MARCH 2022

Sam Ashton Booth has created Wood pigeon with black pudding crumb, apple oil, lovage emulsion with chargrilled spring vegetable with a truffle dressing.


Matthew Jukes, our wine pairing expert has paired this dish with a 2016 Château des Gravières, Graves, Bordeaux, France.

Wild Radish · Wood pigeon with black pudding by Sam Ashton-Booth

Our new series of playlists are designed to accompany you during cooking, all the way through to eating your Wild Radish meal. 

Compiling the playlists is Matt Farthing, a multi-disciplinary instrumentalist, composer and sound designer who has had his music played on radio stations as far ranging as Classic FM, BBC Radio 1, BBC Radio 3 and BBC 1 Xtra. 

His first playlist is a modern selection of jazz-infused tracks by young and disruptive talent from both sides of the Atlantic. Listen here, and find out more in the playlist description.