RECIPE: Seville Orange Marmalade, by Lisa Osman

The uplifting aroma created by squeezing, juicing and shredding sour oranges to create bitter marmalade is a rewarding seasonal ritual. Seville oranges are ready to pick from mid December, although they can normally be found in the shops from the first week of January. Their short season lasts until March. For the best results, we like to source organic fruit from Gospa Citrus.

Raised in Dorset on her grandparent’s farm, Lisa was cooking beside her grandmother from a very young age. In the late 1990’s as well as having a keen involvement with the farm livestock, Lisa was employed as a private chef on a neighbouring estate. She began cooking for other clients to include shoot gatherings and weddings which led to the creation of her successful outside catering and events company in 2003. Nominated for the Harmsworth Outstanding Contribution to Dorset Food in 2008, Lisa and her team travelled across the south west to cook within castle walls, private islands and award-winning gardens.

Following the success of her catering company and wishing to return to their countryside roots, in 2013 Lisa and her husband moved to Wimborne St Giles, with the aim of establishing a cookery school. The school became AGA approved in 2015 and meanwhile Lisa was invited to judge and arbitrate at some of the most influential produce awards in the United Kingdom.

In 2017, her cookery school won GOLD at the Dorset Tourism Awards, Learning and Educational category and then went on to win a second GOLD for the South West. In 2018 Lisa was recognised for her outstanding contribution to the Dorset food and drink industry.

Lisa often demonstrates in the Grow and Eat theatre at RHS Hampton Court Palace Flower Show as well as contributing seasonal recipes to local publications. She is an ambassador for Slow Food and continues to judge regularly at international food and drink awards.

Anthony from Glasgow – following a day with Anna Del Conte and her daughter Julia at All Hallows Farmhouse.

‘I have been happily thinking over our lovely day together and I am very happy that I was able to be part of it. Thank you to you all: great humour, great company, a fabulous welcome from Lisa to us all with understated but very generous kindness to everyone who came. We had a great time.

I won’t embarrass Lisa by going on here, but the quiet, hard work and understated generosity of spirit was the secret ingredient which made it all “tick”. Anna del Conte doesn’t like people or make compliments loosely, but she rates Lisa and I do too. Enough said.

I hope that our nascent friendship will prosper and I hope that you will, like me when I visit your part of the world, feel comfortable to stay with us if you find yourselves in Scotland.’

John, Jill and Stephanie Virginia USA – Bespoke AGA cookery course in their home followed by a party for 55 guests.

‘It has been so enjoyable getting thank you notes this week. You get rave reviews. They loved meeting you, talking to you, and of course-eating the delicious food. Our week together is now a wonderful memory. You were absolutely the perfect person for the job. I think being a guest chef should be on your services list.’