JOURNAL

I can’t help but be inspired by all the produce that steadily streams in through the kitchen doors throughout the year.

We started our SSAW journal with an article saying farewell to the ranunculus and we are closing the season saying goodbye to the dahlia

Aleeshia Tozzi from Anna Tasca Lanza - Edible education is at the foundation of every program, experience and stay we offer.

I’m writing this from under a starry sky after the fall of an autumnal day, right in the middle of England.

As the leaves begin to turn, the days shorten and the temperature drops, pumpkins begin to appear. Generally sown in April and planted...

There’s a sense of making the most of each season, especially with flowers...

“What shall we wear?” Was the question posed by the front cover of a beautifully illustrated magazine I’d found lying about the barn....

Since we started SSAW we have been collaborating with photographer Gaetan Bernede to create bespoke wraps for our bunches.

Over the past few months we have been lifted and inspired by so many people’s passion and commitment to what they do, and their ability...

Meet Jed - the wonderful mushroom man. "Whilst working at Rochelle I had the pleasure of meeting Jed. One evening during service Jed...

A collection of recipes by three great chefs - Emily, Hayley and Lauren. Each recipe calls for using British Strawberries. A note from us...

I believe the most successful kitchen garden, whatever its size, is a result of its relationship and value to the community it supports....