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Deans Court Dorset Honey & Harvest Day

It was an invitation to a day that promised to ease me out of this long summer and into the cooler autumn days, that actually suit me better as excessive heat, despite my Mediterranean roots, cause me to cease functioning!

Deans Court is the oldest house in Wimborne, Dorset, a beautiful part of the country which I have yet to explore in great detail but this was a wonderful introduction. Lottie, Ali & William had generously opened the house and grounds and organised an array of mini workshops and experiences for a handful of us lucky photographers, makers and creative souls to connect, experience and share. I hadn’t expected so many lovely things to happen in the space of 6 hours! From the homemade lavender shortbread that welcomed us, to the Aga demonstration by Lisa from All Hallows (I’ve never wanted an Aga more, Lisa made it all so simple!) to a bee keeping experience (including full bee keeping suit) a Gong Bath with Sarah, a tea demonstration with Ross from Dorset Herbals and not forgetting the delicious lunch created from seasonal fruit and vegetables from the kitchen garden. The dining table was set and styled by an absolute favourite of mine The Linen Works with their Italian collection that uses only the finest and longest fibres, I would like to wrap my entire world in The Linen Works fabrics but for now I’ll make do with my collection of napkins and aprons!

I missed seeing the shop because my train was calling me home, but I will definitely return, as well as a shop and cafe, you can stay in the delightfully named Apple & Plum cottages, or even get married!

Thank you everyone for making this day so memorable.

 

Deans Court Dorset Honey & Harvest Day

Deans Court Dorset Honey & Harvest Dayscones from the Aga

Deans Court Dorset Honey & Harvest Day

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pears grown inside bottles, then just add Gin!

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some of the lovely treats that I was sent home with

Deans Court Dorset Honey & Harvest Day

candles by the Botanical Candle Co

tea from Dorset Herbals

honey and prettiness Deans Court

lavender bag The Linen Works

 

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These are the last dates for 2016 for Workshops and Online Courses with myself and Emily Quinton. There’s a one day workshop date held at Emily’s light filled London Studio October 28th. And two online courses; a Beginners Course Level 1 and Level 2 both in Food Photography and Styling.

The online courses come with a private online group where Emily and I can discuss and critique your work as the course progresses.

For more info click HERE

Any questions about the courses just email me borrowedlight@live.co.uk

 

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Can you feel the end of summer coming, the air changes slightly and there’s a blueness to the light in the mornings. Then there’s the rapidly declining hours of sunlight and it seems we start hurtling towards winter. I’m trying very hard to hang on, but envitably it will happen and I’ll count the days til the light and air starts to change again and I can feel spring coming and that joy I always feel that there will be minutes then hours or extra daylight…

But until then lets enjoy these days with the fruit that is around, plums and blackberries seem to be in an incredible abundance this year. I’ll talk jam next time, but today is about plums and lets start with cake!

Plum Recipe photography Borrowed Lightday20363

Plum Recipe photography Borrowed Lightday20461

Plum Recipe photography Borrowed Light

 

200g Butter, unsalted

200g Plain Flour

200g Light Brown Sugar

½ tsp baking powder

¼ tsp salt

3 large eggs

1 tsp vanilla extract

Grated zest of 1 lemon

60ml crème fraiche

3 plums, stones removed, cut into eighths

Icing sugar to dust

 

Method

 

  1. Pre-heat the oven to 200 degrees, grease a 7 inch cake tin with butter.
  2. In a large bowl mix the flour, baking powder and salt
  3. In a separate bowl, use an electric whisk to beat the butter and sugar until light and fluffy. Add one egg at a time whilst continuing to mix then add in the vanilla and crème fraiche.
  4. Add the flour mixture and bring together with a wooden spoon.
  5. Pour the mixture into your cake tin, smooth the top until it’s even. Add a spoon of flour to the plums and toss til coated. Then add the plums to the top of the cake mix.
  6. Bake for 30 minutes then cover with foil and continue to bake for another 20-30 minutes or until an inserted knife/skewer comes out clean.
  7. Let the cake cool, remove from the tin, dust with the icing sugar and serve.

 

 

 

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This visit to Osea Island was completely unexpected and unplanned and turned out to be the most lovely 24 hour adventure. The island is like stepping back in time, I had all sorts of deja-vu feelings, but mostly that I was in 50s America, or the Hamptons or an extra in The Goonies. Bikes are scattered around the island, just waiting to be used to explore, some are easier to ride than others but all seemed to have incredibly comfortable seats. We sat round the fire pit, toasted marshmallows, dined and stayed at the Captains House and spent the following day exploring, laying by the pool, riding bikes, reading and taking a photo or two.

Thank you Charlotte & Charlotte for sharing this place with team Betty! Can we do it again next year?! xxx

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Osea Island Swimming Pool Catherine Frawley

Osea Island Swimming Pool Catherine Frawley

Osea Island Catherine Frawley

Osea Island Catherine Frawley

Osea Island Catherine Frawley

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Osea Island Fire Pit Catherine Frawley

captains house osea island catherine frawley photographer

Osea, thank you for having us!

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