Our Journal
Watch: Our Winter Chefs’ Residency with Pippy Eats at Glen Dye.
Watch: Our Winter Chefs’ Residency with Max La Manna at Glen Dye.
Watch: Our Winter Chefs’ Residency with Ixta Belfrage at Glen Dye.
Carrot, Parsnip and Thyme Soup.
The secret to this is having a really delicious rich vegetable stock. This will give the soup a deep textured flavour. The ideal is to make your own, but if you can’t, be sure to choose a good quality one. Carrots and parsnips go beautifully together as roast vegetables and they work equally well as complimentary flavours in this soup.
This serves four, but you can double up the quantities and freeze the rest.
Caroline’s Glen Dye Wild Venison Casserole.
Pesto or Pistou?
Anyone who knows me well knows that I am a bit of a nerd about etymology and the origins and history of words and how their use and meaning gets changed and corrupted over the years and across continents.
Therein lies the root and inspiration behind this article.
How To: Make A Scented Candle.
Earl of East founders’ and candle-making experts, Niko Dafkos and Paul Firmin teach us how to make a scented candle at home.
Green Tomato Chutney.
For anyone stuck with what to do with the stubborn green tomato, this fruit (yes, a tomato is a fruit) is not going to change colour now -but don’t despair- it can be used for a delicious tomato chutney.