It’s incredible what a week of all out sunshine and blue skies can do. The verges are heaving with primroses, daffodils, three-cornered leek and the obligatory wild garlic… The first few early pairs of shorts have been spotted, and as if by magic (the endless work of farmers Sophie and James), the fields are full of newborn lambs. It feels a bit like spring.

Tierney Beames- Wine Manager

”February often feels like a short month, but in the wine world it is crammed with events. The trade returns to hosting visits, tastings, and discussions, sharing the highs and lows of the previous years harvest. There is the inevitable FOMO from not attending the salons in the Loire…

In the winery we have tentatively started to turn our attention back to the ’24 wines that were put to bed before we rolled into the new year. We have started to taste through everything, getting to know the different batches, and understanding their progression ahead of beginning blending trials.

It is cold in the winery. This means the wines can be shy or a little awkward. ‘They are just teenagers’ Salvatore reminds us. And he is right. The wines, like teenagers, can be shy and awkward. But they can also be strong willed, rebellious and outspoken. They can also be gentle and kind. All those factors eventually balance the scales to make a well rounded individual, so a little unbalance at this point is no concern. Whilst the wines certainly haven’t grown up just yet, it is exciting to see their personalities emerge and get a glimpse of where they’re headed.

Since it is tasting season, we are also checking back in with the ’23 wines that are yet to be released. Some things that have been waiting in barrel, now nearly ready to bottle, and others in bottle that were given time to rest before release. Our traditional method will be given some more time, but the PN23 is ready to go. Watch this space…”

We have recently launched our PN23, gentle bubbles enlivened with flavours of wild strawberry and rhubarb leading to a floral finish with complex apricot notes⁠.⁠

BUY NOW ON OUR WINE SHOP

In this weeks Journal we interviewed the wonderful Billy over at our favourite brewery, Brewing Brothers. We often are at the same events and have worked very closely together over the years. Our latest venture, using our left over Grape skins from our Chenin blanc and Chardonnay and using them to infuse a delicious Lager, this is how we came to POM. Now available in tins and on draught in our Bar. 

Can you share the story behind Brewing Brothers and how your passion for beer came to life?

Established in 2016 by Ned and Charlie after a visit to the U.S. where they came across brewhouse culture. It dawned on them that the UK was falling behind in the world of craft beer. They also felt that here in the UK, the art of brewing beer was widely unappreciated, often left to an anonymous character behind closed doors. This spurred the need for change in Ned and Charlie. So, in August 2016, with the help of Billy they opened the doors to the first of the brewing brothers brewhouses.

At Brewing Brothers, what principles guide your approach to crafting beer, and how do you balance innovation with tradition?

Brewing Brothers is founded on the belief that simplicity is best. We feel that by offering simple products we are able to focus more on quality over quantity. 

Our collaboration on POM, the lager brewed with Tillingham’s leftover grape skins, was an exciting fusion of beer and wine-making traditions. How did the idea come about, and what was the brewing process like?

We love utilising ingredients that might otherwise be put to waste, adding an extra chapter to its story. The idea came about from a desire to work together and somehow combine beer and wine. Harvest was coming up and this seemed like a great option to trial a collaboration between us.

POM brings together two worlds—beer and wine. How would you describe its flavor profile, and what excites you most about the final product?

Ultimately POM is a very refreshing lager. The nuances brought on board by the pomace are obvious yet subtle. Lemon peel and fresh cut grass are two notes that undoubtedly come from the Chardonnay and Chenin blanc skins. I think what excites me most is how it appeals to such a wide audience. It’s balanced and refreshing yet with an added layer of complexity.

Using leftover grape skins for POM highlights sustainability and reducing waste. How important is sustainability in your brewing practices, and do you see it influencing future projects?

The brewing industry can be very wasteful and can also be a high consumer of energy and resources. Mitigating this and improving our sustainable practices is incredibly important to us and the work we do at Brewing Brothers. On a sunny day our brewery can almost entirely be run on solar power; we don our wellies and get out planting trees in local areas; we compost a lot of our waste and return it to the soil in which we grow vegetables for our venues.

The list goes on and it’s something I could talk about for hours. We have plans to improve our sustainability further and hope to one day be at the forefront of sustainability in the brewing industry.

What’s the experience like collaborating with a winery like Tillingham, and how does working with others inspire new ideas in your brewing?

We’re also led by a sense of community and believe in the importance of working with neighbours. We frequently do this with neighbouring breweries so it was really cool to collaborate with a winery. Especially one as renowned as Tillingham. Collaborations are such an important part of what we do and are integral in our ever evolving business. There is yet to be a collaboration I haven’t taken away some knowledge or experience from.

With POM as the starting point, do you see more opportunities for blending beer and wine-making techniques, or future collaborations between Brewing Brothers and Tillingham?

Absolutely! We love working with Tillingham. It’d be great to start looking at some longer term projects such as barrel aging, blending or even some events!

Wine Journal

“If you were to hurry past the vineyard and winery it would be very easy for it to seem as if not much is going on. January offers its steely grey skies, the vines gnarled canes reaching towards them, seemingly frozen. The winery shutters stay rolled firmly closed and the atmosphere inside is serene, the tanks deep in slumber.

Yet when you pause to look, the rhythms of winter reveal themselves. A group of sheep move slowly through each plot of vines, gently keeping the grasses in check, fertilising as they go, every now and then pausing to violently scratch themselves against the trunk of a vine. Which of them is the leader is still unclear…

Starting to work a plot behind the sheep are the pruning team, only giving themselves away with the “tchunk” of secateurs before the rattle of canes being pulled from the trellising wires. Neat rows of cuttings start to form between the vines ready to be mulched back into the soil. The embers of opportunity for a summer barbecue cooked over vine wood flash past. The canes left on the vines this year are longer than last, leaving more buds for the coming years growth. A physical marker of vineyard manager Seb listening to the vineyard over the previous years. We see high vigour in the vines on our site, so the extra buds should help temper the growth later in the summer.

Heading back inside from the vineyards there is a “clink clink” of bottles from behind the doors of the lower winery. 10,000 odd bottles are in the process of being labelled, each thousand finished feeling a little bit like a resolution being achieved. A task like this may seem mundane, but all the while the brain is whirring – thinking back to that tank tasting, might those batches make a blend, if we bottle it now, when could we release the Pinot Noir…?”

Tierney Beames- Head of wine at Tillingham

We are excited to introduce the new in-room treatments at Tillingham and Expert Therapist Ruth Aird. Hear from Ruth in our interview:

Can you tell us about your journey into the wellness and treatment field?

I began my career as a beauty therapist training at an international college in Surrey where I completed my cidesco qualification. Over the years I have had the privilege of working at some of the most prestigious and award winning salons and spas including Harrods and Michael Jon in London as well as internationally at a spa in Dubai and wellness spas in Ibiza. My journey has taken me to the renowned Bamford spa in the Cotswolds and award winning spa In Harmony, in Hampton Court Surrey.

What inspired you to become a practitioner in this area?

When I first entered the industry, it was the beauty side that drew me in – something that naturally appeals to a young girl. However, as the industry evolved , so did my passion. I began to appreciate the transformative power of wellness treatments. Not just for outward beauty, but for helping people feel restored , balanced and confident. That deeper connection is what continues to inspire me.

What kind of treatments do you specialise in, and how have they evolved over the years?

I specialise in both massage and facial treatments. Tailored to each clients needs. Overtime, my focus has shifted towards combining  relaxation and results driven techniques, blending traditional therapies with a modern day approach. This reflects the industries transition from beauty focused treatments to a holistic view of self care and well being.

What excites you most about bringing your treatments to Tillingham?

Having the opportunity to bring holistic therapies and wellness to Tillingham excited me greatly. Tillinghams natural surroundings create the perfect environment for connecting with the elements, and nature and wellness go hand in hand .  Whether its an escape from city life , or time out for yourself, Tillingham offers a tranquil retreat that perfectly compliments the balance and restoration my treatments provide.

How do you see your treatments complementing the Tillingham experience of relaxation and connection with nature?

My treatments align beautifully with Tillinghams ethos of relaxation and connection with nature. By addressing the stresses and strains of everyday life, my therapies help to destress the mind body and soul. Whether is a massage designed to release tension or a facial to nourish, refresh, rejuvenate, these treatments aim to bring balance, leaving guests feeling grounded and reconnected to themselves and the elements.

Can you describe the ambiance you aim to create during your in-room treatments?

I aim to create a space that is calming and deeply restorative- a sanctuary where guests feel completely at ease. From soothing aromas to gentle techniques used, every element of the experience is designed to harmonise the mind and body.  It’s all about creating balance and helping guests unwind allowing them to truly embrace the grounding and tranquil atmosphere that Tillingham embodies.

How do your treatments help guests disconnect from stress and reconnect with themselves?

My holistic treatments, combined with the tranquil  surroundings of Tillingham,  allow guests to switch off and truly be in the present. In this peaceful environment, away  from the stresses and strains of everyday life, guests can reconnect with their inner calm, leaving them refreshed and balanced in mind body and soul.

Are there specific techniques or rituals you’ll offer that are exclusive to the Reset Room package?

Yes , the bespoke Tillingham treatment is exclusive to this serene retreat.  This signature experience blends grounding techniques, gentle massage and deeply restorative- rituals  tailored to compliment the calming ambience of Tillingham. Every detail is designed to provide a unique sense of balance, helping guests feel nurtured and renewed .

Do you have a favourite treatment or ritual that you recommend for someone seeking total relaxation?

Being holistic myself I only offer treatments I enjoy giving and would personally enjoy myself.  Every treatment  I provide is designed with care and attention, so I would recommend any of them.  It just comes down to the clients personal preference on the day. Whether its a massage to ease tension , or a facial to rejuvenate, the goal is always total relaxation and balance.

How do you personally recharge and find balance in your own life?

Growing up on a farm with horses in Surrey, the country life feels like second nature to me . I recharge by embracing the outdoors whether is long walks along the beach or embracing the countryside with my dog. Well being and wellness is also very important to me, I also enjoy the occasional glass of red wine and channelling my creativity into personal projects, even if they are taking longer than expected!!

What’s one piece of advice you would give to someone new to wellness treatments?

Relax and be in the present moment. Wellness isn’t about perfection, it’s about taking time for yourself, letting go of stress and embracing the moment.

Are there any trends in wellness or self-care that you’re excited about bringing to Tillingham guests?

I’ve always been passionate about sculpting , lifting and remodelling facial massage techniques, which are a  core part of my treatment. Looking ahead, I’m thrilled to be introducing the buccal facial massage technique in 2025. A deeply restorative and innovative approach to facial wellness I’m sure guests will love.

What do you hope guests take away from their experience?

I hope guests will leave feeling completely relaxed, refreshed and rejuvenated after their treatment. My aim is to create an experience so enjoyable that they feel inspired to return and share their experience with friends .