This expression now seems ambiguous, even ironic, but we should rethink in the light of new research – which will affect the way we eat, share food and run a B&B. Continue reading
Winter can feel sad in the potager at Tyrannell. Growth is slow and the harvest is largely restricted to the hardier brassicas and roots. However, there beneath the snow the land cress is quietly thriving, along with lambs lettuce. Continue reading
Buying the best and making the most of it is kinder to the environment, the animals and plants within it, the producers and us, the consumers. Continue reading
Good coffee used to be a rare luxury, in our family, our B&B and our Self-Catering we consider it an essential. Continue reading
Two of the things for which we are becoming famous – if that does not sound immodest – are our baking and our preserves.
Improvisation, in cookery as in music, may be necessitated by a mistake – from it can emerge something new and lovely.
When I am singing, especially baroque arias, if I ever make a rhythmical error or misjudge an interval I immediately do a similar thing a bar or so later so that the audience think that it was done on purpose. If I enjoy what I have done, I call it an ornament or improvisation, and integrate it as part of the interpretation. A similar thing happened with my Chelsea Buns on Saturday and I shall definitely keep the resulting pudding in the repertoire. Continue reading
Money can’t buy you love, or happiness, and it certainly can’t guarantee good food.
When I am in the kitchen at Tyrannell one of my favourite occupations is baking. Biscuits both savoury and sweet are great crowd pleasers . The most important considerations are top quality ingredients – without exception or compromise – and patient attention to detail (not my strong suit, but it matters in the two recipes below). The result will be good food bringing happiness to those you love. Continue reading
Shrove Tuesday, Shrove Tuesday, when Jack went to plough,
his mother made pancakes, but she didn’t know how.
She boiled ‘em, she spoiled ‘em and when they turned black,
she dapped ‘em on the table and she said ‘Jack eat that!’
- Somerset folk song
I reflect, not for the first time, when singing this song with my classes of children at school (and they roar with laughter at the incompetent and graceless mother) that Lent – the season of fasting and abstinence which follows Shrove Tuesday and its ritual emptying of the larder in one last great indulgent feast – is a reflection of a harsh reality: the hungry gap of early spring. Continue reading
I take great interest in serving personal and delicious food both for our Bed and Breakfast business and for family and other occasions.
I love to cook, to be creative and to watch people enjoying their food, but I dislike washing up and wasting time seems to me the worst sin of all. Here are three favourite sauces with tips for saving time, avoiding mess and enjoying being in the kitchen. Continue reading