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"'Penrhos is so healthy that a weekend there probably doesn't count as part of your allotted lifetime...' Restaurant critic A.A. Gill"
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'Penrhos is so healthy that a weekend there probably doesn't count as part of your allotted lifetime ...' A.A. Gill In Kington near Hereford, the beautifully restored 13th century Cruck Hall forms the centre of Penrhos Court Hotel. In 1971 Martin Griffiths and Daphne Lambert bought the totally derelict Hall, Manor House and byre buildings for 5,000 and have spent the last 30 years lovingly restoring them. They converted Penrhos into a hotel and organic restaurant and in 1997 Penrhos was the first restaurant in the UK to be awarded the Soil Association Symbol. They went on to win the Good Food Guide Home Industry Champion Award in 1997 and have become a thriving year-round focus of organic growing and cooking in the UK. Daphne is a qualified nutritionist and cook and has one of the most imaginative organic kitchen gardens in the UK, filled with edible perennials, mostly either medicinal or culinary herbs and a variety of fruit and nuts. It is used as an educational garden for the school of food and health. As Daphne believes that you should only cook what is freshly available from your gardens or from local markets, the book takes us on a culinary tour of the year. In Spring there is lovage and potato soup and asparagus risotto and in winter, sweet potato, oyster mushroom & chestnut pie with poached apples and cinnamon ice-cream. In summer we have broad bean & tomato tart and mackerel with gooseberries and in autumn, red mullet with fennel and tomato followed by pear gingerbread. As well as fabulous recipes for each season, there are all the basics (pastry, bread, stock, tomato sauce etc), lots of nutritional advice and growing tips and all the help you need to live a more organic life.
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3 of 3 people found the following review helpful:
5.0 out of 5 stars
An unexpected, fascinating, and indispensable find...,
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This review is from: Little Red Gooseberries: Organic Recipes from Penrhos (Hardcover)
OK - we are a family whose younger "children" (teenagers) love chips, burgers, fizzy drinks and ready meals, a mother (me..) who detests cooking for the family, mainly due to the above. (=DULL) However, given a chance to prepare "something different" it's a whole new ball game..Daphne's book makes for interesting reading into the background of organic and natural foods, and inspires exploration of foodstuffs hitherto untried. What I have mostly been impressed with is the ease with which we can acquire the vast majority of ingredients, even at our local supermarkets - we can get hold of pretty much everything (and pick the rest from our extremely overgrown garden! see the book!) The instructions are idiot-proof (really!) - no disasters so far, all delicious results, and it has opened up a whole world of enjoying cooking again. Thank you very much!
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