Granny Mouse Country House and Spa is super proud of its beautiful country gardens – but we also know that a great deal of work goes into keeping them shipshape so that our guests can enjoy a peaceful stroll and enjoy the nature that calls this home.

When it comes to gardening, while constant love and care is a must, it should never be a chore. In fact, if you’re constantly potting, pulling out the odd weed, dead heading your daisy bushes or even raking up a few dead leaves and popping them on the compost heap, there’s a strong chance that it will never feel like hard work.

If you’re not one of our naturally green fingered friends, here are some tips to get you out of the winter and into the spring so that you can enjoy the beauty of lovely green lawns and plenty of flowers throughout the summer:

Plan ahead

Make a “to do” list of projects to tackle, such as building a pathway or wall, staining the deck or installing a new water feature. Work out when you need to prune or compost your plants. Prioritize projects by setting up a time schedule and make realistic goals to get things checked off your list.

Clean and prep

If you didn’t do so last fall, scrape excess dirt off tools, wash in soapy water and allow to dry thoroughly. Coat metal parts with oil to prevent rust, and sharpen pruners and loppers. Power wash decks and patios, then wipe down stored patio furniture and set it outside for the season. Scrub out empty containers and fill with fresh potting soil in preparation for planting.

Seed starting

Start seeds of vegetables and annuals indoors 6-8 weeks before you plan to set them out. Prepare flower beds ahead of time so they are ready as soon as your new seedlings are. Make a planting schedule so that seedlings are mature at the optimal time for your region.

Prune shrubs and vines

Now is the time to prune roses, (some) shrubs and perennial vines. Remove dead branches and shape plants once new growth appears. Research proper pruning techniques and timing for each variety, and hold off on pruning spring bloomers until after they flower.

Prepare ornamental beds

Start with areas where spring blooming bulbs are peeking out of the ground to spiff up early colour displays. Gently rake out surface debris and cut back perennials and ornamental grasses before new growth appears. Top dress with several inches of homemade compost or well-seasoned manure.

Add colour

Now is the time to plant summer bulbs including lilies and dahlias, Annuals (such as petunias, marigolds, salvias, cosmos and sunflowers) also add almost instant colour, so look for trays of healthy seedlings or colour bags at your local nursery or garden store. The label should tell you where is best to plant them for optimal blooming. Remember to water with a little liquid fertilizer every few weeks to keep them flowering for longer.

Wildlife friendly

Birds and other wildlife help control pests, balance the ecosystem and add ambience and interest to your garden. Install nesting boxes with the proper dimensions and in the right spot to attract particular birds. Provide a consistent, clean water source and create feeding stations for seed eaters. Plant indigenous plants that offer food sources of nectar, seeds and berries and make sure there are trees and hedging for nesting and shelter.

Not sure about you, but here at Granny Mouse Country House and Spa we all love a cuppa Joe to kick start the glorious mornings in the heart of the Midlands.

People drink coffee the world over and there’s even an international day to celebrate the bean at the start of October.

Coffee, according to historical records, originated in Ethiopia centuries ago. Since then, it has been scattered across the world and comes in many presentations – from the brew itself, to candles, medicine and even as a currency in ancient times.

In Ethiopia, according to legend, a goat herder named Kaldi first discovered the potential of these beloved beans.

The story goes that Kaldi discovered coffee after he noticed that, after eating the berries from a certain tree, his goats became so energetic that they did not want to sleep at night.

Kaldi reported his findings to the abbot of the local monastery who concocted a drink using these special berries and found that it kept him alert through the long hours of evening prayer. The abbot shared his discovery with the other monks at the monastery and knowledge of the energizing berries began to spread.

As word moved east and coffee reached the Arabian Peninsula, coffee began a journey which would bring these beans across the globe.

Coffee made its way through the north into Yemen in the 15th Century where the beans arrived by the name of “Mocha.” Shortly after, they became well known in Egypt, Persia, and Turkey as “wine of Araby” and coffee houses that went by the names of “Schools of the Wise” started to open.

Next, Arabia became the gatekeeper for coffee and these beans became part of a large-scale coffee farming operation in Southern India. In 1560, coffee made its way through Europe and quickly became popular – until Pope Clement VIII decided that the drink must be satanic!

After further careful inspection, he gave into the glory of the beverage and declared it a Christian drink. As the 1600s rolled on and coffee houses sprung up all over Europe, the beans followed the wave of colonization and found themselves in America.

Today, not even the most jaw dropping tech can have the same effect as a good cuppa and, no matter how you take it, the magical bean energizes, warms your cockles, refreshes you and is a perfect excuse for a good chilled out chat with your bestie on the deck at Granny Mouse.

True to its coffee roots, Granny Mouse supports local coffee brand Terbodore, which originates in the Midlands.

We love to serve their blends in many ways. At the same time, we also love to experiment with coffee and creating innovative meals with the famous bean. Here are some of Granny Mouse’s culinary artist, Theo Mannie’s, favourite ways to get a buzz by creating meals with this magical bean.

Chocolate and Coffee Milkshake

Ingredients

• 1 shot espresso
• 150g vanilla ice cream
• 50ml full cream milk
• 30ml chocolate syrup

Method:

In a kitchen aid, place all the ingredients together. Whisk until combined, start on medium speed until the ice cream starts to break down, then increase the speed to maximum for a couple of seconds. You can garnish with whipped cream and crushed chocolate biscuits.

Beef Fillet with Red Wine and Coffee Sauce

Ingredients

• 4 x 200g beef fillet
• 20g plunger coffee
• 500ml red wine
• 100g sugar
• 1 sprig fresh thyme
• 200g cold mashed potato
• 3 cloves garlic, crushed and pureed
• 50ml cream
• 40g streaky bacon, cut into cubes
• 100g baby carrots, blanched for 30 seconds
• 100g broccoli florets, blanched for 30 seconds
• 40g butter for cooking
• Salt & pepper for seasoning

Method:

1. In a coffee plunger, make the coffee with 400ml of water. Strain the coffee and allow to cool.
2. In the meantime, pour the wine in a saucepan and reduce by half on medium heat. Add the sugar, thyme and coffee to this and continue to reduce until the sauce has thickened.
3. In a food processor, place the mashed potato, garlic and cream. Blend for 5 to 8 minutes until it becomes a smooth puree.
4. Season with salt and pepper to taste
5. Cut the carrots in half-length ways, sauté together with the broccoli in a pan of butter for about 3 minutes.
6. In a hot frying pan, sear the fillet in some butter turning occasionally so that all the sides are golden brown. Season with salt and pepper before placing in the oven, until it is cooked to your liking. Remove and allow to rest. While the steak is resting, warm up the potato puree, vegetables and sauce (separately). Use a table spoon to place a dollop of puree on one end of the plate, and then with the back end of the spoon, smear the puree towards the opposite end. Arrange the broccoli and carrots along the outer end of the puree. Place the steak down the middle and drizzle the sauce over.

Coffee Panacotta with Blueberry Compote

Ingredients

• 200ml double cream
• 200ml full cream milk
• 20g plunger coffee
• 200ml water for coffee
• 10g sugar
• 1tsp vanilla essence
• 3 gelatine leaves
• 300g blueberries
• 30g sugar
• 20ml water

Method:

For the Panacotta:

1. Using a coffee plunger, make the coffee, strain and set aside to cool. Combine the milk, cream, coffee, sugar and vanilla essence into a saucepan and gently bring to a soft boil whilst stirring occasionally. Once the sugar has dissolved, place the gelatin leaves into the liquid and continue to whisk until they have completely dissolved. Pour the mixture into molds and chill in the fridge until they have set.

For the compote:

1. Pour all the ingredients into a saucepan and cook on medium heat until the berries have broken down and it resembles a thick lumpy sauce. Set aside and allow to cool.
2. Gently remove the Panacotta from their molds and serve with the berry compote.