The Gladwin Family Journal
Snapshots, Reels and Observations from August, by Peter Gladwin
from our Farming, Wines, Restaurants, Pubs & Produce
LOCAL & WILD
Local & Wild is both the brand and strapline of our restaurant/pub business. The concept is local hospitality, enjoyed by local people, using wild ingredients and wild ideas. The group now comprises: The Shed, Notting Hill; Rabbit, Kings Road; Sussex, Soho; The Black Lamb, Wimbledon Village; The Pigs Ear, Chelsea; and The Black Horse, Amberley.
It has been pointed out to me that the family name plus the 3 brothers’ strong profiles on social media sometimes overshadows our brand, so it is worth pointing out that there is much more to Local & Wild than just the Gladwins. Overall there are 130 members of the team, led by highly motivated and dedicated managers and head chefs. These are the people ready to welcome you, cook for you and host you the moment you walk through one of our doors. Here’s to the unsung heroes of Local and Wild!
The Partial Solar Eclipse
I have one of those early childhood memories where you are never sure if you really recall it or whether you heard your mother tell the story so often, a firm image had fixed in your head.
We were living in Zimbabwe (Rhodesia at the time) and Queen Elizabeth the Queen Mother came for an official visit. Big excitement, the wide boulevards of Harare (Salisbury at the time) were lined with enthusiastic onlookers all waving union jack flags. When the carriage processed by, a five year old me was apparently chasing a butterfly and I missed the whole thing.
I regret that this months’ Solar Eclipse brought a little déja vu. There was a lot of talk about colanders and special glasses but some confusion over the time we needed to assemble for the spectacle. I did notice a modest darkening of the sky as I strode up a hill in the opposite direction from the sun but I am afraid I missed the whole thing so perhaps I just have to imagine:
The Downs darken across golden squares of cut stubble, grouted with thick Hawthorn hedges. Beyond is a jet black sea, the sun slowly sinking to the west is quite suddenly partially obscured by an invisible moon.
Updates from the Vineyard & Farm
Briefing the Vineyard Workers
One of the most labour intensive tasks before harvest is to strip off the vines’ lower leaves to expose the fruit to sunlight. 75 new workers have been carefully briefed on exactly what they are and are not to eat. The key is to make sure they do the job but are moved elsewhere before they get a taste for the ripening fruit.
A Regenerative Plot
Gregory has been writing a passionate approach to how you really get the best out of soil in his latest paper on Environmental Sustainability in the Vineyard.
A Meeting of Minds
Richard and Oliver have been to meet Luke Smith, a large scale Sussex beef farmer, to learn all about his Regenerative Beef Farming.
Harvest Farm Feast
There are a few places still available for the Friday night Farm Feast at the vineyard on 18th September. Do join us to taste the new ferments and then enjoy a 5-course feast of local produce and delicious wines, celebrating the harvest season.
Harvest 2026
The Grape Harvest 2026 is about to begin. The continued sunshine and warm temperatures have delivered sweet, flavoursome, ripe fruit like never before. This years Harvest will kick off in early September. We are still recruiting locals to help with the picking, do give us a ring on 01798 815196 if you are interested.
This Month's Food Champion: Mulberries
I know it is a bit unkind to feature a fruit that few people have access to, but if you ever get the opportunity, do indulge in black Mulberries - they are truly the juiciest, most exquisite berries you will ever taste. This has been a terrific year for them and our 200 year old tree is laden. Garden birds enjoy the top 20 feet of the tree and the bottom 10 feet is for us. We eat them for breakfast, make exotic desserts like the Mulberry Pavlova recipe below, freeze some, give them to friends and then indulge in an occational exotic Mulberry Royale, combining Nutty Wild with these unique berries.
What's in Season?
Delicious ingredients available in August from the shore, field, farm and foraging
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IN THE WILD
Grouse (starting on the Glorious 12th August) · Elderberries · First Blackberries · Wild Plums · Puffball, Chanterelle & Field Mushrooms · Apple Marigold
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FROM THE COAST
Lobster & Crab · Dabs & Flounders · Wild Bass, Mackerel & Black Bream · Plaice, Brill & Turbot
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FROM THE LAND
Soil grown outdoor Tomatoes - every colour, shape & size · Green & Purple Basil · Cucumbers & Radishes · Kent Peaches & Cherries · Lettuces · New Season Fennel · Broad & Runner Beans · Barbecued Spare Ribs, Chicken, Lamb & Kidneys
Seasonal Recipes
The Restaurant Sign Museum
Richard has been down to the charming hut on the lake, which houses our restaurant sign museum.
The Dog & The Swan
It is a perfect summer for swimming in the vineyard lake. If you overcome the chill, the weeds, and the occasional eel, it is a blissful way to mitigate the heat of the day - damselflies flashing bright blue across the surface, reeds and wild flowers decorating the banks.
I don’t swim alone, Rupert the kelpie is a keen participant and the solo swan seems glad of the company. The dog and the swan ignore me and literally take it in turns to chase one another in circles, swapping who chases who every now and then, and never quite making contact
Photography by: Simon Wheeler, Ed Dallimore, Catherine Frawley and Lani Gladwin. Designed by Olivia Thomas. Illustrations and copy by Peter Gladwin.