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.
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.
Paula Stakelum's chocolate choux bun
This Easter, impress friends and family with your very own chocolate choux buns.
Bea Tollman's chicken curry
Re-create one of Bea Tollman's signature curries with your family at home.
Jonathan Keane's baked potato risotto
A classic at The Lodge at Ashford Castle, enjoy this dish served with peas and wild garlic.
Create your signature cocktail with Noli Alngohuro
Expert bartender Noli Alngohuro helps you create your own drink that truly reflects your personality.
Bacon and cabbage with parsley sauce
A delicious recipe from Executive Head Chef Jonathan Keane, perfect for St Patrick's Day.