2015 Christmas menu’s are here

August 24th, 2015

Hello all,

Im pleased to announce our Christmas menu for this year.  Please take a look and if you’re interested book as soon as possible, we’re normally full by the middle of november.

We’ve lowered the price for evening parties from £28.50 to £26.00 if an evening function is something you might be interested in.

Good day to all



Christmas Menu for 2014!!!

September 18th, 2013

Here are this years xmas menu’s. We already have some big bookings and we’re filling up fast so please book as early as you can. Thanks

Recipe of The Month: August

August 16th, 2013

Blackcurrant Sorbet


This makes a delicious after meal dessert.  Very refreshing indeed.



  • 150g caster sugar
  • 200ml boiling water
  • 500g fresh blackcurrants (topped and tailed)
  • juice of 1 lemon



1: First make a syrup by combining the sugar and water until dissolved.  Leave to cool


2:  Add the Blackcurrants to the syrup and cook for 5 minutes or until the fruit is soft and blitz in a food processor.


3: Strain through a fine sieve and add the lemon juice.


4: Pour into shallow container and freeze. The mixture needs to be beaten 4 or five times as it freezes


Viola… Enjoy

Recipe of the Month : June

June 24th, 2013

This month we will be preparing a smoothie using Dovecote Farm strawberries.

It’s delicious for those odd sunny days.


1 Ib Dovecote Strawberries
15 Ice cubes
3 Tbsp Icing sugar
2 tsp Elderflower cordial (Available in our farm shop)
1 mint leaf
300ml Sparkling water


Hull the strawberries and cut in half and set aside

Fill a food blender with the ice cubes and strawberries and sprinkle over the icing sugar.

Add the elderflower cordial and sparkling water and mint leaf

Blitz for 1 minute or until an even consistancy has formed

Decant and drink immediately or store for 3 days in the fridge

Recipe of the Month : May

May 29th, 2013

Seeing as Asparagus is in season, and we have plenty of it, we’re going to do an simple dish that takes 10 minutes to cook.

Dovecote Asparagus with Poached Duck Egg and Black Pudding


Dovecote Asparagus 250g
3 slices of black pudding
Handful of spinach leaves
2 duck eggs
Grated Parmasan


Get a three pans of water brought up to the boil.
Add duck eggs to one and reduce heat
Add Asparagus to one and cook for three minutes
Wilt the spinach in the third.

Next… Fry the Black pudding for a couple of minutes each side.

Drain the spinach and arrange neatly on the plate, add the Duck Eggs on top. Arrange the asparagus and black pudding in an appealing manor and grate over some paramsan.


Recipe of the Month : April

April 22nd, 2013

This months recipe will take you through how we make our Chilli con Carne that we use in our jkt potatoes

Ideally, you’ll need a pestal and mortar and fresh ingredients. If you dont have these to hand, you can use pre powdered spices.

For the spice mix :

2 tbs Cumin seeds
2 tbs Corriander seeds
1 tbs Smoked Paprika powder
6 cloves
1 stick of cinnamon
1 tbs dried oregano
1 tbs chilli powder (strength to taste)

For the meat:

500g Minced beef
1 onion
1 star anise.
Bottle of Red wine
Chopped tinned tomatos
500ml Beef stock


Lightly toast the cumin and corriander seeds until you can smell the aromas.

Grind them into a fine powder with the pestal and mortar.

Decant the mix into a seperate bowl.

Break the cinnamon stick in half and add the to the mortar with the cloves and grind together into a fine powder.

Mix the cumin and corriander back into the mortar with the rest of the spice mix ingredients.


Heat a frying pan on a high heat until smoking and add a drizzle of olive oil.

Add the beef 250g at a time and cook until well browned.

Deglaze the fying pan with some red wine and pour back into the cooked mince

Finely dice the onion and soften slowly in a pan with the star anise.

Add the beef to the onions and and stir through.

Add 1/4 bottle of red wine and let it simmer until reduced.

Next, add the 500ml of beef stock and reduce by half

Finally add the chopped tinned tomatoes and stir thoroughly and let the chille cooked on a low-medium heat for about 2 1/2 to 3 hours, stirring regularly.

Try and fish out the star anise as its quite unpleasant to eat whole and then serve with some grated chedder and sour cream

Recipe of the Month : March

March 20th, 2013

Something slightly different this month… A Sauce.

This is an excellent garnish for roast veg, fish or anything that needs a dip. Aioli (Very Garlic Mayonnaise)

Ingredients :

2 hard boiled egg yolks
4 garlic cloves
1 raw egg yolk
Cayenne Pepper
200ml Olive Oil

Mash the the hard boiled egg yolks in a mortar with a pestle and add the raw egg yolk and garlic cloves and a pinch of salt.

Slowly add the oil in a bit at a time, continuously incorporating it into the mixture. This can take a while.

When you have a smooth even sauce, add a pinch of cayenne for a kick and adjust the salt seasoning to taste.


Recipe of the Month : Febuary

February 13th, 2013

Vegetable Fritatta:

This is an ideal meal served hot straight from the over, or left to cool and accompany a pack lunch.

You can use any left over veg for this but this particular one works a treat.


Red, Green and Yellow Peppers
Red Onion
Cherry Tomatoes or Sunblushed Tomatoes
6 eggs
75g Parmasan
Salt and Pepper


Slice up the peppers and onions and saute in oil for 5 mins.
Arrange in an oven dish
Season and roast the Cherry toms for 7-10 mins and add to the oven dish (if using sun blushed toms, just mix them straight in with the other ingredients)

Beat up 6 eggs and mix in the grated parmasan.

Pour the egg mix over the veg and make sure everything is evenly distributed.

Place in oven at 170c for 20 mins and then serve with some salad and new potatoes.


Mothers day Menu Available

January 29th, 2013

2013 Mothers day menu is now available below.   Spaces are limited as usual so it is advised that you book well in advance…


Mothersday Menu 2013

The Corby Link Road…

January 8th, 2013

Many of you will have noticed that the development of the Corby Link road apppears to have blocked access to the Dovecote Buttery from the A6003. This is not the case. If you are coming from Corby you can still take the entrance to Newton Road as before, even if the traffic cones appear to be leading you right towards Kettering.

If you are coming from Kettering, it is most advisable to take the road to Geddington and then joining Newton Road from the other end as you can no longer get cross the A6003 by the train bridge

Thanks for reading