Salt the Radish

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Salt the Radish

We're a boutique catering and events business based in West Sussex, providing services across London and the South East.
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All of our work is influenced by the seasons, sustainability, well-being and quality.

11/10/2026

A few drop-off canapé / snacks for a daytime drinks party this weekend:

- Spicy yuzu kosho salmon and avo crisps.
- Mini bacon baps with rocket and kasundi.
- Mackerel pate with dill and capers crostini.
- Pea, mint and feta crostini.
- Mustard and pickle sausage rolls.

05/10/2026

I didn’t spend much time eating out and about in September. Shame. The month seemed to slip away too quickly. BUT I did have this extremely good chicken pita from Amba Really light pita, heavy on the sauces. 👌

And this hake chowder from St Kew Inn was superb.

We love Four Boys This was our stuffed squid and tuna puttanesca.

Also special mention to this dish made by my husband which restored my faith in risotto. Squash, sage, bacon and chestnut. Yum.

26/09/2026

Join us for brunch on Saturday 17th October! We’re hosting a multi-course brunch pop-up with a set menu of sweet and savoury dishes. Location: King Edward Hall, Lindfield. Tickets, menu details and more information about the event are available by clicking the link in our bio.

21/09/2026

We held our first brunch pop-up King Edward Hall - Lindfield on Saturday. Thank you to everyone who came! We’re back in October - click the link in our bio for tickets or more info.
Here’s what we cooked ——————>

Cherry tomato and rosemary focaccia.

Crispy wonton wrappers with lime avocado and spicy yuzu kosho salmon.

Sweet and salty nutty granola with yoghurt, blackberries, poached apple and fig.

Homemade crumpets, lemon marscapone, peach compote and fresh peach.

Dhal with fudgy eggs, naan, curry leaf tadka, chutneys and pickled chillies.

Seasonal veg fritters, whipped feta, chorizo, watercress and pickled red onion salad.

Our September event is now sold out - please email info@salttheradish.com to be added to the waitlist OR book onto our O...

07/09/2026

Our September event is now sold out - please email [email protected] to be added to the waitlist OR book onto our October event instead!

Click the link in our bio for more info and to book tickets. 💛

04/09/2026

Number one!! This corn. Fresh corn, eaten straight off the plant, what a dream.

From Pops’ greenhouse. Tomato soup, tomato tart, salads, salsas, roasted for breakfast… we ate a lot of tomatoes!

Camille in Borough Market, this tart was outstanding.

Everything we ate Kitgum 1972 was great, I especially loved the prawns in curry leaf tadka but forgot to photograph them. This is their K.F.C. and cured trout with pineapple chutney. 👌

When you’re in possession of a Herdwick lamb leg, butterflied and BBQd is a fantastic way to go. I marinated this in heavily spiced yoghurt first.

12/08/2026

Seasonal veg fritters, whipped feta, chorizo, chilli jam and red onion salad.

Nutty granola with buckwheat and puffed wild rice, yoghurt, poached apple, blackberries and fig.

Sourdough crumpet, lemon marscapone, rosemary and thyme sugar, peach compote and fresh peach.

Dahl with fudgy eggs, chutneys, pickled chillies, crispy curry leaves and flatbreads.
💛 Click the link in our bio for tickets! 💛

06/08/2026

A couple of pre holiday July highlights that start with the perfect light summer drink. Thanks to some pals for the introduction 🙏

A special lunch at The Ned. Basically a dream buffet, I wonder how many lobsters you can take before someone intervenes?

Ardingly Reservoir looking stunning in the sun. A local gem.

B**r in b**r gardens isn’t complete without scampi fries.

A lovely lunch at Edie’s at Borde Hill.

Tacos from Casa Azul We’ll be heading back to eat the whole menu soon.

04/08/2026

We’re well and truly in the peak of courgette season at our house. Having only grown two plants this year (last year we had four!) things are much more manageable and I can enjoy incorporating them into meals at leisure rather than furiously baking breads and cakes to use up the never ending supply. Recently I made a sausage and courgette pasta which used eggs and Parmesan in the way you would for a carbonara. It was delicious and a fairly easy midweek dinner. The recipe for this will be in the STR email newsletter out on Friday. Click the link in our bio to sign up.

Address

London

Telephone

+44 20 7683 9065

Website

http://www.salttheradish.com/, https://salttheradish.com/pages/contact, https://salttheradish.com/pages/catering, https:

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