HartsBarnCooks

SQUIRREL - A Sustainable Food Source As the autumn leaves turn, walking with my dog Bertie in the woods, becomes a noisy event. He goes o...

Erin Baker, Chef Tutor at Harts Barn Cookery School and Founder of Natural Cookery School Shares Her Pumpkin Pie Recipe On my way to t...

BUYING LOCAL,  AVOIDING FOOD WASTE - MAKE YOUR OWN There has been a lot of press about using local produce and reducing food waste. In o...

Yvette Farrell - Trained Horticulturist, Principal of Cookery School and Lover of Foraging.. Did you know that the definition of a weed i...

Health and Nutrition Expert, Karen Maidment is coming to Harts Barn Cookery School this summer, offering talks and cooking workshops all ...

Finally the weather has warmed up enough for the plants to grow and bloom. The wild daffodils are now flowering and the wild garlic is up e...

This is less an issue of horse meat but more one of deception; selling something as beef that isn’t. In the 80’s there was a similar issu...