Since lockdown, a lot of us have become keen bakers. Below is a step-by-step guide to make the ultimate King Alfred burnt cake. We use this sponge recipe at The Castle and, with

This is our tried and tested Baked Egg Custard Tart. It’s great for entertaining and for dinner parties as all you have to do is portion it and scoop the

In honour of National Cream Tea Day, we thought it might be nice to share the Castle’s own ‘super secret’ scone recipe for you to try at home. Don’t tell

We’ve reached that time of year when it’s time to get out your beach body, but I have to admit…mine’s been in hiding for a few years. So to inspire

Another fantastic memory from growing up was playing around with hot chocolate and toasting marshmallows on the fire. We live in a funny world… so for health and safety reasons

For me, a favourite childhood Christmas treat was freshly baked gingerbread. The smell coming straight from the oven brings me right back, including burning fingers from not allowing it to

We’ve only 6 more weeks until Christmas.  It hadn’t occurred to me until I saw the new John Lewis advert.  You know the time is nigh when the war of

Autumn is a great time of year to try vegetarian cooking. Hearty root vegetables and slow cooked beans make for satisfying dinners that give you an added feel good factor. 

This is such a little summer sizzler and available in Castle Bow restaurant. If you see heirloom (heritage) tomatoes at the farmers market or somewhere reputable, snatch them right up.

We use free range Devonshire Ducks from a company called Creedy Carver near Crediton. The ducks are top drawer – we use all of the animal from legs in confit, livers for parfait and offal in faggots.