We are in May and it’s unbelievable how time flies. A few weeks ago, we started to lay our no-dig beds at Monkton Garden, but it feels like yesterday. Everything is growing well, and we’re already harvesting herbs and salad for l’escargot bleu.

I applied the no dig method in some of the vegetables beds during my 5 years growing at Newton Garden, and they proved very beneficial in many ways. This was a very nourishing way of looking after the soil that also eliminated a lot of labour by stopping the weeds from growing. It’s also good for multi-cropping, meaning there’s something growing at all times. Healthy soil is the key and by not digging, the life underground is not disturbed at any time.

Last night we were joined by farmers, producers, chefs, artisans, journalists, business owners, friends and customers to celebrate our Pasture for Life certification - the first restaurant to be accredited in the UK.

By choosing meat raised purely on pasture, we know it’s of a much higher quality, it’s healthier than grain-fed meat and it tastes better. Pasture for Life farms not only treat animals well, but they also put goodness back into soils rather than depleting them, encouraging more wildlife. We can also trace the provenance of every single piece of meat.

Last time I spoke to you, Betty, Camile and I were about to set off on holiday. It had been two years since we visited France and it took some serious organising at l'escargot bleu before we could reach our cottage in Auvergne. Luckily, we all managed to be fully vaccinated in time to travel, but it was a close shave.