FRED’S NEWSLETTER 25.3.22

Jonathan in January - on one of many wheelbarrow trips.

Good morning everyone,

I hope all is well with everyone, spring is nearly in full swing here in Edinburgh and the last few days have been marvellous with a clear blue sky and not much wind. I have just spent 3 full days at Monkton Garden. It’s that time of the year when sowing seeds in large quantities is very important: salad and lettuces of all sorts, aromatic herbs, leeks and onions in high numbers, as well as celery, beetroot and many more.

The sowing begins.

We also brought in used potato crates to turn into vegetable boxes with each of them taking two tons of composting materials. Some will be used inside the polytunnel, and some will stay outside for growing small leaves and herbs. Being raised helps us to work in a comfortable way. Each of them will have covers, frames for netting and wind deflectors.

Crate progress.

The wood and material were delivered yesterday for our 7-bay composting building that will help us to compost properly. We’re planning to use most of our waste from l’escargot bleu; waste like cardboard, paper and veg peelings as well as some cooked food. Reducing our waste and recycling really helps to reduce our waste in general and should also supply all of our compost needs for the garden by the end of the year. I reckon we’ll be able to achieve at least 7 tons of homemade compost.

We’re also collecting good quantities of wood shavings and shredded wood from 2 workshops in Edinburgh, as well as coffee grinds from a couple of coffee shops. I really like the idea of achieving a cycle of fresh food going to restaurant and then the waste coming back for recycling and feeding the garden.

Preparing the ground at Monkton for the no-dig beds.

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.

Having been at Monkton for a year now, I have no doubt that we will fully sustain l’escargot bleu’s needs for vegetables, salads and herbs in the months to come. Success!

Pasture for Life rose veal rack from Peelham Farm with Dauphinoise potatoes.

That’s all on the gardening side, but we are not at a standstill. The restaurant remains busy and we’re operating at a good, steady speed. We are open 4 days a week from Wednesday to Saturday, and all staff are taking a holiday from this Sunday for a couple of weeks. We reopen on Wednesday 13th April. Before you ask, I am not going anywhere and will be spending my entire holiday at Monkton Garden. Guess why?!

As you know well, I am always looking ahead and doing my best for clarity on provenance on everything that comes into my kitchens, at the restaurant and at home. My dedication to sourcing the best is stronger than ever.

I am extremely proud to announce that last week l’escargot bleu became the first restaurant in the whole of the UK to receive certification from Pasture for Life and I couldn’t be happier. This is the result of years of work, commitment and dedication. God I am happy.

This means that we have excelled in providing our customers with only the best available. Pasture for Life is, and will be, life-changing for many consumers. When you see the label, you know you can trust it. The many benefits of supporting this method is a no-brainer for me.

These include grazing animals on 100% pasture with positive impacts for biodiversity and carbon, human health and wellbeing, and animal health and welfare. Pasture for Life works on the ground, every day, to restore ecosystems, implement positive change in our food and farming systems, and demonstrate the benefits of 100% pasture fed. Read more here.

On Wednesday night we welcomed farmers, producers, chefs, journalists and food businesses to the wine bar to celebrate, and help spread the word. We were joined by Jimmy Woodrow, the chief executive of Pasture Life, and members Denise Walton of Peelham Farm, and Andrew Duff of MacDuff 1890 who (along with me) explained the importance and benefits of the member organisation. Anyone can join – that means you! View pictures from the event here.

Before I go, I must also say a few words about our wine bar and thank all of you who have visited, many of you have now become regulars. We have created a really lovely atmosphere, very laid-back and the food we are serving (see some pictures below) is really what a wine bar is all about in my opinion. Savouring flavours and enjoying an hour or two of relaxation. It’s also good to have somewhere for you to enjoy a pre-dinner, or post-dinner drink, adding a little extra to the bleu experience. We have also hosted a couple of private events that worked very well. If you would like to do the same, get in touch.

That’s it for the news mes amis.

À tout bientôt,
Fred

Fondue with five cheeses and Riesling.

Pork belly and apple casserole special.

Table for two.