Ripe tomatoes, buffalo mozzarella and fragrant basil: nothing says summer like this classic trio. Head Chef Neil Smith dishes up the Babington House favourite on our new Roc plate, which has been individually glazed in Portugal. Follow his recipe below – best served with a crisp glass of Fiano on a warm day.


Ingredients, serves four

80g mixed tomatoes, roughly cut
8 basil leaves
½ lemon, juiced
3 tbsp extra virgin olive oil
150g buffalo mozzarella
½ red chilli, deseeded and sliced
Salt and pepper


1. Put the tomatoes in a large mixing bowl.

2. Tear up half the basil, and add the lemon juice, olive oil and salt and pepper to taste.

3. Toss together and transfer to a serving plate.

4. Tear the mozzarella into pieces over the salad, then scatter with chilli, the remaining basil and a drizzle of olive oil.

Babington House

Escape to the country and stay at our original rural idyll, Babington House