The Hedgerows Journal
The Hedgerows Journal is curated to celebrate country living, local flavour, and regional stories—featuring seasonal recipes, cultural insights, and folklore from Hampshire, Dorset, and the New Forest, designed to inspire slow, thoughtful moments during your stay and beyond.
Lifestyle, Inspiration & Local Lore
We believe Hedgerows is more than a destination; it’s a lifestyle. To enrich your stay and perhaps spark ideas for making the most of your time here, we are launching the Hedgerows Journal – an online collection of articles, tips, and stories that celebrate our region and the art of country living. Consider it your leisurely read while sipping coffee in the morning or by the fire at night. Here are some features you can look forward to in our Journal (and indeed, during your stay).
Recipes from Our Kitchen
Food is at the heart of convivial gatherings at Hedgerows. In this series, we’ll share beloved recipes and cooking tips, inspired by our locale and the seasons. You don’t have to be a master chef to enjoy these – they’re curated for the home cook who appreciates simple, high-quality ingredients (often sourced from those local producers we highlighted). Some upcoming recipe posts.
Learn the secrets to cooking up a hearty “full English” using farm-fresh eggs, local sausages and bacon, field mushrooms, tomatoes, and of course Hampshire’s famous watercress as a garnish. We’ll guide you step-by-step so you can whip this up in Hedgerows’ kitchen – including how to make golden fried bread and a cheat’s recipe for homemade baked beans. It’s the ultimate way to start a day of adventures.
With Hampshire watercress & cheat’s baked beans
There’s no better way to begin a day at Hedgerows Estate than with a proper full English. Using farm-fresh eggs, locally made sausages and bacon, and seasonal produce, this hearty breakfast is made for slow mornings and big plans. Finished with a peppery flourish of Hampshire’s famous watercress, it’s comfort food at its finest – best enjoyed around the kitchen table, mugs of tea in hand.
Method
1. Start with the sausages and bacon
Heat a large frying pan over a medium heat. Add the sausages and cook slowly, turning occasionally, until golden and cooked through (about 12–15 minutes). Add the bacon to the pan for the final few minutes, frying until crisp at the edges but still juicy.
2. Cheat’s baked beans (but no one will know)
While the sausages cook, add a little oil to a small saucepan. Gently fry the garlic for 30 seconds, then stir in the tomato purée, ketchup, Worcestershire sauce and smoked paprika. Add the beans and a splash of water, then simmer gently for 10 minutes until rich and glossy. Season to taste and keep warm.
3. Mushrooms and tomatoes
In another pan, melt a knob of butter. Fry the mushrooms over a medium-high heat until browned and tender. Add the tomatoes cut-side down and cook until softened and lightly caramelised. Season well.
4. Golden fried bread
Melt plenty of butter in a frying pan over a medium heat. Add the bread slices and fry until deep golden and crisp on both sides. Drain briefly on kitchen paper (if you must).
5. Fry the eggs
Finally, fry the eggs in butter or oil to your liking – sunny-side up is traditional, but cook them how you love them.
6. To serve
Pile everything onto warm plates: sausages, bacon, eggs, mushrooms, tomatoes, beans and fried bread. Finish with a generous scatter of fresh Hampshire watercress for a peppery, vibrant lift.
Ingredients
For the Breakfast
- 4–6 local sausages
- 6 rashers of good-quality bacon
- 4 free-range eggs
- 200g field mushrooms, wiped clean and halved
- 2 ripe tomatoes, halved
- A handful of fresh Hampshire watercress
- Butter or oil for cooking
- Salt and freshly ground black pepper
For the golden fried bread
- 4 slices of thick white or sourdough bread
- Butter (be generous)
Cheat’s baked beans
- 1 tin good-quality cannellini or haricot beans, drained
- 1 small clove garlic, finely chopped
- 1 tbsp tomato purée
- 1 tbsp ketchup
- A splash of Worcestershire sauce
- A pinch of smoked paprika (optional)
Perfect fuel for country walks, cycling lanes and long days exploring the estate, or simply an excuse to linger a little longer in Hedgerows’ kitchen.
A light summer recipe featuring ingredients you might literally forage or pick up at the farm stand. Think wild rocket, locally foraged hazelnuts, Dorset Blue Vinny crumbles, roasted beetroot, and a honey-mustard dressing using New Forest honey. Fresh, healthy, and with a sense of place.
With Dorset Blue Vinny, roasted beetroot & New Forest honey dressing
This is summer on a plate: light, fresh and deeply connected to the landscape around Hedgerows Estate. Inspired by ingredients you might forage along a country path or pick up from a local farm stand, this salad balances earthy sweetness, gentle bitterness and creamy richness. It’s ideal for an easy lunch, a lazy supper, or as a side to something grilled.
The Method
1. Roast the beetroot
If not already prepared, wrap the beetroot loosely in foil with a drizzle of olive oil and a pinch of salt. Roast at 190°C for about 45–60 minutes, until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges.
2. Toast the hazelnuts
Place the hazelnuts in a dry frying pan over a medium heat. Toast for a few minutes, shaking the pan, until golden and fragrant. Remove and roughly chop.
3. Make the dressing
In a small bowl or jar, whisk together the New Forest honey, wholegrain mustard, olive oil and vinegar or lemon juice. Season to taste — it should be sweet, sharp and well balanced.
4. Assemble the salad
Arrange the wild rocket on a large serving plate or in a bowl. Scatter over the warm or room-temperature beetroot, then sprinkle with crumbled Dorset Blue Vinny and toasted hazelnuts.
5. Finish and serve
Drizzle the honey-mustard dressing over the salad just before serving. Add a final crack of black pepper and serve immediately.
The Ingredients
For the salad
- A large handful of wild rocket
- 2–3 medium beetroot, roasted and cut into wedges
- 40g Dorset Blue Vinny, gently crumbled
- A small handful of locally foraged hazelnuts, lightly toasted and roughly chopped
For the honey-mustard dressing
- 1½ tbsp New Forest honey
- 1 tbsp wholegrain mustard
- 2 tbsp extra virgin olive oil
- 1 tsp cider vinegar or lemon juice
- Salt and freshly ground black pepper
Fresh, nourishing and full of local character, this is the kind of dish that captures the spirit of long summer days at Hedgerows Estate — simple food, beautiful ingredients, and time well spent outdoors.
With our top-notch BBQ and ample outdoor space, grilling is practically a must. We’ll share tips on achieving the perfect char and suggest menus like “Surf & Turf New Forest style” (grill-marked venison steaks from a local butcher alongside butterflied Dorset trout) or vegetarian options like halloumi-veggie skewers marinated in Hampshire rapeseed oil and herbs. Plus, we’ll include a recipe for a spicy Dorset Naga chili marinade – be warned, the Dorset Naga is one of the world’s hottest chillies.
New Forest flavours, perfect char & a fiery Dorset twist
With our top-notch BBQ and plenty of outdoor space, grilling at Hedgerows Estate isn’t just encouraged — it’s practically a tradition. Whether you’re cooking for a long summer evening or a laid-back lunch between adventures, a little know-how and great local ingredients are all you need.
Below you’ll find our favourite BBQ tips, menu inspiration, and a seriously spicy marinade for those who like their food with a kick.
Menu Inspiration
Surf & Turf, New Forest Style
A true celebration of land and sea.
- Venison steaks from a trusted local butcher, simply seasoned with salt, pepper and a touch of oil. Grill quickly over high heat for a deep char, keeping the centre beautifully pink.
- Butterflied Dorset trout, brushed with butter and finished with lemon and herbs. Grill skin-side down until just cooked and gently flaky.
Serve with new potatoes, watercress salad or grilled seasonal vegetables.
Vegetarian BBQ Favourite
Halloumi & Veggie Skewers
- Cubes of halloumi
- Courgette, red onion, peppers and cherry tomatoes
- Hampshire rapeseed oil
- Fresh herbs such as thyme or rosemary
Toss everything in rapeseed oil, chopped herbs, salt and pepper. Thread onto skewers and grill until the halloumi is golden and the vegetables are lightly charred and tender.
Tips for the Perfect BBQ Char
Start hot, then ease off
- Let the grill heat fully before cooking. That first blast of heat gives you beautiful grill marks and seals in flavour.
Oil the food, not the grill
- Lightly oil meat, fish or vegetables rather than the grates — it helps prevent sticking and flare-ups.
Don’t move it too soon
- If it sticks, it’s not ready. Give it time and it’ll release naturally.
Rest your meat
- Venison, beef and lamb all benefit from a few minutes’ rest off the grill before serving.
Use with caution — seriously hot
The Dorset Naga chilli is famously one of the world’s hottest, so a little goes a very long way. This marinade is bold, smoky and not for the faint-hearted — perfect for venison, chicken, prawns or vegetables if you like real heat.
The Method
- Combine all ingredients in a bowl and mix well.
- Brush lightly over meat, fish or vegetables — sparingly is the key.
- Marinate for 30 minutes to 1 hour (no longer for delicate fish).
- Grill over medium heat, keeping a close eye to avoid burning.
Tip
- Wash hands thoroughly after handling the chilli, and keep it well away from eyes and small children.
The Ingredients
- 1 Dorset Naga chilli, finely chopped (remove seeds for slightly less heat)
- 2 tbsp Hampshire rapeseed oil
- 1 tbsp honey
- 1 clove garlic, crushed
- Juice of ½ lime
- A pinch of salt
From relaxed vegetarian skewers to bold New Forest surf & turf, a BBQ at Hedgerows Estate is about good food, great ingredients and lingering outdoors long after the plates are cleared.
If you’re staying during the festive season, why not try making a traditional Christmas pudding? We’ll post a family recipe passed down by a local grandma, complete with the ritual of stirring and making a wish (and perhaps soaking it in Hampshire apple brandy). Other holiday baking ideas include mince pies with Dorset cranberries or a Yule log cake using New Forest free-range eggs.
Traditional puddings, local baking & festive rituals
If you’re staying with us during the festive season, the kitchen at Hedgerows Estate is the perfect place to lean into old traditions and slow winter rituals. From steaming puddings to spiced bakes, this is the time of year when food is as much about storytelling as it is about flavour.
At the heart of it all is a classic Christmas pudding recipe, passed down by a local grandmother and shared in the spirit of keeping traditions alive.
A family recipe with a wish
This rich, dark pudding is best made well ahead of Christmas, giving it time to mature — and giving everyone a chance to take part in the all-important stirring and wish-making.
The Method
- In a large bowl, combine the suet, breadcrumbs, sugar, dried fruit, cranberries, citrus zest and spices.
- Add the eggs and apple brandy, mixing until you have a thick, glossy mixture.
- The ritual: Gather everyone around, stir the pudding from east to west, and make a silent wish for the year ahead.
- Spoon into a greased pudding basin, cover securely and steam for 5–6 hours, topping up the water as needed.
- Cool completely, then store in a cool place. Feed with a little extra brandy every few weeks.
- Re-steam for 2 hours on Christmas Day and serve with brandy butter or custard.
The Ingredients
- 150g suet (or vegetarian alternative)
- 150g fresh breadcrumbs
- 150g soft dark brown sugar
- 200g mixed dried fruit
- 50g Dorset cranberries or currants
- Zest of 1 lemon and 1 orange
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- 3 New Forest free-range eggs
- 2–3 tbsp Hampshire apple brandy (plus extra for feeding)
A family recipe with a wish
This rich, dark pudding is best made well ahead of Christmas, giving it time to mature — and giving everyone a chance to take part in the all-important stirring and wish-making.
Mince Pies with Dorset Cranberries
Give classic mince pies a local twist by adding Dorset cranberries to your mincemeat for a gentle sharpness that cuts through the richness. Serve warm with a dusting of icing sugar and a mug of something hot.
Yule Log with New Forest Eggs
A light chocolate sponge made with New Forest free-range eggs, rolled with chocolate buttercream and finished with a rustic, bark-like swirl. Decorate with icing sugar “snow” and a few sprigs of rosemary for a woodland feel.
Whether you’re steaming puddings, rolling pastry or simply enjoying the scent of spice in the air, festive cooking at Hedgerows Estate is about slowing down, sharing traditions and making memories that linger long after the last crumbs are gone.
Literary & Cultural Connections
The New Forest and surrounding counties have long been muse to writers, artists, and creators. In this section of the Journal, we dive into the literary and cultural heritage of our region – perfect reading on a rainy afternoon or a quiet evening, perhaps with a book in hand.
You might be surprised how many famous writers have ties to our area. Jane Austen, for instance, spent most of her life in Hampshire – her beloved cottage in Chawton (now a museum) is where she revised or wrote all six of her classic novels. We’ll share a piece about Austen’s life in the Hampshire countryside, her visits to the seaside at Lyme Regis (immortalized in Persuasion), and even some witty quotes about home and comfort that resonate with the Hedgerows ethos. Over in Dorset, Thomas Hardy looms large – born in 1840 in a thatched cottage near Dorchester, he set his novels in the fictional “Wessex” based on the local landscape. We’ll guide you to real-life places from Hardy’s stories: the heathland that inspired Egdon Heath in Return of the Native, the market town of Casterbridge (Dorchester) from Mayor of Casterbridge, and Hardy’s own homes (you can visit his Cottage and Max Gate, where he wrote Far from the Madding Crowd and Tess. Other writers we may cover include Sir Arthur Conan Doyle, who is actually buried in the New Forest and wrote a spooky short story “The White Company” set partly here; Enid Blyton, whose Famous Five adventures were inspired by Dorset locations (Kirrin Island is said to be based on Brownsea Island in Poole Harbour); and contemporary authors like Ken Follett or Jack Higgins who have called the area home.
Every old place has its ghost stories and folklore, and the New Forest is rich with them. Did you know the forest was once a royal hunting ground established by William the Conqueror, and there’s a legend of King William II (William Rufus) being killed by an arrow here under mysterious circumstances? We’ll recount that tale. We’ll also delve into smuggler lore on the Dorset coast – for example, the caves beneath Highcliffe and stories of contraband brandy being spirited away in the dead of night. And perhaps the most famous local legend: the witches of the New Forest. In the 1600s, it’s said that a coven of witches met at an old yew tree in Burley – a story that has given the village a quirky identity (you can visit Burley’s witchcraft shops even today). Our Journal will explore these legends and suggest sites you can visit if you’re intrigued (like Rufus Stone, the spot marking the king’s death, or the “Dragon Tree” in Burley).
You might have déjà vu – our region has starred in many a film and TV production. We’ll highlight a few iconic ones: Downton Abbey fans might be excited to know that Highclere Castle (Downton itself) is just over an hour away in Hampshire. Scenes from Pride & Prejudice (2005 film) were shot in Dorset’s stunning Lyme Regis (think of the dramatic sea wall, the Cobb). The New Forest’s woodlands have provided backdrops for Harry Potter (the house in Godric’s Hollow, for example, is in Lavenham which is further, but the forests around here look straight out of a fantasy). Even the Marvel universe touched down – Avengers: Age of Ultron filmed a scene at Hawley Woods in Hampshire.
We hope these cultural stories deepen your appreciation for the place you’re staying. Perhaps you’ll be inspired to read a chapter of Persuasion on the very same coast that inspired Austen, or take a stroll in the twilight heath imagining Hardy’s characters around you. Hedgerows itself has that timeless ambiance that is in harmony with these artistic reflections.