RECIPES
Yuletide Strudel
A recipe to spice up your Christmas festivities, this delicious Yuletide Strudel is stuffed with Apple, Mincemeat, Walnuts and Cranberries.
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Braised Venison with Grapes
The latest Gladwin Family recipe for Braised Venison with Grapes, Chestnuts and Red Wine. This is a lovely wholesome casserole to celebrate the end of the grape harvest.
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Pear & Blackberry Cobbler
The perfect pud for entertaining the Local & Wild way - foraged blackberries and scrumped pears topped with flapjack cobbles. Delicious!
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Spatchcock Chicken with Blackberry & Apple Salsa
Give this seasonal Gladwin Family recipe a go and enjoy tender barbecued chicken at home, paired with a glass of Nutbourne Blush.
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Seasonal Recipe: Spicy Crab Paté
This flavoursome paté is perfect for summertime outdoor entertaining. Easy to make, the delectable, spicy crab mousse can be served as an appetiser, dinner party starter or salad based lunch.
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Seasonal Recipe: Elderflower Champagne
The heady aroma of elderflower along the hedgerows means one thing: it’s time for fermenting. This country recipe relies on the natural yeasts of the flower heads and produces a gentle fizz – perfect for a lazy summer picnic.
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Jubilee Recipe: Berroffee Pie
Our special take on the classic Banoffee pie for the Jubilee, using red and blue berries with white cream. Easy to make, hugely indulgent and just the way to celebrate 70 years of her Majesty’s reign.
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Seasonal Recipe: Salmon Trout Gravadlax
Our seasonal Gladwin Family recipe for Gravadlax. We have a long standing tradition of curing a whole Salmon or Sea Trout two or three times a year and then serving it at family feasts and celebrations.
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Seasonal Recipe: Wild Garlic Pesto
Our seasonal Gladwin Family recipe for Wild Garlic pesto - the bright green leaves growing in abundance along country lanes are a welcome sign of Spring, and this condiment can be used in dishes throughout the year.
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Seasonal Recipe: Beetroot Tarte Tatin
A recipe for a fabulous savoury winter version of the classic caramelised tarte tatin, with beetroot and goat’s cheese dressed with foraged herbs, that works equally well for a casual lunch or as a grand dinner party starter.
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