Hope your 2018 is off to a brilliant start?
We’ve loads going on at the farm, as per usual this time of year. Lots of sweet calves and sleepless nights tending to bovine mothers giving birth each evening. I am trying to double up on self-care to stay healthy and AWAKE during this season.
Geoffrey had some major excitement over the last two months as he was asked to give several auditions for MasterChef Junior in Los Angeles. He nervously applied online last October, promptly put it out of his mind thinking it could never happen, and we got the surprise call in early January. In the end, he didn’t make the final cut, but auditioning and cooking on film was a fantastic learning experience for him. Our little farmer has grown into such a passionate little chef these days, he tells everyone that he wants to become a “farmer chef” when he grows up, so we’ll see about that! He might start some supper clubs here this summer and see how he gets on. We sure are very proud of him.
We are planning our garden for 2018, and I think I have persuaded my friend Dermot Carey to come over and help us reorganise how we grow things here. And, I will be putting my seed order in soon, my favourite part of March. Any suggestions? Open to all! One thing that I looooved growing last year was Shiso leaf, a most incredible flavourful and versatile herb that will be going in again this spring for sure.
I am super excited to announce a new Lens & Larder (see tab on the sidebar to find out more about the origins of L&L) workshop in April at neighbouring Glin Castle once again. This time an adaptation of our typical food photography and styling retreats; we are working with two extraordinary cookbook authors, Diana Henry and Elissa Altman for a “Literature and Larder” masterclass retreat. These ladies are FIERCE and I can’t wait to spend the weekend with them. Below are more details, if you are interested in coming or would like to share!
Lens & Larder is thrilled to bring an exciting new adaptation of their very popular food photography and styling workshops to Ireland with Literature & Larder, a creative master class experience with a focus on the art of food writing in all forms.
Join James Beard Award-Winning authors Diana Henry and Elissa Altman at historic Glin Castle, home of Catherine FitzGerald and Dominic West, for an intimate weekend of literature and libations, April 13-16th, 2018.
Workshop participants will explore food writing with an in-depth look at recipe development, food as memoir/essay, creative writing & food journalism, and touch on podcasting/broadcasting as well.
Each guest will participate in group and one-to-one discussions focused on strengthening food writing skills and exploring individual food writing goals. You’ll also gain insider information on the craft of creative food writing, how to write and pitch freelance food stories, and how to grow your platform as a professional food writer.
Literature & Larder will also cover the business side of food publishing and examine cookbook editorial with a panel featuring New York literary agent Sharon Bowers of MBD Literary representing NYC literary agent, Sharon Bowers of MBG Literary (representing acclaimed vegetarian chef and author Deborah Madison, former Chez Panisse exec chef and NYT Best Seller Cal Peternell, James Beard award-winning Amy Chaplin, health & wellness food blogger Sarah Britton of My New Roots, NOMA co-founder Mads Refslund and more) and “Ireland’s Top Cookbook Editor” Kristin Jensen, moderated by myself and Cliodhna Prendergast.
Included in your tuition: 3 nights luxury accommodation at Glin Castle, and meals: 1 welcome drinks reception, 3 dinners including wine and cocktails, 3 full Irish breakfasts, 2 lunches. All food with a focus on locally sourced, artisan ingredients (vegetarian options will be catered for).
Excluded: Travel to Ireland and transportation to Glin Castle; Travel insurance (highly recommended as there will be no refunds for travel changes); Extras
Cost: EUR €2499 per person.
More details and to book: www.lensandlarder.com or email me at email@example.com.
I’ve been working on the most sensational carrot cake recipe for spring that I will be sharing in my next blog post.