A little while back, the producers of Radio Four’s ‘Farming Today’ got in touch with us regarding a feature they were doing on soft fruit growing in Britain. The programme’s host, the lovely Sybil Ruscoe was duly dispatched to Westwell to pick Miles’ brains on the matter (he’s a veritable mine of information on different varieties of blackcurrant) and look around the farm.
Then there was possibly the most bizarre week in politics for a long time. Brexits, regrexits and exits, more resignations that you could shake a raspberry cane at, and Farming Today had to put Miles’ interview on ice while they addressed the slightly more pressing implications of leaving the EU on farming.
Well, fingers crossed the panic is over a bit, and the other day we were able to tune into a fantastic chat between Miles and Sybil as they wandered around the farm, tested the ripeness of the fruit, and finally quaffed a little of the finished liqueur in the winery.
You can have a listen here, and tune in weekly either on Wednesday mornings, on BBC IPlayer, or take a look at their website for a wealth of information on farming around the globe.
For the last few weeks, elderflowers have been popping out all over the countryside. We have several different varieties in our hedgerows and as cultivated, natural windbreaks between fruit bushes, all grown well away from roadsides and all on our organically certified farmland.
This week we start picking the first harvest of elderflowers and will be making the year’s first batch of liqueur. Elderflower liqueur is one of our most popular products, and year on year we’ve been making more and more and still can’t make enough. And we have to leave some for our elderberry liqueur, which was the surprise hit last winter (it’s delicious mulled, try it).
Elderflower liqueur is fresh tasting and feels like summer in a glass. Try in a gin and tonic, a mojito or with fizz for a refreshing cocktail.
It’s also amazing with ice cream, sorbets, panna cotta, basically any desserts that don’t overpower it’s delicate flavour.