The Gladwin Family Journal
Snapshots, Reels and Observations from June
We have had a magnificent June – hot weather, prolific soft fruits and salad growing, vibrant flowers blooming everywhere and a chance to embrace all that the countryside has to offer.
A Glow Worm in the Dark
Out with the dogs just before bed I saw a bright greeny-yellow light in the undergrowth well off the beaten track. It wasn't somewhere an electronic device might have been abandoned - investigating further, I discovered a glow worm using all its female charms to attract a mate.
We have not seen this at Nutbourne for several years - I searched again on subsequent nights but no further sightings. Bridget on the other hand discovered a large grass snake in our compost heap. Nutbourne is becoming a haven for wild species.
Summer Solstice Farm Feast
Some call it lucky, I call it planning, but somehow we had three perfect glorious days for our Summer pop-up. Over 220 people joined us to dine in the vines and the wine lodge enjoying Oliver’s exquisite cooking - Spiced Herb Focaccia, Nutbourne Tomatoes and Courgettes, Vineyard Hen's Eggs, Vinewood Roasted Leeks, Chalk Stream Trout, Vineyard-Grazed Lamb, Elderflower Crème Brulée and much more. All this paired with a range of our finest wines and the three brothers hosting with great aplomb.
See a reel of the team in action →
This Month's Food Champion: Wild Strawberry
Tiny wild strawberries are a joy to find - petite and charming with a burst of flavour like no other. It takes time to gather even a handful so use them sparingly as a garnish, to enhance a glass of sparkling, or just as a
delectable treat on its own.
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IN THE WILD
Wild Camomile (Pineapple Weed)
Honeysuckle, Marigold & Dogwood Rose Petals
Wood Pigeon & RabbitGooseberries
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FROM THE COAST
Wild Sea Kale
Mackerel and Pollock
Crab & Lobster -
FROM THE LAND
Berries & Cherries
Lettuces, Rocket, Lambs Tongue
Aubergine & Courgettes
SEASONAL RECIPES
Cherry Olives
It’s a brilliant year for English cherries! I recommend you eat as many as you can and use them in every possible dessert - Cherry Roulade, Cherry Mousse, Cherry Tart, Cherry Crème Brulée, Cherry Salad...
Oliver has also come up with a new recipe for pickling cherries just like a Mediterranean olive. He serves them as a semi savoury/sweet accompaniment to cool cocktails.
Oliver's Wood Pigeon
We call local Sussex woodpigeon “fair summer game”. They thrive in the woods, are a pest for crop growing and delicious to eat. This new Local & Wild recipe uses the flavour of liquorice to enhance the lean, dark meaty flesh of the birds. The smokey flavour of bacon and earthy cauliflower work beautifully alongside.
Berroffee Pie
A cornucopia of Summer fruit, this is our version of a classic Banoffee Pie using strawberries, raspberries and blueberries in place of banana.
RESTAURANT UPDATES
Game, Set, Over the Net
At The Black Lamb, we're all poised for the Wimbledon fortnight with a special set menu and “Over the Net” cocktail. Once Wimbledon is over we will return to Wednesday Jazz nights - join us from 16th July onwards.
Summer Special Menu
This Summer at Local & Wild, choose between Beef Tartare or Native Lobster, together with fries and a glass of Nutbourne’s Sussex Reserve, served from Magnum. A treat to tuck into!
See the reel - we can't get the wine into bottle fast enough! →
Wine of the Month: Chilled Pinot Meunier
Richard is hooked on it! Chilled Red Nutbourne Pinot Meunier combines youthful fruit with an earthy depth. It is our wine of the month at Local & Wild, available by the carafe or glass in all restaurant sites throughout July.
Solar Winemaking
The winery roofs now glisten with modern technology - at last we have our full solar renewable energy system in full play. Over the year we now generate the full amount of energy required to meet all our winemaking and associated energy needs! We are amongst the first in the UK, thanks to grants from the South Downs Trust.
But care for the planet is never something we can simply tick off. Gregory’s passion for bugs and sustainability constantly innovates: the cover-crops in the vines include Mustard Seed which gives off natural sulphur to protect against mildew; beans and legumes are correcting nitrogen in the soil; wildflower banks are feeding our bees hives and encouraging butterflies and ladybirds; and the vineyard chickens clean, fertilise and provide fresh eggs.
Do come to visit us soon to see how sustainability is part of life at Nutbourne.
Photography by: Ed Dallimore, Catherine Frawley and Olivia Thomas