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Salute the Pig, by Chris Bulow @salutethepig.berlin · 29/09/2026

This is in Betteshanger? Bettesganger? How did that happen? Things have changed mightily since I lived in the area (he mutters darkly)… I need @captainbionic.eurosky.social @thomeagle.bsky.social @goodfood.kitchen on the case to advise on how well they’re doing on the food. updownfarmhouse.com

SAMPLE A LA CARTE MENU
From Thursday 17th September
Sample Menu
Cichetti
Gordal Olives / Candled Nuts
Smoked Eel Gilda
Anchovy & Lardo on Toast
Delica Pumpkin Fritti with Fonduta & Honey Pizzetta with Potatoes, Fontina & Rosemary
Primi
Sweetcorn Soup with Pickled Girolles, Black Olives, Tomatoes & Mint
Radicchio Salad with Figs, Beetroot, Hazelnuts & Goat's
Curd
Pork & Ox Tongue Terrine with Apricot Mostarda Gnudi with Squash, Sage & Brown Butter Sicillian Fish Soup with Fregola, Saffron & Pine Nuts
Secondi
Stuffed Tomatoes with Coco Beans & Parmesan
Grilled Seabass with Fennel & Green Olives
Roast Anjou Pigeon with Chestnuts, Plums & Cavolo
Nero
Pork Loin with Pumpkin, Sage & Membrillo
To Share from the Wood Fired Grill:
1kg Whole John Dory
Served with Ratatouille & Boulangère Potatoes
New Potatoes / Green Salad / Ratatouille / Runner
Beans
Dolci
Mascarpone & Muscavado Tartlet
Parfait Neapolitano
Selection of Ice Cream & Sorbet
Neal's Yard Cheese with Chutney & Crackers
6 each
3.5 each
6 each
12
14
16
16
15
18
28
32
50
30
80

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Good Food Kitchen @goodfood.kitchen · 24/09/2026

On Delos, the mythological birthplace of Apollo and home to an awful lot of feral cats.

A view across the ancient ruins of Delos, with the remains of stone houses and tall marble columns in the foreground. Beyond them, vivid blue water surrounds a low rocky islet, with the barren hills of Rineia rising in the distance beneath a pale blue sky.

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Good Food Kitchen @goodfood.kitchen · 23/09/2026

Lamb shank falling off the bone, with fried potatoes soaking up its sauce at Mediterraneo by the port on Paros.

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Good Food Kitchen @goodfood.kitchen · 21/09/2026

In Paros, Greece. Tune in and drop out for the next few days. 🏖️ #FlowerReport

Beautiful bougainvillea blooms in Naoussa, Paros, Greece.

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Good Food Kitchen @goodfood.kitchen · 17/09/2026

San Marzano Redorta filling the dehydrator shelves. A substantial tomato crop this year, grown almost entirely outside for the first time. The freezer’s already full of sauces to see us through to at least next spring, so we’re drying some of the rest.

Our home-grown San Marzano Redorta tomatoes spread across several shelves inside the dehydrator, drying in batches to preserve some of this year’s substantial harvest.

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Good Food Kitchen @goodfood.kitchen · 15/09/2026

Our Loch Katrine blackberries are growing superbly here on the Kent coast, ripening a few at a time in big, heavy clusters. Huge, juicy berries with a sweet, fragrant flavour and just a little sharpness. They can reach 9g each, so it doesn’t take many to fill your hand. #GrowYourOwn

A cluster of large Loch Katrine blackberries hanging down from our plant, growing on the Kent coast. The berries are ripening at different stages along the cluster, with plump fruit gathered close together. The photograph gives a close view of the many small, rounded segments that make up each blackberry.

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Good Food Kitchen @goodfood.kitchen · 14/09/2026

The entrance to our allotment kitchen garden - an Aladdin’s cave of organically grown fruit, vegetables and herbs. #GYO

The entrance to our allotment kitchen garden, with a rustic green gate and matching pallet compost bins beside the main pathway. A fruit cage and polytunnel stand to the left, while the pollinator patch and raspberry cage run along the right. The rest of the plot continues beyond the view of the photograph.

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Good Food Kitchen @goodfood.kitchen · 27/08/2026

A hefty Greek heritage tomato from our allotment kitchen garden - deeply ribbed, wonderfully juicy and barely contained by two hands. Excellent roasted, though it’s hard to beat eaten raw with cucumber and a balsamic & dijon dressing. 🍅 #GardenSky

My hands holding a very large, juicy-looking Greek heritage tomato with deep, pronounced ribs, grown in our allotment kitchen garden.

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Good Food Kitchen @goodfood.kitchen · 22/08/2026

The sunflowers in our allotment pollinator bed have rather got away from us. One has reached 14 feet, with the others standing between 10 and 12 feet. The bees love the flowers, and the birds are already eyeing up the seeds. 🌻

That’s me standing beside a 14-foot sunflower, with several other giant sunflowers behind me. They form part of the pollinator bed in our allotment kitchen garden.

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Good Food Kitchen @goodfood.kitchen · 22/08/2026

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Good Food Kitchen @goodfood.kitchen · 21/08/2026

Canning in full swing 🍅 I’ve been saucing all week with our substantial crop of San Marzano tomatoes. Some of the sauce has gone into silicone bags for the freezer, and the rest into jars. We grow them in slightly ridiculous numbers for precisely this reason.

Canning San Marzano tomato sauce, with jar lids heating in a pan of hot water and a thermometer visible behind as part of the canning process.

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Good Food Kitchen @goodfood.kitchen · 20/08/2026

Digging for gold! 🥔 Yesterday evening was spent lifting the first of our maincrop Sunset potatoes from the allotment patch, along with a few overlooked Yukon Golds. #FarmToPlate

A pile of freshly lifted Sunset potatoes with a few Yukon Golds mixed in, beside a garden fork in the kitchen garden potato patch on a warm summer evening.

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Good Food Kitchen @goodfood.kitchen · 18/08/2026

The last of our organically grown Luneor courgettes, used in a new recipe: umami mushroom-stuffed yellow courgettes. Not a bad way to finish this year’s crop. #WhatsCooking ₊˚ʚ 🌱 ₊˚✧ ﾟ. 🍽️

A rustic bowl filled with a vegetarian umami mushroom-stuffed yellow Luneor courgettes. Behind it are a wicker dish of freshly picked vegetables, another dish holding a stuffed courgette, and a bottle of olive oil.

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Rie @gftomatoes.bsky.social · 19/08/2026

The bakery is closed this week, so Chef is tinkering with a sourdough rough-puff pastry. Tonight we have tomatoes and goat cheese, oyster mushrooms and gruyere, and peaches with basil and mascarpone. I think this dough is a winner

Rectangle of pastry with mushrooms and breasola.

Tomato pastry on a plate with microgreens.

Peach pastry and mushroom pastry, side by side.

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Good Food Kitchen @goodfood.kitchen · 18/08/2026

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Good Food Kitchen @goodfood.kitchen · 17/08/2026

This morning’s raspberry haul, destined for cheesecake and a batch of muffins. The golden raspberries are Fallgold; the reds are a mix of Versailles, Autumn Chef and Himbo Top. The difficult part is deciding which gets the larger share.

My hands holding two large punnets of freshly picked raspberries in the allotment kitchen garden. One contains golden Fallgold raspberries; the other holds Versailles, Autumn Chef and Himbo Top in varying shades of red.

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Good Food Kitchen @goodfood.kitchen · 15/08/2026

A rustic seeded sourdough at 78% hydration 🍞 Not outrageously high, but once the seeds went in, the stretch and folds gave the biceps a proper workout. Not too shabby a result. #sourdough

Half of a freshly baked artisan sourdough loaf, made with seeds, sits on a wooden chopping board. The cut loaf reveals a well-developed crumb with naturally uneven alveoli, surrounded by a deeply caramelised, dark golden-brown crust. Behind it, a rustic wood-panelled wall and a vase of old plant cuttings give the scene the feel of an English country cottage.

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Good Food Kitchen @goodfood.kitchen · 14/08/2026

Anyone get that ominous UK government warning on their phone about the wildfires? Scary but hopefully everyone will take notice.

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Good Food Kitchen @goodfood.kitchen · 13/08/2026

Heritage tomatoes grown from seed from Paros Greece, thriving in this year’s Mediterranean-like temperatures on the Kent coast. Incredibly sweet and juicy - excellent in sandwiches or slowly cooked for breakfast. #harvest ｡‧˚ʚ🍅ɞ˚‧｡

A close-up of large, deeply ribbed heritage tomatoes growing among lush green foliage in our allotment kitchen garden on the Kent coast. Several fruits have ripened to a rich, deep red, while others are turning from golden yellow to red. Grown from seed from Paros in Greece, they have thrived during this year’s heatwave and its unusually Mediterranean-like temperatures.

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Good Food Kitchen @goodfood.kitchen · 12/08/2026

Standing in the garden during the eclipse 🌓 I made these eclipse viewing glasses from an old cereal box. neat science project ever!

That's me standing in the garden with a homemade cereal box glasses to view the eclipse.

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Good Food Kitchen @goodfood.kitchen · 04/08/2026

Harvest to plate. 🧺 This morning’s haul filled the trug with potatoes, chard, tomatoes, peppers, chillies, cucumbers, raspberries and basil. Not bad for a few hours of digging, picking and trying not to eat the raspberries on the way home. #GreenHeart 💚

My hands hold a large garden trug overflowing with freshly harvested allotment kitchen-garden produce: earthy Carolus potatoes; bright green Swiss chard; red and yellow tomatoes, including Lady of the Night, Costoluto Genovese, Fiorentino, Paros Island Heritage and San Marzano Redorta, Red Star bell peppers and Friggitello sweet peppers, Ohnivec and Carolina Reaper chillies, crisp cucumbers, fragrant basil, and bright red Versailles and Himbo Top raspberries, alongside golden Fall Gold raspberries. Tall, feathery asparagus ferns fill the background.

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Good Food Kitchen @goodfood.kitchen · 01/08/2026

A couple of nights ago - view from our garden of the the full 'Buck' over the rooftops.

View from our garden of the full 'Buck Moon' waxing over the rooftops and partly hidden behind trees.

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Good Food Kitchen @goodfood.kitchen · 30/07/2026

A glorious glut of Malling Elizabeth plums heading my way - plum ice cream, plum clafoutia and...

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Good Food Kitchen @goodfood.kitchen · 29/07/2026

Our latest recipe is heatwave-approved! 🥵🍒 We harvested our allotment-grown black cherries to churn this fresh black cherry vanilla ice cream. It’s the perfect reward for this hot weather. Is it ice cream for lunch weather where you are? 🍦 #SummerVibes

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Good Food Kitchen @goodfood.kitchen · 27/07/2026

Water companies can’t reliably supply enough water for people, food production and wildlife, yet we’re told AI datacentres should take priority for millions of litres of cooling water. Get the water infrastructure right first. Servers can wait. #UKWater

theguardian.com

Blame privatised water firms for hosepipe bans | Lettters

Letters: Gillian Metheringham, Dr Gillian Austen and others respond to articles about water shortages in the UK and the high and rising pay of water industry bosses

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Good Food Kitchen @goodfood.kitchen · 27/07/2026

I entered my Teddy Bear 🧸sunflowers into the Sandwich in Bloom competition and came second. My Honeycomb tomatoes went one better and took first place. Well chuffed. 🌻🍅 #FlowerSky

A vase of my Teddy Bear sunflowers on an old rustic oak dining table at home. The flowers are vivid orange-yellow, with dense, fluffy heads and lush green foliage, freshly picked from the allotment. In front of the vase is a card reading: “Sandwich in Bloom - Second Place - Awarded to Deana Smart-Zegna - Class A3 Annual Flowers”

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Good Food Kitchen @goodfood.kitchen · 25/07/2026

Weekly sourdough bake. I call this one the Kent Coast Bad Boy - open crumb, dark crust and made with regenerative and organic flours. This loaf is off to a picnic. #sourdough

My hand holding one half of a large artisan sourdough loaf, freshly cut to show a well-balanced crumb that is neither too open nor too tight. Made with regenerative and organic flours, it has a dark rustic crust and is ready to be taken along to a picnic.

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Good Food Kitchen @goodfood.kitchen · 23/07/2026

Birthday girl lunching at Birdies in Whitstable. Moules frites to die for, followed by a delectable pan-fried sea bream. A very good way to spend a birthday.

That's me (Deana) sitting in the courtyard at Birdies French Bistro in Whitstable, Kent, enjoying a birthday lunch at a set table. In front of me is a plate of pan-fried sea bream, golden at the edges and served with its accompaniments. Behind me, an old outdoor staircase is dressed with pots, trailing greenery and flowers, giving the courtyard the relaxed atmosphere of a small European bistro.

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Good Food Kitchen @goodfood.kitchen · 22/07/2026

Autumn raspberries are already starting to offer the odd gift. Versailles, Autumn Chef and Fall Gold are first in - large, juicy berries in the late afternoon light. Soon the canes will be flush. Serious Brix levels already. #KitchenGarden

My hands gently cupping a small harvest of large, juicy raspberries picked in the allotment kitchen garden. The berries are Versailles raspberry, Tulameen Pearl and Fall Gold, each plump and richly coloured, with the pale gold berries standing out among the reds. The photo is taken in the evening, with a soft golden summer light giving everything a warm glow.

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Shawn Hennessey ☀️🍷 @sevillatapas.bsky.social · 21/07/2026

Buñuelos de bacalao 🐟 Taberna Zurbarán #sevilla #tapas #sevillatapas #azahartapas #spain #foodsky

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Nicola Miller @nicmiller.bsky.social · 21/07/2026

Check your water company's website because most of them offer exemptions to the hosepipe ban if you fall into certain categories (health, age etc)

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Good Food Kitchen @goodfood.kitchen · 18/07/2026

Dug up two of my Yukon Gold plants yesterday and was delighted with the haul. They went in back in March and, yes, I left them rather longer than planned. Fantastic potatoes, especially cut thick for chips. #KitchenGarden 🥔🌱

Early evening in the allotment kitchen garden. A freshly dug batch of Yukon Gold potatoes lies on the soil beside the partly lifted potato bed. Behind them is a weathered wooden sign marked “Yukon Gold, 2nd Earlies” with the planting date “21/3”. Beyond the sign, rows of maincrop potato plants are still growing, including Sunset, Cara, Heidi Red, Alouette and Oscar.

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Good Food Kitchen @goodfood.kitchen · 18/07/2026

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Good Food Kitchen @goodfood.kitchen · 14/07/2026

𝐂𝐚𝐫𝐨𝐥𝐢𝐧𝐚 𝐑𝐞𝐚𝐩𝐞𝐫 𝐏𝐞𝐩𝐩𝐞𝐫: 𝐖𝐞𝐞𝐤 𝟐𝟔 🌶️ Week twenty-six. Now much bigger and moved into the polytunnel, where it’s enjoying the heat. Its first pepper has ripened to a deep red, ranging somewhere between 1.4 and 2.2 million Scoville Heat Units. Best admired carefully. #SeedToHarvest 👩‍🌾🌱

A mature Carolina Reaper chilli pepper growing in a polytunnel, with dense green foliage and its first ripe, deep red pepper hanging beneath the leaves. The chilli plant has grown substantially since it was first sown from seed and is thriving in the warm conditions. Marked with a date-of-birth label dated 14/01/2026. This is Week 26 in a weekly grow series tracking the progress of one of the world’s hottest chilli peppers from seed to harvest.

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Good Food Kitchen @goodfood.kitchen · 12/07/2026

That was tense - England 2-1 Result!! ⚽⚽

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Good Food Kitchen @goodfood.kitchen · 08/07/2026

Freshly baked sourdough focaccia, filled with vegetables from the allotment kitchen garden. Roasted sweet peppers, aubergine and courgettes, homemade pesto and Mozzarella di Bufala. About right for a hot summer’s day. #sourdough 🌶️🌞🥵🥪⛱️

A homemade sourdough focaccia sandwich, cut open to show roasted sweet peppers, aubergine and courgettes grown in the allotment kitchen garden. The filling is layered with homemade pesto and Mozzarella di Bufala. The sandwich sits on an old grey plate on a rustic wooden table at the allotment.

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Good Food Kitchen @goodfood.kitchen · 07/07/2026

The woman standing in front of me at the supermarket turns and tells me "I don't know how anyone can be nice to each other in this heat" 👀

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Good Food Kitchen @goodfood.kitchen · 07/07/2026

The kitchen garden has decided courgettes are now our main crop, especially the organic Luneor. So I did the decent thing and baked a courgette cake - zucchini bread for our American cousins. Not too bad, if I say so myself. #ediblegarden ₊˚⊹♡🍰🥒♡⊹˚₊

A courgette cake (zucchini bread) sits on an old rustic wooden board on a grey marble table, with several slices already cut and laid out in front. Beside it is a plate with a slice of cake, a Buckels knife resting nearby, and a cup of coffee just behind. In the background is a bowl of freshly picked Luneor and Romanesco courgettes from the kitchen garden, next to a vase full of sweet peas given to us by our friend Sally B.

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Good Food Kitchen @goodfood.kitchen · 29/06/2026

My friend Diana made ravioli by hand, stuffed with homemade ricotta and chard from the allotment. It doesn’t get much better than that. Silky pasta, green filling. Absolutely lush. #PlotToPlate º∙👩🏻‍🍳 ₊˚🍜 ˚ෆ

Diana’s hand holding a plate of her handmade ravioli over an old rustic oak table. The ravioli is filled with homemade ricotta and chard from the allotment, with the pasta parcels sitting close together on the plate, showing their hand-shaped edges and generous green filling.

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Good Food Kitchen @goodfood.kitchen · 12/05/2025

New hearty veggie burger recipe made with mushrooms, black beans, shallots, leek, garlic, ground nuts, Dijon and herbs. Served on sourdough potato buns, with rosemary fries and a roasted pepper-cashew sauce. Feedback welcome. #PlantBased

Two thick vegetarian burgers stacked in a golden-brown sourdough potato bun, set on a rustic wooden board. The burgers are topped with a generous layer of roasted pepper and cashew sauce. Crispy rosemary potato fries are arranged alongside. Natural light enhances the textures and warm tones

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Good Food Kitchen @goodfood.kitchen · 25/06/2026

Anthony Bourdain Day - Made his lemon and butter roast chicken with Pommes Anna. Sharp lemon, crisp potatoes, proper butter. A decent way to remember a man who knew food was never improved by bullshit. #BourdainDay

A roast chicken sitting in a cast iron pan on an old rustic wooden table. There is a glass of wine to one side and a small plate of Pommes Anna beside it. The dish was made to mark Anthony Bourdain Day. Food photography by Deana Z - Canon EOS R6 Mark II & EF24-70mm F2.8L

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Good Food Kitchen @goodfood.kitchen · 24/06/2026

Staying in Lagrasse, where my sister Beverly lives. We dropped into Cyril Codina for a vinegar tasting with Mathilde - five wine vinegars, five balsamics, two tiny drops at a time. Came away with 15-year-old red wine vinegar and blackberry balsamic. Lots of ideas. 🍶 #lagrasse

Deana standing with Mathilde inside Cyril Codina, an artisanal vinegar shop in Lagrasse. Mathilde is guiding Deana through a vinegar tasting, with several bottles arranged in front of them. She is explaining the different wine vinegars and balsamic vinegars available to taste, including aged red wine vinegar and fruit balsamics.

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Good Food Kitchen @goodfood.kitchen · 23/06/2026

At Marie Blachère in Carcassonne, they bake their baguettes three ways: light, standard and well done. I couldn’t decide. So naturally, I bought all three. #BreadSky ⊹ 🥐. ݁˖ . ݁݁🥖

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Good Food Kitchen @goodfood.kitchen · 22/06/2026

Very sad to hear that Clive Davis has passed away. When I moved to New York in 2003 and worked at Sony BMG, I was fortunate enough to cross paths with him almost daily. Tireless, passionate about music, and blessed with an extraordinary ear for talent. The man with the golden ears. #clivedavis

Clive Davis with Whitney Houston (Getty Images)

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Good Food Kitchen @goodfood.kitchen · 21/06/2026

Happy Summer Solstice. This morning’s kitchen garden haul: elephant garlic, Romanesco courgettes and round Luneor courgettes. Not a bad start to the day. ☀︎⋆.ೃ࿔*:･ #SummerSolstice 🌞

Deana standing in the allotment kitchen garden beside a wooden table with a basket of freshly harvested vegetables. The basket contains elephant garlic, green Romanesco courgettes and bright yellow Luneor courgettes, with more of the haul arranged around it on the table. The surrounding kitchen garden is visible in the background, full of early-summer growth.

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Good Food Kitchen @goodfood.kitchen · 16/06/2026

The Luneor courgettes are already coming thick and fast. First few are ready to pick this week. These ones won't be sliced. They'll be hollowed out, stuffed and baked whole. 🌱🥒 #kitchenharden

A healthy Luneor courgette plant growing on an allotment bed, with large green leaves spreading out across the soil. Several round, bright yellow courgettes hang beneath the foliage, their smooth, glossy skins standing out against the deep green leaves. Fresh yellow flowers are still visible on some fruits, showing that the plant is actively producing. The surrounding bed is well-tended, with rich soil and other vegetable crops visible in the background, giving a sense of a productive summer kitchen garden.

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