If Katie Sanderson’s father Nicholas Watts would only agree to have cows on the farm at Deeping St Nicholas her cakes would be almost entirely made from home-grown ingredients.
Katie’s joking when she suggests this, but it’s not far from the truth.
Free-range eggs produced on Vine House Farm go into the cakes and, when jam is called for, home-grown raspberries produce a particular vibrancy of flavour .
Organic wheat is grown on the farm, and that is milled at Maud Foster Windmill at Boston, whose flour is used to make the cakes.
Katie went a step further when she married, using flowers grown at Moulton Seas End and the couple left the church in an old renovated cart given by the Henfrey family at Deeping High Bank.