We go around seeking out weird and wonderful places to stay. This blog is full of things we love, things we’ve found and some vague outdoorsy musings.

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There’s only so many crumbles you can eat! So stay at Vintage Vardos in the next month & get free cider making lessons! #CSOffers www.canopyandstars.co.uk/vintagevardos

Check out this awesome thankyou card created for the owners of Covert Cabin in France! We love a creative guest!

Our lovely Chris has made croissants for breakfast! From scratch! #teambreakfast

Sorry for the shameless celeb mention but look who stayed in Lost Meadow Tree Tent recently…it’s only Teri Hatcher!

Lost Meadow Tree Tent in Cornwall sleeps 2: www.canopyandstars.co.uk/treetent

HOORAY! IT’S SHINY NEW OFFICE DAY…

…and our Becca is settling in nicely!

UPCYCLE YOUR WASHING MACHINE!

Got an old washing machine that you don’t know what to do with? Remove and upcycle the drum to make a cool firepit!

Even the hard worked Sawday’s staff love to take some ‘me’ time out at a Canopy & Stars place! Here’s our Alec at The Rising Sun.

SPARKLERS AT SAWPIT WAGON!

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One of our awesome guests Peter N visited Sawpit Wagon Camp in Dorset last weekend and sent us a selection of his holiday snaps. Needless to say, he had a great time!

A LITTLE WILD GARLIC RISOTTO

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The lovely Bella at Longlands sent us this photo yesterday of the beautiful bluebells and wild garlic in her Devon woodland over the weekend. And being the hungry beasts we are, it stirred up thoughts of this favourite from the Riverford recipe books. Bon appetit!

Ingredients

  • 30g butter
  • 1 tablespoon olive oil
  • 3 wet garlic, sliced thinly
  • 1 small onion, chopped finely
  • 2 cloves garlic, chopped finely
  • 250g risotto rice (arborio)
  • splash white wine or vermouth
  • 1 litre vegetable or chicken stock (hot)
  • large handful wild garlic leaves, roughly chopped
  • 50g parmesan, grated finely
  • wild garlic flowers to garnish

Method

  1. Cook garlic and onion slowly in some butter and oil for about 10 minutes without colouring. Add rice, turn up the heat and cook until the rice is coated with garlic mix, season and add alcohol. Stir until the wine has been absorbed.
  2. Next, add the stock until rice is just covered and turn down the heat. Maintain rice at a gentle simmer and keep adding stock once the last addition has been absorbed. After about 10 minutes add wild garlic leaves and stir into rice. Add more stock. After another 5 minutes, when rice is just cooked but has some bite, add the butter and cheese.*
  3. Season and serve with a sprinkling of cheese and some wild garlic flowers if the fancy takes you!

*NADA’S TOP TIP - Add a little lemon zest for an added zing.

AN ANNIVERSARY IN MENDIP MOLLY

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Jane B, one of our lovely guests sent us this snap of her recent trip to Mendip Molly, where she and her husband celebrated 24 years since meeting. Congratulations to you both, this is just the thing we love to hear about!

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