events
Roasted fennel and butterbean casserole with a sage and walnut pesto
Roasted red kuri squash from the kitchen garden turned into a squash, sage and Baron Bigod tart, with leeks and lentils vinaigrette
A very Suffolk "Vitello Tonnato" - Blythburgh pork tenderloin and Southwold mackerel mayo
Beef & Guinness pie with marmite and porcini pastry
We have the joy of cooking with fresh produce form the kitchen garden, daily.
Coronation crab salad, with grapes and leaves
Sutton Hoo roast chicken and wild garlic lasagne, served with a chilled Cab Franc
Late summer bounty: grapes and quince
Ferments on the go in Husk kitchen
Wild swimming at Husk.
Brunches baked with eggs from the Husk flock.
