A twist on the classic margarita made with rhubarb straight from our vegetable patch next to the Glasshouse.
Featuring on The Living Space cocktail menu this April, our bar team will be using the leftover rhubarb from the Rampsbeck desserts.
A twist on the classic margarita made with rhubarb straight from our vegetable patch next to the Glasshouse.
Featuring on The Living Space cocktail menu this April, our bar team will be using the leftover rhubarb from the Rampsbeck desserts.
Head chef, Shaun Dixon shares his recipe from the Rampsbeck kitchen. Mackerel fillets paired with a mussel and white wine broth, topped with a handful of vegetable crisps.