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About Sarah Partridge
Sarah studied and qualified as a home economics teacher in Gloucester during the 1970's. She taught grammar school pupils through to 18 years of age, at a time when Home Economics was still very much on the timetable. Groups of enthusiastic pupils learnt to plan and prepare two or three course meals for different situations, not only for the external exams but also for pleasure and future survival.
A generation has passed; very few people can now enjoy being taught skills in cookery and the art is disappearing. Sarah feels that food technology taught in schools today does not make up for the skills lost with the demise of Home Economics. Instead it encourages the use of purchased ready prepared food, which can be expensive, high in unnecessary calories and bland in flavour. Although everyone today seems busier than ever, all of us hanker for those occasions when a meal successfully made at home can be cooked and served for friends, family or that special occasion. The cook as host must enjoy the event too, so preparation and planning are essential.
Sarah has since taught Home Economics at mixed schools in both the private and public sector and has rarely found anyone who could not cook once skills were explained, or who did not enjoy this interesting and vital craft. There is always something new to learn, and the local availability of plenty of fresh seasonal ingredients adds to the creation of interesting and well flavoured dishes.
Sarah and Philip have four children and have encouraged their interest in good food. Sarah has also catered for friends and their guests by preparing and serving celebration meals.
Living in such a traditional, rural setting has resulted in Sarah being involved with harvest suppers, church fêtes and selling eggs at the local farmers market. Sarah also writes a monthly recipe page for the parish magazine and loves her garden.
Philip, Sarah and family appreciate the importance of preserving rural life and farming which is the hub of any village. Diversification is now vital in maintaining rural farm economies. It is with this aim that the family now run Cookaway Food Breaks, 2 self catering holiday cottages, and encourage visitors to see the milking parlour and find out more about farming and where food really comes from.
The family look forward to welcoming you to a Cookaway Food Break at Meadow Barn, and hope you will return again one day as many others have done.
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