Luscious lavender

One way to enjoy the sights and smells of the countryside is to seek out a field of lavender, a plant that comes into its own in late spring, early summer. As well as adding colour to our lives, flowers can do so much more and people have been using them to flavour food since Roman times. All flower petals contain essential oils but not all are edible so it’s best to check whether they are ok to eat and how they are grown. That’s the message from the team at Maddocks Farm Organics who sell a delightful range of fresh edible flowers from dahlia to violets, corn flower to snapdragon.


Here at Granny Gothards one of our favourite ice creams is Lavender Blossom. As a flavour, lavender is surprisingly versatile and goes really well with so many sweets such as shortbread, pastry and chocolate. Our top tip for the ice cream is to infuse the milk with it, which gives it a subtlety that has people just wanting more! Naturally we use Somerset Lavender from fields at Faulkland near Radstock. Check out the online shop or plan your visit here :



We were delighted when our Lavender Blossom ice cream was chosen by the lovely Olivier Certain, chef at Clavelshay Barn, for his farewell meal with a French theme in honour of his homeland. It was a sublime choice to accompany his Tonka Bean Crème Brulee as a finale to a wonderful meal. Olivier told us he didn’t think twice about it. “It’s Provence in one scoop and so flavoursome. I was proud to serve such quality ice cream while I was at Clavelshay Barn.” We wish Olivier well in his new position at the South West Tourism Pub of the Year, The Swan at Bampton. Meanwhile cuisine at the award-winning Clavelshay Barn in the Quantocks is in the talented hands of John Godfrey who we understand makes a mean dessert so we are looking forward to trying out the new menus and suggesting some more of our ice creams – how about Rose Water?

Faydit Photography