Our Winter adventure in France begins here.
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Last year we were approached by BBC producers to take part in an episode of, Escape to the Country – of course, we said, yes.
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BBC Radio 4’s long running daily drama, The Archers, is on-trend with a new storyline about fermented foods. When I say I will never forgive Tom Archer, veg-box man, for jilting Kirstie you will gather that I’m a bit of an Archers fan.
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Last week we had a visit from Canadian fermenter and blogger Emillie Parrish and her family as they passed through the West Country on their way to Portsmouth.
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We’ll have a large selection of winter ferments available for tasting; these are krauts made with the last of the cold season veg, a vast array of colours and flavours, guaranteed to perk up any palate and take us through to the summer salads.
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We're happy to announce, James from Cabrito is coming back to cook Sunday Lunch on July 30th. (Unsurprisingly, this lunch sold out quickly, a new date of September 10th has been added-FULL).
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Milk Kefir is a delicious smooth and tangy drink that can be slightly fizzy giving it the name ‘champagne’ of milks.
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We were delighted to be asked to contribute a recipe to the Real Bread Campaign's beautiful new book Slow Dough. It's a recipe for Appley Buns, a brioche dough bun a bit like a Chelsea bun but with apricots, nutmeg and custard. You can get the book through the Real Bread Campaign website.
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