Seasonal Recipe: Venison Wellington
Venison Wellington with Horseradish Emulsion If you want to get away from turkey or goose for Christmas, there is no better celebratory dish than a Venison Wellington. More than just a dish, it’s a tradition. You can now book a masterclass to make your own at our Local & Wild restaurant, Sussex in Soho. This…
AN ENGLISH VINEYARD COOKBOOK
Our new release, ‘An English Vineyard Cookbook’ is here! The Gladwin Family are well known for their Local & Wild restaurants across London and award winning wines, grown and produced on their farm in West Sussex. The new cookbook from Nutbourne captures the magic of the seasons in delicious recipes from the English countryside. It…
Seasonal Recipe: September Salad
Mixed Garden Beans, Butternut & Seeds with Oat Milk Yoghurt Dressing Our veg garden is dripping with different types of beans hanging on their hazelwood trellis. Use whatever beans you have for this delightful September salad – the more variety, the better. We combine the beans with roasted butternut squash, together with sunflower, pumpkin and…
August Recipe: Stuffed Courgette Flowers
Stuffed Courgette Flowers with Romesco Sauce Courgette flowers are attractive and have a lovely fresh, floral taste. Our polytunnel is stuffed to bursting with the large leafy plants but they are also now available in good greengrocers for most of the year. This recipe introduces an unusual technique for cooking the baby courgettes without separating…
Preorder An English Vineyard Cookbook
‘An English Vineyard Cookbook’ is now available to preorder The Gladwin Family are well known for their Local & Wild restaurants across London and award winning Nutbourne wines, grown and produced on their farm in West Sussex. Their new cookbook captures the magic of the seasons in delicious recipes from the English countryside. It features…
July Recipe: Soggy Bread & Tomato Salad
A Recipe for July from An English Vineyard Cookbook Where soggy bread salad comes from, we don’t know. Bridget Gladwin hates to throw anything away (quite rightly) and in midsummer she makes this simple salad to use up stale bread and maximise the juices of ripe tomatoes. It may not sound that good, but it’s…
June Recipe: Kohlrabi Salad
A Recipe for June from An English Vineyard Cookbook Kohlrabi, Goat’s Cheese & Broad Bean Salad Our June Salad is a little different, using the lovely crunch of kohlrabi with shaved goat’s cheese and broad beans. This is a garden dish to enjoy with a chilled glass of delicate rosé wine – Provençal, Anjou or…
Seasonal Recipe: Sea Bream Tartare
A Recipe for May from An English Vineyard Cookbook Seabream Tartare with Tomato, Cucumber and Wasabi Sea bream is a lovely fish to serve in its raw state. It has a gentle flavour but good meaty flesh that works perfectly with a little kick of wasabi to stop it being bland. Of course, we like…
Seasonal Salad for April
April Salad: Peek Inside An English Vineyard Cookbook Tenderstem Broccoli, Dandelion, Radish, Spring Onion & Toasted Hazelnuts with Asian Dressing It’s not just about saving the planet: the best reason for eating locally grown vegetables in the prime of their season is that they simply taste so much better. No premature harvesting for the sake…
Spring Recipe: Seed Florentines
British Seed & White Chocolate Florentines A lovely indulgent treat that demonstrates a little bit of skill and effort. These moreish after dinner Petit Fours will be met with a universal “rude to say no” enthusiasm and quickly disappear. Ingredients Makes 20 small biscuits 50g Butter 50g Caster Sugar 50g Golden Syrup 50g Flour 60g…
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