Welcome to The Cotswolds!

I love the English Cotswolds and think everyone should visit this beautiful place at least once in their lifetime. Having lived all over the world and traveled as much as possible, I still think that this little part of England is one of the world's greatest treasures. This site is dedicated to helping spread the word and encourage sustainable travel to the Cotswolds.

If you enjoy reading this blog, please help spread the word by sharing with your friends!

Wednesday, 23 March 2011

Painswick Rococo Gardens

One of my favourite gardens in the Cotswolds is the Rococo Gardens in Painswick. It is a perfect day out.... beautiful gardens, extraordinarily good cafe, unique follies, great seasonal events and- of course- their famous snowdrops.

They have been very busy making some really nice videos over the past weeks that I thought were worth sharing. I hope they inspire you to stop by the next time you are in the area.

For full details on the gardens, please visit their new website at http://www.rococogarden.org.uk/Home.aspx

If you're looking for a very nice place to stay in Painswick, have a look at Byfield House. Top rated in Painswick by TripAdvisor and a locally run B&B.

Sunday, 6 March 2011

My Cotswolds Mushroom Sauce Recipe

Cotswolds Mushroom Sauce

2 big handfuls of crimini mushrooms (or baby bella), coarsely chopped
2 tablespoons of extra virgin olive oil
1 teaspoon of unsalted butter
1 large bay leaf
2 diced shallots
1 garlic clove
3 tablespoons balsamic vinegar
3 cups chicken stock

185ml Crème Fraîche

Sea Salt

1 teaspoon Sugar


Make the stock.  In a medium saucepan, heat the olive oil and butter until the butter is melted over a medium heat.  Add the mushrooms and bay leaf and stir for about five minutes so the mushrooms release their juices.  Add the shallots and garlic and stir constantly so the shallots become soft and translucent but do not brown- about 4-5 minutes.  Add the balsamic vinegar and stir for one minute.  Add the stock and turn the heat to high. Add a small dash of sea salt and the sugar.  Boil, stirring occasionally so nothing sticks to the bottom of the pan, and reduce by about one third.    Add the crème fraîche and stir until the sauce becomes smooth.  Reduce the heat to low, stir until you have a slightly thick, but still runny sauce. Serve immediately with steak or chicken.

I hope you enjoy this, and please let me know how you get on!