19/07/2026
Summer in the kitchen at Glebe.
It’s been a very busy month as we translate an abundance of beautiful produce from the garden, the fruit cage & the coastline into our menus.
Some of our favourites this month...
The first tomatoes of the year appear in a little tartelette, topped with a tomato jelly.
Cuttlefish quickly seared, served with bbq flat beans and a piquant, fruity sauce made with one of our Nduja sausages.
John Dory sits alongside a courgette flower from the garden, filled with a scallop mousse, poached lobster and plenty of herbs. Finished with a sauce made with all the fish and lobster bones.
For pudding, a millefeuille with a meadowsweet cream, poached gooseberries & ricotta ice cream.
On our midweek menus you might find a main of polpetti with linguine. For starters, octopus terrine with a zingy sauce vierge. Berries and stone fruits feature heavily amongst the desserts.
Hope to see you soon. X
Photo 2 Sarah Frances Kelley
