Summer has arrived at Otley Chevin B&B. The wild garlic is almost finished, but I have preserved plenty for our enjoyment over the coming months.
Edulis foraging came over from Leeds recently and ten lovely people spent an afternoon foraging on the Chevin and then we all cooked pizzas on the terrace using some of the finds. I made wild garlic flower fritters with wild garlic pesto and a good time was had by all.
Our latest additions for guests have been chunky white chocolate cookies in gift bags on the welcome trays and homemade Scotch eggs in the picnic bags. We are always coming up with new little extras for your enjoyment
The herb garden is absolutely bursting now and the beautiful Virginia creeper makes Pelstone Cobbles look as if it is truly part of the woodland behind.
During this sunny spell guests have chosen to eat outside on the terrace and watch the sun go down. Dusk is a busy time for the wildlife here and foxes and deer are regularly seen.
We were full for the May Day bank holiday weekend. Guests had their friends join them for dinner on Saturday night and I cooked them King scallops with Chorizo and wild garlic, followed by Moroccan spiced lamb with Greek salad, hummus and flatbreads, finished off by Limoncello ice cream with raspberries and shortbread. They brought with them plenty of wine and had a great night.
We offer dining for guests of guests. Useful to know if you don’t feel like cooking for your visitors who may be staying overnight with us. Get them to treat you, or you treat them. Either way you won’t have any washing up to do!
We seem to be very attractive to one particular lamb, who we have named Chevy (as he lives on the Chevin obvs!). He likes nothing more than a couple of lettuce leaves and a chat. Come and say hello.