Apologies for the silence of late but May’s the first of the really mad months – so much to sow and so many emerging weeds to keep in check. Why on earth I have an allotment on top of the
As regular visitors to this site will know, Fifteen has just reopened its doors after a complete refurbishment and has a new head chef, Jon Rotherham, at the helm. Excitingly, the menu will change on a daily basis. Equally excitingly,
By Ren Behan St George’s Day officially marks the start of the British asparagus season. The season is short, usually just eight weeks long, during which British growers guarantee some of the freshest asparagus around. In some cases, particularly in
By Ren Behan Wild garlic might sound like a rare ingredient only used in posh restaurants, but it’s actually one of the most commonly foraged edible leaves and it can be found growing in abundance, in the woodlands, at this
This peculiar phrase, which recommends tackling problems decisively, arises from the belief that nettles will not sting if they are seized firmly and swiftly. This presses their stinging hairs flat, it is true, but you still have to let go
What a difference a week makes. Spring is finally here. Yesterday afternoon the wind swung round to the southwest, for what I think, incredibly, is the first time in three months, bringing much warmer air with it and the rain