They are out and the scent is heavenly. I’ve got a huge bunch for the Library.
On tonight’s menu there is sea trout caught by Jim Martin, potted and served with toasted rye bread, which I baked. Then we’ll have Kenny Angus’ lamb from Kircubbin, a roast leg and a stuffed loin. To finish it’s rhubarb from the Walled Garden. The flowers are from there too. This favourite rose called Lady Sylvia in the Library and on the Dining room table I have magnolias. How local is my produce?!?