Super beekeeping lunch this weekend to bring the season to a close. It was a real treat to spend some time with all of those who’ve been so active at the sous-chef’s teaching apiary.
And they were madly generous bringing pots of herbs, homegrown dried chillies and vast boxes of apples and much more. We offered just a simple turkey curry, poisson Provençale with rice plus an apple cake and baked fruit salad for dessert. A very happy time was had by all.
