With the change of seasons comes a change of leadership at the Skip Garden Kitchen. Our former Executive chef, Andrew Isherwood, has left us to pursue exciting opportunities in Spain and we have welcomed Nick Wilkinson to the team. With the new appointment, comes new menus. We embarked on the new season by welcoming Christmas a little early and trying out this year's Christmas menu with a few friends. Chestnut and apple stuffed endive, roasted roots and other seasonal delights were served up with the usual flair and will be available for parties to enjoy in the months of November and December before we close the cafe doors in January while the chefs regroup for their February germination.
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Photos by Maaria Lohiya