Birmingham has a vibrant food scene with lots of independents popping up across the city so we’re on a mission to work with top chefs to make a range of dishes.

This week we’ve been really lucky to work with the incredibly helpful guys at Fleet Street Kitchen. This is a new restaurant come lounge bar with a great vibe. Their philosophy is ‘from farm to table’ which works hand in hand with ours ‘from orchard to glass’.

We set head chef Steve Wakefield the challenge of creating a spring dish using Kingstone Press and he came up with a fabulous British dish which we sampled on St George's Day – cider marinated lamb cutlets on a rosemary rosti with apple jus and cider sauce. Delicious.

If you’re in Birmingham over the next few weeks, we'd highly recommend heading to Fleet Street Kitchen to try it!