L’Age Baston: A Family Business

Alexandra and John found Château L’Age Baston in 1989 and have since had a wonderful time restoring their home in France to some of its former glory. In the UK they were both Further Education Lecturers, so organising outstanding holiday courses with great teaching is second nature to them.

They adore the food and wine of France and are celebrated for the exceptional meals at L’Age Baston. The French also heap praise upon Alexandra’s cooking!  Keen to grow as many of the fruit and vegetables used in the kitchen as possible, Alex and John have plans to expand the garden plots and plant more fruit trees to compliment the crop of walnuts in the orchard.

John takes care of the renovations and maintenance with Alexandra helping out with her trusty paint brush. “This place is a never-ending story,” says John. He is also in charge of the wine cellar, your leader on the walking holidays and an informed and fun guide for excursions. John’s plans for this season include organising more wine tastings and doubling the vegetable beds.

Alexandra is the creative heart of the Château. Creativity isn’t only about art and painting, it’s just as much about well chosen colour schemes, the right curtains, a happy home and the felicitous word. She also reigns supreme in the kitchen and does a mean cookery course. People seem to laugh an outrageous amount when they do cooking. Rumour has it that she will find time to write  the definitive L’Age Baston Cookery Book now that she doesn’t have so much office work to do.

Alex has recently been joined by the youngest daughter Victoria, who now manages the bookings,  marketing and administration. Victoria brings professional business and management skills to the family firm and is already proving her worth at the London end of L’Age Baston.

The family is completed by two cats called Drum and Mimi, two giant donkeys called Napoleon & Picasso and a ram named Horatio who is soon to be joined by two girlfriends! John is also hoping to add some hens to the menagerie to supply fresh, free-range eggs for the kitchen. We shall just have to wait and see.