The Farm Table: THE SUNDAY TIMES BESTSELLER

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There’s also lots of writing and photos documenting farm life to give you a visceral sense of this place and how the seasons inspire the food.

Living so in tune with the currents of nature, I wonder how Julius is experiencing the climate crisis. There’s an obsession for crispy skin, and the dish uses local cider because we’re in apple country, prunes, onions and sage, with this very slow jelly-ish pork and it’s unbelievable.It’s all so out of control, and, as humans, we’re not very good at reacting to change until things get really bad. Each year they have a rack of books based on the summer reading lists from local schools along with a binder with info from each school.

Full of comforting soups, fresh salads and slow-cooked feasts, Julius offers an invitation to approach your days a little slower, in tune with life’s natural rhythm.

These mini puff pastry tarts celebrate the complementary tartness of rhubarb and mellowness of vanilla custard, all tied together with an apricot jam glaze and light dusting of demerara sugar. If previously my journey was about creating a space to rear animals, it’s now about asking how I can be the best custodian of this land. The aim was self-sufficiency and this new direction came in the form of four hairy rare-breed Mangalitsa piglets: Snap, Crackle, Pop and Alby. How refreshing then to meet with Julius Roberts, who, eight years ago at the tender age of 23 made a decision many of his peers may have considered ‘before his time’ — to flee a bustling capital city life as a chef to start a new one as a self-taught, first-generation farmer in rural Suffolk, and by doing so, has inspired a generation to look at life, success, food and opportunity quite differently.