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Private Notes
Marcus Wareing embraces a slower pace of life down at his Sussex smallholding. Setting out to expand the range of produce and bring in new livestock, his first additions are some new pigs, but he needs to choose animals that will provide him with the best possible meat. He heads to North Yorkshire to meet the rare Mangalitza pigs, who are famed for their deep flavour and fun personalities. But he also takes on the challenges of day-to-day life on the smallholding – preserving some rhubarb and sharing it with the locals at a smallholder get-together, harvesting his apples and extracting their delicious juice, and cooking up a feast inspired by a firm family favourite from his childhood.
Setting out to bring in new livestock, expand the range of produce in his kitchen garden and get some insider tips on veg growing, Marcus heads to one of his old stomping grounds, Gravetye Manor. He explores their grand kitchen garden, before returning to his smallholding to help local farmer Stuart with the hay bailing. As he takes on the day-to-day challenges of farming life, gardener Anatoli shows him how to plait his garlic, before Marcus heads to a local artisan to get some of it smoked. This delicious addition, combined with his new crop of summer veg, forms the basis for a stunning feast that is a celebration of all things summer.
Setting out to bring in new livestock and expand his range of produce, Marcus turns his attention to the smallholding's disused chicken coop. In search of the tastiest chicken, as well as some tips on how to rear them, he heads to Leicestershire to meet farmers Nick and Jacob. Back on the smallholding, he gets a lesson in cultivating his own mushroom patch, before welcoming some chickens of his own. He also checks out the local vineyard, getting a lesson on English wines and a free tasting of what the neighbours are producing. This delicious find is the perfect accompaniment for a feast that celebrates the new arrivals.
Marcus steps things up with a hunt for the perfect cow. He heads to Shropshire in search of a rare breed that has been around in England for centuries, the English Longhorn. A close encounter with a bull isn’t enough to put him off after he tastes the delicious product. Back on the farm, he harvests his own horseradish before developing a special recipe for horseradish sauce. While some goes in the cupboard, much of it forms Marcus’s contribution to a sharing event with the local community down at the village pub. And once the new Longhorns are in place, it's time for a special celebration meal with beef at its very heart.
Marcus plans to bring in some ducks, but things aren’t as simple as they seem as he heads out onto the lake to create a new home for them. Heading to Devon, he discovers the perfect breed for the smallholding and picks up some top tips and tricks on how to rear them. Back on the farm, the bounty of the kitchen garden inspires a visit to a local community fridge to learn more about how it works, before a neighbour pops over to give him a lesson on what is edible and growing wild in the hedgerows and bushes that surround the smallholding. Once the new ducks arrive and are safely in their new home, he cooks up a fantastic feast inspired by a British classic, the ploughman's lunch.
Marcus makes plans to expand the smallholding's herb patch. A trip to Gloucestershire to see the UK's largest herb collection shows that even someone as experienced as Marcus can still learn a lot about ingredients. Back at the smallholding, gardener Anatoli shows Marcus how to look after the bees and harvest the honey, and Marcus brings in some junior chefs to get inspired in the way the kitchen garden is inspiring him. Once the new herbs are in place, Marcus cooks up a herby feast for the people who have helped him along the way.
Marcus develops plans to create a orchard and bring in the perfect eating apple for his favourite dessert, the classic tarte Tatin. A trip to Kent introduces him to the wide range of heritage apples available in the UK, as well as giving him some tips and tricks on how to grow his own. Back at the farm, he gets a lesson on attracting pollinators and discovers there is a whole world of edible flowers out there if you know what to look for. He also cooks up some incredible Indian-style chutneys with a glut from the kitchen garden. Once his new apple trees are planted, it’s time to celebrate with his own version of the classic French dessert Marcus loves so much.
Marcus decides to bring in some sheep in order to produce his favourite meat, lamb. A trip to his native Lancashire introduces him to the amazing Lonk sheep, who are famed for their delicious meat. Back at the smallholding, while waiting for his new sheep to arrive, he learns about growing your own spices from chilli enthusiast Mothin and batches up some tomato sauce to share at the local food bank. Once his sheep have arrived, he cooks up a meaty feast for the people who have helped him along the way.
Marcus develops plans to add a regional Sussex staple, nut trees. Jumping over the border to Kent, he discovers the cobnut, a kind of cultivated hazelnut, and gets tips and tricks on growing his own. Back at the smallholding, the raspberry bushes are in full bloom, so he gets a helping hand harvesting before turning some of it into a special vinegar that will see him through the winter. Once his new trees arrive, Marcus celebrates with a feast of a nutty version of Eton mess, a British classic.
Marcus visits the Knepp to learn about different tomato varieties and welcomes some new arrivals to keep his ducks safe from foxes.
Marcus Wareing travels to the Newt to get some beekeeping tips from their expert, Paula, and builds a new home for his pigs on the farm.
Marcus Wareing visits a potato farm, which is known for growing unusual varieties, to learn how to grow potatoes, and he heads out to sea to catch some mackerel to go with them.
Marcus Wareing visits the UK’s only wasabi farm to learn how to grow wasabi and makes a batch of his very own lavender gelato.
Having cooked with salt marsh lamb for years, Marcus decides to venture out to the Romney Marshes to meet shepherd Chris and his flock. Here he learns what gives this lamb its delicate flavour.
Interested in diversifying his cooking at the small holding, Marcus decides to build a smoker. But first, he needs something to smoke in it.
Marcus has noticed more and more deer on his land and wants to learn what, if anything, he should be doing to manage them.
There is an abundance of incredible fresh produce growing in the kitchen garden, but one of the most important ingredients that Marcus uses is salt and that is something he can’t produce himself.
One of his favourite things about the farm is having livestock grazing on the fields. Last year Marcus got two Longhorn cows, but now he’s thinking of expanding his herd so he’s visiting nearby Buckhurst estate to learn about traditional Sussex cattle and try some of their meat to see if they’re the breed for him.
In an attempt to deter any duckling-stealing predators, Marcus puts his scarecrow-making to the test.
Marcus Wareing explores new possibilities on his Sussex smallholding. He goes foraging for sea vegetables, makes smoked chilli butter with his smoker and visits a hop farm.
Marcus Wareing explores new ways of expanding his collection of farm animals on his East Sussex smallholding and visits a local organic chicken farmer to adopt two more hens.
Marcus Wareing investigates new ways of developing his farm in East Sussex and is keen to learn the art of charcuterie. He also plants some winter veg.
Marcus Waring explores new possibilities for his East Sussex smallholding by planting a hedgerow to encourage wildlife, learning how to graft an apple tree and going crab fishing.
Marcus Wareing explores new possibilities for his small holding in East Sussex by adding piglets to his family of farm animals. He also gets tips on cooking over an open fire.
Marcus Wareing has new plans for developing his farm in East Sussex so takes a masterclass in hedge laying and tries his hand at a ploughing competition with surprising results.
Marcus discovers the secret to great cider making in Somerset, visits an edible food forest, and cooks a lunch of sausages and fried potatoes.
Marcus joins Stuart at an auction to sell sheep and learns everything there is to know about growing pumpkins.
Marcus visits a goat farm and invites some apprentice chefs to learn the art of cooking over fire.
Marcus preserves the last of his summer crops so that they can be enjoyed through the winter and throws a party.
