udith Hann’s herb garden, containing over one hundred different types of edible herbs, transformed her cooking so dramatically that she decided to start a Herb Cookery School, HANN’S HERBS.

Judith made the beautiful walled herb garden from a derelict pig yard on her small farm of 40 acres in the Cotswolds. The stone walls not only house figs, grapes, Japanese wineberries, Morello cherries and roses, they also trap the sensuous scents of the herbs and protect the plants so that they can thrive throughout the year.

At HANN’S HERBS Cookery School visitors prepare, cook and eat a lavish herb lunch with wine and fresh herb teas in an elegant, listed stone barn. Judith always uses the recipes which she has developed over four decades of cooking.

In that time she has written newspaper columns and two books on healthy cooking and presented the 8-part BBC TV series, The Taste of Health. Filming those programmes with Britain’s top chefs like Raymond Blanc and Antonio Carluccio taught her even more about cooking with herbs. She now has a column on culinary herbs in the Herb Society magazine and was one of Rick Stein’s ‘Food Heroes’ when he filmed in her herb garden and ate food she cooked for him in her kitchen.

During the day’s herb cookery course everyone discovers which herbs work best with different types of fish, meat, vegetables, fruits and cheese. Judith likes to use a lot of herbs which are simple to grow but hard to find in greengrocers, like lovage, chervil, sorrel and oregano. Visitors taste these and many of the other one hundred herbs growing in the garden, as well as learning how to cultivate them. They can then finish the day by exploring the magical gardens around the farm, which include six acres of formal garden rooms and wilder woodland and water gardens. They can take home Judith’s plants, herb seeds, vinegars, oils, jellies and other home-made herb products, plus the brilliant recipes of course.

© Judith Hann 2015