Little Brampton Barn

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Little Brampton Barn Little Brampton Barn and Vegify cookery school are nestled in the beautiful South Shropshire Hills.

07/10/2026

Apparently the hedge trimmings are today’s chef’s special…

Forget lush green grass - our Hebrideans have gathered for the all-you-can-eat branch buffet 🌿

Nothing like the sound of a few freshly cut branches hitting the field to bring the entire flock running. Leaves being stripped, branches being fought over and absolutely zero table manners.

Who knew garden maintenance could double as sheep enrichment AND lunch?

05/10/2026

My new little herb garden is making me very happy 🌿

There’s something rather lovely about stepping outside and picking exactly what you need for dinner - a handful of parsley, a sprig of rosemary, some sage or mint… fresh, free and about 20 seconds from garden to plate!

I’ve packed this little patch with some of my most-used herbs and I’m already thinking about all the pestos, chimichurris, herby sauces, curries, soups and salads they’re going to find their way into.

And, let’s face it, I’m incapable of following a recipe without throwing in an extra handful of herbs anyway. 😂

Question is… which herb could you absolutely NOT be without in your kitchen? 🌱

04/10/2026

Imagine this being the view at the end of your day… 🧡

We came home from a lovely weekend away tonight to this incredible sunset right outside our front door at Little Brampton Barn.

It was one of those stop what you’re doing and just look moments. The Shropshire Hills really do know how to put on a show!

And if you’re planning a stay with us, this could be your view too - peaceful countryside, huge skies and sunsets like this right on the doorstep. Sometimes there really is no place like home. 🥰

29/09/2026

Gluten-Free Coffee, Date & Almond Loaf with Coffee Caramel

A little homemade treat for some of our lovely guests staying in The Dippy at Little Brampton Barn this week.

This gluten-free coffee, date & almond loaf is ridiculously good - soft, moist and nutty, with little pieces of sweet date running through it. And then there’s the coffee caramel… which takes it to another level!

Made with ground almonds rather than flour, it’s naturally gluten-free and one of those cakes that tastes wonderfully indulgent without being overly sweet.

For the loaf:

* 60ml strong espresso, cooled
* 60g dark brown sugar
* 200g ground almonds
* 1 tsp baking powder
* Pinch of salt
* ½ tsp ground cinnamon
* 2 eggs
* 60ml olive oil
* 5 Medjool dates, chopped (about 55–60g)

For the coffee caramel:

* 30ml hot espresso
* 1 Medjool date
* 30g almond butter
* 20g honey

Mix the dry ingredients together. Whisk the eggs, espresso and olive oil together, then combine with the dry ingredients and fold through the chopped dates. Spoon into a lined loaf tin and bake at 170°C fan until golden, risen and a skewer comes out clean - I’d start checking at around 30–35 minutes.

For the coffee caramel, blend the hot espresso, date, almond butter and honey until smooth and creamy. Drizzle over the cooled loaf - and try not to eat it by the spoonful first! 😋 Top with chopped walnuts.

A pot of coffee, a slice of this and a peaceful Shropshire morning… not a bad way to start a stay in The Dippy. ❤️

21/09/2026

Well… I think I can safely say I made the most of the grape harvest! 🍇

What started with a huge haul of tiny, very pippy grapes from the garden has turned into quite the little pantry collection…

🍇 Grape cordial
🍇 Grape & balsamic glaze
🍇 Grape & apple chutney
🍇 Damson, grape & apple jam
🍇 And a few other jars of grapey goodness along the way!

Then a couple of kilos of damsons joined the party and things rather escalated…

There’s something ridiculously satisfying about taking a glut of homegrown (and gifted!) fruit and turning it into bottles and jars that we’ll be enjoying for months. Zero waste, lots of experimenting and a VERY sticky kitchen.

Still wondering whether I should have just made wine… 🍷

17/09/2026

🥬 Leftover lettuce? Make soup!

After a brilliant weekend at Ludlow Food Festival, I’ve been left with rather a lot of herbs and a few baby gem lettuces lurking in the fridge.

I’m really not a huge fan of baby gem just served as salad leaves, so rather than let them go to waste, I turned them into this gorgeous Baby Gem, Pea & Herb Soup. 💚

I softened onion and garlic, added potato and vegetable stock, then threw in the chopped baby gems, frozen peas and plenty of the leftover fresh mint and parsley from our festival workshops and added some fresh dill from the garden. A quick blitz, squeeze of lemon and plenty of seasoning and it became the loveliest fresh, vibrant green soup.

I topped mine with crumbled goat’s cheese and a spoonful of yesterday’s homemade chimichurri - also made with leftover festival herbs - and oh my goodness… SO good. 😋

Proof that using up what’s already in the fridge can sometimes produce the best lunches!

And even better, I’ve made plenty, so a few portions are heading straight into the freezer for another day.

What’s your favourite way to use up leftover lettuce? Would you ever think of turning it into soup?

15/09/2026

🥟 The Gyoza Workshop - through your eyes! 🥟

I absolutely love seeing Vegify workshops from the other side of the table!

These brilliant clips were captured by during Sunday’s Veggie Gyoza workshop at Ludlow Food Festival - and I just had to share them.

This is exactly what I want a Vegify workshop to feel like: hands-on, relaxed, a little bit messy, lots of laughs… and something seriously delicious to eat at the end! 🥟

Watching everyone folding, pleating, frying and steaming their own gyozas - and then seeing those gorgeous plates coming together was such a buzz.

A huge thank you to for capturing the session so beautifully. It’s rather lovely seeing my workshop through someone else’s eyes! ❤️

And if this looks like your kind of thing, Vegify now offers private cookery experiences for groups of 8–10 at Little Brampton Barn in the Shropshire Hills. Gather your favourite people, choose your food theme and come and cook with me! 🌿

14/09/2026

Dump & Bake Coconut Curry Gyozas - ridiculously easy, packed with veg and SO good.

I added 300ml coconut milk, 2 tbsp massaman curry paste, 1 tbsp soy sauce and a little maple syrup into a baking dish, then threw in peppers, edamame and sweetcorn before nestling the veggie gyozas into that gorgeous coconut curry sauce.

Into the oven for 15 mins until bubbling, and finished with spring onion, fresh coriander, lime and a little chilli crisp.

No frying. No separate pans. Hardly any washing up. Just dump, bake and eat!

And after making rather a LOT of gyozas at Ludlow Food Festival this weekend, this was a very tasty way of using up the leftovers. 😂

Definitely one to save for an easy midweek dinner - and proof that leftover dumplings deserve better than being forgotten at the back of the fridge!

Would you try gyozas in a coconut curry? 👇

13/09/2026

DAY TWO DONE! 🙌

What a weekend at Ludlow Food Festival!

Today it was all about fresh, colourful Vietnamese Summer Rolls, packed with crunchy veggies, fresh herbs and served with our delicious peanut dipping sauce. 😋

And that’s a wrap on our Asian Fusion mini workshops…

6 workshops.
2 days.
80 participants.
A LOT of chopping, rolling, folding, laughing and eating!

The mini workshops have been a huge success and such brilliant fun to deliver. We’ve had gorgeous food made in every session, loads of laughs and, best of all, some absolutely fantastic feedback from everyone who joined us.

I loved seeing people getting stuck in, trying something new and then sitting down to enjoy what they’d made. 100% participation and, judging by the empty plates and happy faces, 100% enjoyment too!

A massive thank you to everyone who came along to one of our workshops - you made them such fun.

And a special shout-out to Lucy and Beej, my fabulous Vegify support crew, who helped keep everything running smoothly across a very busy two days. Couldn’t have done it without you! 🙌

We’re heading home tired, happy and feeling rather proud of what we pulled off.

Ludlow Food Festival… you were brilliant!

What should we teach at our next mini workshop-gyozas or summer rolls… or something completely different? 👇

12/09/2026

🥟 Day One at Ludlow Food Festival - done! 🥟

What a brilliant first day delivering our Vegify Asian Fusion Workshops at Ludlow Food Festival!

Today was all about veggie gyozas, cooked pot-sticker style until beautifully golden and served with our homemade soy chilli dipping sauce. 🌶️🥢

Everyone absolutely smashed it - some seriously impressive plates of gorgeous gyozas came out of those pans! 👏 And the feedback was fantastic, which is always the best part. ❤️

I love showing just how tasty, fun and satisfying veggie cooking can be - no boring vegetarian food around here!

A huge thank you to everyone who joined us today. Such a lovely bunch and a great atmosphere.

Now to reset, restock and get ready to do it all again tomorrow… Day Two, we’re ready for you!

What’s your gyoza style - neat little pleats or just seal them up and hope for the best?

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Little Brampton Barn
Craven Arms
SY70HH

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+447775565220

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