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From Vineyard to Kitchen: Recipes from Nutbourne

24.10.24

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2 min read

Nutbourne Sussex Reserve with Smoked Mackerel Croquettes

Nutbourne’s signature “field blend” is made from a single ferment combining Riesling-style German varietals with Pinot Noir that showcases the vineyard's unique terroir. It is crisp, dry and aromatic with tremendous freshness and wild fruit. For an English aperitivo, sip Sussex Reserve and tuck into smoked mackerel croquettes. These moreish mouthfuls are light, crunchy and full of flavor, topped with a dab of spicy horseradish cream.

Recipe here.

Coudoulet de Beaucastel with Slow-Cooked Beef

We braise our own beef, from cows raised by Gregory, to make a rich casserole topped with crunchy mustard seed croutes – a comforting Winter classic that pairs beautifully with a hearty red. Every vintage the Perrin family turn out an exceptional Coudoulet from 80-year-old vines that grow just outside Châteauneuf, so the wine is immensely rich and filled with fruit. Luscious, silky and full bodied with ripe black cherry and blackberry, it has a wild herb and spice finish.

Recipe here.

Champagne Lagache Blanc de Blancs with Almond & Rosemary Polenta Cake

This delicious almond cake infused with lemon and rosemary is the perfect partner for a good fizz.

Now, we don't usually dabble in champagne recommendations (it's the one wine that doesn't play nicely with eto, sadly), but when it comes to food and wine pairings, the Gladwins have earned the right to break a few rules. After all, they've been doing it successfully since 2012.

Lagache’s rich and complex Blanc de Blancs has notes of bright yellow and citrus fruits, elegant bubbles and a toasted brioche finish.

Recipe here.

About Nutborune

Richard, Oliver and Gregory Gladwin grew up in the Sussex countryside and return each Autumn for the grape harvest at their family vineyard in Nutbourne, bringing in the crop for the vintage. Richard and Oliver drive tractors and pick up crates laden with black and green fruit whilst Gregory runs the press and oversees the winemaking.

They were among the first to plant Germanic varieties in English soil – a gorgeously maverick move that's given us some of the country's most interesting still wines. Find out more about this year's harvest here.