from team ODE

Salted Caramel FondantBy Tim Bouget“This fondant uses organic eggs from the Teign valley, flour milled in the traditional way in mid-Devon and dairy from the organic pastures of Riverford farm”.
Lemon PossetBy Tim BougetA refreshing finish to any meal. As seen at ODE dining.
Lentil DahlBy Tim BougetPerfect for a winters day. As seen at cafe ODE.
Crab mac n cheese bakeBy Tim BougetA seafood twist on a family favourite that's packed with sustainable shellfish. As feature on BBC Good Food.

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