RECIPES
Rhubarb & Hazelnut Crumble
The English Rhubarb season is now in full swing and enhanced with fresh oranges, a little spice and the crunch of hazelnuts, this is a timeless dessert that can’t fail to please. Serve sprinkled with the first flower of Spring - Primrose petals.
READ MORE
Celeriac, Wild Mushroom & Lentil "Lasagne"
A Winter recipe from Oliver Gladwin that champions the humble celeriac, a knobbly root vegetable that is often underrated.
READ MORE
Yuletide Strudel
A recipe to spice up your Christmas festivities, this delicious Yuletide Strudel is stuffed with Apple, Mincemeat, Walnuts and Cranberries.
READ MORE.jpg)
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.
READ MORE
Pear & Blackberry Cobbler
The perfect pud for entertaining the Local & Wild way - foraged blackberries and scrumped pears topped with flapjack cobbles. Delicious!
READ MORE
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.
READ MORE
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.
READ MORE.png)
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.
READ MORE
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.
READ MORE
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.
READ MORE