Introduction to Yoga at Middleton Lodge Estate
Can you tell us about your background and approach to yoga? I’m Annabelle or ‘Bells’, founder of Yoga with Bells, the resident yoga teacher here
Can you tell us about your background and approach to yoga? I’m Annabelle or ‘Bells’, founder of Yoga with Bells, the resident yoga teacher here
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
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.
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.
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
It’s been a memorable month at Forge – and for head chef Jake Jones… on stage twice in one evening at the 2024 Michelin Ceremony
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,
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
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 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
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
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
Capturing the essence of late August, Head Chef at the Coach House Ross Forder shares some new recipes that embrace this time of year and
“Early September is exciting- it’s certainly a time of abundance on the estate. The land is alive, the hedgerows begin to ripen, and the gardens
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
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
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,
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
Recent weeks at the Coach House, especially in the courtyard, have felt more like being in Tuscany, as the sun casts its glow, the borders
May is a time that the walled gardens fill, and one of the most exciting times in the kitchens at Forge. Since re-opening in February
May at Middleton Lodge sees the greenery and gardens flourish, at the Coach House a new symphony of soft drinks has been composed. Inspired by
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
Head chef at the Coach House Ross Forder began an exciting new project in March – birch tapping. This means creating a hole in birch
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
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
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
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
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
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
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
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
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 –
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
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
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
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
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
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.
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
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
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
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
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
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
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
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
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 is such a romantic time to get married on the estate, it’s cosy, there’s a change in the texture of the flowers, the nights
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
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
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 –
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
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.
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