Herefordshire blade of beef tournedos – a warming dish for autumn This is my recipe for Herefordshire blade of beef tournedos, slow...

September brings a wave of nostalgia. It reminds me of the first day of term, filled with the scent of new pencils and the thrill of a blank notebook. The excitement of returning to a routine after a long summer break is palpable. Even now, that "back to school" feeling inspires me to embark on new projects and look forward with renewed determination. Celebrating Renewal on the When in Frome Podcast This month on the When in Frome podcast , we celebrate stories that embody re

Bavette Steak with Herb Marinade, Parmentier Potatoes & Charred Courgettes Ingredients (for 4 servings): For the steak: 2 Bavette steaks or skirt about 1–1.5 lbs each) 6–8 cloves garlic, minced 2 handfuls fresh garden herbs (rosemary, thyme, oregano), chopped ½ cup olive oil Salt and pepper to taste For the potatoes: 3 lbs potatoes, diced with skin on 4–5 tablespoons olive oil 3–4 cloves garlic, minced 2 sprigs fresh rosemary Sea salt For the courgettes: 4 courgettes, sliced

August always feels like a slightly slower month – time to catch your breath, get outside, maybe even switch off (just a little). This month on the When in Frome podcast, we’ve done exactly that - slowing the pace, tuning into some of the town’s quieter stories, and heading underground… quite literally.