Sharon Smith found out about Hen Corner when she visited RHS Hampton Court Garden Festival earlier this year. We were there with a few of our hens promoting the book…
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We’ve enjoyed sharing our book with magazines, newspapers and TV shows and the response has been really encouraging.
The October issue of Kitchen Garden magazine includes an extract from our section on keeping chickens and tells the story of how my grandparents’ hens kept their East End neighbours supplied with eggs during the war… -
September is the perfect month to get pressing!
Be that olives for oil, grapes for wine, apples for cider or experimenting with our new cheese press. -
Hello! Magazine – What a surprise… Eventbrite, our booking platform, asked us to support them in a fun challenge where competition winner Jennifer Barton would join an exciting event every…
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It’s been great to work with Country Living over the years, both with the magazine and the live events and shows.
Naturally we were delighted to see that they recommended our book in the ‘Going Greener’ section of this month’s Country Living Magazine. -
We were delighted that Sophie Farrah, editor of The Richmond Magazine, could join us for the Press Preview of “Living the Good Life in the City”. When she sent over this piece from the August issue she said ‘I am LOVING the book! xx’
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Last week I was talking to Jumoké Fashola of BBC Radio London as part of her regular feature on ‘Unusual Professions’. We talked about how I left my city banking job and am now farming my garden… From high heels to welly boots!
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This week, I was delighted to contribute to Inspirational Breakfast on Premier Radio chatting to Mal Pope about my new book, producing our own food, and the earliest biblical reference…to…
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Thank you, Hannah Britt of the Daily Express, for this full page feature sharing some of our story, top tips and featuring our book! I love this central photo, showing…
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This morning I woke a little twitchy, the day I had been waiting for has eventually arrived.
It was last Christmas that I started to decided which of our specials we should enter into the Guild of Fine Food Great Taste Awards, I submitted the entries in January and we prepared, packaged and delivered them in March.
Then we waited. Until 10am today.