Save the Date! Celebrating 20 years at Coleshill Organics
Join us in September when we celebrate 20 years here at Coleshill Organics, with a special supper cooked by chef Barny Haughton and a day of picnics and (hopefully!) sunshine...
Beetroot, goat’s cheese and walnut risotto
Barny Haughton--chef, restaurateur, cookery school teacher and eco-food pioneer--offers this delicious recipe for beetroot, goat’s cheese and walnut risotto
Mid-Summer Newsletter 2019
After the dry winter, we began the growing season early this year fearful of low water table levels, and the possibility of another very dry summer like 2018.
Patty pan squash
Barny Haughton--chef, restaurateur, cookery school teacher and eco-food pioneer--offers this quick recipe for the nutty, sweet and delicate Patty Pan squash...
Things On Toast … Organic Style!
Barny Haughton--chef, restaurateur, cookery school teacher and eco-food pioneer--talks about things on toast and offers a delicious spiced aubergine salad recipe...
Stuffed (organic) courgettes
As the annual courgette glut continues, Barny Haughton--chef, restaurateur, cookery school teacher and eco-food pioneer--offers this simple dish ...
Shakespeare and Supper in the Walled Garden
The orchard at Coleshill Organics was the perfect setting for Shakespeare’s 'As You Like It', part of the recent National Trust’s Coleshill Big Picnic & Food Festival.
Wonderful Wild Garlic
With wild garlic in everyone's boxes this week, try these two recipes from Barny Haughton; chef, restaurateur, cookery school teacher and Eco-Food pioneer (Rocinantes, Quartier Vert and Bordeaux Quay).
Organic Celery Cooked Two Ways…
Two delicious recipes for our organic celery from Barny Haughton; chef, restaurateur, cookery school teacher and Eco-Food pioneer (Rocinantes, Quartier Vert and Bordeaux Quay).