Wild Ginger

31/08/2026

Assassin spagetti made with leftover stifado. A Greek/italian mix, so delicious, comfort in a bowl! The spaghetti is cooked dry in a frying pan, gradually adding ladles of the stifado sauce which I watered down. The end result is chewy, crispy just cooked pasta coated in the reduced tomato/red wine/olive oil and oregano sauce with shreds of tender beef running through it. Topped with a cloud of parmesan
Yum

10/08/2026

Croquettas… one of my fave canapés. Crispy, salty, creamy bites. These ones are filled with chorizo, Gruyère cheese and buttery leeks. Deep fried to golden perfection!

21/07/2026

I thought it was about time I introduced myself (if you dont know me already!)

Im Ellie 👋🏼

I started Wild Ginger after working as a milliner and headwear designer for over 20 years…I decided to pour my creativity into making delicious food instead of hats!

I have been lucky enough to learn from, and work alongside some very talented and very nice chefs over the last few years. I also completed an advanced chef skills course at the prestigious Leith’s school of food and wine, as well as co-running a successful street food trailer.

I’ve always had a mad passion for food and flavour and absolutely love cooking for a job…please get in touch if you’d like to discuss any food requirements with me 😊

21/07/2026

British cherries. The most delicious thing I’ve eaten this week. If you’ve not had any yet, go get em. Served here with Greek yoghurt and a nectarine, a very nice breakfast! 🍒

18/07/2026

Beautiful retreat today for .. managed to get a few pics, vegan menu today - highlights being a heritage tomato ,lime and basil tart with spelt pastry, extra virgin olive oil cake with roast peaches, whipped coconut yog, raspberry coulis, fennel braised in star anise ginger and orange.. summery goodness!! ❤️✨

17/05/2026

The finished cake.. crispy, sticky, chewy, buttery with loads of orange zest. Served with cool, thick Greek yoghurt. So good!

17/05/2026

11/05/2026

Monday BBQ fun! Pretending it’s warmer than 15 degrees😆Some lovely veggie side dishes, served with a crisp golden skinned roast chicken, yum. A whole BBQ smoked cauliflower with it’s leaves, doused in harissa butter and topped with saffron yoghurt and toasted almonds. New potato skewers with confit garlic, olive oil and mint, charred to perfection. Lovely English asparagus, courgettes with lemon and basil, and some charred corn cobs 🔥

26/04/2026

Some new dishes for spring on todays lunch menu for …a pumpkin dip with spiced olives, rose petals and coriander, and celeriac skewers from the bbq with a ras el hanout and date marinade 🌸

13/04/2026

Hot and cold buffet for 80 this weekend, at the Hinton hall in Tisbury. Chermoula lime salmon, saffron lemon chicken, loads of salads. Thanks for having us 🌸