today, the newsletter is an optimistic daydream with some menu suggestions. But perhaps next weekend it will transform, as if by magic, into a giant gingham blanket lain on plush soft grass. And we will all be able to take a seat and help ourselves to a grand array of treats, served from the clingfilm-(or beeswax cloth)-covered bowls, the old takeaway containers and ice-cream tubs, thermoses, and the paper packages that are arranged upon it. 

Herbs are sort of hard to define, even limiting ourselves to the culinary world: they’re any plant we cook with more for flavour than as a central ingredient; and then generally we’re talking leafy above-ground plants, with roots like ginger being, uh, something else- aromatics, maybe?

We’ve got some great stuff planned

Our growing sites are alive with flowers, insects and birds in a way you just don’t see on a conventional farm. It takes a lot of skill and patience but we believe it’s worth it both in the taste of the produce and the protection of our environment.

Vinegar isn’t nice. It’s the thing we use in aphorisms to mean something unpleasant, the opposite to sweet and gentle honey when it comes to catching insects. But acidity is a key taste building block, and trying to cook without it is like trying to write a newsletter without the letter “f”: you can certainly do it, but there’ll be something missing, even though you might not be able to spot just what it is.