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Recipe: Burrata with Italian white peaches, basil and toasted pine nuts

2 July 2019 / Food and Drink /

Open 17 July – 8 September 2019, the Potting Shed Pop-Up Restaurant floats on a sea of green in our verdant Walled Garden. The fresh style of cooking is epitomised in this fabulous recipe from our Executive Sous Chef, Andrew Parkinson – Burrata with Italian white peaches, basil and toasted pine nuts.

Burrata recipe



  1. Place the burrata on the plate and push the top open with the back of a spoon for the cream to leak out.
  2. Season with a sprinkle of cracked black pepper and sea salt.
  3. Tear the Italian white peach off the stone, place into a bowl with the basil leaves and drizzle with a touch of olive oil.
  4. Dress the burrata with the peach as seen in the picture, then finish with the pine kernels and a drizzle of balsamic vinegar and olive oil.

To sample this dish and a whole host of other fresh, seasonal specials – click here to book a table at the Potting Shed.

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