Rose Gray's Seville Orange Marmalade

Rose Gray's Seville Orange Marmalade
Rose Gray's Seville Orange Marmalade


Rose Gray, Co-founder of The River Cafe, 1939 – 2010

For all of us who knew and worked with Rose Gray, the sentence “What would Rose do?” is often in our thoughts and conversations.
And on this day, 28 February, we are asking “What would Rose cook?”

Rose loved marmalade, and so we have made 35 jars of her favourite variety, Seville Orange, one for every year The River Cafe has been open.
Rose’s recipe asks us to soak the oranges in water for a few days to soften the peel, and then boil them whole until tender. The high sugar content of the marmalade balances the bitterness of the thinly sliced oranges.  
She liked her marmalade to be thick, mostly fruit in a little jelly, rather than plenty of jelly with a little fruit.

It’s these details we remember when we think about Rose,
what she would say, what she would do, what she would cook.

Marmalade with toasted pagnotta and Italian alpine butter

Rose Gray's Seville Orange Marmalade
Marmalade and Almond Tart
Our classic Almond Tart with a layer of Seville orange marmalade and frangipane, infused with with orange zest and vanilla.

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