Yeotown LifeJulia Waghorn


Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen.

Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available.

She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food.

Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010.

She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.


Fresh & Fiesty Monkfish Laksa

The fabulous balance of fresh Thai flavours is what makes this Laksa such a firm favourite at Yeotown. Julia talks us through this monkfish version but also gives variations if you want to keep it strictly vegetarian too. Serves: 4 Ingredients: For the Curry Paste: 1 x Lemongrass stick 1 x Onion, roughly chopped 4 […]

Laksa

cookies

Easy Peasy Muesli Cookies

Get the kids involved or just enjoy making these simple crumbly cookies yourself. Not too sweet and full of fruity, coconutty goodness these are a perfect not so naughty treat when you fancy something with your cuppa! (or, even better, pair this with our deliciously warming hot chocolate!) Makes: 16 Takes: 10 minutes prep, 12 minutes […]


Butternut Squash 'Noodles' with Perfect Parsley Pesto

If you haven’t discovered the joys of spiralizing yet then prepare yourself for a culinary eye-opener. Spiralizers are relatively inexpensive gadgets which will revolutionise pasta night! Whether you are coeliac, gluten-intolerant, wheat-free or just good old fashioned health-conscious a spirilizer will allow you to replace grain-based pasta and noodles with fresh veggies. And it only […]

Noodles

blog spicy fuittea

Spiced 'Fruit-tea' Holiday Cocktail!

Looking for a great alternative to serve at your next function for those wanting a non-alcoholic option? This spicy and fruity cocktail is a perfect holiday drink that will not only provide you the healthy benefits of ginger, cloves and cardomom but the combination of flavors can also readily accommodate add a dash of vodka […]


Cauliflower, Pomegranate and Spiced Almond 'Couscous'

Crazy for Cauliflower! “There’s nothing I can’t do with a cauliflower that’s not good for you….and not least because it lends itself so brilliantly to spicing” – Julia, Yeotown Chef It’s true that the magic our wonderful cook Julia can work with the humble cauliflower often leaves our Yeotown guests not only speechless but asking […]

cauliflower couscous blog

Perfect Parsley Pesto Recipe

A fresh and bold pesto which keeps well and makes the perfect accompaniment to our Butternut Squash ‘Noodles’. Serves 4 – 6 Ingredients: 1 x bunch Parsley 1 x Lemon 200g Cashews 6 x  tsp Walnut Oil 4 x tsp Balsamic Vinegar 2 x Garlic cloves, grated Pepper Mild Chilli Power Method: Toast the cashews […]

pesto2

butnoodles

Butternut Squash ‘Noodle’ Recipe

Julia and Mercedes talk us through Butternut Squash ‘Noodles’ using a spiralizer. A simple, tasty and nutritious dish which is great with our delicious pesto. Equipment needed: Sprializer Ingredients: 1 x Butternut Squash, top section only, peeled. 1 x handful Cashews, roasted in oven or pan. Method: Spiralize the squash, steam for two minutes, toss […]


Baked Veggie Fritatta

Packed full of veggies and a sure crowd pleaser this sweet potato and leek fritatta is a satisfying lunch dish which keeps well and can be eaten cold the next day. This is a basic starting recipe open to endless adaptations so use your imagination and add whatever is in season or takes your fancy! […]

fritatta