Late Summer notes from the Coach House
“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 are full, bursting with produce. In the kitchens, we’re spoilt for choice with baskets full of fresh, flavoursome ingredients being delivered by our head gardening team, or picked and pulled by our kitchen team on there early morning walks of the kitchen gardens, raised beds and greenhouses.
At the Coach House, we’re inspired to bring you a taste of the estate with hearty feasts, the kind that are delicious and fresh, bringing you a true flavour of the estate landscape.
We’re always experimenting with foraging and making the way for new flavours using estate ingredients. Recently we’ve been planning the harvesting of sumac from the Rhus trees in the walled garden. Sumac is a floral, citrus spice that provides depth and flavour to our recipes at the Coach House. It has vibrant and aromatic leaves and as we start to trim them, encouraging further growth, for the first time we will take a crop of the leaves for our new recipes. They pair wonderfully with blackcurrant, parsnip and figs, sweeter summer flavours.
If you look out when you’re next on the estate, you’ll see the apples hanging (or in some areas falling) from the trees. We’ve been using the apples that have fallen early in the wind to create homemade apple juice to add to some of our dishes and bake delicious homemade apple pies.
There’s other wonderful produce growing at this time too, and although we may have had the best of the blackcurrants, these tart little berries add a new dimension to any dish. We’ve used them to make compotes, pickles and syrups for the autumn and winter months ahead. They’ve even been used to make cassis gins and the leaves add the finishing touches to our homemade Coach House gelato (which I have loved making).
Not all ingredients are sweet at this time. Wild mushrooms have begun to appear, textured, nourishing and nutty in flavour, and we love working with them in the kitchens. We use foraged mushrooms such as ‘chicken of the woods’ and ‘beef tongue’ to add an aromatic or citrus twist to our dishes. The ‘shaggy ink cap’ mushrooms are transformed into a rich black syrup, which we swirl through pasta and risotto, elevating every bite.
As the garden’s generosity continues, blackberries, fig leaves, carrots, beetroot and the mighty onion take centre stage.
Join us for breakfast, brunch, lunch or dinner and choose from our late summer plates with delicious dishes from the land, garden or sea.”
Ross Forder, Head Chef at the Coach House
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.