@oldstead: Our Foraging & Preservation team are always pushing boundaries, developing new ingredients for our chefs, the latest being this sea buckthorn kosho. Traditionally, a fermented paste made with chilli, yuzu peel, and salt, this version swaps in sea buckthorn for a bold, citrusy twist. Follow Chris as he makes this unique condiment used in our new Crispy Fried Chicken starter. Head Chef Duncan blends it with wild garlic honey, and butter to create a buffalo-style sauce that pairs perfectly with the crispy chicken.

Tommy Banks

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Region: GB

Friday 26 June 2026 13:41:26 GMT