Horse Talk

Much excitement this week as we move the horses over to summer grazing. Yes, warm mornings and balmy evenings are on the horizon.

And with spring in the air, we’ve been hard at work with creating new space and the most of our barns and outhouses.

With Shelley leading the rejig in typical calm, cool and collected fashion we now have an exceptionally well organised Feed Room, complete with chalk board with our liveries favoured breakfasts and dinners (that’ll be carrots and apples all round).

Making the most of the fine weather, we’ve been encouraging horses (much patience necessary) to load quietly onto trailers and lorries for a number of outings. Jim and Lance and Steve and Sandwich are currently our most well travelled residents, taking on dressage and a 10 mile sponsored ride over one weekend. We’re still questioning whether riders should be returning more tired than their steeds?

Not to be outdone, team Gordon have once again taken the showing circuit by storm in their first of the season outing this bank holiday weekend. They returned home happy, with a two wins and a third place for Lacey and Jasmine. Make way for a summer of polished boots, gleaming tack and an exceptionally smart Fudge.

So at the start of Spring, all is well on the yard; our favourite white chicken continues to rule the roost (and finish off the tea room biscuits), whilst our four legged residents can look forward to longer days of rug free turn out – sunshine dependant!

Supper is on our Menu

Take note guests; there’s something about the country air for building an appetite. After an evening with feet up in front of our fire, or a stroll around the grounds, join us in the dining room for a hearty, homemade supper.

Cooking famed feasts for family and friends in our country kitchen was the inspiration for serving delicious evening meals for guests.

Yes, come early eve, you’ll find Maria by the Range, cookbook in hand, preparing foods inspired by the countryside we’re nestled in. The menu changes daily to feature fresh, seasonal and locally sourced ingredients.

Our favourite supper to date? The coq au vin.

We’re told the recipe is a farmhouse secret, but we chanced a look into the kitchen at just the right time to see shallots, garlic, bacon and thyme gently browning in a knob of butter, before being ushered back out to enjoy a tipple from the farm’s very own honesty bar.

We know just how good food can cheer. And so it’s quite possible that there’s no better way to unwind before an early morning flight, after countryside amble or long distance drive, than an evening meal. Come balmy summers evening or chilly autumnal night, you’ll make way to bed content and – most importantly – full.

Welcome to our table.