There’s an old saying that English summertime begins when the frothy heads of elderflowers appear in hedgerows – and ends when the black elderberries have ripened. People have been picking these great white ‘plates’, as the flower heads are known, to make drinks since at least Tudor times. In Hannah Glasse’s The Art of Cookery Made Plain and Easy (1747) there’s a recipe for elderflower wine. But only in the past 20 years or so have elderflower cordial and pressé become ubiquitous as soft drinks. That expansion has largely been brought about by Peverel Manners of Belvoir Fruit Farms in Leicestershire. ‘Pev’, a cousin of the Duke of Rutland, still uses his mother’s recipe. Lady Mary Manners got it from Lady Astor while staying at Cliveden, where it was always on the drinks tray.