episode 197 | show notes & advice
episode description
Seasonality is a powerful quality in any recipe, to which the abundance of delicious culinary ideas in Julius Roberts’ new book ‘The Farm Table’ is perfect testament.
We explore Julius’ journey as a chef, farmer, grower and author on ‘grow, cook, eat, arrange’ this week, in an episode bound to inspire you with a renewed outlook on cooking, and a fresh appreciation for the work that brings a successful plate together.
In this episode, discover
- The most invaluable lessons that Julius learned from his training at the renowned London restaurant, Noble Rot The greatest joys and most challenging emotional struggles of ‘nature first’ farming
- How cooking makes us human, and why seasonality should be a central pillar to the food we grow and cook
- The very best recipes from ‘The Farm Table’, such as Julius’ fan-favourite Tarragon Roast Chicken and a lamb dish that champions the joy of humble Swiss Chard
links and references
Order Sarah’s new book - A Year Full of Pots
Order Sarah’s book - A Year Full of Flowers
Order Sarah’s book - A Year Full of Veg
Sarah Raven's Garden Cookbook | Sarah Raven
Shop on the Sarah Raven Website
Get in touch: info@sarahraven.com
Episode 197 advice sheet
Julius’ early training as a chef (3:40)
Before embarking on his farming journey, Julius spent a formative year working at the renowned Noble Rot restaurant, where he was immersed in the intense culture of professional kitchens.
An experience both gruelling and inspiring, he learned about chasing the seasons, how to be creative with minimal ingredients, and the all-important art of seasoning.
Moving away from London (13:40)
After his intense but formative experience at Noble Rot, Julius left the restaurant industry behind to pursue a new path as a grower and producer. Driven by the stories and relationships he had cultivated with the restaurant's suppliers, Julius set his sights on starting his own small holding near his grandmother's home in Suffolk.
Julius embraced the lifestyle of raising livestock, starting with three pigs affectionately named Snap, Crackle, and Pop. Julius describes the profound bond he formed with the pigs, which he describes as intelligent, sensitive creatures.
The emotionally challenging side of farming (20:00)
Julius is so committed to giving his animals a great life, which unfortunately brings inevitably heart-wrenching moments. He recalls witnessing the natural cycle of life and death on his farm, but Julius embraces them as an essential part of the farming experience.
Cooking is what makes us human (27:40)
At the heart of Julius' cooking philosophy is the belief that "cooking is what makes us human". Combining elements to enhance their flavours is a uniquely human trait, and that’s part of what he explores in his book, ‘The Farm Table’.
Julius’ best recipes, adaptable for the season (29:00)
Julius embodies a year-round approach that if you find a recipe you love, you can adapt it to the season you’re in. Among the many fantastic recipes he features, there are some particular seasonal favourites, from an autumnal Ratatouille Galette, to a favourite among readers of his book, his Tarragon Roast Chicken.
