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Something for the weekend…….

You know how much we love our ‘national weeks’, and this week it is British Tomato Week. Running until tomorrow, there’s still plenty of time to celebrate this lovely thing!

From cheese and tomato toasties to tomato ketchup, the humble fruit-that-should-be-a-vegetable is a British institution.  Apparently as a nation we eat the equivalent of 8.5kg of them per person, per year, in various guises. Therefore we thought we would share a quick but delicious recipe to celebrate this versatile fruit. They come red, yellow, green, cherry, beefsteak, plum and more but this uses gorgeous camone tomatoes. Dig in!

Tweet us a picture of your culinary artwork @caigerskitchen #BritishTomatoWeek

Camone tomato tart

Serves 4/6


125 g plain flour

60g polenta

60g Parmesan

1 tbsp. caster sugar

1/2 tsp salt

140g salted butter

40-50 ml water, with 1 egg yolk added


10 Camone tomatoes

150g ricotta

2 eggs

1 small bunch marjoram

1/2tsp thyme leaves

1/2 garlic clove crushes

Olive oil, salt and pepper.

Mix the flour, polenta, salt and sugar and rub in the butter to form a breadcrumb like mix. Stir in the parmesan. Bring the dough together with the water and egg yolk mix. Form into a circle and chill for 20 minutes.

Roll out and line the pastry case. Line with baking parchment and baking beans, bake for 15 minutes and then remove the beans. Cook for a further 10 minutes until sandy to the touch and pale gold.

Cut the tomatoes into slices. Mix the ricotta with the eggs and herbs. Place this mix into the base of the tart, layer the tomatoes in a spiral on top. Brush them with olive oil and sprinkle with salt and pepper.

Bake for a further 15-20 minutes. Serve warm or cold