Spoil yourself this Christmas
Goldstone has welcomed guests for Christmas Day lunch for over 30 years. Mr Clifton has reared and fattened the bronze turkeys each year specially for us for 25 of them and Head Gardener Nick Huxley has nurtured the sprouts in the garden here for 12. We still use Helen Ward’s trifle recipe that she learned from her Mother early last century (plenty of sherry). The chefs nurture the stock over days of reducing, sieving and more reducing. This is Christmas Day on a grand scale but with tradition at its core.