Notes fromthe kitchen.

Butter, cold rooms and patience: how a croissant gets from a bag of flour to your plate.

A morning at Hollow Field, where most of our squash, kale and apples come from.

Cloudy, funky, fresh: what the words mean and six bottles to start with.

The wood oven, a bed of fennel and eleven minutes. Our head chef explains.

Numbers, menus, speeches and cake: what to know before you book the room upstairs.

Roast of the week, crisp potatoes and a pudding, from 12:00 every Sunday.