green change
Set the scene
STYLE
“We always try to entertain family style. I feel like there’s this big focus at the moment on everything being aesthetically perfect. Of course I care about aesthetics, too, I’m a style director so it’s in my DNA, but I’m feeling a pushback against that. It doesn’t matter if a bit of wine spills on the table, or not all the cutlery matches, or if the linen napkins aren’t perfectly folded. It’s about having an authentic experience and actually enjoying the food.”
MENU
“The South Coast has a premium selection of produce; you can get cheese, all your fruit and vegetables, meat, seafood, local oysters, everything. Friends of ours produce pasture-rasied lamb, they’ll bring a shoulder over and we’ll all cook together over a few hours with a few drinks, then someone else might bring some charcuterie from their farm, or other produce. And we’ll always get bread from Lagom Bakery. They make the best bread I’ve ever tasted.”
DRINKS
“Dangerous Ales make fantastic local beer, and the team also own the Milton Hotel. It’s basically the only beer we drink when we’re down here. Tara Distillery make great gin that works so well in the slow gin fizz (recipe p 64) and Cupitt’s make beautiful wines. We like
