Spring Recipes

We are pleased to share two unique recipes that celebrate the arrival of spring.

Using simple fresh ingredients and pantry staples, the vegetable soup and accompanying cheese scones are brought to you by Steve and Jules Horrell of Roth Bar & Grill. We hope they bring you joy, nourishment and inspiration.

Spring Garden Vegetable Soup


  • 1 clove of garlic

  • 1 head of celery

  • 2 red onions

  • 250g asparagus spears (remove woody ends and cut each spear into 3)

  • 250g green beans

  • 250g fresh peas

  • Salt and pepper

  • Splash of olive oil

  • 1 ltr vegetable stock

  • ½ bunch of basil (finely chopped)

  • ½ bunch of mint (finely chopped)

  • 300ml double cream

  • 150g grated Parmesan

  • 120ml pesto (we use our homemade wild garlic pesto)


  • Finely chop the garlic, celery, onion asparagus and beans and divide between 2 bowls

  • Fry off 1 bowl of vegetables until soft, adding a sprinkle of salt and pepper.  Leaving the asparagus aside for later

  • Add the stock to the cooked vegetables and simmer for half an hour

  • Add remaining chopped vegetables, along with the peas and asparagus. Simmer for 5 mins, adding fresh herbs, Parmesan and double cream

  • Delicious served with hot cheese scones

Cheese Scones


  • 250g self-raising flour

  • 1 tsb bicarbonate of soda

  • Sprinkle of sea salt

  • Sprinkle of mustard powder

  • 60g salted butter, straight from the fridge

  • 100g finely grated Westcombe cheddar

  • 60ml Bruton Dairy whole milk


  • Set oven to temp; 220°C or Gas 7

  • Sift together the flour, bicarb, salt, mustard into a large bowl and mix with a wooden spoon

  • Cube the cold butter and rub together with your hand under you have a fine crumb

  • Mix in the grated cheese

  • Slowly add the milk and mix with a wooden spoon

  • Once the dough binds together, pull into a ball with your hands and place on a floured surface

  • Try not to knead the dough - the softer the better

  • Gently flatten the dough to an inch thick and cut our using a round cutter

  • Any leftover dough can be made into a small ball and baked with the rest – a small perk for the one baking!

  • Place the scones on the baking sheet, brush the top with milk and sprinkle with sea salt

  • Pop the tray in a pre-heated oven and bake for 12-15 minutes

  • Remove from the oven and eat whilst hot, spread with butter 

At the heart of Hauser & Wirth Somerset is onsite restaurant Roth Bar & Grill. Combining gastronomy with contemporary art, the restaurant is a vibrant, informal and convivial eating-place serving honest, simple and seasonal food. While the restaurant and gallery remain temporarily closed, visit @rothbarandgrill on Instagram and @hauserwirthsomerset for regular updates.