FRED’S SUMMER NEWSLETTER
Fred's Summer Update
Champion du monde savoy cabbage!!!
Hello everyone,
I hope all is well with you, I am guessing most of you will be on holidays just now, and bloody right time for it isn’t it?
We've just started our holiday and I’m sending this from a sunny corner of France where I’m happily surrounded by cold drinks, oysters, and family.
Before we left, it was some week! Graduation, a wedding, a few big celebrations and, of course, the garden, which keeps going whether you’re there or not. June and July are critical months — so much to harvest, so much to sow, all at once - we can already see the days getting shorter!
Beautiful summer harvest in the garden...
Summer in the Garden
And what weather we've been having— hot, properly hot which is great but doesn't come without issues!
It was 27 degrees in the garden the other day, the sort of weather that tomatoes love and courgettes too. Beans are growing so fast you could sit and watch them put on weight. Carrots are spectacular and the beetroots are in excellent form.
Coriander, dill and mustard, though, have bolted in the heat so it's not all perfect!
It’s one of the most rewarding and special summers I’ve seen in years exceeding my expectations and feeding my (already wide) ego. :)
I was right, it turns out, to sow slightly early and in generous quantity. The weather has been so kind and the weather conditions surpassing anything I could have hoped for, and the tomatoes, which were a bit of a disappointment last year, are looking plentiful. We’ve planted plenty in the greenhouse, but many are out in the garden and in the field, left largely to fend for themselves. Gideon and I simply haven’t had time to fuss over them, so they’ll have to fight for survival!!!
Look at my beautiful cabbage and my Ratte potatoes! I'm so proud of them.
Champion of the world??
And I must mention this - I think I may be the world champion of Savoy Cabbages and brassicas in general! I have harvested the world’s biggest savoy cabbage. Over 4 or 5 kilos. A real giant. I had to slaughter the poor thing to make a duck choux farcis with duck leg confit — which ended up on last Saturday’s menu. Some lucky diner had the hour to eat it. We’ve also lifted kilos of early ratte potatoes, mountains of onions now drying on shelves above the compost along with shallots and garlic - a huge number. No need to buy any of that for a few months!
Mad rush before we left for France..
The day before we left was typically mad: awake at 4am, in the garden by 5, harvesting, watering (well, hunting for water - thanks to Alexander for filling the tanks again, this is the second time in two weeks that no rain made it to Monkton). I did some final sowings of beetroots, brassicas, herbs, gherkins and cucumbers - God they grew overnight!!
Harvest bounty & restaurant dishes - from garden to plate! Yum.
Quick coffee with my boys (children) and the co-workers at Bleu, then full prep, a dash to the hairdresser so I’d be allowed to sit next to Betty on the flight, a wedding service at 2pm, then our final staff meal before the break: côte de bœuf - special Angus from Mull, carrot mash, sautéed courgettes and sauce béarnaise. Not bad... I love my children, I honestly do, even if they drive me mad and insane often! The Scotsman said recently that our front of house team was so good - they couldn’t be beaten for service. Côte de bœuf oblige.
Staff dinner!
We're closed for a bit
L’escargot is closed while we’re away — we reopen on 30th July, with suntans and a smile looking forward to a busy festival!
News...
We had a review In The Times last week Saturday, a good review, well a very good review even if I am not entirely happy with it, I can only appreciate the positive, I just wish madame reviewer would know a bit a bit more about meat, beef especially…..
That wasn’t enough so we also got a great mention by The Good Food guide followed by the Scotsman and the Edinburgh Evening News ….. I really love my team: great, happy professional and hard workers, love you guys.
"Great service from knowledgable staff"
Looking forward...
Our Christmas 2025 calendar is open. We’ll be closed over Christmas itself, but we’ll be open between Christmas and New Year, and also on New Year’s Eve and New Year’s Day, before we disappear for another break which will definitely be needed!!!
BOOK YOUR CHRISTMAS MEAL NOW!
That’s it for the news this time mes amis.
Lots of love and a bientôt
Fred
