Journal

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.

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.

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

TikTok Content

Rebecca Fraser
Steph Gowla

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M.L.E
EAT, GATHER & PAUSE
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