Chef Julius Roberts abandoned the chaos of London's restaurant scene to build a sustainable life on a countryside farm. The Farm Table is his intimate journey through a full year of farmstead living, shared through personal diary entries and evocative photography. Follow the seasons as new animals arrive, vegetables flourish, and wild herbs and flowers are foraged. Each chapter celebrates what the land offers, paired with Julius's inspired recipes designed to build confidence and joy in seasonal cooking. Discover dishes like Braised Pumpkin with Sage and Hazelnuts in autumn, Chicory Tart Tartin with Thyme and Cheese in winter, Spicy Green Salad with Nuts and Pecorino in spring, and Squash Blossom Ravioli in summer. From slow-cooked squid with saffron to fire-grilled plums with brandy and labneh, every recipe connects you to the rhythms of nature and the pleasures of the table. 320 pages. Hardcover
