Full Circle Charcuterie
British charcuterie often doesn’t get the love it deserves. An effortless lunch, starter or dinner party dish, these salty slices can lift many a dish with their savoury depth too. This ancient way...
Pork Schnitzel Medallions with Spiced Labneh
This is our take on the classic pork schnitzel, taken to the next level with creamy lab...
Home Smoked Duck with Crispy Kale & Pears
Smoked Duck is often attributed to Szechuan cuisine, the rich meat combining wonderfull...
Venison Rack with Sprout tops and a Caramelised Onion Tartlet
Our Parkland Venison Rack is pure class on any dinner table. This wondrous dish takes t...
Roast Duck with Quince and Brussel Sprouts
There is something right about eating a roast duck on a cold winters night. Whether it'...
Ham Hock & Apricot Terrine
A terrine is our secret weapon for surviving the festive season. It can be made ahead a...
Festive stuffed pork belly
This year’s Christmas menu doesn’t have to be the same as last year. While some of you ...
Venison Osso Buco with Orange & Bay Red Cabbage & Chestnuts
Twinkling kitchen lights with windows steaming beckon you in, the smell of dinner comi...
How to embrace Hygge this Winter
Earlier in the week Jack Frost paid his first visit to our farm. Looking out over the f...
Meet the Makers: Netherton Foundry
The story of how Netherton Foundry came into fruition dates all the way back to the 17...
Caramelised Onion and Blue Cheese Pizza
Pizza, favoured by all ages, is simply the best treat dinner there is. Easily made and ...
Meet the Makers: Lavender Blue Pottery
There is something incredibly earthly about pottery. At its root, pottery has that dist...
Roast Shoulder of Pork with Creamy Celeriac and Apples
There is an ancient word that epitomises the festivities of the colder months; 'Wassail...
The Magic of Candlelight
Here I sit, enveloped by the glow of flickering light, rain pouring madly outside while...
Slow Roast Shoulder of Mutton with Chickpeas, Lemon, Cumin, Garlic and Parsley by Gill Meller
We've been working with chef and food-writer Gill Meller for many years. His hearty, a...
Turkey for six? Some grounded advice from the farm
According to latest conversations in the media, we should start feeding our turkeys les...
The History of The Christmas Turkey
For many of us, turkey is ubiquitously associated with Christmas, the centre place in a...
The Story of the Christmas Goose
One early October morning we rose just as dawn broke, to watch a magical golden sun bre...
Gill Meller's Roast Mutton Loin with Spiced Carrots, Flat Breads and Tahini Yoghurt
We've been working with chef and food-writer Gill Meller for many years. His hearty, au...
Embracing your Autumn Kitchen with Gill Meller
We've known chef and food writer Gill Meller for many years. Given that his kitchen phi...
