Meet the supplier: Mungo Murphy Seaweed
Learn more about our partnership with Mungo Murphy who we work with in our restaurants.
Summer Lodge's sourdough bread
Recreate a traditional sourdough loaf at home using bread starter, a naturally occurring yeast.
What's growing on the Estate this September?
From Meadowsweet to Nasturtium, here's what you'll find amongst this autumn's produce.
The Egerton's doggy biscuits
Recreate our homemade peanut butter biscuits for your pooch at home.
Everything you need to know about Swiss wine
Switzerland makes some outstanding wine, but not many people know much about it.
Bake Off: The Professionals - Sarah Houghting Q&A
We talk to our very own Sarah Houghting about her experience on the show!
Traditional oxtail bredie
Recreate a traditional oxtail bredie at home, a wonderful fusion of flavours.
Introducing Executive Head Chef Daniel Putz
We interview the Daniel Putz at The Milestone Hotel & Residences about his favourite seasonal produce and the latest dining trends.
Meet the supplier: St Tola cheese
One of our longest-standing partners, made with goat’s milk at the foot of Mount Callan.
Meet the supplier: Rockfield Dairy
We are delighted to have partnered with Rockfield Dairy for the past six years.
What’s growing on the Estate this May?
From cuckoo and hawthorn flowers to rhododendron used for herbal medicine.
Creating the 'Legend'
Our Director of Chocolate and Patisserie Paula Stakelum shares how we create our signature pine oil chocolates.