04/03/2020
Meet our owner and founder -the caring, brave and immensely talented chef and yoga teacher - Shona Heron:
‘In many respects I was in my dream job. I was working on a superyacht in the Mediterranean off Portofino captained by the man who’s now my husband. Captured in 2D my life probably looked idyllic. But the reality was that I was anxious, going days without sleep, and suffering physically that eventually required my emergency evacuation to hospital. The stress of the life I was leading was taking me down a dark path and for a long time I struggled to understand how I could break free.
With foodie parents and a phonebook full of relatives as well as ‘aunts’ and ‘uncles’ who love nothing more than a languorous dinner, it seems almost inevitable in hindsight that I’d become a chef. But try telling that to my teenage self. I moved to Paris as an eighteen-year-old for a boyfriend, my place at Parsons, and the food – in that order. By the time I entered my twenties that order had reversed, and it was in large part due to eating in bistros like in the 1er. It served simple, delicious food sourced from the finest ingredients, and to this day that’s exactly what I aspire to deliver at every meal.
When I finished my third – and final – season at sea I swore to myself that I’d do things differently. Walking my friend’s springer spaniel along La Pointe de Saint Hospice to try and clear my head, I thought back to the times I had felt most peaceful, centred, and most importantly, in control. I’ll be honest, there weren’t many. But there was one memory that I kept coming back to: yoga on the rocks at Coco Beach from a spot where you can see Corsica on a clear day. When I got home after dropping Loki off, I signed up for YTT with and three years later I count it as one of the best decisions I’ve ever made.
Over the last 12 years I’ve cooked everywhere from soup kitchens to castles, and the way in which I cook has fundamentally stayed the same throughout: simply prepared (mostly plant-based) meals using only the best ingredients. And if you come to the Silk Farm, that’s exactly what you’ll get.’
@ Oxford, Oxfordshire