Talton Lodge

02/05/2026

Happy Spring from Talton

04/01/2026

We are throwing open the doors of Talton House once again for our annual Burns Night Feast, Friday, January 23rd, 7pm. We will be honouring Robbie Burns by addressing the haggis and dancing a ceilidh.
3 courses for £45, see below for menu. Get in touch to book your table:
[email protected]
07962273417

Starters:
Mini haggis, neeps, and crispy kale (can be vegan)
Deep fried pheasant goujons with curried mayo (vegan version with artichokes and cauliflower)
Cullen skink with soda bread (creamy smoked haddock and potato soup, can be veggie)

Mains:
Chalk stream trout
Venison 2 ways
Squash stuffed with pearl barley, with miso and tahini sauce (vegan)
All served with mashed tatties, red cabbage, winter greens, roasted roots.

Puddings:
Talton Lodge Cranachan (oats, cream, whisky, honey, caramelized apples, raspberries, hazelnuts. Can be vegan)
Chocolate and pecan tart with amaretto ice cream (can be vegan)
British cheeseboard with fruit cake

22/12/2025

Happy Christmas from team Talton; Livy, Barney, Cheryl, Ness, and Vicky.
Merrily wearing our new ethically sourced recycled denim aprons. Thank you

21/10/2025

Quinces are the last fruit to ripen in the kitchen garden. My top 3 things to do with them -
1. Membrillo
2. Quince vodka
3. Freeze cooked quarters to turn into crumble and tarts or add to stews during the winter.
Top tip - core and peel once you have boiled them, and they're soft.
But as with all fruit it has been a bumper year and we have more than we need. Message us if you'd like to come and pick your own.

06/05/2025

Salad burnet starring in our wild flower meadow this year, looking forward to welcoming you to our Spring Feast. Still a few tables free for next Thursday, May 22nd, get in touch to book, menu below.

3 Courses; £45pp
Canapés:
Asparagus with salsa macha
Coronation tofu on little gem
Mallard duck breast on brioche with watercress
Wensleydale with carrot chutney on crackers

Main course:
Slow-roasted Talton Lodge pork OR Artichoke, corn, and leek fritters with aioli (vegan)
WITH roasted new potatoes with garlic and rosemary, fennel and tomatoes with crispy chickpeas, carrots and carrot top pesto, and baby leaves with avocado dressing and flowers.

Pudding:
Elderflower champagne and red currant jelly, strawberry ice cream, and madeleines
Caramel and chocolate tart with coffee ice cream
Vegan blackcurrant crème brulle

15/03/2025

At Silverstone museum today with my mum Christabel Carlisle to see her cabinet celebrating her mini cooper racing success in the 60s.

20/11/2024