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Chef's Pantry

The Home of Seasonal Somerset Recipes...

Our Kitchen Team are incredibly passionate about cooking and about choosing from only the freshest seasonal ingredients. Our Head Chef will be providing you with some handy cookings tips and someSomerset recipes for you to test out at home using the best seasonal produce. Should you wish to download these recipes they will be listed in the pannel to your right. 

"Quality Somerset food, from field to fork..."

Alongside a wealth of Somerset recipes, look out for regular updates from our gardeners, Dale and Steve who work very closely with the Kitchen Team to grow some unusual and interesting varieties of fruits and vegetables. There are few places to enjoy fresh AA two rosette Somerset food and Ston Easton Park is the spot to do so! 

As we look forward to spring there is no better Somerset recipe to enjoy with the family than the best of British spring lamb, indulge with roast saddle of lamb suffted with apricots by our wonderfu kitchen brigade.

Roast Saddle of Lamb with Apricot Stuffing.

Ingredients:
2 ½ kg Saddle of Lamb
A selection of chopped vegetables for roasting (carrot, onion, celery, leek.)
1kg Pork Mince
150g Dried Apricots
Sprig of Rosemary and Sage
4 Shallots
450g Breadcrumbs
2 pints of Lamb Stock
1 Punnet of Fresh Redcurrants
¼ Pint of Port
Small Jar / 250g Red Currant Jelly

Method:

  1. Pan fry shallots until golden, add the pork mince, sage, chopped apricots and finally add the breadcrumbs.  Cook until the mince is cooked through.
  2. Open up the saddle of lamb and place in the stuffing mixture. Roll the saddle into a tight sausage shape and tie together. Place the vegetables (Carrot, onion, celery & leek) in to a roasting tin with the saddle of lamb placed on the top. Roast for 10 minutes at 220°c. Remove from the oven and cover with tin foil, the lamb can then be place back into the oven to roast for a further 1 ½ hours at 175°c.
  3. Place the lamb stock, port and redcurrant jelly into a sauce pan, heat until rapidly boiling and allow the ingredients to reduce by half and continue to simmer until it coats the back of the spoon.  Finally, add the fresh redcurrants just before serving.


To accompany the lamb, serve with honey roast parsnips, roast potatoes and cauliflower cheese.
 

  • Get Ready for Summer >>

    Seasonal Ideas - Getting ready for Summer!

    With the departure of spring, comes the arrival of Summer. Not only does that bring beautiful balmy evenings in the Somerset countryside, but also as a Chef with access to phenomenal Kitchen Gardens, it means the fruits in the fruit cage are at their prime and ready to be used as part of my summer menus. Freshly picked each day throughout the summer months the fruit cage contains; Gooseberries, Currents (white, red and black), Raspberries and juicy Strawberries. There really is no sweeter tasting berries than those that have been grown and nurtured organically here in the Ston Easton Park gardens. I like to use as much of the produce that we grow here in my menus, and nothing shouts Summer more to me than berries freshly picked that day!!!!! 

    Homemade Fish and Chip tea with Daniel Moon's Parmesan Polenta chips.

    Ingredients:
    500g Water
    205g Milk
    4 Cloves of Garlic
    4 Sprigs of Rosemary
    250g Polenta
    75g Unsalted Butter
    75g Parmesan (grated)

    Method:

    1. Begin by infusing the water, milk, garlic and rosemary in a pan on a low heat for 1 hour. Remove from the heat and strain the infusion.

    2.Add the polenta, continue to stir and cook until smooth. This will take approximately 45 minutes.

    3. Finally add the butter and parmesan and cook for a further 5 minutes. Spoon the mixture in to a clay terrine and leave to set in the fridge.

    4. Once set you can then cut and deep fry until golden brown. Cutting this into chip can work really well.

    I would recommend serving with roasted or pan fried Cod or Salmon alongside pickled vegetables, or why not make your own homemade fish and chips!

  • Buttermilk Panna Cotta with Berries from the Garden >>

    Buttermilk Panna Cotta & Honeycomb Recipe

    Ingredients for Buttermilk Panna Cotta:
    Half a Pint of Buttermilk
    Half a Pint of Double cream
    1 Vanilla Pod
    6 Tbsp of Caster Sugar
    4 Leaves of Gelatine

    Method:
    Place the buttermilk, double cream, vanilla, and bring to the boil. Leave the mixture to cool for a couple on minutes.

    Soak the gelatine in cold water which will soften the gelatine leaves, squeeze off the excess water and add to the buttermilk mixture, whisk in well. Pour the mixture into containers and place in the fridge.

    Honeycomb Ingredients:
    200g Caster Sugar
    5 Tbsp Golden Syrup
    2 Tsp Bicarbonate of Soda

    Method:
    Mix the caster sugar and golden syrup together in a large saucepan, stir and heat gently until all of the sugar has melted. Try not to let the mixture bubble but turn the heat up a little bit so that it is simmering until you have a mixture which is amber and golden. Quickly remove from the heat and add the bicarbonate of soda and beat with a wooden spoon until the mixture is foaming.  You will have to be quick to now spread the mixture on to a baking tray, thickness is completely down to personal preference. The mixture will then need to be left to cool for about 1hr to 1hr 30mins when the honeycomb will be hard and can be broken into pieces.

    Combining the Desert:
    Once the Panna Cotta has set add the summer berries of your choice can be used to top the Panna Cotta along with the honeycomb for additional crunch.

April Recipe

  • Chocolate Fondant with Vanilla Ice Cream and Honeycomb >>

    Recipe makes 8 chocolate fondants in Darius moulds.

    Ingredients

    125g Dark Chocolate (Chef would recommend using 70% coco dark chocolate.)
    125g Butter
    5 Whole Medium Eggs
    5 Egg Yolks
    60g Caster Sugar
    50g Plain Flour

    Method

    Grate the dark chocolate and then melt together with the butter in a bain-marie over a low to medium heat.
    In a separate bowl whisk together the whole eggs, egg yolks and caster sugar for 5 minutes.
    Add the plain flour to the melted chocolate followed by the whisked egg and sugar mix.
    Once all of the mixture has been combined place into a disposable piping bag.
    The mixture can then be easily added to the Darius moulds ready for the oven. Ensure that you grease the moulds with butter before adding the mixture, Chef would advise filling to ¾ full.
    Place in the oven at 170°C for 8 minutes.

    Your fondant will then be ready to serve with vanilla ice cream and honeycomb.

Easter treat recipes for all the family.

  • Hot Cross Bun Pudding >>

    Ingredients

    300ml Double cream
    600ml Milk
    4 Eggs
    100g Golden Caster Sugar
    1½ tsp Vanilla Essence
    8 Hot Cross Buns (Homemade or bought are fine)
    40g Soft Butter
    3 tbsp. Marmalade
    Icing Sugar

    Method

    Heat oven to 170C.

    Gently warm the cream & milk in a pan.
    Whisk the eggs, sugar and vanilla together then slowly add the warm cream.
    Cut the buns in half and spread with butter.
    Arrange in a shallow ovenproof dish and brush the marmalade over the top.
    Pour over the cream mixture and let it soak for about 10 minutes. Press the bread down into the custard mixture.
    Bake for around 50 minutes until set, then remove and allow to stand for 10 minutes.
    Dust lightly with icing sugar and serve.

  • Shoulder of Spring Lamb Recipe >>

    Easter Spring Lamb, traditional and seasonal ingredients to excite your tastebuds this Easter break. 

    Delicious Lamb Shoulder for you Easter Sunday Lunch

    Recipe to serve 6

    Shoulder of Lamb

    Ingredients:

    2 Sprigs of Rosemary
    2 sprigs of Thyme
    1 x Shallot
    500g Deboned Lamb Shoulder
    Half a Bottle of Red Wine
    1 Bulb of Garlic
    1 Pint of Lamb Stock
    Dash of Sherry Vinegar

    Method

    Fry off the lamb in a frying pan until golden brown, after removing lamb deglaze the pan with a splash of red wine using a wooden spoon.
    Place the lamb into a saucepan with the thyme, rosemary, a bulb of garlic cut in half and the shallot also simply cut in half. Proceed to add the red wine, lamb stock, cover with water and place the lid back on the saucepan.
    Bring to the boil and simmer for 24 hours making sure that there is always a good water level.
    Stain the saucepan of liquid and reduce until think. Pull the lamb discarding any fat and sinew, add some of the stained sauce to add moisture along with the Sherry Vinegar and seasoning.
    Take the mixture and roll in cling film so that you end up with a cylinder around an Inch and a half think. Leave to set in the fridge. (roughly for an 1hr 30min)
    To finish roll in Parma ham, cut and put through the oven at 180 degrees. This will take around 15 minutes until hot through and golden brown.

    Mint Beignet

    Ingredients

    280g Unsalted Butter
    280g Strong plain flour
    1 Pint of Water
    110g Cheddar Cheese
    4 Table Spoons of Mint Sauce
    6 Large Eggs

    Method

    Bring water and butter to the boil and gradually stir in the flour.
    Beat the mixture and cook on a medium heat for 3-4 minutes.
    Add the mixture to a food processor along with the Cheddar Cheese and mix on a medium setting, once the mixture has cooled slightly add the eggs one at a time. Make sure that each egg is thoroughly mixed through before adding the remaining eggs one by one.
    Once you have added all of the eggs proceed to add the mint sauce. Remove the mix from the bowl and place in a sealed storage container and place in the fridge.
    Once the mix has cooled and set, shape the mixture and place into a fryer and shallow fry until golden and crisp.

    Carrot Puree

    Ingredients

    3 Carrots
    Half a pint of water
    120g Unsalted Butter
    4 Table spoons of Honey

    Method

    Chop the carrot into small, diced sized pieces.
    Bring the water, butter and honey to the boil in a saucepan and add the carrot to the emulsion. Cook rapidly until the carrot is soft and strain the remaining emulsion. Place the cooked carrot into a blender and blitz, adding the saved emulsion bit by bit until a puree consistency forms.

    This Lamb dish can also be accompanied with garden peas and crispy roast potatoes. 

  • Mixed Nut Biscotti Recipe >>

    Very tempting and tasty Mixed Nut Biscotti recipe.

    Recipe - Serves 8

    Ingredients:

    50g Blanched Hazelnuts
    50g Blanched Pistachio Nuts
    50g Blanched Almonds
    1tsp Baking Powder
    Pinch of Table Salt
    260g Plain Flower
    150g Caster Sugar
    3 Large Eggs
    1tsp Vanilla Extract
    ½ tsp Almond Extract
    1 tsp Maple Syrup

    Method:

    1. Cook Almonds for 8 minutes at 180°c, and remove from the oven to cool.
    2. Reduce oven temperature to 150°c
    3. In a bowl, lightly beat together, eggs, vanilla extract, almond extract and maple syrup
    4. In a separate bowl, combine flour, sugar, baking powder and salt
    5. Slowly add in the egg mixture until a dough begins to form, then add in hazelnuts, pistachio nuts and almonds, until dough becomes fully formed
    6. On a lightly floured surface, roll dough to approx.12 inches long and 4 inches wide.  Place onto a lined baking tray and cook for 25 minutes
    7. Remove from oven and place on a cooling rack
    8. Once cooled, cut into slices ½ inch thick diagonally and arrange evenly on a baking tray.
    9. Bake for 6 minutes, then turn the biscotti and bake for a further 6 minutes in the other side
    10. Remove from the oven and leave to cool on a cooling rack

    10 easy steps, you've just got to give it a try! 

  • Mini Bacon & Shallot Brioche >>

    These make delicious pre-dinner bread or could even be used as an accompaniment with breakfast.

    Bacon and Shallot Brioche

    Ingredients:

    500g Plain Flour
    13g Salt
    100g Sugar
    8 Beaten Eggs
    500g Butter
    70g Yeast
    200ml Warm Milk
    1 x Shallot (finely Diced)
    3 x Rashers of Back Bacon in chopped into small diced pieces

    Suggested Case/mould size: 5cm Diameter by 2.5cm Height.

    Method:

    1. Soften the butter and Beat until smooth.
    2. Add the yeast to warmed milk.
    3. Mix in all of the dry ingredients followed by the eggs and finally add the milk mixture and combine together mixing for 5 minutes.
    4. Then add the butter, mix thoroughly being careful not to over mix or the mixture can split.
    5. Pour all of the mixture into piping bags and leave to prove in a warm environment for 30mins.
    6. Knock the dough back a couple of times and place back in the piping bag filling the casings around ¾ full.
    7. Sprinkle the top of each brioche with the finely diced shallots and cooked chopped bacon.
    8. Bake at 180 degrees centigrade for 8 minutes, remove from the oven and leave to cool before removing from the mould or case.

    Try it out and let us know how you get on! E-mail: reception@stoneaston.co.uk 

  • Pumpkin Cheesecake Topped with Ginger Jelly >>

    Pumpkin Cheesecake Topped with Ginger Jelly Recipe – Daniel Moon

    Recipe serves: 8

    Tin: 8 inch/20cm diameter circular springform cake tin.

    Biscuit Base Ingredients

    250g Pack of Digestives
    200g Salted Butter
    40g Brown Sugar

    Method:

    Place digestives biscuits and sugar into a blender and blend until a fine crumb. Melt the butter over a low heat and pour over the digestive mixture, mix together thoroughly. The mix is then ready to be pressed into the bottom of your pre-greased tin, ensure that the mixture is pressed down well to ensure a well formed base.

    Pumpkin Cheesecake topping:

    50g Caster Sugar
    500g Pumpkin Purée
    500g Cream Cheese
    2 Leaves of Gelatine (soak in cold water)

    Method:

    From your 500g of pumpkin purée, take 50g and heat on the stove gradually adding caster sugar until dissolved. Add the pre-soaked gelatine leaves, ensure that the gelatine is melted before adding the rest of the pumpkin purée and cream cheese. Combine the mixture well and pour on top of your biscuit base. You will need to make sure that your biscuit base is chilled beforehand, this can take around 6 hours.

    Ginger Jelly Ingredients:

    50g Fresh Ginger
    Half tsp Ground Ginger
    200ml Water
    300ml Trimoline Syrup
    14 Gelatine Leaves (Soak before adding)

    Method:

    Begin by soaking your gelatine leaves in cold water. Peel and dice the fresh ginger, add to 200mls of water, 300mls of trimoline syrup and finally add half a tsp of ground ginger. Bring to the boil then pull form the heat and leave to infuse for 30 minutes. Add your pre-soaked gelatine, mix and strain through a sieve on to a cling filmed tray and place in the fridge to set.

    Finishing:

    Once the cheesecake has been chilled in the fridge to set the ginger jelly can then be added to the top, this can be done by cutting the jelly to size and placing on your portions of cheesecake. The dish can be finished off by topping with candied pecans, pumpkin purée and a pecan and maple syrup ice-cream.


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