A cozy bedroom with Soak&Sleep

wemadethishome_soaksleep-13wemadethishome_soaksleep-10wemadethishome_soaksleep-8wemadethishome_soaksleep-1wemadethishome_soaksleep-18wemadethishome_soaksleep-3wemadethishome_soaksleep-2 It certainly feels as though we are on the fringe of winter here, does it feel that way to you too? The richness of autumn is fading fast and with it, the lack of warm light has encouraged me to change a few things around in our bedroom to welcome the shift in the season and create a warm and welcoming space for the end of the day.

I was thrilled when Soak&Sleep very kindly asked if I would like to share their new bedding range with you. It is all really beautiful and honestly priced making it perfect for a little seasonal spruce. I chose the navy blue Artisan bedlinen with matching pillowcases. I love the subtle pattern and mid-century craft look, with a thread count of 220 woven in unbleached cotton it feels so very soft and every bit luxurious. To add to the feeling of comfort and warmth when the evenings are really chilly I have also added a vintage style quilted bedspread in soft stone which I absolutely love.

One of the things I love to do, when I can, is decorate our home with small jars of flowers from the garden, we have plenty of fading hydrangeas at the moment and I have added them to various jars to brighten up our bedroom room, I feel, bringing nature into our home throughout the year is really important, it connects us with the season and adds a sense of life and spirit. I have also bought my very first little succulent, I love its sage green leaves with purple tips.

Do you like to make little changes to your home to welcome a new season?

At Home in Autumn

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Autumn has gently revealed itself around here, the world outside our windows has turned to a patchwork of russets, golds and reds, whilst inside we have been lighting candles, pulling on the extra woollen layers and creating feelings of warmth and togetherness. It is my favourite time of year and I have really enjoyed noticing the shift in our daily rhythm and the little rituals we have adopted here at home as the season unfolds. Here are some of the things we have been enjoying recently:

  • Starting the day with a candle burning, usually at the table whilst we eat our breakfast together. It is the perfect way to ease nicely into the day
  • Pulling on the on the extra woollen layers before heading out into the cold, fresh air
  • Stomping through the woods with friends
  • Crunching through the fallen leaves and collecting seed pods to bring back home.
  • Visiting a pumpkin patch and flicking through recipe books to find recipes for some good nourishing autumn food
  • Lighting our fire with fairy lights to add warmth to the room
  • Reading The Book Of Hygge – the Danish art of living well
  • Layering our beds up with quilts and blankets at bedtime

How are you welcoming the season at home?

Our stay at The Welsh House


the-welsh-house8wemadethishome_thewelshhouse12the-welsh-house3wemadethishome_thewelshhouse18Come & enjoy the simplistic pleasures of the countryside at The Welsh House

Bryn Eglur, an idyllic self-catering cottage tucked away in a quiet corner of Carmarthenshire, away from all the hustle and bustle of modern day living. With no wifi or phone signal, it is a real chance disconnect from technology, reconnect with yourself and enjoy the simplistic pleasures that come with spending time in the countryside.

We arrived late in the afternoon to be greeted by owner and creator, Dorian Bowen, who showed us around and made us feel right at home. Dorian stayed a little while, and over coffee we chatted about his passion for creating his beautiful holiday cottages and how he has sympathetically restored Bryn Eglur, translating his vision into a tangible space which has been enjoyed by all who have stayed there, you only have to read the pages of visitors book to know he has captured the magic within the walls of such an old place. We also chatted about the beautiful garden that surrounds the cottage his love of painting, our shared passion for Instagram and capturing the ever-changing beauty of the seasons (you can follow his account here)wemadethishome_thewelshhouse2

the-welsh-house2wemadethishome_thewelshhouse4After Dorian left, we unpacked our things and began to explore our home from home. The kitchen/dining room is the heart of the cottage, warmed by a cherry red Rayburn. Two barn doors connect the room with the garden on both sides and light streams in through the sash windows making the room feel light and airy. I loved how the autumn sunshine cast dappled light across the large dining table.wemadethishome_thewelshhouse25


The bedroom upstairs was my favourite room in the cottage, it is calm and relaxing and makes the perfect space to hunker down at the end of the day with a good book. Lime-washed walls and white linen gave the room a feeling of simplicity, whilst the old wooden beams, oak flooring and woolen blankets added warmth and texture making it feel every bit cozy. Faded roses gathered from the garden, sat in simple glass vessels on the windowsills, the autumn sun glowing through their pale petals was a sight of pure beauty. At the end of the room a doorway amongst the rustic wood paneling, reveals a secret room complete with a cabin bed made from old reclaimed timber, a perfect hideaway for little ones or adults alike.wemadethishome_thewelshhouse15

wemadethishome_thewelshhouse20the-welsh-house5img_5586wemadethishome_thewelshhouse17The next morning we woke just before the sun rose. Pulling on our wellies and jumpers over our pyjamas we headed out to watch it rise, turning the white stone walls of the old cottage pink for a moment. Arthur was in his element running around, free-spirited and crunching through the fallen leaves. The garden is as magical as the cottage, a little stream babbles alongside ancient trees covered in moss and tiny ferns, ivy trailing from the branches above. We collected leaves, gathered flowers and made a simplistic autumn wreath. Later that day we explored the local area and stopped for a paddle in the sea at Temby and enjoyed fish and chips on the beach.

A weekend getaway here at The Welsh House is highly recommended if you are looking for somewhere to relax and unwind.

Many thanks to Dorian for our wonderful stay at Bryn Eglur.

Old English Apple Chutney


This time of year is the best when it comes to inspiration for feeding my family. I love the wide variety of seasonal produce that autumn has to offer, berries gathered amongst the hedgerow just as summer fades away, a basket full of fallen apples picked in the autumn sunshine and the promise of ripening squash in the fields at our local farm shop (I could feast on this soup all season).

With a basket full of brambly cooking apples and a challenge set by Steamer Trading we spent a cozy autumn afternoon in the kitchen making chutney. I chopped the apples and onions, whilst Arthur mixed in the raisins. I dug deep into the back of the cupboard to find a jar of mixed spices that smelt so amazingly fragrant the kitchen was instantly warmed by the aroma.


I have never bought a good quality knife before and I didn’t realise just how much of a difference they made until Steamer Trading  got in touch and asked if I would like to take part in #TheSteamerChallenge to compare a Chefs Knife with a Santoku Knife. A good quality knife makes the job of chopping and preparing food simple and effortless, here are my thoughts on using each knife:

The Robert Welch Chefs Knife

  • A versatile, all purpose knife that’s great for chopping fruit, vegetables, fish and meat. I think I would make this my go-to knife and perhaps, with the exception of a bread knife, I would say this is all you need
  • I really like the way it feels to hold, the handle fits comfortably in my hand and feels weighted and balanced which helps with the performance and feels safe to use
  • The curved blade allows for a good “rock, chop” motion meaning the knife does not need to lift away from the chopping board whilst preparing ingredients
  • Best of British design with a 25-year guaranteeold-english-apple-chutney-4

The Robert Welch Santoku Knife

  • A good everyday knife. Although it’s roots are in eastern cooking where finer ingredients are used, it is a suitable knife for many vegetables, fish and meat
  • The hollow dimples along the blades create air pockets so finely chopped ingredients like herbs don’t stick.
  • The depth of the blade makes dicing easy, it is also a great knife for scooping up ingredients and transferring it into the pan for cooking
  • Best of British design with a 25-year guaranteeold-english-apple-chutney-3

When choosing a good quality knife, look for one that has been fully forged from one single piece of steel – where the blade continues to runs through the handle, this makes for a stronger and more durable knife. No knife will stay sharp, one made from a good quality steel, however, will stay sharper for longer. Both knives featured in this post provide an excellent ability to chop smoothly and with ease. However, my preferred favourite is the Chefs knife as it felt more comfortable in my hands.

Old English Apple Chutney

This recipe is taken from an old WI magazine and makes about 1kg of chutney. Preparation and cooking time is about two and a half hours (ensure you sterilise your jars before use)

  • 250g onions, chopped
  • 1kg cooking apples
  • 125g raisins
  • 1tbsp ground coriander
  • 1tbsp paprika
  • 1tbsp mixed spice
  • 1tbsp salt
  • 350g sugar
  • 700ml vinegar

Put all the ingredients into a heavy pan and slowly bring the mixture to the boil, stirring often until the sugar has completely dissolved. Then simmer for an hour and a half to two hours, stirring from time to time to stop the chutney from sticking to the bottom of the pan. To check the chutney is ready, drag a channel through the mixture with a wooden spoon so that the bottom of the pan is visible. If the channel fills with liquid immediately the chutney is not ready. cook for a further fifteen minutes and check again. The chutney is ready when the channel does not fill immediately and the mixture has become thick. remove the pan from the heat and leave to stand briefly. Fill warm, sterilised jars with the chutney and allow to cool before labelling and storing.


With thanks to Steamer Trading for sponsoring this post and providing
me with two excellent quality Robert Welch knives.