Goodbye 2014. Hello 2015.

It had its ups and down. I won’t say roller coaster, as that would be boring.

It was certainly an eye opener.

The new roving restaurant popped up in Chesham, Little Missenden, Ballinger, Ashley Green, and Hyde Heath. Next year we hope to be more at new venues, as well as returning to some favourites.
We may even be able to organise a pop up in brewery.
Here are some pics and menus from the end of 2014.
And here’s to a very exciting New Year!

Last Night of the year

A menu for Ballinger

Ballinger Menu


What do you get when you cross The Lop Eared Pig with Temperance? You get Duende.

I left the farm a while ago, and meantime I’ve been cheffing more sell out dates at Temperance, whilst looking for a new places to pop up.

The first dates I have are back in the Temperance Hall. But I’m coming back in another form, as duende.

Foodwise, think ‘Love child of Lop Eared Pig and Temperance’. Ten to twelve tapas dishes will come in a relaxed procession, so you can enjoy your company. Dishes will draw on on mediterranean influences, as the other events. Veggies and gluten frees well catered for, there will be both hot and cold dishes, and a pudding.

It will be the ever popular BYO, so a great deal at £27 per head. And like The Lop Eared Pig and Temperance, it’s cash only.

Meantime, The Lop Eared Pig will be at BuryFields on June 21st.

Foraging for St Georges Day Mushrooms with Johnny


Collage of pics of Johnny Mushroom and Tim

Johnny ‘Mushroom’

Johnny popped round the other day to say that St Georges day mushrooms would be out the next day. And he was right. Johnny started foraging at 5 with his dad, so he knows his stuff. Apparently St George’s day mushrooms come out regularly within a few days of St Georges day.

Last time Tim and Johnny went out they were looking for ramsoms/wild garlic, and came across two different types. One lot was like the one’s Tim found in Devon, and has picked up in the Amersham area, with a delicate garlic flavour. The other had a much narrower leaf, and white flowers, with a more pungent garlic aroma.

Johnny finds big puffballs sometimes, which he shares with neighbours that aren’t able to get about as well as he does. At 82 Johnny certainly gets about, he doesn’t waste a moment of life, getting involved in all sorts of things locally, and jaunts off to visit friends in other parts of the country, under his own steam.

Johnny ‘Mushroom’ is a bit of a legend locally, and a hero for Tim. He worked in engineering until he was 74!  He’s involved with amateur dramatics, goes to live music events and knows the words to plenty of German drinking songs – we hear he’s a spoon player, too. (One of my Uncle’s used to play the spoons, it involved some sort of business with swapping his knees around – wonder if that’s a Bucks thing?)
Johnny has given permission to post a bit about him and his foraging, with pictures – as long as we don’t reveal his foraging spots.

Tim is hoping to be able to add some foraged ingredients to Temperance Summer menu. Not mushrooms though – most mushrooms fruit later in year, late summer to autumn and it’s bit of a risky business, best left to the experts like Johnny.

Guest chef at the Temperance

In February and March next year I’ll be moonlighting from The Lop Eared Pig on the farm to go and cook in the heart of Chesham, in the Old Town.

This year, just as I was setting up The Lop Eared Pig, I met Peter Wright who part of the team responsible for the brilliant Buryfields Festival. He’s invited me to guest chef at the pop up Temperance Social Eating House. Bookings are already being taken, and some nights are completely booked.

The Temperance will pop up in the old Temperance Hall, now known as the Little Theatre on the Park.

The menu will be a set 3 course menu, plus an amuse bouche. And it’s bring your own wine, no corkage.

You can book by emailing

Twitter @temperanceSEH

Mackerel starter

Mackerel starter

Who needs electricity anyway?

I love waiting for things. Some things deserve a wait – a slow cooked kleftiko, a properly proved sourdough bread, a great Parmigiano. They all take a while. Apparently electricity takes a long time, too. The Lop Eared Pig Cafe is still waiting for electricity.

So, this Easter, I’ll be cooking on the farm without electricity, on a barbecue. Which is fine, it’s a method I’m very happy with. I’m happy to barbecue in the snow. Or the sun, or the hailstones. Whatever this Easter brings. Whatever the weather deals up, there’s stuff happening on the farm, and good food going on.

Just email me if you’d like to reserve a table, at

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