Cream Tea at Bovey Castle Hotel

Guest blogger, Ditch Townsend, tastes the opulence in central Devon WH Smith bought the land on which his son built Bovey Castle in 1907. A luxuriantly lush hotel now, its granite-ballustraded rear terraces look out over part of their golf course, woodland, farm land on the hillside opposite, and even some moorland on its top. For less pleasant weather, the large, beautifully appointed dining room … Continue reading Cream Tea at Bovey Castle Hotel

Cream Tea At The Prince Hall Hotel

Guest blogger, Ditch Townsend, takes tea for us on Dartmoor On the site of a 15th century house, the current mansion was rebuilt in 1787 after being destroyed in the English Civil War. ‘The Hound of the Baskervilles’ was allegedly inspired by Sir Arthur Conan Doyle’s stay here. Being outside offers a stunning view (it can often be glimpsed through the windows), and the drawing … Continue reading Cream Tea At The Prince Hall Hotel

Free Recipe 4 – Dessert: Saffron Doughnuts Filled with Trewithen Clotted Cream AND Orange Custard

Dessert: Saffron Doughnuts Filled with Trewithen Clotted Cream AND Orange Custard Makes 12 medium sized doughnuts Ingredients: For the doughnut dough 250g organic white flour 30g caster sugar and loads more for dredging 5g Cornish sea salt 1 tbsp sourdough starter (optional) 8g fresh OR 4g active dried yeast 2 eggs Zest of ½ lemon Zest of ½ orange ¼ tsp cinnamon ¼ tsp nutmeg … Continue reading Free Recipe 4 – Dessert: Saffron Doughnuts Filled with Trewithen Clotted Cream AND Orange Custard

Free Recipe 3 – Main: Hot Smoked Pheasant Breast, Trewithen Clotted Creamed Celeriac, Kale, Fennel and Hazelnut Dukka

Main: Hot Smoked Pheasant Breast, Trewithen Clotted Creamed Celeriac,  Kale, Fennel and Hazelnut Dukka Serves 4 Smoked pheasant 4 pheasant breasts 100g caster sugar 100g table salt 4 juniper berries crushed 2 bay leaves, torn 10 black peppercorns, crushed A good big handful of oak wood chippings Clotted creamed celeriac 2 celeriac, peeled and diced 1 clove of garlic 350ml Trewithen whole milk 150ml double … Continue reading Free Recipe 3 – Main: Hot Smoked Pheasant Breast, Trewithen Clotted Creamed Celeriac, Kale, Fennel and Hazelnut Dukka

Free Recipe 2 – Starter: Spiced Pumpkin Barley Risotto, with Trewithen Clotted Cream served with Heritage Beetroot Crisps

Starter: Spiced Pumpkin Barley Risotto, with Trewithen Clotted Cream served with Heritage Beetroot Crisps Serves 4 Ingredients: Barley base 300g organic pearled barley 30g finely diced onion 30g finely diced celery 30g finely diced carrot 1 garlic clove, finely chopped 100ml good quality white wine 1Ltr warm homemade vegetable stock or water Spiced pumpkin or squash puree 300g peeled pumpkin or squash 25g cold Trewithen … Continue reading Free Recipe 2 – Starter: Spiced Pumpkin Barley Risotto, with Trewithen Clotted Cream served with Heritage Beetroot Crisps

Free Recipe 1: Canape – Trewithen Clotted Cream, Cornish cheddar & Parsley Croquetta

Canape : Trewithen Clotted Cream, Cornish cheddar & Parsley Croquetta Makes 4 Croquetta Ingredients: 200-250ml of whole Trewithen milk 1 bay leaf 2 cloves 1 slice of an onion 1 sprig of fresh thyme A pinch of ground mace 60g organic flour 30g Trewithen butter 250g Cornish cheddar 100g flat leaf parsley, chopped 1tbsp Trewithen clotted cream 1tsp English mustard 2 eggs, beaten with a … Continue reading Free Recipe 1: Canape – Trewithen Clotted Cream, Cornish cheddar & Parsley Croquetta

A Happy Cornish Clotted Christmas! – Free River Cottage Recipes from Trewithen Dairy this week…

Happy Cornish Clotted Christmas: For the ultimate in indulgent festive fare, with a unique Cornish twist, Trewithen Dairy are onceagain inviting Christmas cooks to take inspiration from their new and exclusive Cornish Clotted Christmas menu. Available to download from the Trewithen Dairy website, or as a 12 page booklet from selected independent retailers, each of the four recipes celebrates new and exciting ways of cooking with … Continue reading A Happy Cornish Clotted Christmas! – Free River Cottage Recipes from Trewithen Dairy this week…