13/06/2026
In our new edition of At The Table, we're celebrating the flavours of summer.
Discover a crowd-pleasing meringue roulade recipe from Head Chef Tamas at , plus seasonal tomato inspiration from Head Chef Inès and Sommelier Lawrence.
At , Restaurant Manager Marco guides us through three oyster varieties to look out for and how best to dress them. We also visit our friends at to dive into the fascinating world of honey.
Read more on the Firmdale Journal
https://www.firmdalehotels.com/the-firmdale-journal