In our Bed and Breakfast we like to serve as much home-produced food as we can. The key to self-sufficiency is to save and preserve the glut of the harvest in order to serve it up in the lean times.
I like to use the best of traditional techniques alongside modern technology. The freezer is key to saving plentiful fruit and vegetables, while keeping back and drying seeds maintains diversity and while selecting for characteristics which help the plants to survive in the conditions here in Wales. In the potager at Tyrannell a new enterprise is under-way. Continue reading →
Our potager is central to our enterprise, growing and raising produce for family and Bed & Breakfast – it is a work in progress.
You will have read about the Potager as Hilary reports her activities – such as preparing and planting and how they fit in with the Welsh seasons. The Potager is seasonal in another sense; it being a work in progress, we must take account of the weather because of sensitive building materials. It is my responsibility to complete this project in a reasonable time (I do most of it myself) while avoiding disruption to Hilary’s productive efforts. Continue reading →
At Tyrannell we cut a tree from the grounds and bring it in shortly before Christmas. We decorate it on Christmas Eve and it stays in the Hall for the entire twelve days. The youngest child in the House that day hangs the star on the top; Lucy is the Artistic Director and makes sure that the garland is beautiful, all the rooms are decked with holly and that the tree itself is the best yet. Continue reading →