Steve Brown, head of our Daylesford Cookery School, on Summer dining.

We always eagerly anticipate the arrival of summer here at The Cookery School, and the bounty that it brings from our organic Market Garden. From new arrivals like wonderfully sour Morello cherries to our incredible array of heritage tomatoes, the biggest question is how to choose!

James, Phoebe and I are all fans of social eating, for which summer is perfectly suited. Tables should heave with fresh summer salads of tomatoes, olives, and cucumbers enjoyed with charred toasts, fresh cheeses, organic hams and lots of berries with crème fraiche and mint to finish.

These are the types of dishes that we are enjoying this summer at The Cookery School. Our ‘Perfect Summer Barbecue’ courses have been full throughout the summer and enjoyed by all, while ‘A Taste of Provence’ and ‘Summer Dinner Party’ courses continue to run until late September, enjoying high-summer ingredients from Jez and the team in the Market Garden.

In addition to the fruit and vegetables, we are also enjoying meat from the farm. This summer has seen the introduction of our organic Daylesford duck, which is just delicious; iron-rich with incredible flavour and cooks beautifully- we love to smoke it and serve it with pickled cherries. It really is a wonderful addition to our butcher’s counter. Our chicken is a favourite here too, cooking the breasts and legs slowly with courgettes and olives and making lots of nutrient-dense, slow cooked bone broths with the rest.

All in all, summer is a very happy time here – we hope that you will be able to join us this year to help us celebrate!