Each season, spring, summer and autumn, we open the gates just for our booked couples.
A chance to return, to wander slowly through the grounds again, to bring family, friends or vendors along, and to begin shaping the day in a more grounded, considered way. Questions are asked, plans take form, and the whole thing starts to feel real.
There is always something warm coming from the Old Forest kitchen, and barista coffee quietly poured at the bar. Over the years, these small offerings have become part of the ritual…something familiar, something looked forward to.
These are the recipes guests ask for. The ones that disappear first.
Shared here so they can be made at home, and perhaps bring a little of Old Forest with them.
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Old Forest Date, Orange & Cardamom Scones
Soft-centred, lightly spiced, and generously studded with fruit…best eaten warm, with a cup of tea and nowhere else to be.
Oven: 220°C (fan)
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Ingredients
Dry
- 2 cups plain flour
- 3 tsp baking powder
- ¼ tsp salt
- 3 tbsp raw sugar
- A pinch of ground cardamom
Fruit
- 1¼ cups chopped dates (soaked until soft)
- Finely grated orange zest
Wet
- ¼ cup oil
- ¾ cup liquid — milk, yoghurt, fresh orange juice, or a gentle mix of each (can be vegan)
Optional touches
- ½ tsp cinnamon or mixed spice
- A splash of vanilla
- Milk and a light scatter of sugar for the tops
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Method
Gently bring the dry ingredients together in a large bowl.
Fold through the softened dates and orange zest, letting everything sit loosely rather than tightly combined.
Add the wet ingredients and mix just until the dough comes together…soft, a little sticky, and not overworked.
Spoon generous, rustic mounds onto a lined baking tray. No need for perfection here, the irregular shapes are part of their charm.
Brush lightly with milk and finish with a sprinkle of sugar if you wish.
Bake for 12–15 minutes, until golden and just set.
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Best served warm, shared slowly, and very much in good company