Chef Series: Jesse Dunford Wood, Parlour

Chef Series: Jesse Dunford Wood, Parlour

Helmed by the acclaimed chef Jesse Dunford Wood, the challenge of lockdown was seized as an opportunity by Parlour, located in London's Kensal Rise. The hugely popular all-day gastro-pub prides itself in making everything from scratch, from house-smoked salmon to ice-pops, pies and sushi, so were well-placed to evolve into offering a 'one-stop apocalypse shop' supplying all things consumable, including endless batches of their famous Soda Bread.

As accessible recipes go, it's up there with boiling pasta, but with all the satisfaction and crowd-pleasing kudos of fresh bread. It pairs well with anything salty and savoury, a perfect appetiser and would be happy alongside any Wiston Estate wine - though the summer of 2020 is all about that fantastic case offer on Rosé 2014, which would of course be our recommended accompaniment.

You can follow Parlour and Jesse on Instagram.



(Makes 6ish Small Loaves)

Chef Series: Jesse Dunford Wood, Parlour 
PREPARE 30 minutes

COOK 20 minutes



375g    Plain flour – ( I have made it with brown, wholemeal or even self-raising before with little change to the final product, gluten free is never that successful though)

125g    Porridge Oats

15g      Salt (~ 2+1/4 teaspoon, level)  

15g      Bicarbonate of Soda ( ~ 1 tablespoon, level)

30g      Soft Dark Brown Sugar

375ml  Buttermilk (- or yoghurt, or milk, even soy milk works for a dairy free version)

50g      Black treacle or molasses



Mix and ball.

No particular order. Easy as that, it really is.

Either make it into 6 small loaves, or one long one.

Traditionally though it is round, cut deep into quarters, sprayed with water, then dusted heavily with flour. Bake at 220’, low fan, (or better still, no fan) so the flour doesn’t get blown off, for 17-ish minutes.

This dough keeps very well, once made. Make it, ball it and fridge for up to 5 days well covered, and bake when needed. Comes up fresh as a daisy. And delicious too.

Yesterday’s bread is literally old bread that is cut very thinly and dried out into crispy, crunchy croutons, great served with Pâté.

Wiston Estate Events for English Wine Week



JUNE 20th - 28th 2020


Links will be added here prior to each event, or you can subscribe to our YouTube channel to receive notifications.


  • Saturday Kitchen, BBC1, tasting and pairing of the Wiston Brut NV with 'Knackered Mother' Helen McGinn - Sat 20th June, from 10am


  • Virtual Vineyard tour at Wiston Estate with James McLean, Vineyard Manager - Premiere on Mon 22nd June at 7pm on our YouTube channel
    As we are unable to host tours at the moment, we thought that we’d bring the vineyard to you! James will be taking a tour around our vineyards, discussing why our vineyard sites are perfectly situated to make English Sparkling Wine and why June is a very important time in the English vine-growing year. How much does our vineyard contribute to the success of our wines? Why did we choose to plant only 3 grape varieties? How did we choose our vineyard sites? What are the ideal growing conditions? How is the 2020 vintage shaping up?


  • History of the Vineyard and the Wiston Estate wine with Harry and Pip Goring - Premiere on Wed 24th June at 7pm on our YouTube channel
    Since arriving in Sussex in 1972, following her marriage to Harry, Pip Goring's dream was to plant vines at her new home, Wiston Estate. Her great passion is the backbone behind Wiston's award-winning English Sparkling wines. During this virtual event, Harry & Pip will look back on the history of Wiston Estate, which has been owned and managed by Harry’s family since 1743. They will also talk further about Pip’s vision for producing wine at Wiston and why it took 34 years (!) for it to come to fruition.


  • Cellar Digging with Dermot Sugrue, Winemaker, and Kirsty Goring - Premiere on Friday 26th June at 7pm on our YouTube channel
    Dermot Sugrue and the Goring family have been making wine at Wiston since 2008 and over the past 12 years we have built up an extensive cellar of mature vintages. Dermot and Kirsty will take a tour through our cellar, picking out a selection of our award-winning English Sparkling Wines from over the years, including several very special older vintages which have yet to be released. Why are English Sparkling Wines, and our wines in particular, so fantastic for ageing? Why do we hold back some wines for later release? What qualities make a vintage wine perfect for maturing?

Also, in celebration of English Wine Week and the return of the glorious summer weather, we are launching a special offer on our vintage Rosé 2014. Described by Olly Smith as “Exceptional English Fizz”, this pale pink, limited release English Sparkling wine comes from the glorious 2014 vintage, which was one of our warmest growing seasons on record with the perfect conditions for growing Pinot Noir. Treat yourself (or someone else) to a Case (6 bottles) of our Wiston Estate Rosé 2014 at our discounted offer price of £185.00 per case (20% Discount, normally £231.00).

English Wine Week, organised by WineGB, is a brilliant opportunity to champion the fantastic wines we make in this country, supporting and celebrating local producers.

We are getting involved with various events bringing in members of the team and the family to share, to give a unique insight in the current workings of the winery, vineyard and indeed the extraordinary journey of Wiston Estate.


Watch and Read - Disgorging Rosé June 2020


The disgorging Process - Marcus Rayner, Assistant Winemaker at Wiston Estate Winery

So straight off the back of cold stab, the cellar team have had another busy week disgorging. This is the final stage of wine making. After a wine has rested on its secondary fermentation lees in the cellar, we need to get those lees out. This is the process of riddling and disgorging. Riddling inverts the bottles to herd the dead yeast into the neck. Disgorging removes that dead yeast and replaces it with liquor and wine. Liquor is a sugar solution. This process is mechanicalized these days, but some wineries still do it by hand.

The neck of the bottle is placed into a refrigerated solution at – 26 degrees. This freezes the dead yeast and a bit of wine, forming an ice plug. This frozen plug is neatly ejected under pressure when the bottle is opened. A mechanical thumb covers the top of the bottle to minimize wine and pressure escaping. The bottle then travels through the disgorging machine where liquor and wine are added, and the bottle is topped up. The liquor is tailored to the individual wine, to compliment it’s personality and characteristics. As with anything, this can change throughout the life of a wine.

The next stage is to insert a cork and fix the wire hood to keep it in place. The bottle is then inverted to mix up the liquor with the wine before going through a washer dryer and then being laid to rest under cork before being labelled and sent out to our customers. All our wines have the date of disgorging printed on the back. Disgorging is a very violent process and the wine needs time to settle and catch it’s breath again before being released from the nest.

Don't forget to take advantage of our limited summer deals on Rosé.

Chef Series: Matt Gillan, Heritage

The excellent Matt Gillan of Heritage Restaurant takes the helm for the next instalment of our Chef Series.

An industry legend and chef of more than two decades, with numerous projects under his belt, Matt won a Michelin Star for The Pass at South Lodge, is a Great British Menu stalwart and Sussex favourite.

In 2019 Gillan took over a village pub in Slaugham, near Hayward's heath, to build Heritage, his first solo project, which has fast become synonymous with imaginative and perfectly executed food.  His recipe here for Lamp Rump, Spiced cous cous and Asparagus is accessible and quick to assemble for a spring-summer stunner.

We recommend you pair this with the Wiston Estate Cuvée 2015 or the Rosé 2014

Matt can be followed on Instagram at @mattgillan_chef_ and Heritage Restaurant at @heritage_mattgillan


Lamb Rump, Spiced Cous Cous, Asparagus,

(Serves 4)

Ingredients (picture 1, below)

4 Lamb rump portions

250 cous cous

6g (¾ teaspoon ) Ras el hanout

4g ( ½ tsp) table salt

8g ( 1tsp ) powdered chicken stock

2g ( ¼ tsp) Dried garlic granules

2g ( ¼ tsp) dried herbs

350g boiling water

1 Yellow pepper

1 Red pepper

1 onion (peeled)

125g button mushrooms

150g pancetta (or smoked bacon, lardons)

16 Asparagus spears

Maldon salt (or any sea salt flakes)


Oil to cook with (sunflower or light olive oil)

Score the lamb rump fat and leave aside to come up to room-ish temperature. (pic 2)


For the Cous Cous

In a bowl, mix the cous cous, ras el hanout, chicken stock, garlic and herbs. Pour into a flat, shallow dish so you have an even thin layer

Have some cling film to hand. Boil the kettle. Once boiled weigh out the water and pour evenly over the cous cous. (pic 3)

Cling film the tray straight away. Leave to steam and cool down. Once cooled, use a fork to fluff the cous cous by dragging the progs across the cous cous surface, until it has all separated. (pic 4)

This can be done well in advance.


For the Veg Mix

Dice the peppers and onions as finely or chunky as you want. Personally, I find smaller works better. (pic 5)

Half or quarter the mushrooms depending on size.

Dice the pancetta or bacon. (pic 6)

Heat a large based saucepan with a little oil. Add the bacon and fry.

Once coloured, add the onion, cook for 1 minute, then add the mushrooms

Allow any liquid that comes out to reduce down and continue to fry everything

Add the peppers, mix well and cook out for 10 minutes, stirring often.

Leave to cool until needed. (Pic 7)

When ready heat the vegetable and bacon mix, Add the cous cous and fold and stir it into the veg. This will keep it light and fluffy. Do this last minute though!!


For the Lamb

Have your oven preheated to 200c. Heat a frying pan large enough for the lamb rumps until hot. Season the fat with Maldon salt and place fat down in the pan. Do not add any oil.

Turn the heat down slightly and fry the lamb until caramelised. The solid fat should have turned to liquid (rendered).

Turn over a sear the flesh sides for a minute or two. Flip back over on to the fat side and put in to the oven. (Pic 8)

Cook for 12 minutes

Remove from the oven and place the lamb in tin foil and wrap up. Leave to rest for 10 minutes.



For the Asparagus

Find the woody part of the asparagus and cut through. Peel the asparagus. (Pic 9)

Cover with a damp cloth until the lamb is cooked

Once the lamb is out of the pan, pour some water in to the frying pan and bring to the boil. Season and add some butter

Add the asparagus and cook for 1 minute


To Finish

Heat the cous cous and veg mix and spoon into a bowl. Slice the lamb and place onto. Finish with the asparagus on top.

If you wish, you can add the juice in the tin foil to the lamb pan and thicken it slightly with corn flour for a super simple sauce.