Recipes from a London Kitchen
by Cathy Gayner
A collection of comforting, thoughtful recipes from Cathy’s own home in London.
I had the pleasure of photographing the book from start to finish, and such fun capturing the warmth and beauty of her kitchen and cooking.
Together with her first book, Recipes from Le Rouzet, we have now raised over £100,000 in support of charities helping both young people and the elderly in Suffolk — where Cathy grew up.
Limited copies are still available.
To order, email
[email protected]
🎥 @samuelcallenfilms
Congratulations again Tom & Cleo. Here’s a taster of the day.
#wedding #film #mrandmrs #wed #weddingcake #weddingdress #weddingphotography #weddingday #bride #bridesmaids #groom #film #filmmaker
A taste of last night’s Le Doyenné x Ballymaloe House pop-up dinner, part of the Ballymaloe Festival of Food.
🍽️ James Henry joined the Ballymaloe House chefs for a special evening of food, farming and flavour.
🌱 Set within the historic grounds of the Château de Saint-Vrain in France, Le Doyenné is rooted in regenerative agriculture, heirloom vegetables and thoughtful cooking.
A memorable evening, and a delicious start to the Festival weekend.
“It’s not either or – it’s not children OR adults – it’s ALL of us.”💯
Speaking at a recent Beacon Farms Network event, Professor Tim Lang shared why reconnecting people – from young to old – with food, farming and nature matters more than ever in an increasingly urban society.
🍓 From small school gardens to urban and rural farms, these spaces give children the chance to plant seeds, grow food, learn where it comes from and build a lifelong connection with the natural world.
They also open up important conversations with families and communities about the future of food and farming.
Creating opportunities for people to experience food growing first-hand is a vital part of building a healthier, more connected food system. 🌱
➡ To find out more about the Beacon Farms Network follow the link in the @susfoodtrust bio.
This event at Dagenham Farm took part as a collaboration between @susfoodtrust , @growingcommunities and @harmonyorguk . Filming was done by @danielcfilms .
Irish Nettle Soup
Serves 6
45g (1 1⁄2 oz/scant 1/2 stick) butter
110g (4oz) onions, chopped
150g (5oz) potatoes, peeled and chopped
salt and freshly ground pepper
1 litre (1 3⁄4 pints/4 1/2 cups) chicken stock (see recipe)
150g (5oz) young nettles tips, washed and chopped
150ml (5fl oz/generous 1/2 cup) full-cream milk
Melt the butter in a heavy saucepan.
When it foams, add the chopped onion and potato, toss them in the butter until well coated.
Sprinkle with salt and freshly ground pepper.
Cover with a paper lid (to trap the steam) and the saucepan lid, and sweat over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured.
Discard the paper lid, add the stock and boil until the vegetables are just cooked.
Add the nettle leaves and simmer uncovered for just a few minutes.
Do not overcook or the vegetables will lose their flavour.
Add the milk and liquidise. Taste and correct seasoning if necessary.
Serve hot.
#throwbackthursday to popping into the local @asda and checking out what was under the banner, saying ‘Proud to work with British growers’ 🇬🇧 🧐
It turned out that over half of the shelf was actually not from British growers…
Cully Allen sharing the story of the Ballymaloe Potatoes bags, that Bree Allen found to use as the backdrop for the ‘Change We Must’ stage ready for the @ballymaloefestivaloffood this weekend 15-17th of May 🙌
Klaus Laitenberger at the Festival of Gardens and Nature at Ballintubbert 🌿
A fascinating look at the history of the potato, from its origins in Peru and Bolivia to its slow arrival and acceptance in Ireland.
Klaus explored how suspicion, religion and folklore all shaped the story of the potato, alongside the remarkable journey that eventually made it such an important part of Irish food culture.
