Hot Cross Buns

Ingredients A 300g active sourdough starter  2 large eggs  200 ml whole milk 500g Strong Baker’s flour 60g light brown sugar  5g cinnamon ground 5g

Spring Equinox

Today, March 20th, we celebrate the Spring Equinox, signifying the onset of the new season. Get ready to welcome all the great activities spring brings.

Spring dishes at the Coach House

Ross Forder, our Coach House head chef, works with the seasons on the estate to create and develop delicious plates that follow an estate-to-plate ethos.

The sweetest signs of Spring

Towards the end of this month, we’re all set – ready to welcome and celebrate the start of spring. The landscape takes on some colour

February’s Michelin Accolades

Within a year of opening Forge under head chef Jake Jones, we were delighted that at the Michelin Awards for Great Britain and Ireland 2024,

January on the Estate

This month is a time where we focus on routine, wellness and introducing a sense of calm and energy into our everyday. It’s the first

Christmas in the Country

Partly because it’s party season, but mainly because it really is one of the most wonderful times of the year. Picture spending Christmas in the

Winter Feasting

Winter has arrived. As the temperature drops, there’s a crisp chill in the air and you’ll find us popping into the Coach House daily for

Autumn Stays

On the estate the air is crisp, the log burning stoves are being lit and, in the kitchens, sweet, comforting, seasonal plates are being cooked

Autumn in our Restaurants

Early autumn on the estate is a time when the walled gardens, orchards and raised beds are filled with an abundance of fruits, herbs and

Wedding List Edit

If you’re looking for the perfect Wedding Gift for a special couple this summer, but you’re not sure where to start, we have done the

Six courses at Forge

Forge is our fine dining restaurant, here head chef Jake Jones has created a tasting menu to evoke the senses.  Mirroring the seasons, each course

Introducing the Forest Spa

A place to pamper, unwind and connect to nature. The Forest Spa was inspired by forest bathing so immerse yourself into a slower, relaxed pace,

Summer at the Coach House

Our modern kitchen and bar is somewhere to spend the day. It’s warm and inviting, and as we embrace the long hot summer days, it

Capturing the Essence of Nature

Sustainability and conserving the landscape sits at the heart of the ethos at Forge. Preserving the ingredients we have growing here to use in the

Birch tapping with Ross Forder

Head chef at the Coach House Ross Forder began an exciting new project in March – birch tapping. This means creating a hole in birch

Yorkshire Rhubarb Breakfast Buns

Ingredients for the dough 300g strong baker’s flour 120g whole milk 5g dry instant yeast 40g sugar 50g butter (diced, room temperature) One free range

The Coach House Crêpe Pancakes

Ingredients 100g plain flour 2 large eggs 300ml milk 1 tbsp rapeseed or vegetable oil, a little extra for frying Lemon halves Caster sugar Method

The Coach House Scotch Pancakes

Ingredients 500ml milk 75g rapeseed oil 3 eggs 25g baking powder 40g butter (browned) Zest 1 orange Pinch of vanilla seeds 350g flour Pinch salt

FORGE Re-opens

Now is the time when the estate begins to come back to life, with glimpses of spring all around us. In early February, we re-opened

A glass of wine with Edd Simpson

Forge has re-opened for four evenings each week, for Thursday to Sunday evening reservations. The nine-course tasting menu created by head chef, Jake Jones is

Reset & Rest

January is a time to realign, find focus and nourish the mind and body. At the Treatment Rooms discover a slower pace and get some

Mince Pie

Ingredients for Mince Meat 180g raisins 50g golden raisins 375g currants 20g glace cherries chopped  100ml Cointreau zest of 1 lemon, juice of ½ zest and juice of 1 orange

Fennel Negroni

Ingredients for Fennel Gin London Dry Gin  Fennel Leaves Ingredients for Cocktail Fennel infused Gin Campari  Sweet Vermouth  Herbal Bitters (Optional)  Method for Fennel Gin

Christmas Cake

Ingredients 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, figs, pear chopped) zest and juice 1 orange zest and juice 1 lemon 150ml Cointreau –

Brown Sugar Muffins

Ingredients 2 estate apples (peeled and diced) 1 tbsp melted butter 115g unsalted butter 200g brown sugar 165ml milk (acorn dairy) 1 large egg 1

Harrogate Blue Cheese Souffle

Ingredients for 1 Soufflé 20ml Double cream (Acorn Dairy)Raddiccio leaves picked and washed40g Pickle fennel (garden)4 Piece dice quince (garden)Toasted hazelnuts (garden)Picked fresh verbena (garden)Lovesome

Parsnip Leaf Ice Cream

Ingredients 600g Acorn Dairy milk 50g Acorn Dairy cream 50g Milk powder 45g Wensleydale egg yolks 130g Sugar 3g Ice cream stabiliser 125g Parsnip leaf

Future Plans

Looking into the future, Middleton Lodge aims to continue to improve and try to create a modern self sustainable country estate. We continue to add

Community

The social aspects of sustainability are vital; our teams play a huge role in creating, continuing and adding to the measures we roll-out to have

Estate to Plate

Originally, Middleton Lodge would have been a self-sufficient Georgian estate, growing and rearing the fruits, vegetables and meat for the families living on the estate.

Forge

Open for set evenings throughout the year, Forge is a more refined restaurant on the Estate. Here, head chef Jake Jones creates and serves a

The Coach House

Ross Forder is head chef at the Coach House, a restaurant that has an ‘estate-to-plate’ concept. Working closely with the estate gardening team and head

Land to Larder

Originally, Middleton Lodge would have been a self-sufficient Georgian estate, growing and rearing everything on site for the families living on the estate. The abundance

Water

All water on the estate comes from our own private bore hole, which supplies natural spring quality water.  Discover more Sustainable measures, stories and news

Waste

Ways to reduce waste have been researched, with new policies and procedures rolled out and implemented. For waste in the kitchens, a reduce, reuse, recycle

Environmental

We strive to continuously improve the estate and actively encourage everyone on site to work towards making improvements to our sustainability across the estate. It

Energy

There are a lot of buildings on the estate including accommodation, restaurants, treatment rooms, event spaces and more. We looked at lots of options for

Things to do in the area

When staying with us at Middleton Lodge Estate you really have no reason to leave, as you can go for walks, rest and revive at

Estate Houses

We all sometimes have that daydream about moving to the countryside, living in a The Holiday-esque cottage, spending afternoons playing Scrabble in front of log

Autumn on the Estate

Autumn is one of our favourite times of year here at Middleton Lodge, as the landscape turns into vibrant shades of orange and cosy evenings

Gnocchi

Ingredients 1kg potato red rooster – 400g fresh mash (hot) 100g flour 00 1 egg yolk 50g fine grated dale end cheddar salt to tast Bake

Christmas Cake

Ingredients 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, figs, pear chopped) zest and juice 1 orange zest and juice 1 lemon 150ml Cointreau –

Apple & Quince Cobbler

For the cobbler dough 1 Egg100ml Milk140g Cold butter, cut into cubes280g Plain flour140g Golden caster sugar½ tsp Cinnamon1 tbsp Baking powder2 tbsp Demerara sugarClotted cream, to

Foam Free Flowers

At Middleton Lodge, our ethos is rooted in a focus on nature and this impacts all of the decisions we make across the entire estate.

Hotel, houses & Huts

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Photography

Rebecca Hope
Cecelina Tornberg
Benjamin Wheeler
Rebecca Tappin
Gasp Photo Co
Agnes Black Photography
Nicola Dixon Photography
Georgina Harrison Photography
Carole Poirot
Rebecca Fraser
Steph Gowla
Lucy Henzell Photography
Charlotte Eve Photography

TikTok Content

Rebecca Fraser
Steph Gowla

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EAT, GATHER & PAUSE
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