Category: Seasonal

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.