The Farm Table: THE SUNDAY TIMES BESTSELLER

Product Information

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." 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. 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... 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. Which leads me nicely on to the meal which Julius cooked for the shoot crew, which was hugely appreciated, as I imagine that after a day of being told "no, don't stand like that," "smile!" "don't smile", "legs together please," you'd be inclined to put a couple of pizzas in the oven and be done with it. Of course, that was never going to happen.

Julius Roberts The Farm Table | New Cookbook, 2023

Enjoy the comforts of the English countryside with 100 seasonal recipes to savor throughout the year and thoughtful essays about living farm-to-table—from British chef-turned-farmer Julius Roberts. Julius Roberts reveals the reality of managing your own smallholding in A Taste Of The Country. He cooks up a storm in the kitchen, cares for his animals, learns new skills and enjoys good times on land and sea with his family and friends. Here, he talks about living his best life… 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.After spending the best part of 24 hours with Julius on his farm, I can see why he made the shift. With a burgeoning social media-fuelled career that he can grow from his kitchen right here in Dorset, he has indeed nurtured an idyllic set-up, one that not only nourishes him but also inspires hundreds of thousands of others to eat and live more sustainably. Julius pulls into the yard in a battered old red Defender not five minutes later with co-pilots Loki and Zephyr, two grey lurchers who look as if they have been preternaturally hewn from storm clouds, wind and earth. Dressed as you would imagine someone who runs a farm dresses (trousers splattered with mud; boots that look like they've been on a chain gang; sensibly warm layers on top), Julius - much like the lurchers - sports a fabulously wild head of hair - dark blonde curls tumbling from his crown like twisted ears of corn. He has a big, friendly smile on his face (which as I discover is a near permanent feature) and a bag of crab meat in his hands which is to form dinner later that evening, once we're done shooting the new winter collection on the poor lad. Sure enough, wherever you're standing on the farm you're rarely more than 10 metres away from a stout little goat looking for conversation or somewhere to playfully lodge his horns. First-generation farmer and chef Julius Roberts shares honest tales of farming life and easy, thoughtful dishes to reconnect us to nature and the seasons.

Julius Roberts the chef turned farmer championing the Meet Julius Roberts the chef turned farmer championing the

Former Noble Rot chef turned social media and television personality, Julius Roberts' debut cookbook The Farm Table offers a valuable introduction into the world of seasonal cooking. winter: an elegant, fuss-free dinner of roast pumpkin, mozzarella, hazelnuts and sage, and a hearty sausage stew Julius is not only making pizza, but he’s building the wood-fired oven as well, with the help of his friend and builder Adam and his son Rowan. Julius’ brothers Jocelyn and Lucian are also pitching in to help with construction.With the oven built, there’s the pizza to make, and Julius is sharing his go-to recipe for pillowy dough. He rustles up a delicious simple tomato sauce to spread on the base and garden pesto to drizzle over. Then, it’s fingers crossed as he fires up the oven and makes an epic duo of ‘nduja, honey and mozzarella pizza, and potato and taleggio pizza for his friends and brothers. 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.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.