizza bread with the last of the wild garlic in the garden.

24/05/2020

It’s elderflower time again. Hope there is still some left after lockdown for the guests to enjoy.

22/02/2020

Here at Otley Chevin B&B we are eagerly awaiting the Awards night. Hopefully more people will get to know about the culinary delights on offer here.

17/02/2020

North and Wild make such pretty and tasty food. Loving our collaboration with them.

16/02/2020

North and Wild smashed it here last night. Amazing luxurious menu. Another pop up due here in March. Like North and Wild page to get dates of upcoming dates.

Duck Liver Parfait is not for the faint hearted , it’s a 50/50 butter to liver ratio added port, brandy and Cointreau. Last night I served it with home made sticky blood orange and rosemary confit , toasted Hazelnut crumb and brioche .