Thoughts

We’d walked the muddy path to the brow of the little hill. And there they were, in all their spiky green majesty. Leeks. Thousands of ‘em. I’d never seen so many. A few weeks ago, Ella and I were on the road...

Mutton is rich, and brimming with flavour - perfect for this time of year. But as a generation of cooks, we’ve somehow forgotten about it. Let’s bring it back. Here are two brilliant recipes to inspire you. Cynthia Shanmugalingam’s Sri Lankan mutton chops Gill Meller’s...

 I’m not talking about the catwalky Zoolander kind of models, I’m afraid. Sorry. I’m talking about business models. (Stay with me here.) Supermarkets have been in the press a lot recently. They’ve been exposed – again – for shafting producers. No one should be...

A Frenchman once tried to tell my Dad how to make a bacon sandwich. It very nearly caused an international incident. My Dad threatened to reciprocate by showing him how to take absolutely bloody ages over opening a bottle of wine, but...

Kate Humble is getting on for being a national treasure. She’s also a good friend of Wylde. And she’s just written the most wonderful book, Home Made. It’s a love letter to producers, including our very own Hayden, and it’s just beautiful. Kate...

There are many reasons to love Wylde’s brilliant co-founder. This week her growing office conker collection has been one of them. Wonderfully eccentric of course - in a 28 year old woman - but all the more charming because of that.In...

A change in season is a good time for a change in music.So we've put together the tunes that we're listening to here at Wylde, as we slide into September and the autumn.Have a listen, and let us know what...

This weekend, all over the country, 4 and 5 year olds are trying on oversized, itchy blazers. Thousands of pairs of little shoes - never to be as shiny again - are being lined up in hallways by nervous parents, doing...

Every now and again, you just happen across a film that inspires. The Biggest Little Farm is one of those for me.I first watched it a few years ago, but I've come back to it recently because it's just so compelling....

It was a very cold, wet day in late January. The farm was up a long muddy track. One of those sort of corrugated concrete style affairs. Down it trickled little streams of freshly fallen West Country rain. (I'd forgotten...

A couple of weekends back, I took some of Hayden’s Dovers out the freezer and barbecued ‘em.Kept ‘em moist by spraying them periodically with agua de Lourdes - a Spanish concoction of olive oil, water, apple cider vinegar and salt.Melted a...

Two spectacular new cookbooks have been the talk of the Wylde team this week. The first is Tim Hayward’s ‘Steak’. It’s excellent. ‘Encyclopedic’ doesn’t even come close - not least because it’s much more interesting, and significantly better written than any...