Al Fresco Dining: Gazpacho Recipe
Nutbourne Tomato Gazpacho There are two key secrets to making this truly delicious, refreshing, chilled Summer soup. The first is to use ripe sweet tomatoes- not always easy to buy but kept out of the fridge for a few days, tomatoes can be ripened at home. The second thing is not to use a food…
Wine Lodge Pizza Pop-Up
To launch the new vintage of Nutbourne’s rosé, we’re lighting the vinewood-fired oven and having a pizza pop-up party in the wine lodge. Choose your own fresh toppings to go on delicious, freshly made sourdough pizza, from our selection, including Nutbourne tomatoes. mozzarella, goat’s cheese, asparagus, rockets, olives, cured ham, chorizo and wild garlic salsa.…
New Release: Blush 2022
Perfectly pink, our new rosé is here We’ve just released the latest vintage of Nutbourne Blush, a delightful dry rosé made from a combined pressing of Pinot Blanc and Pinot Noir. With a beautiful pink hue, it has a gentle wild strawberry acidity, soft summer fruits and floral herbaceous notes – a wine for quaffing…
Summer Eating: Baked Seabass Recipe
It is the time of year to be cooking outdoors – what could be nicer than seabass baked over a wood fire and served with Purple Cauliflower, together with Cockles and Samphire foraged from the seashore. Wash this dish down with a glass or two of crisp aromatic Nutbourne Sussex Reserve and you might really…
Vineyard Supper Clubs
Gourmet feasts celebrating the great produce of Sussex Thursday evenings throughout the summer are a chance to enjoy sensational dishes crafted from seasonal produce, paired with Nutbourne wines in the stunning setting of our vineyard. Hosted by the Gladwin Family, these delectable dinners are occasions to never forget. Our first 2023 supper club evenings are…
Seasonal Recipe: Stuffed Rabbit Saddle
Rabbit Ballotine A perfect spring delicacy and a visual delight, this rabbit ballotine celebrates the three-cornered leeks that are growing wild along the country lanes and probably in your garden. The rabbit is stuffed with tasty spiced wild leek pork and served with more leeks, bright red pickled beetroot onions, crispy lardons and a tangy…
Burgers & Bubbly is Back
Time for a royal celebration! We’re getting the bunting out at Nutbourne to celebrate the Coronation on Bank Holiday Monday 8th May from 12pm – 5pm. There’s limited availability so prebook now to join us in the wine lodge for our first “Burgers & Bubbly” of the season – Nutty Wild with Gregory’s amazing beef…
Glowing Reviews from Jancis Robinson
Some Wonderful Words from the Experts A recent Jancis Robinson feature on ‘Heritage Vine Heroes’ by Tamlyn Currin gave glowing reviews to two of our wines: Nutbourne Bacchus 2020 ‘Crikey, this is seductive! Honeycomb, honeyed almonds, nectarine. Outstanding. Tiny bit of tingle. A hint of popcorn. But deep lime and pomelo acidity, and long on green-papaya…
Wine by the Glass
Ready to Pour at the Cellar Door From Easter weekend and throughout the Summer, the vineyard cellar door will be open from Monday to Saturday, 11am to 5pm. A selection of Nutbourne wines will be available to enjoy by the glass or in ‘tasting flights’ to explore our range: Still wines by the glass £6,…
Recipe of the Month: Easter Pashka
Easter Pashka Recipe An Eastern European dish to celebrate Easter, this recipe has been handed down to the family by our Russian/Polish Grandmother. It is a fabulous rich, indulgent, sweet cheese bombe that can be used as a very special breakfast spread or a dessert served with fresh or stewed fruits. It is best made…
For new wine releases, event dates and news from the vineyard, sign up to our monthly newsletter. Hear it on the grapevine, along with delicious seasonal recipes and updates from our restaurants and farm.