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
Recipes from the Estate Kitchens
Inspired by the produce growing in the kitchen garden and those ingredients supplied by the local farming community each recipe we share is a celebration of a season, encouraging you to eat fresh, naturally growing ingredients which come with the equinoxes and solstices.