Join Chez Panisse alumni and Spring pastry chef Sarah Johnson for an intimate conversation and tasting from her beautiful debut book Fruitful; Sweet and Savoury Fruit Recipes Inspired by Farms, Orchards and Gardens. Here, Sarah explores key techniques of cooking fruit, the best tips and tricks to get the most from your produce and shares insight gleaned from speaking to fruit growers and farmers around the world.
First, take a walk through the orchard to the verdant Kitchen Gardens, where Head Kitchen Gardener Daryll will share his knowledge on cultivating fruit. Following the walk, we will return to the Home Kitchen for an afternoon tea of cakes and tarts from Fruitful while Sarah and food writer Molly Tait-Hyland explore key themes in Sarah’s book. Following the talk, Sarah will be signing copies of Fruitful.
15.00 - Guest Arrival
15.10 - 16.00 - Walk to Kitchen Garden
16.00 - 16.45 - In Conversation with Molly Tait-Hyland
16.45 - 17.00 - Book Signing
AFTERNOON TEA & TALK - £35 - includes walk to the Kitchen Garden, afternoon tea and talk
AFTERNOON TEA & TALK - £55 - includes a two-course lunch in the Ox Barn, walk to the Kitchen Garden, afternoon tea and talk
Sarah Johnson
Sarah Johnson is an American-born pastry chef who trained under Alice Waters at Chez Panisse in Berkeley, California, and currently splits her time between Spring restaurant, London, and Heckfield Place, Hampshire, as Head of Pastry Development. Her close relationship with the farmers and producers that supply the restaurants has given her a wealth of knowledge on the best fruits to buy and cook.
Molly Tait-Hyland
Molly is a food writer and editor. For eight years, she worked as contributing editor on the Observer Food Monthly, writing, editing and commissioning. She has also contributed to publications such as Guardian Feast and the Observer Magazine, and is part way through a Master's in Food Policy at City University. Molly is married to Charlie Hibbert, chef Patron of Thyme, and spends her days looking after their baby, Florence.
Fruitful; Sweet and Savoury Fruit Recipes Inspired by Farms, Orchards and Gardens
A celebration of fruit, and all the glorious variety it can bring to our plates, this comprehensive new cookbook shows how to source, cook and enjoy fruit throughout the year in both sweet and savoury recipes.
Covering all the key techniques for cooking with fruit, such as roasting, poaching and puréeing, the book contains over 80 recipes in chapters on citrus, berries, stone fruit, orchard and vine fruits, pome fruits, shrubs and stalks. From Polenta and Blackberry Muffins to Pan-Fried Duck Breast with Blackcurrant, the recipes vary from crisp apples to buttery pears, fragrant peaches to plump berries, and zingy vibrant lemons to juicy cherries, and include jams, sorbets and ice creams. Interspersed between the recipes are flavour charts for every fruit, expert advice for mastering the key techniques, and thought-provoking contributions from fruit growers around the world.
From mouth-watering suppers, elegant cakes and luxurious desserts, Fruitful is a definitive guide to cooking with fruit, set to become a timeless resource in the kitchen for years to come.
“A fresh and delicious book, full of simple and nourishing recipes that honour our connection to the earth” - ALICE WATERS
“A delicious celebration of ripe seasonal produce” - DARINA ALLEN, BALLYMALOE COOKERY SCHOOL
