In 1971, Martin Griffiths and Daphne Lambert bought the totally derelict Penrhos Hall, and have spent the last 30 years lovingly restoring it. They converted Penrhos into a hotel and organic restaurant, and in 1997 Penrhos was the first restaurant in the UK to be awarded the Soil Association Symbol. As Daphne believes that you should only cook what is freshly available from your gardens or from local markets, the book takes us on a culinary tour of the year. In Spring there is Lovage and Potato Soup and Asparagus Risotto, and in Winter, Sweet Potato, Oyster Mushroom & Chestnut Pie with Poached Apples and Cinnamon Ice-Cream. In Summer we have Broad Bean & Tomato Tart and Mackerel with Gooseberries, and in Autumn, Red Mullet with Fennel and Tomato followed by Pear Gingerbread. As well as fabulous recipes for each season, there are all the basics, lots of nutritional advice and growing tips, and all the help you need to live a more organic life.