Jane Scotter, the visionary behind Fern Verrow, has a simple but powerful philosophy. “I like food,” she explains, her voice brimming with passion. “I like beautiful things. And I like very hard work.” This love for the good, the beautiful, and the laborious has propelled her to the forefront of the culinary world, where she has built a career that perfectly embodies these passions.
Scotter is the primary supplier of Skye Gyngell’s renowned restaurant, Spring, in London. She also serves as the head market gardener at Heckfield Place in Hampshire, where Gyngell oversees the menus at the on-site restaurants, Hearth and Marle. Together, this dynamic duo has become synonymous with elegant yet unfussy plates, each a vibrant celebration of hyper-seasonal, locally-sourced produce. Their signature dishes are a testament to the beauty of simplicity: spring radishes in a rainbow of hues, artfully arranged with cod’s roe and salted butter; bowls of peaches and gooseberry ice cream adorned with fragrant rose geraniums; and leaves of blush-toned radicchio piled on TooGood plates, anointed with a spritz of winter citrus juice.
“The visual is just so important to us as women,” Scotter reflects, her voice tinged with a shared understanding that transcends their 10-year collaboration. “Plates that look and taste gorgeous without feeling too ‘done’: that’s the true meaning of a feast.”
This philosophy is at the heart of everything they do, and it’s particularly evident in the series of events they’ve hosted at Heckfield Place this summer. These events commemorate the 100-year anniversary of biodynamic farming, culminating in a special Sunday lunch on September 22nd, themed around the harvest’s bounty and held on their Home Farm.
“When it comes down to it,” Scotter affirms, “there’s really no other way forward besides biodynamic farming for our planet. It’s tricky and exhausting, yes—but it’s also a joy in every sense.”
Tickets for the September 22nd event are available now, promising a delicious menu paired with ciders from Two Orchards, Find & Foster, and Naughton Cider. For those unable to make the trip to Hampshire, the article offers three recipes, lovingly curated by Skye Gyngell, for a late summer feast:
Tomatoes with Eggs and Miso Mayonnaise
This starter is a symphony of contrasting textures and flavors. The sweetness of the tomatoes is balanced by the savory richness of the miso mayonnaise, while the soft, creamy eggs provide a comforting element. The recipe calls for carefully cooked eggs, sliced into halves and seasoned with salt and pepper. The tomatoes are sliced into various shapes and sizes and dressed with a generous splash of extra virgin olive oil, red wine vinegar, salt, and pepper. The miso mayonnaise, a vibrant blend of egg yolks, miso paste, lemon, and lime juice, adds a layer of umami depth to the dish. Finally, a scattering of soft herbs, such as coriander, basil, or a mix of chervil, dill, and tarragon, completes this vibrant and satisfying starter.
Creamed Corn with Green Chilli, Honeycomb, and Spenwood
This dish is a celebration of summer’s bounty. The sweetness of the corn is enhanced by the heat of the green chilies and the subtle floral notes of the honeycomb. The creamy corn purée is a comforting base, while the grilled corn kernels add a delightful textural element. The recipe begins by simmering corn cobs with coriander stalks, green chilies, and garlic, creating a flavorful stock. The corn kernels are then cooked in the stock until tender and blended with the reserved coriander stalks, green chilies, and garlic, along with a ladle of stock, until smooth and creamy. The finished purée is seasoned with salt, lime, and a touch of sugar if needed, then passed through a fine sieve. The corn kernels are grilled in their husk until charred and tender, brushed with melted honey butter, and grilled until lightly charred. The dish is assembled by filling soup bowls halfway with the purée, topping generously with the grilled corn, and adding five small pieces of honeycomb. Finally, a grating of Spenwood cheese and a sprinkling of coriander flowers complete this visually stunning and deliciously satisfying dish.
Apple, Lemon, and Vanilla Tart with Apple Ice Cream
This dessert is a harmonious blend of sweet and tart flavors. The buttery, flaky pastry crust provides a comforting base for the tender apple slices and the creamy vanilla custard filling. The apple ice cream, made with apple juice, custard, sugar, and a touch of lemon, adds a refreshing element to the dish. The recipe begins with making a classic pastry dough using a food processor. The dough is then chilled for at least 2 hours, rolled out, and used to line a tart pan. The pastry is blind baked, then brushed with beaten egg to ensure its crispness. The filling is made by whisking together eggs, sugar, melted butter, and milk. The dry ingredients, including ground almonds, vanilla, flour, and baking powder, are then added, and the mixture is whisked until smooth. The tart shell is filled with alternating layers of thinly sliced apples and the custard filling. The tart is then baked until the apples are tender and the crust is golden brown. The apple ice cream is made by combining custard, apple juice, sugar, and a touch of lemon juice, and churning in an ice cream maker. The tart is served with a scoop of apple ice cream, a dollop of whipped cream, and a drizzle of apple sauce (optional).
Jane Scotter and Skye Gyngell’s collaboration at Heckfield Place is a testament to the transformative power of food. Their approach to cooking and farming is a celebration of seasonality, sustainability, and the simple beauty of well-prepared ingredients. Through their events and their recipes, they invite us to experience the joy of a true feast, one that nourishes not only the body but also the soul.
