A lovely evening was had at St Giles House, Wimborne on Saturday 1st April at the Bread and Flowers pop-up, and we would like to thank everyone who came to enjoy it with us.
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I’ve just taken delivery of an old cookbook, ‘Barrafina’ by Nieves Barragan Mohacho and Sam & Eddie Hart, originally published in 2011. I stumbled on a recipe from it in a magazine a while ago, ‘Arrocina beans with Chorizo, Morcilla and pork belly.’
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So if you’re planning your vegan, vegetarian, carnivore, omnivore, wedding or event, then you need to hook up with Bread and Flowers.
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So this year, after numerous recommendations from people who have enjoyed a private dining session here at Longford Farmhouse, I decided to hire Bread and Flowers to come along and cater a small gathering of about 24 friends in our Bread and Flowers dining room, just outside Salisbury.
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At Bread and Flowers, we get enquiries from many British brides/grooms, marrying overseas grooms/brides. Inevitably these clients want us to include something in the menu which nods in the direction of their overseas partner’s cuisine.
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We have a wonderful space, a venue which we love to share, and is available for you to use, and the food we can offer for these smaller scale dining events is spectacularly good. So if you have something special you would like to celebrate with family and friends, we can offer you an intimate dining experience.
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It’s great to be cooking outdoors, by the sea. I know it’s a bit of a busman’s holiday for me, but I’m a complete addict and can’t help introducing new dishes to intrigue friends with, on our annual excursion to west Wales.
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It was my birthday last week and I wanted to cook a dish which was cooked regularly in our house when I was growing up, but I hadn’t had for over 40 years. My dad used to cook it and it’s barely a recipe, even so I’ve shied away from making it, just in case it wasn’t as good as his.
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