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The Garden


Ollie’s Meyer Lemon tart recipe

In our recent visit to Hillview Farm in Batlow we picked some delicious Meyer lemons from a heritage orchard. Meyer lemons are enjoying a rediscovery because of their sweeter and more subtle flavour.

For the pastry

  • For the pastry
  • 125g butter cubed
  • 200g baker’s flour
  • 75g icing sugar
  • P inch of salt
  • One cold egg
  • A few drops of cold water

For the filling

  • 4 Meyer lemons
  • 300ml cream
  • 100g caster sugar
  • 50g caster sugar for glaze
  • 5 eggs lightly beaten.


For the pastry, place the butter, pinch of salt, flour and sugar in the food processor and blend until they become a crumb. Add a beaten egg and use the blender to bring it all together, being careful not to overblend. If the pastry is too dry add a little water to moisten. Then knead with floured cold hands without overworking the dough. Wrap in glad wrap and chill for at least half hour. Once chilled use a rolling pin to roll evenly, big enough to fit into a round greased pastry tin. Make sure the pastry fits into the tin with no holes. Use the rolling pin to get rid of any excess pastry and chill for half hour. 

Batlow Lemons


In a a separate bowl, zest and juice three lemons. Beat the sugar into the eggs and add the other ingredients. Use a bain-marie (a bowl over a saucepan  of simmering water) to gently heat the mixture to 60°C. In the meantime, blind bake the pastry case, prick with a fork making sure you do not puncture any holes in the pastry and bake for 15 minutes at 160°C. Once the filling is warm, strain with a sieve and pour into a jug, then pour directly into the pastry case. Turn the oven down to 140°C and bake until set for 30 minutes.

With the juice and zest from an additional lemon heat up 50g sugar with 100ml of water and reduce until a syrup. Use this syrup to glaze the tart and serve with raspberry ice cream. Enjoy!


Pizza from grain to oven

One of our guiding principles at The Garden is to do as many things as possible in-house. It’s not just a question of controlling what goes onto your plate, in-house processes can also make a great difference to the flavours and consistency of our food. Here’s how it works for our mouth-watering pizzas.

When chef Oliver Heath met Jade Fraser and Renee Neale from Wholegrain Milling the idea of making our own flour for pizzas began to take shape. We looked at a series of mills that would fit our requirements but, most importantly, we needed a reliable supplier of grains, someone who understood what we were aiming for with The Garden and wanted to be a partner in this journey. The Wholegrain Milling team are passionate advocates of sustainable grains, flours and ryes and supply everything from wheat and quinoa to oats and barley. We finally had our supplier.

A photo by Peter Kleinau.


Our dough benefits from the flour we make at the restaurant but we don’t just stop there. Ollie’s recipe for tomato sauce provides a delicious, sharp contrast to the locally sourced mozzarella cheese that goes on every pizza. Add a variety of Italian meats cured in house like bresaola and salami, seasonal veggies like zucchini and basil or fresh seafood and you have yourself a bite of sizzling goodness.

So come by The Garden and check out what difference all these make to the flavours of our pizzas.