Winter is a quieter time for cake making so I’ve got time to spend on other projects like the garden. My parents and I have been (very) slowly working on the garden over the years. Alex and I had our wedding here in early 2018 and I think it might have grown just enough now for others to enjoy the space along with some nice food.
I miss running a restaurant and seeing everyone having a good time so I’ve decided to start in early summer with tea parties. The Villa isn’t old but it is modeled on New Zealand and Italian villas from the early 1900s, so it will still make for a nice setting especially with some vintage shabby chic styling at the table.
Alex is always building something, he has built kitchen cabinets, a workshop, a tip trailer for the quad bike, the list is long and varied. I don't know how we ever managed here before I met him! This month he built a jetty on our pond. I can imagine this with a deck chair and a side table to rest my cocktail on in between sips. More water plants to provide hiding places for some fish will be the next project here.
It’s still looking very wintery at the moment but it won’t be long before the garden comes back to life and the plants emerge from their underground dormancy.
Meanwhile back in our registered kitchen...
...I made some cherry blossoms for an early spring wedding cake which will be posted next month.
I've also been working on the tea menus. They will all include organic milk, cream, and butter, homemade preserves, free range eggs (often from our own chickens) and free farmed meats. There will be vegan choices too. The menus will be online in September but we will start the Tea Parties in early summer when the weather is a bit more reliable.
I'm really looking forward to spring and summer this year.
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