Catherine and John Pawson prepare a table in the barn, where the glass wall can be raised to create an open-air dining space.
Another view of the farm’s buildings.
Walnut and praline ice cream, one of the recipes in the couple’s new book, Home Farm Cooking (Phaidon).
The interior of the barn.
Blood orange sorbet with a citrus salad.
A view of Catherine and John Pawson’s Cotswolds retreat, Home Farm, from across the carp pond.
Piedmontese peppers, based on a recipe from Elizabeth David, using wild garlic for pesto.
Catherine Pawson tends to the flower beds.
A salad of Jersey Royal potatoes with asparagus and pancetta.
A marble table John Pawson designed for Salvatori overlooks gardens and rolling fields beyond.
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