Snack on this: Gladwin Farming Beef Biltong
New at Nutbourne: Beef Biltong Gregory has been playing in the kitchen with silverside and we’re delighted to release the first batch of Beef Biltong from Gladwin Farming. Now in stock at the vineyard – the perfect snack to graze on while you wait for your goose to cook! Pick up a packet from the…
Festive Recipe: Yuletide Strudel
Yuletide Strudel stuffed with Apple, Mincemeat, Walnuts and Cranberries Salzberg, Austria is a haven of Christmas markets and everyone appears to eat strudel at all times of the day. Each restaurant, stube and café competes to serve the best. Having recently returned from a delightful trip there, we feel compelled to offer our own recipe…
Coming Soon: Fresh Beef from Gladwin Farming
Just in time for cosy steak nights and winter stews, Gregory will be stocking up the cellar door at Nutbourne next week with a range of beef steaks and cuts, including fillet, rump, rib, sirloin and mince. From Saturday 19th November, visit the vineyard for mouthwatering fresh beef. Mince £5 for 500g Rump Steak £28.00…
Seasonal Recipe: Spicy Crab Paté
This flavoursome paté is perfect for summertime outdoor entertaining. Easy to make, the delectable, spicy crab mousse can be served as an appetiser, dinner party starter or salad based lunch. Ingredients Serves 4-6 300g Brown and White Picked Crab Meat 30g Small tin of Anchovy Fillets, finely chopped 200g Ricotta 80g Celery, finely diced 80g…
Seasonal Recipe: Salmon Trout Gravadlax
Salmon Trout Gravadlax We have a long standing tradition of curing a whole Salmon or Sea Trout two or three times a year and then serving it at family feasts and celebrations. Although a large fish is an extravagance, gravadlax goes a surprisingly long way. You need a few days of curing but there is…
Seasonal Recipe: Wild Garlic Pesto
Wild Garlic Pesto The first signs of Spring are at last here – the countryside speckled with yellow primroses and wild daffodils; birds singing their welcome to a new season; a touch of warmth in the sunshine and an abundance of Wild Garlic growing on steep banks along shady country lanes. This is a foragers…
Pairings for Pancake Day
Celebrate Shrove Tuesday with Nutbourne Whether you have a sweet tooth or savoury is more your flavour, we’ve paired our wines with classic toppings and fillings so you can make it a really indulgent experience. Nutty Vintage Brut Our Classic Method sparkling pairs perfectly with crêpes topped by freshly squeezed Lemon & Sugar (make sure…
Seasonal Recipe: Beetroot Tarte Tatin
Beetroot & Goat’s Cheese Tarte Tatin with Foraged Herbs This fabulous savoury winter version of the classic caramelised tart is made with beetroot and goats cheese, then dressed with foraged herbs and leaves. A tarte tatin is cooked upside down to maximise its succulent flavour – this is a dish that works equally well for a…
Seasonal Recipe: Bridget Gladwin’s Raw Marmalade
Bridget’s Raw Citrus Marmalade It’s that time of year again – Seville Oranges in the markets, long evenings of darkness and the need for something to perk us up. This simple uncooked recipe makes a lovely fresh citrus conserve with a wide variety of uses: on toast, plain yoghurt, cakes or desserts; to sharpen up…
Christmas Wine with Richard Gladwin
Get Nutty with your Christmas Wine List This week, the director of Gladwin Bros shared his picks for a Christmas wine list with The London Magazine. “Christmas is all about family coming together across the generations, so make sure there’s something for everyone. It’s always a nice touch to make sure you know your guest’s…
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