Initially built in 1780, Middleton Lodge is a 200 acre, privately owned country estate. James and Rebecca Allison have worked with the original buildings, farmland and gardens to create a modern environmentally conscious estate. Inspired by the historic self-sustaining agricultural methods, they have restored restore each area of the estate in a responsible way which cares for the environment.
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.
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
Local, seasonal and inspired by the estate.
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.
For me, sustainability starts with respect and means working with the land and local community in a manner that enhances and replenishes the land and sea around us through putting back more than we take; giving to those in the community that need support; reducing mileage of produce travel; supporting smaller local businesses and artisan makers that have a similar environmental ethos; and avoiding over-farming. I like where possible, to think root to tip, nose to tail and keep it local’
Ross Forder, Head Chef at the Coach House
Jake Jones, Head Chef at Forge
Paul Parkhill, head chef at events kitchens