Autumn is a wonderful time of year when the Walled Garden is at its most productive. We have so much at the moment I can understand why there are endless articles in both papers and magazines about turning vegan and vegetarian.  

 

However we live on a farm, close to the sea so I prefer to keep a more varied mix. More important than anything else for me are food miles and eating seasonally & regionally. This is why we deliver to Ox and The Muddlers Club. They only get deliveries when we have produce to offer.

 

 

 

 

 

 

 

 

 

 

 

 

Making lamb pancetta

Tonight I am going to do a service at Ox. It is something I have wanted to try for a long time. I guess anyone who watches Masterchef wonders how effective – or otherwise – they would be in a professional kitchen. I am no different.

 

 

 

 

 

 

 

 

 

 

 

At Ballywalter Park we have lots of corporate events and I cook for those with help from my team, so I fancy myself as quite a cook. A professional kitchen is, I imagine completely different. Doing this is also to get us into the mood for Loaves & Fishes which is held here at Ballywalter Park on the 8th & 9th October – entrance is free. Martijn Kajuiter from the Cliff House and Stevie Toman from Ox will be here again this year.

 

I shall let you know how I get on tonight. Wish me luck!