THE HOBO.CO

Preparations for St Patrick's Day 🍀 well under way here @thefarnhampottery. We've consulted with our favourite northern irish bakers @cheriedenhamcooks cookbook (re-released and available to order now) for a foolproof (🙊sorry @livturner4 ) Guinness soda bread recipe to go with our Guiness drunken Irish mussels and obligatory homemade butter (sadly not made with irish double cream 🫣)

Last nights (letter P) party at the pottery! On the menu a Persian inspired menu for peacocks, pilots, presidents, and pilots to partake of...pictured are; *Spring onion, leek and celeriac pakora with plum chutney *Rainbow chard and feta filo cigars *Grilled chicken, saffron and yoghurt skewers *Low and slow roasted lamb shank and apricot tagine *Pickled pink onion petals with sour cherry molasses *Salsa verde * Tahdig (crispy golden saffron persian baked rice studded with barberries, dried cherries and pistachios)

🌼 Dydd Gŵyl Dewi Hapus 🌼 The 1st of March, and we couldn't be happier to wave goodbye to February for another year. What better way to celebrate than with the joyfull narcissus, st davids day....and suspended leeks from the ceiling?!? Yeah what a suprise, we've gone to town on the theme...again! There's leeks everywhere, after all as #emilyinparis once famously extolled "Le leek, c'est chic" In the bowl food (a delicious homemade spinach linguine with leeks and fennel), in the not so Welsh rarebit (we snuck in some chilli jam for a bit of a extra je ne sais quoi), and our soup this week is creamy leek, potato, and cauliflower! Don't worry we haven't snuck in any covert alliums in our welsh cakes or bara brith (Which, I have to say, is one of the best i've ever tasted....Welsh Nonnas don't come at me in the comments 🫣)

Coming in from the rain! Hot toasted sandwiches (this week we have plum chutney, @nealsyarddairy dorstone goats cheese and grilled treviso in rosemary foccacia) Cosy bowls (duck breast in plum sauce, butter bean and fennel mash with radicchio and blood orange) Plus our famous roast beetroot and bramley apple soup. Served with a dollop of horseradish cream, ciabatta roll, and homemade rosemary butter.

A love letter to lettuce (well radicchio to be precise) and fresh seasonal produce. @hannahberryflowers has created another masterpiece for our front table using radicchio 'di verona', chicory 'rose of venice', radicchio 'treviso', blood oranges, heirloom tomatoes, beetroot, plums and apple 'arkansas black' as well as a few obligitory red roses....it is Valentines after all! (radicchios were sourced from Natoora

For those that only have pancakes on pancake day, and for those that indulge all year round. On the menu every Saturday and Sunday at The Farnham Pottery

Don't want to call it too soon in the year, but just about the best sandwich on the menu this week! A slice of Korean rolled omlette, grilled smoked cheese on kimchi, gochujang and mirin mayo, topped with a quick cucumber pickle in a soft sourdough bun It may not be vegan (for those partaking in veganuary we have got a smoked tofu substitute) but boy, oh boy its SO GOOOOOOD! (And probably good for you?!)

About last night (staff christmas party addition) We buddied up with @clay_at_thefarnhampottery for a still life drawing lesson with a bit of a difference. I've always loved creating beautiful displays and food stations that groan with generosity, decadence, and a bit of oppulance....but sometimes you just have to give the people what they want (beige food). So I set about styling all the popular fast food options available, interspersed with a few delicious delicacies, and some dutch master worthy props. Huge thanks to @alisonorchardart for "leading" the class (hearding cats comes to mind) we all had tremendous fun....exhibition to follow 😅

Christmas wrapped up? The team and I have been incredibly busy with Christmas parties, lunches and events...but that hasn't stopped us from getting our Christmas bake on! To us, Christmas is all about nostalgia, comfort and the joy of giving. So it was a tremendous privilege to be given my Great Grandmas Christmas pudding recipe to be able to share with you. We started back in November on "stir it up Sunday" to allow all the flavours to mature. The puddings have already been steamed for eight hours so all you need to do on the big day is reheat. We've also been baking mince pies, our brandy and triple sec infused Stollen, and gingerbread men. All available to purchase from @thefarnhampottery this week. (The perfect gift to bring for your host this festive season)

Here's how we use up all those leftover pumkins and ghoulish gourds, after the trick or treaters have been and gone. Carefully chop with a sharp knife. The skin on pumpkins left out in the sun can be particulary tough to crack. For ease leave the skin on for now. Season with plenty of cumin seed, smoked parika, salt and pepper and a glug of olive oil roast in the oven. In the meantime make your pasta. We elevated ours with brushstrokes of cuttle fish ink before cutting into farfalle. Separate the pumpkin seeds and set to one side. Scoop out the flesh of the roasted pumpkin. Blend with pecorino. Bash the seeds with a roller, on a chopping board, and bring a pan of water to the boil. Drop the seeds in for 5 minutes or so , remove and allow to cool. Using a sharp knife it should be fairly easy to remove the outer skin (which although completely edible can be a little on the fiberous side). Strip, the rinsed, Cavelo Nero and finely chop the stalks. Fry with sage and a heaped tablespoon of butter add a ladle of the boiled water and add the cavelo nero leaves to blanch. Bring that pan of water back to the boil. Season well with salt and drop the fresh pasta into the bubbling water. It shouldn't take too long to cook pasta from fresh, depending on the thickness of your pasta, around 5 mins should suffice. Combine all your cooked ingredients,l. You may want to add a little more of the remaining pasta water to emulsify the sauce. Top wih sage butter and pumpkin seeds.

Our top tips of how to make a right royal mess, and the perfect eggs benedict! 1) use fresh eggs (if you're not sure you can use a seive to get rid of the watery outer membrane from less fresh eggs) 2) bring a shallow pan of water to the boil 3) add a generous glug of white vinegar (we use @aspalluk cider as the taste is just somehow less acidic than white wine vinegar) 4)lower the eggs slowly, to one side of the rappidly boiling pan, in a either a small bowl or a laddle (allowing some of the water to seep into the cup and pre cook the outer egg white before it hits the main pan of boiling water) 5) for a runnier and smoother hollandaise use melted spreadable butter (again @lurpakuk is our store bought butter of choice) 6) create a nest with the ham for the egg to balance in Or if it sounds to much of a faff, you could just pop down to @thefarnhampottery where we'll be serving up our "Bob's Benedict" every day from 9.30 until 11.30 (or 2.30pm at weekends)

Its with very mixed feelings that we bid farewell to our time at the shed @hortus_loci @hlplantcentre this week. Our final day is this Saturday 30th of September. Come join us for a final farewell and a ring of the drama bell! We're emptying the drinks cupboard and lighting the barbie...there might even be some music and dancing? So put on your florals and come raise a glass with us! It's been our absaloute privilege to operate from the shed for all these years, but its sadly time to move on and refocus our attention on new opportunities, out coffee shop @thefarnhampottery and our ever developing events business. We will, of course, miss all our regulars. Many of whom have grown to be true friends. Most improtantly we'll miss the team that have filled the shed with laughter all these years. We hope that the legacy of what we have built lives on. We're sure that Sue has big plans for the place [and she's not going to stop until she gets there] so keep a look out on their socials for when they re-open

Harvest season. The apple branches were hanging low in the orchardd, burdened with their heavy unty of fruits. @makeadaze has been rustling up this apple pecan crumble cake today @thefarnhampottery whilst the wind and the rain rattled the windows. I'm sure there'll be plenty of windfalls for this weekend, ready for @homeandvintagelifestyle country brocante at myrtles courtyard on the @hampton_estate this saturday

A Little summer revival in September. Join us at the Winchester's Military museum "The Big Day Out" where we'll be serving up our cool iced coffees and all the vibes, alongside our home baked cakes and full barrista menu. Free entry to all museums; live music from a military band; museum displays, including object identification; a range of re-enactors; family activities & crafts; food & drink stalls, raffles & more. The Band and Bugles of The Rifles will be performing throughout the day. Soldiers from The Princess of Wales’s Royal Regiment, and The General’s Corps will be on hand to talk about life in the Army today, showcasing some military vehicles and seeing if you’d make the cut. So see you at the peninsula barracks, romsey road. SO23 8TS [10 till 4pm ]

Join us at the pottery to celebrate their 150th Anniversary. We will be offering our signature Barbeque menu, featuring our chicklen souvlaki, miso glazed aubergines, griddled halloumi and levantine accompaniments, live music from @parlevita and pimms, prosseco and pint bar. The building will be bustling with activity that shines a light on the buildings historic ties with pottery and craft. Including pottery throwdowns from the members @clay_at_thefarnhampottery , Demonstrations from @paul_wheeler_pottery and talks from Guy Hains and the living embodiement of the potteries family heritage, Fil Harris See you Sunday 17th September from 12.30 till 4 This is a free family friendly afternoon of celebration and we encourage all to drop by, PLEASE DO RSVP(link in our bio 👆) so we know to expect you.

À bientôt to Barfield Friends. A rather epic picnic spread we put together for a particularly lovely couple relocating to France. They wanted to throw a final party for all the friends they'd made and thank them for their friendship and time spent in Farnham. Super cheese and meat heavy, all the favourites plus some delicious truffle honey and some very special champagne. The chocolate mousse, croquembouche, and strawberry and thai basil galletes We're guessing by the overheard roadtrip plans, it won't be very long until they'll have a steady stream of visitors beating a path to their new door

Frensham Fayre turns fifty with a spitfire flyover. Forgive the crazed camera work and sh*t editing. It's that time of year... #frenshamfayre

Banging party, bangin baos, blue meringues (a few blue tongues 🫢), and epic cocktails Studio 54 comes to Herriard. A farmhouse transformed for a 50th. Such a good night!!