The Farm Table: THE SUNDAY TIMES BESTSELLER

Product Information

With the increasing demand from chefs and consumers on provenance and the accompanying desire to cultivate a kitchen garden, this book could well become a go-to for any chef who wishes to embed greater seasonal practice in their work and cooking. I decided to make a crab risotto - it was actually a first time dish so I was very excited to cook it for everyone. I initially wanted to make a squid risotto but couldn’t find any squid in the local fishmonger so crab was a worthy replacement. The local Devon crab around here is amazing. It's a simple dish with some of the last tomatoes I harvested, along with garlic, chilli and saffron, quite a wet, unctuous and rich risotto. Finished with tons of parsley and lemon zest at the end to brighten it up and give it a bit of zing. I thought it was delicious!" We heartily concur.

The Farm Table by Julius Roberts: 9781984862662

Seasonal eating and cooking are concepts which humankind has lost in the last 150 years or so since the advent of industrial farming practices; the expectation to enjoy strawberries in January or butternut squash in May has muddled chefs' and consumers' understanding of what is available when and the optimum time to consume produce.

From the book: The Farm Table

A Taste Of The Country is a six-parter so here's a rundown of each episode which we'll update as the series progresses... Global Implementation Manager - An excellent... Jet2holidays: Technical Knowledge Instructor Ground - [TKI(G)] With his goats! Julius tends to the animals. (Image credit: Channel 5) A Taste Of The Country episode guide

Julius Roberts - Penguin Books Australia Julius Roberts - Penguin Books Australia

Veganism is a powerful movement, and I love people for doing it, but it can be combative towards meat-eaters,” he says. “It’s subjective but if done well, I believe that eating meat can be right. For example, we need animals to create fertility in the soil.

Professionally trained chef Julius Roberts left a busy and frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. The Farm Table transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow some vegetables, and forage for simple herbs and flowers, all while discovering Julius’s outstanding recipes. Taking my pigs to the abattoir was difficult. But they lived an incredible life, outdoors underneath oak trees, with their own stream to drink from. You see it in the meat: it’s an insanely dark, rich colour.” My goats! I mean I love my goats. They are so much fun. They are the most curious and charismatic animals - there’s so much intellect and individuality in them. They’re so naughty and spend a lot of time escaping. They sneak inside and eat all the flowers in the house, strip the paint off the walls, climb my car, eat my shoelaces and generally keep me very busy. I don’t know what I’d do without them." Cook and food photographer Julius Roberts left a fast-paced life in London, as a chef at Noble Rot Wine Bar and Restaurant, in 2016 – to set up a smallholding in the Stour Valley with his loyal lurchers, Loki and Zephyr. With a book now under his belt, a more frequent figure on our TV screens, and a thriving farm, Julius’ affable delight in the life he champions and his lively optimism in a society that can considerately reverse the damage of it’s habits, make him more than a welcome presence in the world of agriculture and food. If his star continues on it’s current trajectory, no doubt he’ll be listed by many future talents as a dream guest at their own farm tables in the years to come.