Gidleigh Park

Summer in Gidleigh's Gardens


A catch up from Estate Manager, Andrew Brimblecombe on Gidleigh Park's grounds & gardens and what they have to offer this summer.

While spring has well and truly come and gone, it has left us with so much to still look forward to.

All of our wild-flowers are a plethora of colour and abundance. Nature has really managed to pack a punch considering the wet winter, sub-zero temperatures and snow from earlier in the year.

We now have glorious rhododendrons and azaleas to greet your eye upon arrival.

Wandering along to our water garden, an impressive array of gunneras, acers and one of my particular favourites, epimediums all border the fast-flowing Teign river. This is not an area with an abundance of flowers at this time of year but the foliage is to die for.

Probably the most productive area of the estate at this time of year is our vegetable and herb garden along with our greenhouse. Providing plenty of valuable produce to support your culinary experience, these ingredients travel from garden to plate within hours of picking.

Many have witnessed members of our kitchen team harvesting herbs, fruit and vegetables under the expert guidance from my team.

Gidleigh Park Kitchen Garden

Nothing screams an English summer more than a good game of croquet on our manicured lawns. As any keen gardener will know, keeping a lawn looking fabulous is an impossible task when fighting the elements, be that too hot, too dry or too much water.

Our 18-hole putting course is almost a full-time job on its own and I obviously couldn’t achieve any of this without a great team behind me.

Putting green at Gidleigh Park

Why not come and see for yourself? We offer Garden Tour lunches throughout the year and myself and the team are always happy to talk about our magnificent grounds and estate.

See the latest events at Gidleigh Park.

We are but a small part of your overall Gidleigh experience but we work closely with the excellent team in the hotel.

As another season quickly approaches, so do new challenges and achievements that keep us on our toes around the estate.

Find out more about the gardens at Gidleigh Park.

2018 Welcomes Chris Simpson to Gidleigh Park


As Head Chef at Restaurant Nathan Outlaw for seven years, which has held two Michelin stars since 2011, Chris enjoys a reputation for outstanding cooking with the very best of local ingredients.

Chris focuses his dishes on the best seasonal ingredients combined with a deep-rooted classical cooking style and a modern interpretation. He enjoys experimenting with ingredients, exploring how to bring out the best in them and building flavour combinations, and one ingredient can be the inspiration for an entire dish.

Chris's à la carte and tasting menus are carefully crafted without pretension, and his food is defined by the absolute freshness and seasonality of ingredients alongside true clarity of flavour.


Chris said:

"It’s a privilege to have been offered the opportunity to take up the reins at Gidleigh Park, somewhere I’ve admired since I very first started cooking.  I’m delighted to be staying in the south west, to be able to continue to work with all the great local produce and suppliers in our region."

View Chris Simpson's menus at Gidleigh Park

Loin of Venison - Michael Wignall

"Loin of Venison with black pudding purée, black pudding crumb, radish, Jerusalem artichoke crisps & hash and jerk salsify"


500g loin of venison

Black Pudding Puree
25ml madiera  
125ml cabernet sauvignon vinegar  
25ml ruby port  
70ml chicken jus  
1 boudin noir  

Black Pudding Crumb
1 inch slice of brioche, cut into equal squares
80g Boudin Noir (Black pudding) - skin removed

8 radishes

Artichoke Crisps & Hash
10 x Jerusalem artichokes - washed and lightly scrubbed (be careful not to break through the skin) 
2 x leaves of Sage  
1 x sprig of Thyme
1 x clove of Garlic, peeled and cut in half

Jerk Salsify
2 x long salsify (washed and peeled and keep in lemon water, until ready to use) 
80g demerara sugar
20g salt  
0.5g cayenne  
1.5g nutmeg  
0.5g five spice  
0.5g ginger


Serves: 4
Difficulty: Hard
Time: 3 hours prep time & 2 hours cooking time


Loin of Venison

  • Ensure that the venison you use has been hung properly. For the best results, season with salt and pepper and seal in a pan. Then oven roast for approximately 2 minutes on one side with a small knob of butter, turn over and cook for a further 2 minutes. Lift out of the oven and rest. 

Black Pudding Puree

  • Reduce cabernet sauvignon to a syrup
  • Add alcohol and reduce
  • Add chicken jus and boudin noir
  • Blend and pass through a fine sieve

Black Pudding Crumb

  • Fry the brioche on all sides until golden brown
  • Fry the black pudding
  • Leave to cool and once cold, blitz to a crumb


  • Clean the radishes and glaze in a pan with a little butter
  • To add colour, you can leave the green tops on the radish

Artichoke Crisps & Hash

  • With 10 of the Jerusalem artichokes, wrap in tin foil, with sage, thyme, garlic and roast in the oven at 180 degrees for 40 minutes
  • Once cooked, take out of the oven and foil, splitting in half but keeping the skin as a whole
  • Scoop out the insides using this for the hash, and set skins aside to dry or dehydrate, to use later on as a crisp

Jerk Salsify

  • Blend the sugar, salt, cayenne, nutmeg, five spice and ginger, to make the jerk seasoning. Set aside in an air tight container until ready to use. (This seasoning should keep for up to two months.)
  • Wash and peel your salsify as quickly as possible and place into lemon water to stop the salsify going brown
  • For best results, water bath at 92 degrees for 24 minutes or in a sauté pan, cover the salsify with vegetable or chicken stock and cook until tender (approx 15- 20 minutes. It should have a slight bite to it)
  • To finish the salsify, fry in oil and butter until a light golden brown and lightly sprinkle with the jerk seasoning.

To Finish

  • Lightly fry the artichoke crisps for approx 20 seconds, heat the artichoke hash and salsify
  • Place a small spoon full of black pudding purée onto the plate and arrange the vegetables around and on top
  • Slice the venison and rest on the salsify
  • Lastly, scatter liberally the black pudding crumb

Follow Michael Wignall on Twitter @MichaelWignall_ & Instagram @MichaelWignall_.