Catherine and John Pawson’s sensationally seasonal salad
In Home Farm Cooking, the Pawsons show how to interpret country produce with big-city finesse
The Pawsons are quite used to creative problem-solving. Over the past four decades, John has focused on ways of approaching the fundamental problems of architectural space, proportion, light, and material, creating a series of private homes, art galleries, chapels, stores and museums around the world, which combine minimalism with tasteful restraint. Catherine, meanwhile, studied at the Inchbald School of Design in London and worked at Colefax & Fowler, before embarking on a fruitful long term partnership with fellow interiors specialist Juliet Byrne.
Though they are based in the British capital, they also own a place in the country, called Home Farm, on the edge of the Cotswolds, not far from Oxford. John finished developing this ancient farmhouse and its surrounding outbuildings in 2019, imbuing them with his signature kind of pared-back perfection.
Home Farm is no longer a fully working farm, of course. Nevertheless, the Pawsons still have their own kitchen garden on the grounds, and are used to taking the region’s local produce and working it into their own cookery, which they often serve to family and friends, when they come to stay at Home Farm.
Their new book, Home Farm Cooking, brings together a wide range of recipes; some are their own creations, others are borrowed from their favourite cookbooks; and others are the product of local producers.
“This pretty salad comes from the Daylesford organic farm,” writes Catherine next to the recipe for their warm salad of Jersey Royals, asparagus and pancetta (top). “We are very lucky to live almost within walking distance of the Daylesford farm shop, which is a constant source of ideas and fabulous organic vegetables. The arrival of Jersey Royals and the start of the asparagus season truly herald the beginning of spring. I think this dish is best eaten warm, but it can also be prepared in advance and served at room temperature.”
To get the recipe, the full story, as well as more insight into cookery, hospitality and life at Catherine and John Pawson’s perfect English country treat, order a copy Home Farm Cooking here.