The Gladwin Family Journal
Snapshots, Reels and Observations from June, by Peter Gladwin
Local & Wild Restaurants achieve B Corp certification
Why is there a problem with our planet, when everywhere you go and every business you come across claims that they are saving it?
I recently had the misfortune to stay in a classic English country-house hotel (which will remain anonymous) - their menu was headed up with a splendid environmental statement encompassing locally sourcing, seasonality, low-carbon, and more. The first dish on offer was then Tiger Prawns (presumably from Malaysia) served with Mango, Avocado and Mirin!
So how do we test ourselves and provide real evidence of sustainable best ractice? The answer for our business is B Corp – an internationally recognized, independent certification that looks at the whole picture of how a business operates: its people, its community, its suppliers and its impact on the environment. An evidence based assessment is combined with a commitment to continuous improvement.
A few things from our assessment and certification that we're particularly proud of:
- Over 70% of total procurement is from local suppliers who work with us on a personal basis.
- 100% renewable energy powers all of our sites
- Up to 85% of our customers are local - something that means a lot to us as community-rooted businesses.
Our family approach has always been a closed loop between the countryside, our vineyard, farm and kitchens. Everything from seasonal salad, vegetable and soft fruit growing; to sheep keeping the vines healthy through the winter; to whole animal cookery on all our menus. Plus making sure we do the right thing by our team, our suppliers and the communities our pubs and restaurants are a part of.
These are not things we have constructed for B Corp certification, it is just how we have always worked and will continue to do so.
Fledgling Swallows in the Llama Sheds
When Bridget first came round from her recent major surgery the very first thing she wanted to tell me was that she had been promoting Nutbourne wines to the anaesthetist, just as he was putting her under. He apparently committed to isiting the vineyard soon - that is true sales dedication.
Bridget is now home and making a good, steady, slow but sure recovery. No major expeditions yet but very pleased to discover these fledgling swallows preparing for first flight high on a beam in the Llama sheds - what a lovely, Summer find and beautiful photographs.
Richard the Second - A New Member of the Family
Simon served us well but incest was on the way with too many of his daughters joining the herd. He happily went off to pastures new in Devon where there are many Simmental lasses to enjoy his passion. Then came Nelson, a stalwart chappie but so keen to do his job that he vaulted a five foot barrier wanting to get intimate with the young heifers and did himself an injury. Exit Nelson.
Now comes Richard, and given that we already have one Richard in the family, this is definitely Richard the Second (minus the hunched back and mean spirit of the Bard’s play).
This Month's Food Champion: Nasturtiums
I have always adored Nasturtiums both for their wide range of vibrant colours and their delightful peppery flavour. Both the flowersand the young leaves are fully edible. They grow like an uncontrollable weed - delicious free food to use for salads, salsas and garnishes
What's in Season?
Delicious ingredients available in July from the shore, field, farm and foraging
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IN THE WILD
Wild Cherries · Chanterelle & Field Mushrooms · Nasturtium Flowers & Leaves · Marjoram · Wild Strawberries & Bilberries · Lovage · Marigolds · Chickweed, Meadow Sweet & Yarrow · Wood Pigeon
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FROM THE COAST
Wild Bass, Mackerel & Black Bream · Plaice, Brill & Turbot · Crab, Razor Clams, Mussels & King Scallops · Sea Cabbage & Sea Kale
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FROM THE LAND
Cucumbers & Radishes · Redcurrants, Blackcurrents, Raspberries & Gooseberries · Courgettes · Heritage Carrots & New Potatoes · Kohlrabi · Garden Peas, Mangetout, Broad Beans & Runner Beans · Fresh Mint · Fennel · Barbecued Quail, Venison & Lamb
Seasonal Recipes
Updates from Local & Wild
Parties in the Raj Tent at The Black Horse
With a ceiling of mirrored stars and opulent orange sashes, this is a stunning private space for birthdays, gatherings and other celebrations is now in our delightful village walled garden. Host up to 40 guests seated or up to 60 standing. Enquire about your event with the team on info@blackhorse-pub.com
Lobster or Beef?
SUMMER SPECIAL
Weekdays will feel like weekends with your choice of steak tartare or half a lobster, served with crispy fries and a glass of Nutbourne’s Sussex Reserve.
From 17 July to 10 September, tuck in any weekday lunch or evening at The Shed, Notting Hiil; Rabbit, Kings Road; Sussex, Soho; The Black Lamb, Wimbledon; and The Pig’s Ear, Chelsea
£25 per person
Wine of the Month
BAROSSA VALLEY ROUSSANNE, GREENOCK 2022
A delicious flinty dry white, this is made in true Rhone style by renowned Michael Hall. It is available by the glass across Local & Wild for July (You see, we do promote other peoples wines alongside out own!)
A Day in Windsor Great Park
I knew it would be an unusual and traumatic day of simply waiting and it was clear in my mind that I should spend the time revisiting Windsor Great Park.
There had been a 55-year gap since my only previous visit. I remember it quite clearly - I had just left home, dropped out of college and was working as a part time disc jockey. I set out hitch hiking to nowhere in particular and the ride I caught out of London happened to take me to Virginia Water. I roaming the great wild park with huge trees towering above me, secret glens and glimmering lake water reflecting on my young life- the world was my oyster “should I become a writer or painter?” There was no thought of becoming a caterer, restaurateur or wine producer.
This second visit brought back little recognition, either the park has become much more manicured or my teenage imagination had cungered up something much more wild and intrepid. The one thing I did recognize was the giant Totem Pole presented to Queen Elizabeth 2nd in 1958 by Canadian Indians. There is now rather a sad note on the gate saying that the pole has become dangerous and is to be taken down and laid in place horizontal to quietly rot away - perhaps I will see it again if I revisit the Great Park in another half century’s time!
Nutbourne's Summer Solstice Celebrations
Over 260 friends old and new dined in the vines with us over the Summer Solstice weekend to enjoy a wonderful, ultra-local farm feast prepared by Oliver and hosted by the whole family. There were no druids or sun worshippers, just a huge celebration of the English countryside together with quite large quantities of Nutbourne wine consumed! The weather was kind enough to allow alfresco seating and both the team and guests all appeared to have a great time.
My opening message at each event was about that wonderful French word describing wine providence: TERROIR. I found a brilliant explanation by Dan Keeling (journalist and founder of Noble Rot):
Ultimately Terroir is more than soil, climate and Geography. It’s the people who farm the land and make the wine, plus those who drink it.
This of course means that all of you, our loyal customers, are a part of the unique Terroir of Nutbourne. Congratulations!
Catch a glimpse of the Farm Feast in a video on the vineyard Instagram →
The Shrew
by Ogden Nash
Strange as it seems, the smallest mammal
Is the Shrew, not a camel?
And that is all I ever knew,
Or wish to know, about the Shrew
Photography by: Simon Wheeler, Ed Dallimore, Catherine Frawley, Bridget Gladwin, Lani Gladwin and Olivia Thomas. Designed and edited by Olivia Thomas. Illustrations and copy by Peter Gladwin.