The British Cheese Awards highlight the growth of artisanal cheese production. This year, more than 900 cheeses were entered and I’m very proud to write that Tunworth, made by my wife, Stacey, and Charlotte Spruce, became the Supreme Champion cheese for the second time since 2006. Not only did Tunworth beat off more than 900 rivals, but their other cheese, Winslade, won an award for the Best New Cheese in 2013, too. A very special day.

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This week, I will be meeting with The Prince of Wales again to go through some of the first drafts of the pages for the issue he’s guest editing on November 13. It’s looking fabulous, with many subjects that have not been photographed or written about before.

In the countryside, we’re blessed with fields of golden stubble and it’s blackberry time. The blackberries are in great abundance and of good size among the hedgerows, which seems at odds with the lack of rain, but is good news for the pickers. I’m tapping away with stained fingers from collecting the fruit and the kitchen is scented from the bramble jam that we’ve been making on the Aga; everywhere feels slightly sticky. It’s been a wonderful few days.

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