On the Sofa with Angela Hartnett

Our Project with Lime Wood

Based in the heart of leafy Hampshire in exquisite surroundings and stunning grounds, the interior of Lime Wood Hotel had its work cut out to live up to its dreamy surroundings, and it has completely succeeded. What was once a Regency Country House established as a Hunting Lodge in the 13th Century has now been transformed into a luxury country house hotel.

George Smith worked closely with Martin Brudnizki Design Studio to provide the majority of handmade upholstered furniture in many of the rooms, including the bar, restaurant and lounge areas of the hotel. Here, we used a combination of designs and inspirations from both our standard collections and bespoke creations such as these leather bar stools (as seen above). Our ability to provide bespoke pieces enabled us to complete a unique look for Lime Wood Hotel, adding to it a touch of informal elegance and beautiful craftsmanship. Learn More

On the Sofa with Angela Hartnett

We've sat down with Angela Hartnett the prestigious English chef, creator of Michelin star restaurant Murano in London and head chef at Lime Wood Hotel. Find out what her vegetable of choice is for August and where her love for Italian food truly started.

1. What’s the most important ingredient in your kitchen?
Good produce, best you can afford and seasonal.

2. What do you eat for breakfast on a working morning?
Nothing - black coffee. I then have something later on around mid-morning when we have the team breakfast.

3. What vegetable is in season this August?
Fresh cob nuts are in season. They are a fab alternative to hazelnuts - add to salads or sprinkle on top of a chocolate tart.

4. What’s the one knife everyone should have in their kitchen?
A cook's knife - one that you feel comfortable with but, most importantly, one that is very sharp.

5. How do you get inspiration for new recipes?
Going to eat out, reading articles, seeing what's in season, but mainly visiting markets and talking to suppliers.

6. Do you remember the earliest memory of when you wanted to be a chef?
Not a chef so much, but I wanted to run a restaurant from a teenager. I liked the idea of being able to close and open when I wanted and to do my own hours.

7. Where did your love for Italian food start?
I was very fortunate to grow up in a family that cooked and ate together. We had pasta as soon as we could chew and, when we went to Italy as kids, we would eat out in restaurants.

8. How has British food changed over the years?
For the better!! The likes of Fergus, Hix and Rick Stein have really changed and influenced a generation of chefs.

9. What made you start the Lime Wood cookery school?
Robin! (Lime Wood CEO) had the idea to use a room downstairs that was not being used. It seemed like a no-brainer.

10. What’s your tip for tasting food like a master chef?
It's actually not complicated - I look for a tasty plate of food that's delicious. If it is not delicious, that's when you start to question each layer. The texture for me is important as you don't want everything too hard or too soft.

Our first ever competition!

Win two places on a full day cookery class at HH&Co Backstage, Lime Wood’s onsite cookery school.

Head behind the scenes of the Hartnett Holder & Co kitchen with a day for two at Lime Wood’s brand new purpose built cookery school – HH&Co Backstage! Drawing on head chefs Angela Hartnett and Luke Holder’s fresh, confident approach to cooking and eating and their signature home-cooked style, HH&Co backstage offers a unique, fun and informal way of learning how to cook delicious food! Read more about what the cookery course offers here

This competition is now closed. 

T&Cs: Competition closes on 9 September 2016. This competition is open to applicants aged 18 and over. Travel and lodging are not included. Choose any full day course (excluding Guest Chef Days and courses with Angela Hartnett) available. Your email will also be shared with Lime Wood Hotel. Places on courses are subject to availability.

Angela's Truffle Baked Bream (serves 2)

Angela’s take on the traditional English fish pie with Lobster Bisque and crispy bread crust.


2 Gilthead Bream (filleted)
100g Basic Tomato Sauce (as you would eat with pasta)
150ml Lobster Bisque (fresh if possible. If not, canned or jarred from a good deli / supermarket is fine)
25g Black Truffle Butter (if you can’t get hold of this, unsalted butter and a splash of truffle oil will suffice)
1 Handful of dried Porcini mushrooms
1 Clove Garlic – minced
3 Stalks of rosemary
1 Lemon
Fresh herbs of your choosing
Bread crust (see recipe below)

You will need a sturdy ovenproof casserole with handles. Le Creuset classic casserole are perfect.

Season the flesh side of the bream fillets before placing them together (so that the skin is on the outside).

Put three thinly sliced pieces of lemon on top of the fish followed by a stalk of rosemary. Then secure by tying the fish up with 2-3 pieces of string. Set aside.

Heat some oil in your casserole and add the garlic, Cook out for a few seconds to take the raw edge off.

Add in the tomato sauce. If you haven’t got tomato sauce, drain a can of chopped tomatoes of its juice and use the strained tomato flesh instead.

Cook the tomatoes out for 1-2 minutes and then add the lobster bisque.

Once the liquid is up to a boil, whisk in the truffle butter.

Bring back to a simmer and remove from the heat. Check seasoning and add in any herbs to suit your taste. I would recommend a touch of chervil or tarragon as I think the anise flavour works really well. Then add your fish to the pan and remove from the heat. The fish should stand proud of the liquid (i.e. not completely submerged).

Roll out your bread crust and seal the casserole with the dough ensuring that you have a good amount overlapping around the sides of your casserole. Tuck the dough up through the handles of the casserole to secure it well. Remember to make a small hole in the top to allow the steam to escape.

Return to the heat until you can see a plume of steam coming through the hole in your dough and transfer to a preheated oven (220 degrees) for ten minutes.

Meanwhile, melt a little butter to brush over the bread crust and finely chop the remaining rosemary.

Remove after the ten minute time has gone and brush generously with the melted butter and return to the oven for a further two minutes.

After the two minutes, remove again and sprinkle the top of the crust with sprigs of rosemary and Maldon salt.

Return to the oven for a final 2 minutes after which, your dish is ready to present to the table.

Bread Crust


300g Strong white flour
Water (have a jug at the ready so that you can add small quantities at a time)
Salt to taste

Combine the flour with the desired amount of salt then bring together with water into a smooth, malleable dough. It’s as simple as that!!!