Our signature tamarind lentils
A curry masterclass from our Executive Chef - learn how to make tamarind lentils at home.
From the Estate to the table
We learn what is growing in our gardens and polytunnels across the Ashford Estate.
Jonathan Keane's feather blade beef
For your next roast dinner, re-create The Lodge's exquisite feather blade beef at home.
The indigenous Rooibos: the wonder plant
Rooibos is as much a part of the Bushmans Kloof experience as the warm, caring service and hospitality.
The 10 Champagne facts you didn't know
We celebrate our in-house supplier Lanson with 10 interesting facts about the sparkling wine.
Bea Tollman's rice pudding
A hotel favourite, make Bea's rice pudding at home with family or friends.
Our signature fish & chips
Discover the secret recipe behind Britain's favourite dish: Fish and Chips.
Ben Kelliher's eggs benedict
Perfect your very own eggs benedict or eggs royale with tips from The Rubens' Executive Chef.
Winter pumpkin recipes
Impress your family members and friends with these delicious pumpkins recipes, the perfect winter warmers.
Q&A with ShelleyTheArtist
Learn more about Shelley, who specialises in sketching cities, capturing street life and has most recently, taught Red Carnation teams her practise.
Salmon and asparagus
Our talented Kitchen Team share their recipe for asparagus with cured salmon, a popular dish at Summer Lodge.