• There’s a lot to love about Bryce’s dishes, and you don’t have to be a vegan to appreciate them. Produce driven, enhanced by technique and imagination, here he will be cooking anchoiade with crudites, chickpea panisse with fennel pollen and buffalo cheese, rosemary and olive focaccia, artichokes barigoule, asparagus with pistachio vierge, even a ‘bouillabaisse’…

  • Bryce champions winter vegetables with the respect and enthusiasm they deserve. Dishes will include salt-baked swede with capers, shallots, parsley and buffalo cheese; red cabbage roasted with cider glaze; semolina gnocchi with black trumpet mushrooms; marinated raw cauliflower with spice-roasted chick peas and tahini, and a divine celeriac and apple remoulade with currants and mint….

  •   We all crave a little sweetness in our lives. That these luscious desserts just happen to be vegan is almost irrelevant: macerated strawberries, coconut yoghurt; hibiscus jelly, vanilla meringue, strawberry sorbet; dark chocolate mousse, cumquat jam, honeycomb, buckwheat; orange pudding, pistachio and white chocolate ganache, tarragon soil, rosemary icecream. This is a hands-on workshop…