Category: Features

THE new management of The Spread Eagle hotel in Thame, has announced the commencement of their exciting refurbishment programme beginning with the Eden suite in January.

This extensive refurbishment, says ‘the Spread’s’ management, promises to restore this historic landmark building to its former glory with all the modern conveniences you would expect within a boutique hotel whilst maintaining the original charm and character.

Following the Christmas rush, why not relax at the Spread Eagle wtithe some unbeatable winter offers?

Enjoy a traditional three course Sunday lunch for the price of two courses for only

I READ with interest recently that children have been branded as ?feral?, and that 53 percent of us think that children are beginning to behave like animals. Beginning? They?ve been doing it for years! As you will no doubt have heard, a study by children?s charity Bernardo?s found that, even though kids are statistically only responsible for 12% of crime, we think they?re all knife carrying, bike riding, track-suit wearing yobos ready to grab bags off pensioners and steal your cars.
I was coming home from work at around 9:30pm last week, and a hoard of chavs were cycling recklessly and with total idiocy on and off the kerb; weaving in and out of traffic with no regard for their ? or anyone else?s ? safety. One of them promptly got run over by a horrified elderly man who was clearly shaken up. As far as I?m concerned the little cretin got what he deserved: The stupid, spotty delinquent?s friends didn?t even stop to see if he was ok: Gutless pathetic little urchins.
Then last night I was crossing Notting Hill Gate on a green man, and 3 similar characters came speeding through a red light and nearly ran me over. When I gave one ?the look?, he stopped, told me that ?there was three of them and one of me and that I was an ?effing pr%@k. Charming!
Furthermore, since Ken introduced free travel for under sixteen?s on London?s buses ? turning them into shuttle services for spotty, cocky little mites everyday at school time ? peoples? journeys have been ruined by their boisterous bleating and unruly behaviour.
I could go on, but the point I am trying to make is that they may well only be responsible for 12% of crime, but to what misconceptions should Joe Public conclude when faced with daily occurrences of teen behaviour similar to those cited above? It?s not just behaviour statistically constituting crime that can form someone?s impression of a group of people and ruin their day, but a lack of civility, humility and consideration for others.
Where did it all go wrong? Parents? Teachers? Culture? P-diddy? Who is to blame? Whoever it is it is clearly too late for the brats of today. They must just ride the wave of adolescence, with their parents keeping their fingers crossed that it is ?just a phase?. Kids need to be taught respect, self-awareness and courtesy towards others, and as a country, we need to clamp down on these walking, talking, bus riding advertisements for today?s? youth; nationally tarring all under eighteens with the same brush is justifiable, but will only make matters worse.
Maybe someone should start a national campaign of action: If you see one of these gutter dwelling heathens whilst out in your car, ?accidently? run them over: BMX and all. Don?t kill them; that would be sad for the family. Just a short stint in hospital should sort them out. Slowly, high streets up and down the land will be cleansed of these little monsters, and then the good kids will come out of the woodwork and remind us all of why we want/wanted to reproduce in the first place.

Next time you are in London, and want to get away from the predatory homeland of the teenagers: Leicester Square, Piccadilly Circus, Oxford Street etc? I would like to draw your attention to a superb place for lunch or dinner in the relative sanctuary of Kingly Court and more specifically, Ganton Street. Kingly Court is a smart boutique-ee little development off Carnaby Street, and seems to feel much more grown up and less Essex girls? night ‘up West’ than surrounding sub districts. Definitely worth a look if you are in time for the shops.
As the younger sister of Fitzrovia?s Salt Yard, Dehesa is a small, but perfectly formed haven of culinary delights. I have visited several times and a chewy, floury portion of deep fried squid is the only criticism I have ever been able to muster. Seriously: This place is bloody good.

If you want to avoid a wait then booking is definitely advisable (although not available on weekend lunchtimes), and there is nowhere to wait for a table: This place is all about the serious business of food. The menu is an effortless fusion of Spanish Tapas, Italian Cichetti and excellent Charcuterie. Predictable bastions of each national cuisine sit alongside more original – and in some cases anglicised – creations: All executed to perfection and served by one of the friendliest, and most well trained front of house teams I have ever seen. Courgette flowers stuffed with Monte Enebro Goats? cheese are a fiendish delight drizzled with orange blossom honey, and the Chorizo Picante is damn good too. Confit Old Spot pork belly, with rosemary scented Cannellini beans came melt in the mouth juicy with a stunning crispy skin that shows real skill from the kitchen, and Scallops with caramelised cauliflower puree and caper dressing exceed all expectations with the Scallops cooked uncompromisingly spot on!

Seasonality and sourcing of the ingredients are keys to Dehesa?s philosophy. Where essential (and it frequently is), many ingredients come from the aforementioned nations – with an element of name-dropping providing the benchmark quality ? whilst other items are sourced locally and throughout the UK from artisan suppliers, and small ethical producers of rare breed meats and the like.
Oh! and the booze: Sherries by the glass (my new favourite aperitif) through to a stunning selection of Rare wines are all sourced using the same mantra as with the food. Rare, unknown grape varieties are in abundance here: Thank god the staff know their stuff. A particular favourite is the Cantine Carpentiere, Uva di Troia. This ?Grape of the Trojans? is a floral, herbaceous joy, with good acidity and a lengthy finish that stands up to the diverse flavours one will encounter whilst eating tapas-style. All this in a gorgeous, contemporary interior with a relaxed, buzzy vibe makes for a sensory culinary experience.

As is often the case with restaurants that revolve around sharing ? especially if like me you want to try everything on the menu ? prices can creep up if your not careful. Go all out on the wet stuff and a bill for 2 can, and has exceed

THIS is the time of year where other events take over and there is little time for anything other than Christmas preparations. The garden is no exception. The weather doesn?t help and although we have had some glorious days just recently there seem to be more of the wet, windy and cold variety.Although frost is a perishing nuisance early on a weekday morning when you are trying to thaw out the car, I do love the ethereal beauty it gives to plants in the garden particularly if you have left seed heads on your perennials.

However, if we have had severe frosts it is best not to walk on the grass as it burns it.

If you are not proposing to work in the garden, now is a good time to look at what you have got and what you might be able to use as decorations for the festive period. If you are lucky enough to have Chimonanthus praecox or Viburnum x bodnantense in the garden ? do pick it and put it amongst a table decoration. The scent is heavenly.

Evergreen shrubs and berried branches, such as variegated Euonymus, ivy, holly and laurel are useful backdrops for flower arrangements, as are Sarcococca, Eleagnus and Cotoneaster.

I like to make chocolate leaves to decorate puds and if you can bear the mess, children love to make these too. Cut ivy leaves in varying sizes leaving just a little bit of the stalk to hold on to. Firstly, wash the leaves and allow them to dry out completely. Melt the chocolate in a bain marie ? a saucepan of boiling water with the chocolate in a pudding basin ? make sure the bottom of the basin doesn?t touch the water. When the chocolate is melted, take a paint brush and paint the leaf. Place on greaseproof paper and allow to dry. It is probably worth painting two layers. When completely set, peel the leaf away from the chocolate. No two leaves are ever the same and they tend to dry with a curled effect. They look really great with almost any pudding ? though maybe not the traditional plum!!

Talking of food, which of course I love, I have still been trying to track down Monkfish cheeks to make one of the most delicious dishes I sampled on my Food Orgy weekend in Ireland. I think I have been successful. They are available from www.fishinabox.co.uk. At a price of course! However, I might have found a more local source and am waiting to hear whether she can obtain small quantities. If any of you are interested, please let me know as the more we can order the more likely she is to be able to supply. I have included the recipe which blew me away overleaf. I am definitely ordering before Christmas, so let me know
asap if you want any.

Remember to look at The Garden Boutique Website ? www.gardenboutique.co.uk. Quote the promotional code JF268 and you will be entitled to a discount.

And, I nearly forgot ? I hope you all have a wonderful Christmas?

RECIPE: Monkfish Cheeks and Chorizo

Monkfish cheeks Olive Oil
Chorizo sausage Whiskey
Double cream

Put the cheeks in a bowl and coat in oil. Heat the pan until hot and then add the cheeks. Cook on one side and then add the chorizo. Throw in a slug of whiskey and flame. Add the cream and let it cook down on a low heat. Simmer gently for a few minutes and serve.

This was truly one of the most delicious things I have ever eaten and although Carmel said you could substitute the cheeks for scallops ? it just isn?t the same.

SEASONAL TIPS
Plant spring-flowering bulbs without delay.

Remember to begin feeding the birds and offering a constant supply of clean, unfrozen water. There are plenty of proprietary products available in the shops, but again perhaps the children could be encouraged to make some goodies. You will basically need some melted lard and loads of nuts and seeds. Mix them all up and then pour, when cooled, into something like a yoghurt pot. If you make
a hole in the bottom of the pot and thread some string through and tie a knot, the fat can be poured around the string and when set you have an instant bird feeder to hang outside.

Protect slightly tender plants. We had quite a severe frost last night and more are forecast. It is difficult to know which plants are susceptible as a lot of the more tender varieties have now acclimatised themselves to our colder winters. However, if you have recently introduced new plants
or have had your garden planted, pay particular attention to Phormiums, Astelias, Dickinsonias (tree ferns) and Arbutilons. Protect the base by
covering with straw (available from pet shops in manageable sizes), and wrap fleece around them tied with raffia or string. Not a pretty site in the
garden but worth it if you can save the plant. Agapanthus and lilies can be protected by covering with a layer of compost.

Plant roses, shrubs and trees as soon as they are delivered and if bare root plants look at all dry, soak the roots in water for several hours before planting.

If your seed catalogues have arrived spend some time planning for next year. At the same time, clean old pots and seed trays ready for next spring.

Dig over any vacant ground and work in compost or manure. This helps to break down the soil over the winter months.

Check stakes and tree ties.

Raise containers on feet or bricks to prevent waterlogging.

VEGETABLE & FRUIT GARDEN
Root crops such as potato, beetroot and celeriac will not survive if we have continued frosts. It is best to dig them up and put into store.

Start winter digging. We all have quite heavy soils around here and by digging over at this time of year it does help to break it down to a finer tilth for next spring.

Lift parsnips and Jerusalem artichokes as required.
Blanch endive in small batches.
Plant and prune new fruits. The leaders of bush fruits should be pruned by a half to two-thirds (to outward facing buds) to encourage branches to continue upwards and outwards and keeping the centre open.

Inspect stored apples and pears for rot and remove any damaged fruit. Force rhubarb outdoors. Cover the crowns with straw and place a bucket over the top making sure it is lightproof.

For more detailed information on what to do in the garden in December, visit: www.rhs.org.uk/advice/calandar.asp.

GREENHOUSE
Grape vines can be encouraged to produce buds along the length of the rods by supporting them in the middle and letting the top hang down. Spray with a 4% solution of tar-oil winter wash to prevent
pests.

Clear up debris both inside and outside the greenhouse and wash the glass to let more light in.

Check heaters.

POINTS OF INTEREST

BBOWT
I have a great friend, Maggie Piggott, who works at the Berks, Bucks & Oxon Wildlife Trust as the Community Wildlife Officer for Bucks. She is an expert on wildlife gardening. BBOWT has a Wildlife Information Service which takes over 700 calls per year. The service is open on a Monday ? 01865 788307. There are over 38 fact sheets available. For a list please visit ? www.bbowt.org.uk. Maggie will send me an article each month which I am happy to forward on to anyone.
This month she is covering ?Hedgehogs?.

A naturally grown Christmas tree is five times more environmentally compatible than a plastic tree. www.christmastree.org.uk.

PLACES TO VISIT

RHS Wisley Christmas Shopping Weekends December 13th and 20th – Tel: 01483 211113

EVENTS
Waddesdon Manor
?Make a Spectacular Christmas Centrepiece?
Saturday 6th December ? 10.30 ? 12.00 & 2.30
Tel: 01296 653226 www.waddesdon.org.uk

Buckinghamshire Railway Centre, Quainton
Thomas and Santa ? a chance to meet Father Christmas
December 6th, 7th, 13th and 14th
01296 655720

Cinderella
Aylesbury Civic Centre
01296 486009

Christmas Farmers Market
Market Square, Aylesbury
Tuesday 23rd December

The RHS have created an Event Finder online. Visit
www.rhs.org.uk/rhseventfinder for details.

WHY jump in the car and leave town for Christmas shopping when here in Thame we have so many wonderful and unique shops of our own?

Let Thame.Net and our friendly shop keepers guide and inspire you to find the ideal gift for everyone.
Follow the LINK
for loads of ideas and suggestions for some wonderful presents to suit all pockets.

MUCH column space has recently been given over to the subject of our nation?s drinking habits. Binge Britain is in full swing and the government are spending huge wads of our cash telling us that we all drink too much and are all going to die from the horrific illnesses caused by excess alcohol consumption. Alcohol brands have even been dragged onboard the good ship ?Drink Aware?.
Is there anything more contradictory than old Jack Daniels telling you on a whopping great billboard to enjoy his whiskey responsibly, when he obviously wants to shamelessly force as much of his product as is humanly possible down the collective consumer?s face?

In last weekend?s Sunday Times there was a feature on women and their drinking habits: Each contributor attempted to justify how much, when, and why they drank, with boring clich

SURVIVING the Rush Hour madness of the M40, not to mention the driving rain, fog and the usual lane-hogging morons that seem to occupy motorways up and down the land, I arrived at The Thatch after eventually locating mother: Queen of the missed-calls.
We were welcomed by Jonathon Taylor, the manager, and offered an Aperitif at the bar whilst we looked at the menus and took in the atmosphere. If you remember the Thatch in its pre- Raymond Blanc days, then the changes to the building will come as a pleasant surprise: They certainly did for me. The building has been sympathetically restored whilst maintaining the charm and features that make such a beautiful building: The roaring open fires, impossibly low ceilings and floors that make you feel drunk are still there in abundance but the whole place feels fresher and more looked after.

I enjoyed my local bitter served in perfect condition, and mum?s Gin and Tonic looked well made with the correct amount of ice and some fresh lime: Just as it should be. As we glanced over the concise, seasonal and well thought out menus, a waiter stumbled over (mind those floors) with a black board displaying the specials, that was almost as big as he was. He proceeded to read said specials word for word in what was probably the heaviest French accent I have ever heard: An informative and amusing experience that set the ball rolling for the rest of the evening.
Specials on a Monday worry me: They scream over ordering and a quiet weekend almost as much as specials on a Tuesday, but never the less there were some interesting options so we dived in.

We were sat, thankfully, in the old section of the restaurant that still oozes the same charm and character that the Old Trout did. I love the mismatch of chairs and tables, and they?ve plonked a pot of cutlery and napkins on the tables which is ? in my opinion ? a great way to break down the formality of a classically set table top, although may not go down so well with the traditionalists among you.

After being enthusiastically guided to a couple of good glasses of wine by our new French friend, our starters arrived right on time. Mum?s tomato soup was lovely: Fresh, thick and screaming homemade. My Pork and Basil terrine with Spiced Apple Relish was also well executed and served with just the right amount of fresh toast. The Frenchman was there to ensure that everything was to our liking (which it was) almost too often, but we couldn?t help being charmed his zealous approach: I just wish I could remember where our conversation had got to every time I had to kick-start it again.

Main courses of Tuna Nicoise and Rump of Lamb arrived looking great. Much fuss had been made over the cooking temperature of mum?s Tuna so it was disappointing to see it arrive cooked through where rare was suggested, and accepted. My lamb was lovely: Placed atop a satisfyingly creamy heap of well made mash and served with a jus Nicoise that was based on some really good homemade stock. Slightly underwhelming sides of Roasted Root Vegetables and Mixed Greens were offered to make a couple of our five-a-day. Why do restaurants never pay enough attention to their side orders? (Interjection from mum: the crispy green leaves were perfect from my point of view, but then what do I know? He’s the expert!)

Much talking, and increasingly frequent Gallic interruptions later we were contemplating dessert. We were both glad that we went for it! Mum had a trifle of the specials board and I tried out the pastry chef with a classic Sticky Toffee pudding. Both were great, and accompanied by good coffee and a neat little dish of smarties.

We left full, and feeling well looked after. It?s nice to see that food ? save the aforementioned glitches – is still taken seriously here, and still served with a friendly personal approach. Well priced, and offering good value; The Thatch is a welcome oasis in the culinary dessert of Thame town centre. Whilst a drive out of town cannot truly be justified, I?d be over the moon if I had this place on my doorstep.

FROM his early life in Thame, Long Crendon and Towersey, to the achievement of his goal to become a man of the church, Clive Shrimpton’s adult life became one of dedication and service.
A facinating biography of Clive, who was born in Thame in 1914, has recently been published by his daughter, Gillian Mary Webb. The book includes Clive’s early years at the old Thame National School (now John Hampden Primary School), Lord Williams’s Grammar school and early memories of walking off across Cuttlebrook to visit his grandmothers in Towersey and Long Crendon.

An idylic childhood of cycle rides to Oxford and the around the Chilterns, travelling alone from Thame railway station, aged 9, in the care of the guard to stay with relatives in London, singing in the church choir and playing the organ, led to a growing sense of vocation, more-or-less cemented by the age of 15.

Whilst working in a Thame solicitor’s office, Clive was recommended to the Bishop of Oxford by the then, vicar of Thame, and managed to fight for grants to enable him to study theology in London. Ministries in Hastings, Battle, Brighton and finally Ruddington in Nottinghamshire followed.

Along the line Clive spent six months in a sanatorium with TB, married and brought up a family and administered to his flock – including two exorcisms.

As Gillian writes in the book, “during his life as a minister, Clive touched many people’s hearts. So many friends and parishioners said how glad, how happy and how lucky they were to have known him.”

The book is available to buy in Thame Museum and the Bookhouse, price

ACCORDING to ex Thame, now London-based food and wine fanatic, Eddie Francis, its essential! Here’s Eddie’s take on where and how to make the most of your eating experience in London, in the first of a series of regular features.

IF one is to believe the press, the end of the world is just around the corner. A financial meltdown is pending and there?s nothing any of us can do to stop it from crashing down all around us: causing untold chaos and destruction throughout the land. Providing you have not fallen victim of your own success – or the success of the institutions whose coffers you have been callously filling in the hope of a fat bonus in time for that last minute blow out skiing trip to the slopes ? the chances are that a little belt tightening, a pinch of restraint and a large dollop of patience will see you through. Staying positive ? I have concluded ? is the key to survival.

Wrapping yourself up at home; turning off the heating and switching off the lights; shivering over stale bread and water will not do you ? or anyone else – any favours. Life is still for living, Army?s are made for fighting, and these are fighting times. If you believe Napoleon when he said ?An Army marches on its stomach? then what you eat has never mattered more.

For one reason or another, you will probably find yourself making the journey up to London once in a while, and whilst there you will no doubt spend some of your hard earned cash on something to eat. As a resident of this fine city, and avid ‘foodie’, my column ? that will be appearing sporadically on this fine local site ? will give you the heads up and the low down, on the best places to eat, drink and be merry in ‘the smoke’ (and occasionally other outposts of culinary greatness!)

From a recession proof

As I write this, it is the first Monday since the clocks went back which means we will all be travelling home in the dark! Not my favourite time
of year.
Despite the reduced hours of sunshine there is still quite a lot to do in the garden, not least clearing up leaves. I know I say this every year, but don?t take them to the tip. Once you have raked them up, put them into black plastic bags, compact well and tie up the tops of the bags. Pierce a few holes and store in a cool place. They will rot down and you will have wonderful leaf mould by this time next year.

I am still struggling to tidy up the garden but it seems every weekend when I have spare time the weather decides I?d be better off in front of a
roaring fire with a good book. The vegetable patch is the worst area, but even though it is a frightful mess, I am still picking crops. The last of the
aubergines and courgettes were put to good use at the weekend. There are still a few runner beans and tomatoes trying to survive, but they are past their best.
Hopefully I shall find some time to dig it over soon and incorporate the lovely mix of compost I have produced this year. Then, it will be time to plan for next year ? starting with a row of broad beans.

Jim and I are still working on the new company name. It has caused all sorts of emotions from frustration to hilarity. We think we have found something perfect only to find someone else has obviously thought the
same and we had no idea so many Latin names can be likened to anything from an alcopop to plain pornography!!

It is now narrowed down to two names and we still need to do a bit of delving. Hopefully, we shall make a decision very soon and all will be revealed. The greatest problem has been to find something that relates to the poppy. PAPAVER is the Latin name for a poppy but it doesn?t exactly roll off the tongue.

Business is still brisk with some interesting projects underway and I have recently been taken on as a freelance designer with a very prestigious
tree nursery. This is great because it means we can larger projects and I have the pick of wonderful trees at my fingertips. Thus far it is working really well. I am also hoping to run some courses,
locally, next year on how to design your own garden, including planting advice. More information next month on venues etc.

Remember to look at The Garden Boutique Website ?
www.gardenboutique.co.uk. Quote the promotional code JF268 and you will be entitled to a discount.

RECIPE
Haddock and Chorizo Risotto
1pt Fish Stock Onion
Garlic 125g Arborio Rice
slug of Vermouth 125g Haddock, skinned

IT seems summer has finally arrived and it is the end of September!!
Better late than never as they say. At least the last two weekends have been dry and it has been possible to get out into the garden to begin tidying up. Jim and Rosie were home for the weekend and we actually
managed to eat outside. A rare treat?
Don?t be fooled by this sudden clement weather. October can produce the first frosts and towards the end of the month it is wise to protect any tender plants either by lifting and storing or covering in horticultural fleece. It is also the month for bulb planting. Mine are on order for any of you who asked for them. Delivery will hopefully be mid to end of the
month.
It is also the month for harvesting fruit and jam making. My raspberries are still producing a plentiful crop but they never get further than a bowlin the kitchen ? it seems sacrilegious to boil them up.
I have been collecting seeds from my perennials. What I really need is space for a huge polytunnel and then I could produce all my own stock. One of my dreams for the future perhaps?
A good clean up of flower borders can be done now, but most can be left until spring. It is good to leave it so that birds and other wildlife can find
shelter and sustenance over the winter. However, if you have persistent weeds, like bindweed, try and tackle them now. Remember to burn them rather than put them on the compost heap.
I shall be tidying up the vegetable plot this weekend. I still have plenty growing and some good specimens waiting to be picked. My order for next year went in earlier this week and as usual there are plenty of grand ideas. Let?s just pray the weather gives more incentive next year? I still recommend Marshalls ? www.marshalls-seeds.co.uk and
www.seedsofitaly.com as great suppliers of unusual varieties.
The summer has been spent doing a lot of thinking about where I am and where I want to be? It has thrown up all sorts of ideas not least to introduce a new company name. Jim and I shall be working on this
together ? his first challenge will be to get around the Latin names of plants and come up with some very clever connection. Watch this space.

Remember to look at The Garden Boutique Website ?
www.gardenboutique.co.uk. Quote the promotional code JF268 and you will be entitled to a discount.

RECIPE
Elderflower Jelly
We had this at a restaurant recently and it was completely yummy. Here is my version.

4 Gelatine leaves
500ml of Elderflower Cordial
75g Castor sugar
125g of mixed berries
Immerse the gelatine leaves, one at a time, into a shallow bowl of cold water and leave for a minute or two until soft. I used concentrated Elderflower cordial and diluted it until I was happy with the taste. Bring 100ml of the elderflower cordial to the boil and add the sugar. Stir until dissolved. Drain and squeeze the gelatine leaves, then add the hot
elderflower cordial. Stir until melted. Remove from the head and add the rest of the elderflower. Put the pan of jelly somewhere to cool, but do not let is set.
Divide half the berries among four individual moulds. Pour in HALF of the cooled jelly.
Chill for an hour or so to set, then top up with the rest of the berries and unset jelly. This ensures the berries stay suspended and don?t float to the top. Return to the fridge to set.
I used a combination of blueberries, raspberries and red currants.
To serve. Dip into boiling water for a couple of seconds to help release the jelly. Turn on plates and serve. They look really professional and go really well with a simple Lemon Possett or just cream.

SEASONAL TIPS
This is a good month to divide perennials, although keep an eye on the weather ? we might just have a warm Indian summer, which means continued watering.
Give the lawn an autumn feed. Ideally, it is best to aerate before doing this. Use a feed which is high in phosphate and low in nitrogen. This will strengthen the roots to withstand frosts and wet. This is a good
month to lay new turf. Regularly, rake fallen leaves.
With the damp summer we have had I have noticed a few plants are suffering from powdery mildew. It is best to cut off all the affected foliage and dispose of it.
Continue to plant bulbs. Do remember to plant them twice the depth of the bulb, otherwise they may come up ?blind?, i.e. with no blooms.
Lift and store dahlias to protect them through the winter. When the first frost has blackened the leaves, cut the stems right back and lift the tubers. Dry them off and then store in a peat-free compost.
Take cuttings of fuchsias and perlargoniums and store in a cold frame and out of direct sunlight.

VEGETABLE & FRUIT GARDEN
Lift maincrop potatoes for storage by the end of October.
Carrots, Swedes, turnips and parsnips can be left in the ground. The colder weather really improves the flavour of parsnips.
Pick maturing fruit and vegetables frequently.
Apply grease or grease bands to apple trees to trap crawling insects.
Use cloches to cover any salad crops sown in late July and August. This will help to prolong the harvesting.
In late October sow broad beans and extra-hardy pea varieties.
Order new soft fruit and top fruit as soon as possible. I recommend www.agroforestry.co.uk. They have a really good range of all fruits and
are very reasonably priced. Most of the stock is sent out either root-balled or bare rooted starting in November.
Put apples and pears into store. Pick the fruit during a cool part of the day and don?t store any that is damaged. Wrap each fruit individually to
avoid any disease spreading.
Lift and divide old rhubarb crowns.
Outdoor figs. Remove green unripe fruits as they are unlikely to be of any use. However, be careful not to touch the embryo fruits ? about the size of a pea as these will produce next year?s crop.
For more detailed information on what to do in the garden in July, visit: www.rhs.org.uk/advice/calandar.asp.

GREENHOUSE
Depending on the weather, the shading can be removed progressively.
Check the condition of greenhouse heaters and service them in plenty of time before the weather changes. Pay particular attention to thermostats.
Check gutters and downpipes and unblock if necessary.
Conservatory/greenhouse plants benefit from being moved outside during the summer, but if tender bring them in at night.

POINTS OF INTEREST

FEED THE BIRDS
October is the perfect time to start feeding the birds for the winter. The RSPB have a ?Feed the Birds Day? on 18th October. www.rspb.org.uk (01767 680551).

BEWARE
It has been reported that a lot of farmyard manure has been contaminated by an agricultural weedkiller called aminopyralid. It has been temporarily suspended while investigations take place, but stocks
of the manure are still likely to be for sale.

BBOWT
I have a great friend, Maggie Piggott, who works at the Berks, Bucks & Oxon Wildlife Trust as the Community Wildlife Officer for Bucks. She is
an expert on wildlife gardening. BBOWT has a Wildlife Information Service which takes over 700 calls per year. The service is open on a Monday ? 01865 788307. There are over 38 fact sheets available. For a
list please visit ? www.bbowt.org.uk. Maggie will send me an article each month which I am happy to forward on to anyone.

This month she is covering ?How to make a wildflower meadow?

PLACES TO VISIT
Petersham Nurseries
Richmond, Surrey.

The nursery has launched its own Home Grown Range of unusual vegetable plants. An interesting place to visit in any event.
Lunch is very good, although I feel at rather inflated prices.
It is essential to book.
www.petershamnurseries.com. 020 8940 5230

Painswick Rococo Garden, Cotswolds 20th October ? 2nd
November – Learn the art of pressing apples, tips on growing your own and unusual varieties of historic fruit and vegetables.
www.rococogarden.co.uk 01452 813204

Sulgrave Manor, Oxon, 11 th ? 12th October, 10.30 to 5.00pm.
See over 350 varieties of apple.
www.sulgravemanor.org.uk 01295 760205

EVENTS
BEST OF BRITISH FORTNIGHT
To celebrate the best of British. Events throughout the country 20th September to 6th October
www.britishfoodfortnight.co.uk

A TASTE OF AUTUMN, RHS Wisley, 17th-20th October
www.rhs.org.uk/gardenevents

GRAND DESIGNS LIVE
10-12th October NEC ? Birmingham
Tel: 0871 2305586

The RHS have created an Event Finder online. Visit
www.rhs.org.uk/rhseventfinder for details.