Now that the series is over, we thought it might be nice to reflect on Pre-WW-I England and the cuisine of the castle employees.  In a world where protocol and appearance were key, even the staff enjoyed the fantastic opulence of the great estate.  Come and join Chefs Ellen & Stephen as they prepare a dinner from Edwardian England.

Amuse – Mushroom Vol-au-Vent; Chestnut Soup with Crème Fraîche; Asparagus in Cider Sauce; Roast Beef and Yorkshire Pudding; Mashed Potatoes; The English Trifle