Category: Neptune Home

Neptune Weybridge’s Christmas

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It was a pleasure to be part of Neptune Weybridge’s special Christmas get together this weekend. I served festive treats; meat and cheese plater, spiced pumpkin, feta and crispy sage filo parcels, traditional apricot, rosemary and black pepper mince meat pies and small Christmas cakes with marzipan and icing, freshly baked in the fabulous Everhot cooker.

A big thanks to everyone who dropped by. The perfect way to kick start the festivities, alongside The White Orchid, be sure to head down to your local Neptune store for some inspiration!

Perfect picnic treats

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Made for @neptune_weybridge, tasty goats cheese & sun-dried tomato frittatas, green salad, burrata & balsamic onion.

Mini Frittatas: (This recipe makes 12 individual Frittatas)
For your filling:
1 jar of drained sun dried tomatoes – finely sliced
1 pack of feta, which has been diced.
1 bag of washed organic spinach. (Gently wilted with the zest of one lemon and pinch of nutmeg)

Egg mixture:
2 large free-range eggs
100 ml of semi skimmed milk
Pinch of Maldon Sea Salt
Twist of black pepper
100 grams of grated mature cheddar cheese.
* Line a muffin tin with large cake cases.
* Put a little bit of each of the fillings into the base of cases along with a pinch of seasoning
* Spoon in your egg mix, you want to leave an inch from the top as when they bake they will rise.
* Place into a preheated oven at gas mark 6 for 30-45 minutes, to test use a small paring knife if the knife comes out clean then they are baked.
* You can eat straight away or allow to cool as they make the perfect addition to a picnic.
* To accompany these indivisual Frittata’s, prepare a seasonal green salad dressed with a classic French mustard dressing, Along with Italian Burrata, balsamic braised Calcots onions and garden crispy sage leaves.
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Christmas with Neptune

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Ringing in the festive season at Neptune Weybridge’s store, we served home baked mince pies, freshly cooked sausage rolls and spinach & mushroom swirls. Alongside artisan stollen in our deli shop.

Neptune Weybridge’s Easter Celebration

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A sunny bank holiday weekend filled with lots of cooking, a highlight has to be taking part in Neptune Weybridge’s Easter celebration alongside The White Orchid Wey (see the beautiful floral tablescape). We served freshly baked traditional hot cross buns (perfectly heated in the Ever Hot Cooker) with melted butter.

An opportunity to chat to customers about the GG private chef services, with some exciting conversations around summer plans and a lot of customers said the taste made them feel nostalgic, which is high praise.

In our pop-up deli we had organic hand cast assorted chocolates.

A big thanks to everyone who dropped by, be sure to head down to your local Neptune store for some inspo ahead of the new season!

My latest seasonal dish for Neptune

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Assorted Radicchio and pink grapefruit salad – this delicious and colourful Winter salad is just the thing for a healthy mdi-week light lunch or post workout treat. Paired perfectly with Neptune’s Olney flax blue crockery, along with the Stanton wooden bowl, reflecting the relaxed but rustic feel of the dish, with a hint of the season to come

For this dish you will need…

1 Castelo Franco & 1 Pink radicchio
1 head of radicchio bassanese
10g crushed & toasted pistachio nuts
sea salt & black pepper
25ml cold press olive oil
25 ml pink grapefruit juice
A cap white wine vinegar
1 pink grapefruit peeled and segmented.
2 burratas
1 red moon radish

  1. Wash & prep the leaves into individual bowls.
  2. Lightly toast your pistachio nuts in a saucepan.
  3. Drain your burrata from their liquid
  4. Slice your radish very thinly & shock in cold water to retain crunch and colour.
  5. Peel & segment your pink grapefruit, keep the juice for the dressing.
  6. Dressing: add your olive oil, pink grapefruit juice, a dash of white wine vinegar and a crack of black pepper & sea salt.
  7. Dress each component of the salad separately then, assemble them, placing your burratas in the middle and sprinkle with your toasted and crushed pistachios.