cHEF’S SECRETs

As we move into autumn, there is always an abundance of fruit and vegetables left over from the hot summer months on the farm. At the Cookery School we are passionate about making the most of the glorious fruits and vegetables from our own Market Garden and ensuring nothing goes to waste. The time-honoured art […]

Blackberries and venison tend to come into season at roughly the same time and in its wonderful way, nature has ensured that they are a delicious match. This recipe is a relatively quick one and combines the rich flavour of venison, tart pickled blackberries, earthy beetroot and salty, creamy cabbage just perfectly For more delicious […]

Sometimes termed a ‘drinking vinegar’ a shrub is typically made with equal parts sugar, vinegar and fruit. Once well infused and full of flavour, it makes for the most delicious, non-alcoholic drink when diluted with sparkling water and lots of ice. We make ours with organic apple cider vinegar meaning that a well-made blackberry shrub […]

Clafoutis is one of those wonderfully versatile, yet thoroughly rewarding dishes that can be adapted as the seasons change and new seasonal berries and fruit come into their prime. At this time of year, blackberries offer a wonderful addition to the delicate batter and create an end result that is both vibrant in colour and […]

Over the years on our journey with tea, we have discovered that cold infusions are a staple for many in Asian cultures – an everyday infusion that is carried everywhere to maintain hydration. In Western cultures we tend to think of iced tea as a very sweet indulgence reserved for the summer months, but a […]

From mid to late August through to September, we can gather cobnuts, the cultivated version of wild hazelnuts, from the trees around the farm – you have to be quick, though, to beat the squirrels. In season you should be able to find the nuts in shops, greengrocers and markets. If you can’t find cobnuts, […]