The Gladwin Family Journal

Snapshots, Reels and Observations from October, by Peter Gladwin

A Mast Year

“Mast” is the collective term for the nuts, seeds and fruits of the forest. 2025 is being called “A Mast Year” because of the abundance of acorns, beech nuts, conkers and sycamore seeds.

The extraordinary thing about it is that trees appear to work together to produce such a year - quite how they do this we don’t know, but experts think the purpose is to produce so much "mast" that small mammals and birds cannot devour the whole crop and therefore sufficient will be left to seed new trees.

Alongside the trees it has been a sensational year for wild berries and fruits. However, these rely on animals to eat, digest and redistribute their seeds so the logic does not work the same as the trees.

The Autumn colours are considered more vibrant and splendid than usual this year due to the heat of the Summer causing more sugar to be produced in the leaves, which then become much brighter as the green chlorophyll fades.

Perhaps the explanation is simpler than we might all imagine - we enjoyed an exceptional Summer and now Nature is simply celebrating this.

Quinces Galore

An example of abundant produce in a Mast year was this golden bounty - one of our best customers turned up with a carboot full of quinces gathered from a single tree in his family's garden.

He could not bear to see them go to waste so donated them to Oliver to make into something wonderful for our vineyard platters next year.

This Month's Food Champion: Wild South Downs Venison

We say it time and again, but we should all be having wild venison for Sunday lunch. Naturally lean, high in protein and nutrient dense, it's simply delicious and right on our doorstep.

It's also one of the most sustainable meat options for your plate - wild venison comes from deer populations managed as part of a balanced ecosystem to protect habitats. So with no intensive farming and reduced food miles, it has a much lower carbon footprint. Tuck in to our recipe for Venison Stew this month and you won't look back!

  • IN THE WILD

    •  Chestnuts & Walnuts

    •  Pheasant, Partridge, Grouse, Venison
    • Ceps, Chicken of the Woods & Beefsteak Mushrooms

    • Hawthorn, Rose Hips

  • FROM THE COAST

    • Oysters, Mussels and Clams
    • Sea Kale, Sea Lettuce, Dulse
    • South West Monkfish & Lake Trout

  • FROM THE LAND

    • Quinces, Apples & Pears
    • Beetroot, Pumpkins, Butternut, Fennel, Celeriac
    • The last produce from Allotments, Veg Gardens or Greenhouses

SEASONAL RECIPES

We lead this month with Treacle Toffee - it was the must have for Bonfire Night when I was growing up. A hearty Venison Stew and an indulgent Chocolate & Hazelnut Bread & Butter pudding are wholesome comfort dishes.

The Story of Sussex Reserve

We have produced a timeline to tell the story of our iconic field blend, from 1980 to today - explaining the 45 years of heritage for this special wine from our family vineyard.

“A taste of the English countryside”, the wine itself is a fruity, aromatic,
dry white that captures the unique terroir of our single esate.

It is WINE OF THE MONTH in all our restaurants and on special offer at the vineyard cellar door.

Take a look at the timeline with pictures from the archives here →

Sussex Reserve - The Vine Painting Goes on Tour

Many of our favourite retail outlets are featuring Sussex Reserve as part of the celebrations.

The iconic painting of “The Vines in Winter” is always featured on the bottle labels and even more prominent on the new design. The original artwork by Bridget Gladwin is now "going on tour’' and will soon be on display in the shop window of Pulborough’s fabulous wine merchant HENNINGS.

Whose party is it anyway?

We hosted a delightful small wedding in the vineyard this month - it was a lovely Autumnal day, guests gathered on the viewing platform for Nutty & canapés, looking out over the beautiful fall colours towards the South Downs to await the newly weds arrival. The couple arrived on foot between rows of vines, together with their small pouch and a glass on Nutty vintage in hand.

It was a perfect family affair, dining on the very best seasonal produce including South Coast sea bass, Gregory’s own Sussex beef cooked outdoors in the vinewood oven, and an Autumnal display of desserts and local cheeses. All accompanied by a full range of Nutbourne wines, fun music and a huge sense of joy and celebration.

The event went without a hitch and reminded me of my past career as an event caterer and party organiser on a grand scale- my team used to tease me about my drive for perfection (in other words bossiness) - “doesn’t the client know whose party this really is?"

The Last of the Polytunnel Harvest

Oliver and Lani Gladwin picked the last of the tomato crop together this month - 'bulbacious balloons' of beefsteak for burger relish and leafy basil for sauce and salads.

Watch the two of them discovering red gold amongst the greenery

Tasting the Ferments

After harvest, we're kept busy in the winery managing the ferments and regularly taste them to check progress. Whenever Richard visits the vineyard, he likes to join his brother Gregory on the winemaker's rounds of the tanks and barrels to see how the wines are getting on. We always say it's a hard job tasting, but someone's got to do it!

See a video of the brothers tasting Sussex Reserve from tank together

November Wine Special

Richard has chosen a wonderful red from another family-owned estate as Wine of the Month in our Local & Wild restaurants.

Chateau Cissac is characterized by rich black fruit flavors, refined tannins and a notable complexity that reflects the distinctive terroir of the Haut-Médoc. The Vialards are celebrated for their commitment to quality and role in exemplifying the excellence of Bordeaux's Left Bank.

Thanksgiving & Christmas

It's that most wonderful time - Oliver’s special menus for Thankgiving and then Christmas are now available to book at all our restaurants. Have a look on the Local & Wild website to plan your family or company celebration.

See the Menus

Farm to Fork Lunch Menus

Irresistible, creative, rustic and great value - seasonal lunch dishes are on the menu every weekday in each of our Local & Wild restaurants. From Beef Carpaccio to Grilled Tamworth Pork Chop with Quince Puree, Miso Roasted Celeriac to Leek Ravioli, there's a flavourful plate to tempt your taste buds.

Book for Lunch

The Peter Pan Effect

"At nightfall in Kensington Gardens when all visitors have left and the gates are firmly locked, the park is transformed into a magical place where fairies dance and a little boy can fly."

For me the vineyard is a little like this in October - the hectic activity of harvesting and winemaking is over, so when the cellar door shop closes at 5pm and visitors have all gone home, Nutbourne is once again at peace. As dusk settles there is the occasional chomp of a grazing sheep or cluck of a chicken, a moor-hen’s soft splash as she skips across the lake, or the vines gently rustle in the breeze now free of their heavy crop.

I have the vineyard to myself - natural, tranquil, and beautiful.