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.
Vegan quinoa and oat galette
A healthier alternative to pancakes, enjoy this vegan option when you next brunch.
Jonathan Keane's caesar salad
Served with garlic prawn and spiced chicken skewer, this is an easy favourite for a family lunch.
Drummond house asparagus recipe
This delicious recipe from our Executive Chef is served with black garlic, elder vinegar and foraged flowers.
What’s growing on the Estate this April?
From wild strawberries to beautiful flowers for our bee population.
An epicurean island: Guernsey's best places to eat
From artisan producers to the island's loveliest restaurants, we present a guide to dining on Guernsey.
Organic lamb wellington recipe
A delicious lamb for your Easter roast from Ashford Castle.
Paula Stakelum's chocolate choux bun
This Easter, impress friends and family with your very own chocolate choux buns.