( locavore )
breakfast including local sausages, bacon and black pudding. By the time lunchtime arrived
(yes, we were still there!) a roasted tomato, red pepper and basil soup was being ladled into waiting bowls alongside spiced potato and chorizo or squash, spinach and red onion salads. Torn between a slice of pepper, balsamic onion and goat’s cheese quiche or beetroot and horseradish risotto proved even trickier than choosing one of the 250 varieties of roses on offer. The café has an enviable location
inside one of the centre’s light-filled glasshouses. The walls are adorned with work from local artists and there’s free Wi-Fi, daily newspapers and books available to wile away an afternoon as you consider how many more terracotta planters you can squeeze into the boot of your car. “We like to bring diversity and
choice to our customers,” says Nigel. “We also have an outdoor play area for children that sits alongside our recently launched field kitchen, which now opens at weekends selling homegrown food and drinks.” As well as having a hands-on-
approach to his company, Nigel has another cause dear to his heart: “We support local charity Aspire
Oxford, which works to tackle homelessness and the disadvantaged
The Cotswolds’ creamiest hollandaise?
in the community,” explains Nigel. “We work year-round to support and generate funds for the progressive local enterprise, and this includes Burford providing a not-for-profit two-acre heritage kitchen garden within our 15-acre site. “It’s here that we work with Aspire
to teach people gardening and recycling skills, and produce grown in the garden is then used in our own kitchens. The land, equipment, management and support time are all provided by Burford and, since its inception in 2009, we have helped over 200 former homeless people get their lives back on track.” Any other surprises that the
couple are hiding up their sleeves? “We have food and drink tastings
almost every week in our food hall – Paul’s Pies and Saison Salts were in recently – and we host product demonstrations in our interiors department, such as candle-making workshops and lessons in how to update old furniture,” says Louise. Remember our dreams of an
award-winning garden fit for the Chelsea Flower Show? Well, maybe a visit to Burford could bring you one step closer – the team were thrilled to come away with a silver award for their display garden a few years ago, and show no signs of giving up their passion to bringing a touch of glamour to the great outdoors. “This year we’re taking part in
the Wilderness Festival on 8-11 August, held annually at Cornbury Park,” says Nigel. “There we’ll be creating and showcasing an exotic Burmese garden.” Apparently we should expect exotic, colourful eccentricities alongside one giant Punkah fan, burning kadais, floral garlands and a lantern-lit tent. “There’s such a weal th of
creativity and resourcefulness in the Cotswolds,” Nigel says, “from artists and craftsmen to farmers and manufacturers. We’re thrilled to be able to contribute and support these skills within Burford. Eventually we hope to become synonymous with high-quality country living.” Something tells us they won’t be waiting too long…
16
CHEEKY PINT Louise and Nigel are big cooks, and this recipe for their chocolate Guinness cake is as sought-after at Burford as their geraniums. The stout brings richness and moisture to the cake and makes a gothic ebony sponge. Topped with cream- cheese icing, each slice is a moreish teatime treat.
CHOCOLATE GUINNESS CAKE (SERVES 12)
INGREDIENTS 250g butter 220ml Guinness 30ml water 400g caster sugar 75g cocoa powder 2 eggs 150ml double cream 1 tsp vanilla essence 275g plain flour 1½ tsp bicarbonate soda 250g cream cheese 1½ tbsp icing sugar
METHOD – In a large saucepan, melt the butter, remove from the heat and add the Guinness and water. Stir gently. – Into the mixture, whisk the sugar and cocoa powder. – In a separate bowl, whisk the eggs, double cream and vanilla essence before whisking this into the Guinness mixture. – Finally, whisk in the flour and bicarbonate of soda and spoon the mixture into two 25.5cm loose-bottomed cake tins. – Bake at 150C/300F/gas mark 2 for 1 hour before allowing to cool. – Mix the cream cheese with the icing sugar and top your sponge with the icing. – Cut into 12 slices and serve.
crumbsmag.com
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