Towards the end of September or early October, the daylight fades and the autumn equinox, heralds the transition to the new season, a time which has also traditionally been marked by celebration.
Today I’m very happy to be sharing news of a project our teams at Bamford and Daylesford have been working on for many months.
The sun is definitely lower in the sky, there’s a noticeable chill in the air and I know autumn is starting to settle in because the blackberries have started appearing in the hedgerows.
This season, the collection is focused around rich, natural tones, which have been inspired by the plumage of British birds, from dark raven blacks and tawny browns through to lighter snowy whites.
To many people, particularly in this country, the simple act of putting the kettle on to make a cup of tea is a ritual that instantly soothes, comforts and calms. And I confess I am very much of that belief.
One of our core and founding principles at Daylesford is the belief that we need to farm for the future, to protect the land that we work and the soil that nourishes our produce so that we are not the last to feed our families and enjoy its bounties.
In the weather we’ve been having recently, I just want to eat something light and very refreshing in the evening so a simple consommé is perfect. It is also a dish that sums up the way I like to eat in the summer, placing a very seasonal ingredient – beautiful sun-ripened tomatoes – at the centre of the plate to let its flavours shine.
The more I have spent time in India and the longer I practise yoga, the more I have engaged with the traditions and philosophies in which yoga is rooted and their ability to heal and balance the body.
I eat outdoors whenever I can and whatever the weather, so having a picnic is one of my favourite ways to spend a summer’s day. For me, they’re a joyful way to appreciate nature, sitting with friends and family, surrounded by the sights and sounds of summer. And I love the sharing element that comes with all the passing of food and topping up of drinks.
For me there’s no better way to enjoy the season’s produce than plucked straight from the ground or the stalk – that fresh flavour is hard to beat. So every year we open up the farm’s garden so that you can come and pick your own supper from among our organic fruit and veg.
This week is British Flowers Week and we’re joining in the celebrations with a series of special workshops and events at the farm. British Flowers Week is an annual event to showcase the work of the UK cut flower industry.
I absolutely adore jellies and they are particularly wonderful in the summer. They really celebrate the best of the season’s ingredients and allow the purity and intensity of a flavour to shine.