RECIPES

Leek Hearts
A lovely way to prepare and serve leeks as an unusual starter, tender and smoky from chargrilling. This hero ingredient is from our Regenuary menu as the leek crop helps maintain a healthy soil structure and enhances water retention for future growing in the same field.
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Yuletide Strudel
Our very own Strudel recipe in the classic Austrian tradition, stuffed with cranberries and walnuts, perfect for the coming festivities.
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Brussel Sprout Salad
A favourite in the Gladwin Brothers’ restaurants for many years, this recipe is a delectable simple marriage of wholesome winter ingredients, including Apple, Mature Cheddar and Candied Walnuts
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"Best Ever" Sausage Rolls
Full of flavour, these are exactly what you need for any Christmas celebration.
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Pumpkin & Chestnut Gnocchi
A hearty, colourful vegetable dish celebrating the best produce of the season. Homemade pumpkin gnocchi with the tang of spinach, nutty crunch of chestnuts and gorgeous chanterelle mushrooms are an irresistible combination.
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Apple & Plum Frangipane Slice
A marvellously Autumnal dessert championing English orchard fruit - this Apple & Plum Frangipane Slice is another taste of the Gladwin Family's West Sussex vineyard and farm.
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Wood Pigeon
This recipe for Wood Pigeon Breasts with Pickled Walnuts, Lardon and Pan Juices could not be simpler; it only takes a few minutes to cook and looks really stylish on the plate - very “cheffy” as Oliver would say.
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Peach Melba
A sensational Summer dessert, combining homemade icecream with raspberries, ripe fresh English peaches and a splash of our very own Nutty Wild, pink sparkling wine.
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Nutbourne Tomato Gazpacho
A truly delicious, refreshing, chilled Summer soup made from ripe sweet tomatoes, by hand. This simple recipe simply relies on the lovely flavour of local Sussex toms, with a hint of basil, so it is lighter and more refreshing than most. Nothing could be more delightful!
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Baked Seabass, Purple Cauliflower, Samphire & Cockles
It is the time of year to start thinking about cooking outdoors - what could be nicer than seabass baked over a wood fire and served with Purple Cauliflower, together with Cockles and Samphire foraged from the seashore.
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