The Good Gardener
Expert Advice for Every Garden from the National Trust
Some of the finest gardens in the UK, among them Polesden Lacey, Hidcote, Sissinghurst and Stourhead, are cared for by the National Trust and its teams of expert gardeners. In this well-illustrated volume, those experts guide the inexperienced gardener through the whole process of planning, preparing, planting and maintaining a garden, whether large or small, employing the same techniques and the same principles of greener, forward-looking gardening that are used in the historic gardens of National Trust properties.
Design Ideas For Your Garden
Inspired by the National Trust
Taking the wide range of National Trust garden styles as its inspiration, this illustrated design sourcebook demonstrates how even a small outdoor space can benefit from the details that are found in much larger gardens. There are planting ideas for all seasons, covering colour co-ordination, flower, vegetable, herb and container gardens, and imaginative suggestions for using steps, seats, paths, paving and topiary, with plenty of valuable advice from the Trust’s head gardeners.
Country House Life
A Century in Photographs
With an engaging commentary and over 250 photographs of the people who lived and worked in houses such as Polesden Lacey, Lacock Abbey and Castle Drogo, this book offers an authentic picture of life in the English country house during its heyday. Drawn from family albums and collections and covering the period from the 1840s to 1945, the photographs record everyday life for the families and staff as well as family celebrations, garden parties, sporting events and the occasional visit by royalty.
The Country House at War
Fighting the Great War at Home and in the Trenches
In August 1914, few realized the effects that war would have on every part of society. Simon Greaves explores the experiences of the men and women who lived and worked at properties that are now part of the National Trust. Drawing on unpublished letters, diaries and memoirs, and illustrated with period images, the book evokes life at stately homes as they became military hospitals and training camps – and the fate of those who left them to fight in the trenches.
The Art of Dining
A History of Cooking & Eating
Behind the strange ingredients and instructions in old cookbooks lies another world, where foods we take for granted were unknown, preparation was laborious, and dining reflected social attitudes far removed from those of today. This volume draws on the records of National Trust houses to show how dining habits evolved from the cavernous kitchens of medieval manors to the technology of Victorian houses. Lavishly illustrated with period images, each chapter includes historical recipes with modern adaptations.
Spirit and Landscape
From centres of prehistoric and medieval devotion such as Avebury and Hailes Abbey to the Sandham Memorial Chapel, decorated by Stanley Spencer, and the Maori Meeting House at Clandon Park, the National Trust cares for a great diversity of sacred sites in England, Wales and Ireland. This beautiful book, illustrated with drawings and newly commissioned photographs, describes over 40 of the most important sites managed by the Trust.
Drawing inspiration from the National Trust's traditional kitchens, mills and dairies, orchards, kitchen gardens and hedgerows, award-winning food writer Sybil Kapoor has brought together a collection of modern British baking recipes using traditional ingredients and seasonal produce. There are recipes for every level of skill, from easy Leek Tart and Cheese Straws to Hazelnut and Blackberry Roulade and Chocolate Pear Cake – something for everyone who loves to bake.
The Great British Vegetable Cookbook
Written by Sybil Kapoor as 'a labour of love for both omnivores and vegetarians who, like me, are fascinated by the incredible array of vegetables that we have at our disposal in Britain throughout the year', this book is organized by season, from purple sprouting broccoli in spring to potatoes in winter. In between are 150 recipes using 50 featured vegetables on their own, in main dishes, in soup or cakes, as snacks, pickles or even – like Mrs Marshall's Cucumber – as ice cream.