Journal

If a lamb is born in the spring it will not be ready until it is four to six months old. This lamb - what I like to call 'new...

The continuity this competition provides is so comforting! I love it when the golden jars start to trickle in every February. The judges this year were last year's winner Judith Green,...

We have been working with Richard & Natasha Mann at Yarn Hill for a number of years and their grass fed Lincoln Red Beef is a regular offering in our butchers shops. ...

The Very Important Business of judging marmalade has come as a welcome distraction from COVID and lockdowns and stops for nothing! Thank you for all your entries.  Who would have thought...

As I write, there is still a dusting of snow over the parkland outside our kitchen window. The cold has been bracing, and I’m looking forward to spring – hopefully...

2018 has kicked off and our Good Meat Club continues, trying to keep the focus on excellent local, free-range, grass-fed and - wherever possible - organic meat, as well as...

Hogget is the word used to describe a lamb in its second spring or summer – so aged between one and two years. Superb roasted, slow cooked, pan-fried or grilled, hogget...

I wonder if anyone heard the Food Programme with Sheila Dillon last week. Its focus was on the steep decline in lamb-eating in the under 30s. Apparently, the young have...

At Easter we always eat sheep of some variety or other from one of our farmers, but not always lamb. It’s great to be able to have a choice as...

Now in its third year, Aldeburgh Mutton Week is a heartfelt attempt to bring mutton produced on local, small-scale Suffolk farms to a wider audience. This year our mutton is produced...

Quail has a certain exoticism, evoking candlelit banquets, heavy with game and pork and red wine. A wintery treat. They’re such pretty birds: related to the pheasant and originating from...

My Mumbai-an friend Rawat is head chef at the highly acclaimed Sea Spice Indian restaurant that has recently opened in Aldeburgh. It’s a great place, and we often provide some carefully chosen...