The Gladwin Family Journal
Snapshots, Reels and Observations from May
Octopus on the Menu?
British Octopus is designated as a NO by the Marine Conservation Society. Our business is applying for B Corp status so we of course respect the advice and keep our 8-legged friends off the menu. However, Oliver’s fish suppliers along the South Coast are complaining that the Octopus population has grown so big they are creating a shortage of Native Lobsters by raiding the pots. Perhaps we should all become vegan but what a waste of these traditional British water treats.
Oliver's painting of an English Octopus
Blackcurrant Leaves for a VE Day Banquet
The world has just commemorated 80 years since VE Day - Victory in Europe, the end of the Second World War. 30 years ago Peter was fortunate enough to cook for the event to commemorate the 50th anniversary of VE Day. A magnificent banquet at Guildhall in The City of London, hosted by the late Queen Elizabeth II, with 52 Heads of State in attendance and over 1000 guests dining.
It was a day he will never forget - a dawn start in a misty Sussex field, gathering over 1000 blackcurrant leaves to garnish the “Garden Of England Berry Soufflé”. A grand silk menu scroll commemorated this great occasion.
Buzzing About: Spring Sussex Honey
Our good friend Tom Denman of Chef's Farms introduced Richard and Oliver to his bees. Bee keeping is a wonderful ancient art; nurturing the hives to carefully harvest honey but leaving enough to sustain the whole colony. At this time of year the bees are feasting on flowering Hawthorne and Buckthorn giving “Spring Sussex Honey” its unique tangy flavour. See how the boys got on collecting honey from his hives →
Oliver baked some Sardinian style Goat's Cheese pastry purses then drenched them in the amazing honey - truly delicious! See the recipe here →
Sincere about Sancerre
20 years ago people used to say “I don’t like Chardonnay, I drink Chablis”, and one didn’t have the heart to put them right. Is the same thing happening now with Sauvignon Blanc? Many of us have experienced too much highly acidic, over fruity, “sour green” Sauvignon and turned away from it, but are we overlooking some of the most delicious white wines of France? There is Entre De Mer, Pouilly Fume and of course Sancerre.
Wine of the month in all the restaurants is a Sancerre - Chateau de Thauvenay 2023, with subtle crisp apple acidity, grassy and light citrus flavours, careful hints of minerality and honey. Richard Gladwin was good enough to share a bottle with us in the vineyard and I have to agree, this is Sauvignon Blanc at it’s very best.
Watch Richard introduce the wine amongst our vines and talk about pairings →
May Champion
It has to be Asparagus. We know this is an obvious choice but the season is short and the flavour so special, plus there are a dozen different ways to cook it.
Try barbecuing asparagus dressed with just oil, salt and pepper; purée it to make delicious chilled soup; sear it on a plancha and scatter with fried Halloumi; or poach it, or steam it or eat it raw...
Oliver’s recipe is chargrilled, with poached vineyard eggs and crispy bacon - a May treat that it is difficult to beat. See his recipe here →
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IN THE WILD
Elderflowers
Dandelion Leaves
Tender Sea Kale
Wild Thyme
Wood Pigeon
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FROM THE COAST
Flounders
Plaice
Pollock
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FROM THE LAND
Asparagus
New Salad Leaves
Early Strawberries
A Silver Gilt for Chelsea in Bloom
This year's theme for Chelsea in Bloom, the alternative floral art show, is 'Flowers' in Fashion'. The talented Amanda Austin has unveiled two striking figures in haute couture for Local & Wild - a stunning rabbit in high fashion outside Rabbit British Bistro, and of course, a pig outside The Pig's Ear, with signature blonde hair and feather boa. Both figures will be reused or composted after the show – a nod to our zero waste policy and the Local & Wild way of doing things.
We're delighted to be able to add that our fashionably dressed rabbit, elegantly dressed in a mix of dried and fresh flowers, has been awardsed the Silver-Gilt for 2025.
WHAT ELSE ARE WE UP TO?
Fridays in the Vines
The vineyard Wine lodge has been re-roofed and refurbished to host special evenings in the vines. As well as our Burger & Bubbly nights and the big Summer Solstice Farm Feast we are open for Friday night “Sundowners” from 5pm to 8pm throughout the season. Do come along.
Pub in the Park Pop-Up
The Pig's Ear is joining Tom Kerridge's “Pub in the Park” this summer, starting at Gunnersbury Park in West London from Friday 30th May to Sunday 1st June. If you go along, please say hello and introduce yourselves to the Local & Wild team.
Here is a recipe for one of the Summer dishes we will be serving there - Chalk Stream Trout Ceviche, with Elderflower, Cucumber, Radish, and Dill
Saturday Tours & Tastings
Join us on a Saturday morning for an entertaining in depth tour of the vineyards and winery followed by a tutored tasting. Stay on for a picnic or platter and enjoy a whole day in the vines.
Sustainability in the Vineyard
Gregory only gets more passionate about the environmental sustainability of the vineyard - from Wild Flowers to Livestock to Solar Energy, read his latest summary of all the wonderful things that are happening with our regenerative farming.
Photography by: Ed Dallimore, Catherine Frawley, Olivia Thomas, Lani Gladwin and Oliver Gladwin