As Executive Chef at Doddington Hall, I believe great food starts with great ingredients. We are lucky to have the very best on our doorstep; freshly picked produce from our Kitchen Garden, Lincoln Red Beef from our Parkland and game from the Estate.
We are fortunate to also have fantastic local producers of flour, free range eggs, oils, fruit and fish.
With so much seasonal, local and fresh produce around it is hard not to be inspired to create new and exciting recipes… here are a few for you to try at home.
Conrad AdamsOUR ETHOS
Spelt is an ancient grain, widely recognised for its many health benefits. High in protein, vitamins, fibre and like other whole grains, a great addition to your diet.
Claire’s homemade wholemeal spelt pasta teamed with fresh sprouting broccoli is a delicious and super nutritious meal for all the family.
This soup is super simple and nutritious. It’s not fussy, it’s not fancy and it’s not hard to make. If you’re looking for an easy, healthy way to eat more greens and boost your immune system then this is the perfect soup for you. It’s also a great way to use up any green leftovers.
“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.” – Claire Birch, owner of Doddington Hall.
Chef de partie, Johnno, has developed a tasty vegan dish this month. Available in our restaurant throughout February.
This is a slow cooked smoky cauliflower dish perfect for a winter supper or a light lunch, accompanied with a rich dressing inspired by Middle Eastern flavours whilst incorporating Estate grown produce. Served on a warm Welbeck Estate flatbread this is a Doddington favourite.
Seville oranges have arrived in our Farm Shop. To the Tudors, these bitter globes were ‘golden apples’, a luxury to brighten up the winter.
Sevilles are traditionally used to make marmalade and have a very short season so get that pan bubbling away soon. As an alternative they can be used to make an orange liqueur, there is just a bit of a wait before you can drink it!