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A pair of towering flint obelisks set on ivy-covered plinths and topped with golden balls marks the entrance to the double borders in the garden

E leg a nt EVOLU T ION Working within the structured framework of an inherited Sussex garden, the owner has gradually developed a planting scheme that melds Italianate formality with the romance of an English flower garden

TEXT CLARE FOSTER | PHOTOGRAPHS ANDREW MONTGOMERY

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HE A DI NG SOU T H Gabby Deeming recreates that relaxed summer-holiday feel with a Mediterranean-inspired selection of rattan, wood and wicker furniture PHOTOGRAPHS ADRIAN BRISCOE

FLOOR Rugs (from left): ‘Aknif’, wool, 246 x 139cm, £1,850, at Liberty; ‘Qashqai Kelim Navajo’ (behind table), cotton, 260 x 129cm, £750, at The Conran Shop; ‘Azarbijan’ (in front of table), wool, 325 x 145cm, £1,500, at The Conran Shop; and ‘Kurdi’, wool, 265 x 146cm, £1,850, at Liberty. FURNITURE French, nineteenth-century pine trestle table, 79 x 340 x 102cm, £3,500, at Appley Hoare Antiques. Rattan chair, by Giò Ponti, 127 x 80 x 92cm, £2,000, at Wren Home. French, nineteenthcentury, twig-work chair, 90 x 56 x 43cm, £795, through Drew Pritchard, at Liberty. Oak desk, ‘Chinon’, 79 x 125 x 64cm, £925, at Oka. German, twentieth-century, birch and rattan rocking chair, 97 x 56 x 80cm, £1,995, through Drew Pritchard, at Liberty. ACCESSORIES Wovenraffia and plastic pendant lights, ‘PET’, from £180 each; teak candlesticks, from £42 each; all at The Conran Shop. Beeswax candles, £6 a pair, from The London Honey Company. Aluminium-frame print, II Labirinto della Psiche, by Victor Pasmore, 95 x 150cm, £6,000, at The Conran Shop. Framed charcoal drawing, No. Fourteen, by Fieroza Doorsen, 42 x 28cm, £1,450, at Wilson Stephens & Jones. Bone-inlay box, £350; and teak-frame tray, £150; both at Pentreath & Hall. White, oiled-ash lamp (on desk), ‘Derome’, 92.5 x 50cm, £750, at Pinch. Linen cushion, ‘Maya’, £77, at Caravane. Alocasia macrorrhizos plant, £129, with terracotta pot, £59.95; assorted potted succulents, from £5.95 each; lemon tree, £189.95, with terracotta pot, £59.95; twistedstem olive tree with terracotta pot, £44.95; and straight-stem lemon tree with terracotta pot, £59.95; all at Clifton Nurseries. For suppliers’ details, see Stockists page 000 H O U S E A N D G A R D E N . C O . U K J U LY 2 0 1 4

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PHOTOGRAPHS CRISTIAN BARNETT

CLOCKWISE FROM OPPOSITE Titchmarsh & Goodwin’s deputy workshop manager Paul Clare stands next to a mahogany serpentine sideboard. A collection of templates. A label on a wood pile at the company’s sawmill shows what size the boards are and when they were cut. At the sawmill, trees are cut and air-dried in the open. A tree butt being sawed into planks (bottom left). Cabinetmaker Adrian ‘Sid’ Reed, who has worked for the company for 47 years, fits an arm to a seventeenthcentury-style love seat

TIME and TRADITION

Hatta Byng visits the workshop and sawmill in Ipswich of renowned cabinetmakers Titchmarsh & Goodwin and discovers how fine English furniture is made 000 H O U S E A N D G A R D E N . C O . U K J U LY 2 0 1 4

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THIS PAGE Wappenham Manor is next to the thirteenth-century church of St Mary the Virgin. OPPOSITE The walnut ‘Metamorphic Games Table’ in the hall is by furniture maker Rupert Bevan (rupertbevan.com)

Period of adjustment Although initially reluctant to leave London, Georgie Fordham’s conversion to country life is reflected in the established feel of the Northamptonshire manor house she has updated to create a comfortable family home TEXT ALICE B-B | PHOTOGRAPHS SIMON BROWN | LOCATIONS EDITOR LAVINIA BOLTON

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wine FIRST COURSE Quinoa and sweet-potato hot-cakes with chorizo

With their deep f lavours and interesting textures, wholefoods and grains combine well with fresh herbs and subtle spices to create colourful, vibrant dishes. All recipes serve 6, unless otherwise stated FIRST COURSES

T h e w h ol e s t o r y Louisa Carter uses heritage grains and wholefoods to create a nutritious menu that packs a big flavour punch PHOTOGRAPHS MAJA SMEND | FOOD PREPARATION AND STYLING BIANCA NICE WINE RECOMMENDATIONS JOANNA SIMON | TABLE STYLING ALEXANDER BREEZE

food

QUINOA AND SWEET-POTATO HOT-CAKES WITH CHORIZO These are a sort of savoury drop scone. Makes 16–18 hot-cakes • 300g sweet potato • 100g quinoa • 135g plain flour • 1 teaspoon baking powder • 1/2 teaspoon chilli powder • 185g whole milk • 45g natural yogurt • 1 large egg, lightly beaten • 2 tablespoons butter, melted • 4 spring onions, trimmed, finely sliced • 25g fresh coriander, leaves and tender stalks only, roughly chopped • 3–4 tablespoons olive oil, for frying To serve • 2 tablespoons extra-virgin olive oil • 180g cured chorizo, cut into 1cm cubes • 200ml crème fraiche • A pinch of chilli powder (optional) • 100g mixed leaves • 2 limes, cut into wedges 1 Heat the oven to 220°C/fan oven 200°C/mark 7. Prick the sweet potatoes a few times, place on a baking tray and bake for 30–40 minutes until soft. Leave to cool. Scrape the flesh into a bowl and mash (you’ll need 100g). 2 Rinse the quinoa in cold water. Place in a pan with 300ml cold water, bring to the boil, cover and simmer over a low heat for 10–15 minutes, until the water is absorbed but the grains are still separate and not mushy. Uncover, and season with salt. Leave to cool. 3 Sift the flour, baking powder, chilli and 1 teaspoon salt into a large mixing bowl. In a separate bowl, whisk the milk, yogurt, egg and melted butter until combined, then mix in 100g cooked sweet potato and 100g cooked quinoa (reserve the remaining quinoa). Combine with the flour mixture, along with the spring onions and coriander.

4 Heat the oven to 120°C/fan oven 100°C/mark 1/4–1/2. Heat a little olive oil in a heavy-based frying pan or flat griddle over a medium heat and spoon in small ladlefuls of batter to form 7cm-diameter hot-cakes. Top each with 1 teaspoon of reserved quinoa and gently ease it to the edges (don’t press firmly). Cook for 2–3 minutes until golden-brown underneath. Flip and cook for a further 2–3 minutes until golden and cooked through. 5 Transfer to a baking tray lined with baking parchment. Keep warm in the oven, while making the remaining hot-cakes. If making in advance, cool, cover and keep in the fridge for up to 24 hours, then reheat at 160°C/ fan oven 140°C/mark 2–3. 6 To serve, heat the oil in a frying pan over a medium heat. Add the chorizo and fry for 3–4 minutes until crisp. Place 2–3 warm hot-cakes on individual serving plates, spoon the chorizo and its red oil over the top. Top with crème fraiche sprinkled with a pinch of chilli powder, if using, and serve with a handful of leaves and a couple of lime wedges. To drink A light-bodied, zesty white such as Côtes de Gascogne or Gers: Gers 2013, £5.29, Marks & Spencer. SMOKY MUHAMMARA DIP WITH GRIDDLED HALLOUMI Rich, intensely coloured and quick to make, this keeps well for 2 days in the fridge. Wholemeal breadcrumbs add substance without detracting from the texture. Also good served with toasted wholemeal pittas. For the dip • 70g walnut kernels (skins on) • 70g crusts-off wholemeal bread • 1 x 290g jar roasted red peppers, drained (200g drained) • 2 cloves garlic • 100ml extra-virgin olive oil • 11/2 tablespoons pomegranate molasses • 1 tablespoon lemon juice • 1/2 teaspoon Spanish sweet smoked paprika (pimentón dulce)

For the halloumi • 250g halloumi, cut into 2cm cubes • Finely grated zest of 1 lemon • 2 tablespoons extra-virgin olive oil • 300g pink radishes, leaves on if possible, halved lengthways • Large handful flat-leaf parsley leaves 1 For the dip, heat the oven to 200°C/ fan oven 180°C/mark 6. Spread the walnuts on to a baking tray. Roast for 5–8 minutes, stirring once, until smelling toasted. Leave to cool. 2 Put the bread into a food processor and process to form fairly fine breadcrumbs. Add the peppers, garlic and walnuts and blend to a coarse texture. Add 1/2 teaspoon salt and the remaining dip ingredients and blend to a fairly smooth consistency, leaving a little texture. Taste, adding more salt, lemon juice or olive oil if needed. 3 For the halloumi, toss the cubes with lemon zest and olive oil, and thread on to small wooden skewers or cocktail sticks. 4 Divide the dip between individual bowls on plates. Arrange the radishes and parsley alongside on the plates. Heat a griddle pan or heavy-based frying pan over a medium-high heat. When hot, add the halloumi skewers and cook for 1–2 minutes on each side until browned and just softening, but not turning rubbery. Serve immediately alongside the radishes and dip. To drink The intensity of roast red peppers and pomegranate molasses needs an aromatic white such as Gewürztraminer, or this Spanish Moscatel/Gewürztraminer blend: Torres Viña Esmeralda 2013, £8.49 –£8.99, Waitrose, Tesco, Majestic.

MAIN COURSES DAB ON FARRO WITH COURGETTE SALAD AND CHARRED LEMONS This also works well with bream, bass or fillets of hake. You can char the lemons beforehand then pop them

in the oven with the fish for a few minutes to heat through. The farro can be made a day ahead (add the fennel fronds just before serving). For the salad • 6 small courgettes (600g) • 1 heaped teaspoon pink peppercorns, lightly crushed • 3 tablespoons white balsamic vinegar (or 3 tablespoons lemon juice, plus 11/2 teaspoons caster sugar) • 3 tablespoons extra-virgin olive oil • Handful dill fronds For the farro • 300g quick-cook farro, regular farro, spelt or pearl barley • 100ml extra-virgin olive oil • 300g (prepared weight) fennel bulb, chopped into 2cm pieces • 1 large onion, finely chopped • 6 cloves garlic, finely chopped • 1–2 lemons, juice only • 2 tablespoons fennel fronds (and/or dill) For the fish • 3 lemons, halved widthways • 6 large (450g) or 12 small (250g) dab or 6 x 450g plaice or sole, cleaned, trimmed and gutted • 25g flat-leaf parsley, leaves and tender stems only, finely chopped • 15g dill fronds, finely chopped • 4 tablespoons extra-virgin olive oil, plus extra for oiling tins 1 For the courgette salad, trim then finely slice the courgettes lengthways into ribbons using a mandolin or vegetable peeler. Toss with the remaining ingredients and a pinch of sea salt, then leave for at least 10 minutes or up to 1 hour. Drain excess juices before serving. 2 For the farro, cook according to packet instructions until just tender – avoid overcooking – and drain well. Heat the olive oil in a large frying pan over a medium-high heat and sauté the fennel, onion and garlic for 7–8 minutes until golden brown, slightly softened but still with a little crunch. Deglaze the frying pan with half the lemon juice. Stir in the e H O U S E A N D G A R D E N . C O . U K J U LY 2 0 1 4 000


FOCUS ON SHRUBS: Part Six

THIS PAGE Cornus kousa var. chinensis ‘Wisley Queen’ blooms in Wisley Gardens, Surrey. OPPOSITE ‘Constellation’ is a hybrid between C. kousa and C. florida

GAP PHOTOS/PAUL DEBOIS

SUMMER

stunners

Continuing her series on flowering shrubs and small trees, CLARE FOSTER looks at CORNUS and picks out her favourite summer-flowering varieties PHOTOGRAPHS MARG COUSENS

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OPEN OUTLOOK

Hidden in a leafy part of Toronto, the extended cottage that designers George Yabu and Glenn Pushelberg call home mixes modern lines with an eclectic collection of treasures

T

TEXT DOMINIC BRADBURY | PHOTOGRAPHS RICHARD POWERS

he house that interior designers George Yabu and Glenn Pushelberg have created for themselves in Toronto is full of surprises. From the street, their home in leafy Bennington Heights almost disappears – a modest property discreetly tucked away behind a green garden. But beyond the shiny, lacquer-yellow front door, this house opens up in dramatic fashion over three floors. Most startling of all is the generous, open-plan living room on the lowerground level, where a run of floor-to-ceiling glass doors lead out to a timber deck overlooking a hidden canyon populated by leafy maples and oaks. George and Glenn’s reinvention of the Forties house has made the most of this extraordinary outlook. ‘It’s a nice, quiet enclave where we feel like we are in the country and among the trees,’ says George, who co-founded the design house Yabu 000 H O U S E A N D G A R D E N . C O . U K J U LY 2 0 1 4

Pushelberg with Glenn just over 30 years ago. ‘It is in a unique situation. All these rivers and creeks cut through the plains, which is not apparent when you walk or drive around the city, but you see it from the air when you fly into Toronto. The valley is so much part of living here, so we tried to maximise the elevation at the back of the house that faces it.’ George and Glenn have bases in Miami Beach and New York, where they have a satellite office, but Toronto is home. George was born there, while Glenn grew up in a small town not far away. They first met at design school at Ryerson University in Toronto, before launching their own practice in the city some years later. Their Canadian office is now a hub for projects that take them around the world. With Yabu Pushelberg’s demanding workload – recent projects include the Lane Crawford megastore in Shanghai, the Park Hyatt in New York and The London Edition hotel, plus co-developing the Avenue

OPPOSITE The Forties house has a modest frontage that belies the spacious interior. THIS PAGE CLOCKWISE FROM ABOVE LEFT In the hall, the Fortiess curving handrail has been restored; contemporary photographs are displayed on the landing wall. The sundappled terrace has furniture by Richard Schultz. In the open-plan living room, a mix of modern art, twentiethcentury furniture and quirky objects make this a personal space, full of character; the sofa is by Vladimir Kagan and the painting on the far wall by British artist Martin McGinn

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Strength of character

At Gateley Hall in Norfolk, owner Vivien Greenock has used her expertise as an interior designer to restore the once neglected eighteenth-century house and decorate it in a quintessential English style TEXT CAROLINE CLIFTON-MOGG | PHOTOGRAPHS SIMON UPTON | LOCATIONS EDITOR LIZ ELLIOT

The Grade I-listed, Dutch-gable house was built in 1726, replacing one that had burnt down 000 H O U S E A N D G A R D E N . C O . U K J U LY 2 0 1 4

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