To prove winter’s wonder, we invited a number of exceptional, city-based chefs to join us at Glen Dye for a few weeks of great food and drink.
We challenged them to cook over fire, forage for seasonal ingredients and find new perspectives on their food as they cooked in new surroundings at the heart of the beautiful 15,000 acre private estate. Ixta cooked a truly spectacular feast for our guests, all while a beautiful snow storm was truly raging outside.
We hosted supper clubs and food demos in The Byre and Garden Camp.
There was hiking, campfires, wild swimming, dog walking, stargazing, laughter, friendship and endless fresh air.
Our guests learnt in the company of true experts.
Introducing Ixta Belfrage
Ixta Belfrage taught herself to cook by absorbing food traditions and flavours in different corners of the globe – from Italy (where she spent her formative childhood years) to Brazil (where her mother is from) to Mexico (where some of her family lived). After running her own catering operation and market stall in London, she cut her teeth at Ottolenghi’s NOPI restaurant.
Soon after she moved to the Test Kitchen, where she has worked for Yotam Ottolenghi for four years, contributing to his columns in The Guardian and The New York Times. Ottolenghi Flavour, co-written with Yotam Ottolenghi, is her first book.
In 2021 Code Hospitality named her one of the most influential women in food.
Need a place to stay?
We have a handful of perfect holiday cottages and a contemporary, upmarket B&B called The Coach House.
Glen Dye is a private estate of around 15,000 acres and our cabins and cottages sit slap bang at its centre, surrounded by wilderness forest and moorland on the banks of the River Dye. The location is fabled; watched over by the massive granite tor of Clachnaben and at the northern end of the Cairn o’ Mount mountain pass. This is where the Howe of the Mearns finally gives in to the Highland boundary fault; Wild, beautiful and very, very quiet.