Daphne Lambert On Summer Abundance and A Recipe For Pea Salad

4 Jun 2018 | 0 comments

Eating seasonally is at the core of Daphne Lambert's Living Nutrition retreats at Trill. 

"I love summer, but then I love all the seasons and feel so grateful to live where I can experience the yearly cycle of spring, summer, autumn & winter. At the moment, however, I am enjoying the longer days & the colourful plants of summer. 

I have spent the last week harvesting the early summer abundance and my kitchen is full of preserves – rose jelly, pickled ox eye daisy buds, elderflower vinegar, raspberry & basil shrub, horsetail powder, lovage vodka and fat hen pesto – each one capturing a little summer sunshine."

Join Daphne for her forthcoming Summer Living Nutrition Retreat and learn to preserve and harness the health benefits of the summer harvest. Examine our relationship with food and why we choose the foods we eat. Discover nutrient rich recipes and enjoy eating delicious plates of summer morsels outside whilst sipping pretty summer drinks.


Broad Bean & Pea Salad with Semi-Dried Tomatoes & Mint

Serves 6

6 handfuls of washed summer leaves
olive oil

  • 6 handfuls of podded broad beans, blanched and skins removed

  • 1 handful of blanched almonds, slivered & toasted

  • 1 handful of mint, roughly torn

  • 9 finely shredded semi-dried tomatoes

Pea Dressing

  • 250g podded peas

  • 1 handful of mint
juice & zest of 1 lemon

  • salt & pepper,
  • 1 clove garlic
8 tablespoons olive oil
25g hard cheese shavings (optional)
nasturtium flowers

Blitz together the dressing ingredients adding a little water if necessary to make a smooth cream. Toss the salad leaves in a little olive oil and divide between 6 plates. Scatter over the broad beans. Put three spoonfuls of dressing on to the salad. Scatter over the semi-dried tomatoes, mint & almonds and, if using, the cheese shavings. Top with nasturtium flowers.

Living Nutrition takes place on 29 June - 1 July. Residential and non-residential options available. Discover more here...

Throwing Pots and Making Candles

1 Nov 2017 | 0 comments

The Trill Farm candle pots are skilfully thrown by Bryony in our little pottery. It’s a place of focused, energy in the midst of the activity of the farm’s central courtyard. Romy set up the pottery in order to spend more time being creative and to develop her throwing skills. After 10 years of being at Trill Farm she’s now started to dedicate a few hours a week to making pots.

The candles are made with a blend of our Trill Farm beeswax and a little vegetable wax. The beeswax is gathered from the hives at the edge of the water meadow, in their own deep and wild hedgerow between the cows and the ponds.

Bees are heroes ensuring that pollination happens and as an added benefit we use their honey and a little beeswax. We like to think that there’s a little bit of bee-hero energy in each of the handmade candles.

Here’s to a future of more pots and hives full of healthy bees.

The candle has a spicy warm fragrance of bay leaves and is available as part of our Winter hamper available from from our online shop.