Cotswold Cooks

14/08/2024

16/06/2024

I took time off today to walk 20k to Fonsagrada. When you meet pilgrims, the first questions tend to be - ‘Where are you from?’ ‘How long have you been on the Camino?’ and ‘How heavy is your backpack?’ before diving deep and asking ‘What is your story?’ and ‘Have you found life’s purpose?’ I arrived at Fonsagrada in the early afternoon and headed to a recommended pulperia to try out their polpo a fiera, octopus in a garlicky paprika sauce. As I sat in this simple, rustic tapas bar savouring those tasty tentacles, I realised that I have found the meaning of life …and I’m bringing the recipe back with me.

11/06/2024

I’m fulfilling a dream that I’ve always nurtured - to work on the Camino de Santiago. Today we cooked up a Tocino sin hueso and served it at the big communal table to pilgrims who came from the four corners of the world. We talked about life, love, destiny and the pursuit of happiness …funny what deep philosophical musings a pork belly can inspire…

11/11/2023

This new turbo whisk took me by surprise - as it did the windows, floors, ceiling, doors, spice rack and cutlery drawers - minutes before the bride and groom are due to arrive for their tasting…

20/01/2023

The grand opening of the Institute Of Sustainability - lots of foraged, pickled, fermented and unusual canapés being passed around with a strong emphasis on - with my good old potato peelings crackers and roasted crickets.

07/01/2023

Beautiful settings always 💕

07/01/2023

Whatever you want, we got it

07/01/2023

Canapés for days 💚

07/01/2023

Canapés for days 💛

07/01/2023

Put a special touch on your wedding this season 💜

07/01/2023

Who’s got a sweet tooth!? Using the freshest fruits from our farm in the Cotswolds 💜

18/11/2022

This man supports local, organic, sustainable and loves The Cotswold Cooks….he’s got my vote, he’s got my book (The Giant Who Eats Trees) and he’s got a damn good skin care routine

03/11/2022

Accelerating the evening for the Swindon Small Business Accelerator . These little beauties are flying out faster than a Tory MP.

27/09/2022

Keeping my finger on the culinary pulse…following recipes from and many others for the wedding of the wonderful and his gorgeous other half Tor.

20/09/2022

I will never forget meeting this icon who praised my brownies telling me they were “Gucci AF”. But when I noticed she poured milk into her cup BEFORE pouring in her tea I quickly realised I had been fooled- it wasn’t the queen but a body double.

04/06/2022

Too exhausted to write anything - pictures tell the story - bu**er the hashtags

24/05/2022

This crab was so bloody good that I had face planted before I remembered to take a photo!! with what a feast! And the after show was un succes fou!

12/05/2022

3 cornered leeks - I thought they were garlic flowers but have since been corrected. They are now nicely pickled and ready for action in June.

01/05/2022

Spot the odd one out in three seconds and your pistachio and rose water meringues will always rise, your couscous will always be fluffy and you will always remember how to spell muhammara correctly. caterer

20/04/2022

Cicchetti with whipped feta, red pepper and salsa verde - what a great canape - 2 delicate bites and no bothersome crumbs on the tie or dress - keeping guests fleek and chic

16/04/2022

Ham hock terrine about to go out for a small wedding today. Wish I had taken a picture of my chicken with wild mushrooms, truffle oil and asparagus- but I had my hands full and no time for frivolities.

30/03/2022

This is my es**rt when rumours start flying that I’m taking my wild garlic pesto to an event at in Wroughton.

23/03/2022

Woo! Hoo! It’s kicking off again! Here I am at Balliol college doing my magic once more!! Happy days!

31/12/2021

Murder mystery for New Year’s Eve and Blanch Batters turns up to cook for us all….and that dusty white powder is organic flour so she gets the job with the Cotswold cooks!!!

18/12/2021

BREAKING NEWS PLEASE HELP BY SHARING.
As many of you know we have been working very closely with Farmdrop in London for a number of years. We were one of their very first producers and we have seen the company evolve over the years and become a platform for small producers like us to really expand their enterprises providing a solid base to build on and grow with confidence. Sadly Farmdrop announced their closure 2 days ago due to lack of funding needed to help grow a company that has tried to fix an ever failing and broken food system by allowing the customer to order directly from the producer.
This sudden closure has left us and other producers with lot of amazing Christmas produce and the dilemma of how to deliver.
We have teamed up with Sole of discretion and Sladesdown farm to try and get orders out to our London based customers. You can order online via www.tendrevolution.com, www.openfoodnetwork.org.uk or www.soleofdiscretion.co.uk for London orders or via our own website www.purtonhouseorganics.co.uk for local deliveries. Please help support small businesses that have been hugely affected by this closure and look out for future delivery options as we expand our network with the addition of national courier services in the New Year. In the meantime we would all like to wish you a Merry Christmas and a very Happy New Year.

21/11/2021

These little critters went down a storm which stands for Bath University Centre for Sustainable and Circular Technologies. They also enjoyed my potato peelings crackers and the Cicchetti based on No Waste ethics that have boosted my profit margin by 50% which is fortuitous as I am literally down to my last oil well…..

15/11/2021

There’s no filter that will make these bad boys look tasty - peri peri crickets which we will be serving as a canape for the launch of Bath University’s centre for innovation and sustainability. Call The Cotswold Cooks if you too would like a bug passed around your next business meeting.

10/10/2021

Simply the best Circus in the whole wide world - the show is EPIC! Hilarious and spectacular in all the right places. Then the FEAST!! My maternal heart is swelling with pride as Eva devised the final menu and what a corker it was! Using beetroots. I am still dreaming about it all! That porchetta! The fennel gratin! The tender stem! The butter bean thingy! The chimichurri! The crumble! A thousand thanks for looking after my little dove so well and teaching her (culinary) skills that her dear mama can only dream of….good luck with the finale tonight!!

05/10/2021

Chocolate Semi-freddo following a recipe from his new book Together. Is there a more inspirational chef on this planet? He deserves a knighthood or at the very least a Nobel prize for peace and love. I’ve cooked for Prue, Hugh and an HRH too, but never has Jamie called upon me for my services. I’m here and ready for that call Jamie.