Today I realised that it has been a month since my last blog. There has been so much happening that I struggle to find time to write about it. At The Black Swan we have always had a “can do” attitude and now it certainly feels like we are pushing things with all the work … Continue reading Grower by day, Chef by night
I am starting to understand the challenges of growing. The fluctuating April temperatures are really keeping us busy. One day the concern will be keeping the tunnel warm, the next keeping it from overheating. Easter Sunday morning was so gloomy that I left the doors to the poly-tunnel closed. A quick look out of the … Continue reading Sunburn and Seedlings
Painstaking hours of digging, raking and forking – this week has been all hands on deck. With the outdoor growing season upon us there has been a rush to prepare the terraces for their crops. TB and chef James have constructed clever cloches to allow us to grow outside and take advantage of this wonderful … Continue reading New Beginnings
When does spring actually start?? This last week I have been suffering from what can only be described as weather bipolarism. There is a euphoric feeling when the sun warms your face for the first time in months – it sparks insatiable optimism. Green shoots have started appearing and life in our poly-tunnel is positively … Continue reading Spring??
The great thing about my job is working with and meeting so many fantastic people. Jane Schaffer our potter from York is one such person. It was in unusual circumstances that I first met her. I had spent the afternoon having a few drinks for a friend’s birthday and as I strolled merrily through York’s … Continue reading “Happy Potter”
The cold snowy weather means that it has been a quiet week in the garden. Ken has planted Red Russian Kale, Bronze Fennel and next week we will plant our heirloom tomatoes. I can’t wait until summer when we have a tunnel full of those multicolored bad boys!! We have to grow them from seed … Continue reading “Sipping on Gin and Juice”
We are back to work after 10 days closed and I feel rejuvenated. By the end of December Chefs are exhausted having worked Christmas day, New years eve and every day in between. It is so difficult to be creative and have new ideas when you are working in the kitchen all day and night. It … Continue reading Fresh minds…New ideas