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“Mince Pies from the Hearth” by Gani Naylor

At The Hearth we make our mince pies the traditional way, using my grandfather Cyril’s original recipe to make our luxurious mincemeat. Apples from the orchard,  mixed vine fruit, demererra sugar, but have tweaked it by adding vegetarian suet and Harvey’s Christmas Ale. Then we take our own locally grown heritage flour,  and butter to […]

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About our Companatico lunchtime menu

The Hearth was originally inspired by the rustic food of the Eastern Mediterranean, from Italy to Lebanon. Typically found in small family run establishments that often make use of spare rooms and excess produce from the owners farms or allotments. This style of food in Italy is known as “cucina povera” which is a small […]

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The Ceremonial Tradition of The Easter Bread

Master Baker Michael Hanson talks about the importance of Easter and the tradition of ceremonial bread offerings Words – Daniel Etherington For long ages, this time of year, when the plants and trees wake up, has been important for northern hemisphere cultures. It’s something we continue to celebrate with Easter. “Easter for me is that special […]

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Bread of the Moment

It’s Easter, so there’s a new bread on the block – Heritage Hot Cross Buns, which will be be made using flour from our own heirloom wheat (which was grown just along the road, in Rodmell. The buns will encompass all that is great about real bread – authentic grains, slowly milled & naturally leavened. Or, honest […]

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Baking Christmas

If Christmas has an edible shape, then turkey, sprout and mince pie vie for ascendancy.  The sprout is the grocer’s domain, turkey we’ll leave to others, but mince pies, glorious mince pies – from smell, to taste, from touch, to shape, they are Christmas.  All wrapped up in a perfectly formed pastry package. And we’ve been […]

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