Chef’s Recipe: Glorious greens from Bisley House Café & Bar

Sunday is one the busiest days at Bisley House, full with customers enjoying a roast lunch. Sunday lunch includes a choice of meat and vegetable roast and fish dishes, accompanied by roast root veg and braised greens. Head chef Rorie Scott is often asked how he gets so much flavour into his greens – using fresh, seasonal, market greens is a great start; treating them correctly is the next step.

You can use any combination of seasonal greens spinach, watercress, celery leaves, fennel tops, baby cabbage leaves, leafy herbs, even salad, beetroot or radish leaves. At this time of year Rorie uses leeks, savoy cabbage, hispi cabbage, kale, chard, cavolo nero or any other seasonal greens that he finds at the farmers’ market. Here’s how he does it:

Serves 4


6 big handfuls of chopped leeks and mixed greens
Olive oil
2 cloves of garlic smashed
Sea salt
Freshly ground black pepper
Lemon juice and extra virgin olive oil.







  1. Clean the greens, removing any tough stems from the leaves, chop the leeks into 1cm pieces and roughly chop the leaves. Blanch the more robust leaves in salted boiling water for a couple of minutes, drain and leave to cool down a little.
  2. Add 2 tablespoons of olive oil to a large pan, add the garlic and when it begins to colour add the greens. Sauté for 4 or 5 minutes moving the greens around the pan to take on the garlic flavour.
  3. Remove from the heat and season to taste with salt and pepper and serve with a drizzle of good quality extra virgin olive oil and the juice from 1 lemon.

Chef’s tip: Greens can also be used for a light supper dish: sauté leafy greens and herbs with garlic and chilli, toss together with al dente angel hair pasta and finish with sea salt, black pepper, extra virgin olive oil, lemon juice and grated Parmesan cheese, enjoy with a glass of wine.

Bisley House Café & Bar has established itself as one of Stroud’s premier eateries, famous for its locally-sourced Sunday roasts. Visit or call 01453 751 328 for more information and to make a reservation.



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