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Forgotten flavours await discovery.

The first signs of spring are appearing across the Yorkshire Wolds, and with them comes a bounty of wild edibles just waiting to be discovered. At Orchard Lodge, we're celebrating the season by incorporating these fresh, local ingredients into our menus. NATURE'S TREASURE HUNT Spring has finally arrived! After months of grey skies and chilly winds, the Yorkshire Wolds are bursting with new life. The woodland floors are transforming into vibrant carpets of green, dotted with early spring flowers. For food lovers, this is one of the most exciting times of year. Nature's pantry is reopening, offering delicious wild ingredients that simply can't be bought in shops. WILD GARLIC: THE STAR OF SPRING The undisputed champion of spring foraging is wild garlic (also known as ramsons). These broad, vibrant green leaves are now emerging in damp woodland areas throughout Yorkshire, filling the air with their distinctive aroma. "A rub of the leaves between your fingers will reveal a delicious garlic scent that is crying out to be made into pesto!" At Wolds Restaurant, Chef Michael has been eagerly awaiting wild garlic season. This month, you'll find it featured in several dishes on our menu: Wild garlic and Yorkshire cheese soufflé Pan-seared local lamb with wild garlic butter Handmade pasta with wild garlic pesto WHERE TO FIND WILD TREASURES If you're staying with us and fancy a foraging adventure of your own, there are several excellent spots within easy reach of Orchard Lodge: Local woodland paths - Just a short walk from our property, you'll find patches of wild garlic in the damper, shadier spots. The Yorkshire Wolds valleys - The sheltered valleys are perfect for spring foraging, with wild garlic often growing alongside streams. Organised foraging experiences - For those who prefer expert guidance, Make it Wild offers seasonal foraging experiences in North Yorkshire. Their spring event on March 29th is already sold out, showing just how popular foraging has become! FORAGING TIPS FOR BEGINNERS If you're new to foraging, here are some essential tips: Always be 100% certain of what you're picking. Wild garlic has lookalikes that can be harmful. Use your senses - Wild garlic has a distinctive smell when the leaves are crushed. Take only what you need and leave plenty behind. Avoid picking near roads or areas that might be sprayed with chemicals. Respect nature - don't damage other plants while foraging. SPRING FLOWERS: A FEAST FOR THE EYES While you're out exploring, keep an eye out for the stunning spring flowers now appearing across the Yorkshire Wolds: Daffodils are blooming everywhere, but for a truly spectacular display, head to Farndale in the North York Moors, known as "Daffodil Valley" for its breathtaking carpet of yellow blooms along the River Dove. Bluebells will soon be making their appearance. By late April, nearby woodlands will be transformed into magical purple carpets. Flamborough Head offers a stunning coastal walk with spring flowers and returning seabirds, making it perfect for a day trip from Orchard Lodge. CHEF'S RECIPE: WILD GARLIC BUTTER Want to try making something with wild garlic at home? Here's a simple recipe for wild garlic butter: Ingredients: 250g unsalted butter, at room temperature A generous handful of wild garlic leaves, thoroughly washed A pinch of sea salt Method: Finely chop the wild garlic leaves Mix with the softened butter and sea salt Roll into a log using cling film Refrigerate until firm Slice and use to top grilled meats, fish, or vegetables This butter will keep in the refrigerator for up to two weeks, or can be frozen for later use. BOOK YOUR SPRING ESCAPE There's no better time to visit the Yorkshire Wolds than spring. The landscape is coming alive, seasonal ingredients are at their peak, and the longer days are perfect for exploring. Book your stay at Orchard Lodge now and experience the magic of spring in Yorkshire. Our seasonal menu featuring foraged ingredients is waiting for you!  Call us on 01723 890202 or view our menu and make your reservation. Remember to always forage responsibly and only pick what you can positively identify as safe to eat.

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Most golfers make a critical mistake. They invest thousands in clubs, memberships, and green fees, then ruin their experience with substandard accommodation. This disconnect between premium golf and mediocre lodging creates a performance gap that few acknowledge. The Championship Golf Paradox A £250,000 golf membership deserves more than an £89 bed for the night. Yet the majority of golfers settle for mediocre accommodation near championship courses, compromising comfort when their game demands peak performance. This trade-off isn't just uncomfortable - it affects your play. A Tale of Two Experiences Last week, something remarkable happened at Orchard Lodge. A guest arrived from Royal St. George's , exhausted after a 5-hour drive, his previous hotel experiences leaving much to be desired. But within just 15 minutes of arrival, his experience transformed. He received a personal welcome while his clubs were securely stored. His tee time was confirmed for the next day, and we reserved a table at our 2 Rosette restaurant. The relief on his face was immediate and unmistakable. This isn't an isolated incident - it's our standard approach. What Makes the Difference? We're not a faceless hotel chain with generic service protocols. We're passionate about golf and hospitality, understanding the unique needs of serious players. Located just 2.7 miles from Ganton Golf Course , a prestigious Ryder Cup venue, we've designed our service around golfers' specific requirements. Our AA 5-Star Silver rating isn't just a plaque on the wall—it represents our unwavering commitment to excellence in every aspect of your stay. The Orchard Lodge Experience Every room at Orchard Lodge overlooks peaceful gardens, creating the perfect environment for pre-game mental preparation. Your breakfast is served when YOU need it, even at 5 AM, ensuring your pre-game routine remains uninterrupted and your focus stays where it belongs - on your upcoming round. We've thought through every detail so you don't have to. From secure club storage to local course knowledge, our service anticipates what serious golfers need. What Our Guests Say Last month, Richard, a scratch golfer from Sunningdale , made an unprecedented decision that spoke volumes. "First time in 20 years I've rebooked while checking out," he told us with genuine appreciation. This wasn't just a casual compliment. Coming from someone who's experienced golf hospitality worldwide, it was validation of our approach and confirmation that we're addressing a real need in the market. His experience mirrors what we hear regularly from guests who discover the difference proper accommodation makes to their game. Imagine Tomorrow Morning Picture two scenarios for your championship round preparation. The typical experience involves a rushed breakfast, disappointing shower pressure, and generic service from staff who don't understand golf or its requirements. The Orchard Lodge difference provides breakfast timed perfectly for your tee time and refreshing facilities that properly prepare you for the day. Our knowledgeable service comes from people who understand the game, all just 2.7 miles from the first tee at Ganton. The contrast isn't subtle - it's transformative. Your Next Championship Round Your golf deserves better than average accommodation. Your preparation matters as much as your practice, and the environment you choose directly impacts your performance. Why not send us a message today ? Let us show you how we can help make your championship round everything it should be—from arrival to that satisfying final putt.

Real food has a story. Most restaurants hide their ingredients' origins. We celebrate ours. Have you ever wondered where your food really comes from? At Wolds Restaurant, we don't just wonder – we know. And we'd love to share that journey with you. Hello again! It's Andrew here from Orchard Lodge. Today, I wanted to chat about something that's at the heart of everything we do at our restaurant – our passion for local, sustainable ingredients. More Than Just a Buzzword These days, it seems like everyone's talking about "local" and "sustainable" dining. But here's the thing... For us and our Executive Chef Michael Burgoyne, it's not just fashionable words – it's our entire philosophy. When we opened Wolds Restaurant, we made a promise: every dish would tell a story of Yorkshire. Not just through its flavours, but through its origins. Want to know what really happens behind the scenes? Our Yorkshire Food Journey Picture this: It's early morning and I'm collecting eggs from our chickens in the orchard. These aren't just any eggs – they're laid by hens that scratch about happily in the fresh Yorkshire air, producing yolks so golden they look like little suns on your breakfast plate. Meanwhile, Chef Michael is chatting with our delivery driver from Trotters, our local farm butcher . They're discussing the perfect cut for tonight's special. The meat has travelled just a few miles rather than hundreds, meaning it's fresher and has a much smaller carbon footprint. In our garden, depending on the season, we might be picking apples for our homemade juice, or berries for our jams. And just down the road, Bayview Bees are tending to the hives that produce the honey we serve at breakfast. This isn't just food – it's a community effort. Seasonal Menus: Nature Knows Best Have you noticed how a strawberry tastes infinitely better in summer than in winter? That's nature telling us something important. At Wolds, our menu changes with the seasons because we believe food tastes best when eaten at its natural peak. It's why you'll find Yorkshire forced rhubarb on our dessert menu in spring, but not in autumn. As Michael often says, "The seasons dictate our menu, not the other way around." I found out that this approach keeps our kitchen creative... Our dishes are always evolving. What you enjoy in April will be different from what we serve in October. It keeps things exciting for us in the kitchen, and means our regular guests always have something new to look forward to. Beyond the Plate: Our Eco-Conscious Approach Our commitment to sustainability doesn't stop with food. The real secret is in the details... Even our drinks selection celebrates Yorkshire's finest, from local beers to spirits distilled just a few miles away. We've also carefully selected wines from eco-conscious growers who share our values. Because what's in your glass should be just as thoughtfully sourced as what's on your plate. The Taste Difference People often ask if locally sourced food really tastes different. The answer is a resounding yes! When ingredients don't have to travel far, they can be harvested at peak ripeness rather than picked early to survive long journeys. This means more flavour, more nutrients, and more enjoyment for you. Nobody mentions this, but there's something special about knowing the story behind your meal – that the black pudding paired with your scallops comes from Bridlington, or that the venison on your plate roamed the Yorkshire countryside. Join Us on Our Sustainable Journey We're incredibly proud of the two AA Rosettes and Blue Ribbon Good Food Awards that Wolds Restaurant has received. These accolades tell us we're on the right track, but our real reward comes from seeing our guests' faces light up when they taste food that's been prepared with such care and consideration. Next time you dine with us, feel free to ask about where your meal comes from. We love sharing these stories, and Michael is always happy to chat about his creations and their origins. After all, when you eat at Wolds, you're not just having a meal – you're experiencing Yorkshire on a plate. Until next time, Andrew & Lucinda P.S. Curious about what's currently on our menu ? Check our website or give us a call. Our menu changes with the seasons, so there's always something new to discover when you visit!