12 July 10

Come along to our launch!

The greatest thing about this wonderfully exciting time for me is all my lovely readers and followers of my website, who have helped put the very heart and soul into the British Larder and made it what it is – a genuine, honest, foodie haven designed to inspire people.

The British Larder, Suffolk, will be a translation of this digital world we have all created together, and will really put into a nutshell what we are all about. It will be a place where inspiration, imagination and creation all come together in a colourful fusion of taste, smell and touch; seasonal, local food at its very best.

To celebrate this amazing journey we are embarking on in the rural idyll of Suffolk, we are going to be holding a fabulous launch party in early August to unveil the British Larder, Suffolk (Currently known as The Cherry Tree, Bromeswell) .




09 July 10

Chocolate Fudge Cake With Cherries In Red Wine

Cherries and chocolate are a favourite of mine, separately or together they are fantastic ingredients. The cherry season is nearly in full swing and the National Cherry Day is on the 10th of July at Brogdale Farm in Kent, which celebrates British cherries.

Cherry trees in Britain have been around for quite some time as they were introduced to us during the 1st century by the Romans. They thrived in our countryside and climate and became crucial for the survival of wild life. With the steep decline in the number of cherry trees due to the growth and expansion of our towns and cities it became apparent and important that we should protect our cherry orchards.

Food Lovers Britain established a Cherry Aid Campaign to save the British Cherry. This campaign highlights why we should buy British cherries in preference to imported ones and why it means so much to


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06 July 10

Time To Confess

The past two months have been a rollercoaster of emotions; a whirlwind that’s swept me off my feet and dragged me into an unknown world. It feels as if I have been spat out by a great big tidal wave onto a desert island and I don’t know how to survive, so every day is a huge learning curve! I’m touching my way through this project and can’t help but feel slightly lonesome, as Mr. P is still committed to his high-flying day job and I am left to make all the decisions….

This vast decision-making process is definitely taking me out of my comfort zone – I have a reputation for being indecisive! This project has pushed me right to the limits, although it’s a positive thing because it is supplying me with a few more tools in my hefty toolbox of life, laying down the foundations of strength



04 July 10

Fresh Buffalo Curd Summer Salad

I have always had the interest to try and make cheese but never really got round to do so. As a young commis chef I had this fixation and dream to give my job up for a year and travel through France, visiting the cheese making regions (most of France that is!) and do voluntarily work for the small artisan cheese makers. Well that remained a dream as I was never motivated enough to learn to speak French or to save enough money to give up my job and take a year out.

English cheeses were never  looked at twice in my previous workplaces, mainly because these were establishments and restaurants specialising in modern French cuisine. It was not fashionable to serve English produce back then. It’s only recently, shall we say the past five/ six years, that British produce enjoys the focus and centre of attention. I’m very privileged


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