We were over the moon to learn that The Dulaig is a Good Hotel Guide 2021 "Editor's Choice B&B, an exceptional accolade.
For 43 years the Good Hotel Guide has been THE totally independent guide to hotels and B&Bs. The Guide takes no payment, no hospitality and no advertising from hotels and B&Bs selected to be in the printed guide. are selected based on recommendations by readers, backed up by incognito inspection.
The Good Hotel Guide f...
We are once again absolutely delighted that The Good Hotel Guide has given a Full entry to us at The Dulaig, this time in the 2020 edition!
For over 40 years The Good Hotel Guide has been a truisted, uniquely independent guide to the best hotels in Great Britain and Ireland. Its founding editor said "A good hotel is where the guest comes first" and those values still underline the Guide today. Businesses cannot pay to be in the Guide and entries are instead selected ...
Our new young Silver Sussex hen, Agnus is, like all of our hens, is named after a plant...but we think "Eleagnus Quicksilver" is a bit of a mouthful!
Talking about a mouthful, though she has just started laying eggs Agnus is already our best laying hen. She has even produced some HUGE eggs with double yolks and they are absolutely delicious, especially when fried.
"These are so sweet, like sugar!" - exclaimed one of our guests recently when she ate Gordon's delicious home-grown tomatoes with her breakfast. These little beauties are indeed super tasty eaten straight from the plant and even more so when roasted in a little local rapeseed oil. Just as well we have plenty of them as our guests love them!
Phew, here are some of the jars of marmalade I made this week for guests' breakfasts at The Dulaig!
For just a few short weeks in January Seville oranges become available in the shops. These special fruits are perfect for using to make mamalade. Bitter to taste when fresh, with the addition of sugar and lemon juice (and plenty elbow-grease to chop and slice them) they are transformed by cooking into zingy gorgeousness! Adding demerara instead of refined sugar gives the marmalade...