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Creamy Mushroom Sauce Steaks – recipe below For the ultimate date night dinner recipe you can’t beat a perfectly cooked steak with a creamy mushroom sauce. To make this steak recipe extra special, I’m using an @ocadouk exclusive - a restaurant quality 35 day dry aged sirloin from @hawksmoorrestaurants - they are the best steaks you’ll find anywhere, perfect for a special occasion at home. I also used the delicious and special cultured butter from the @theestatedairy for the sauce. Enjoy x John -ad- Serves 2 2 tbsp ground nut oil 2 x Hawksmoor sirloin steaks at room temperature 15g The estate diary butter ½ onion, finely chopped 150g baby chestnut mushrooms, thinly sliced 1 clove garlic, grated 2 sprigs of thyme, leaves picked 150ml double cream 2 tsp Dijon mustard 2 tsp Worcestershire sauce Salt and pepper 1. Pre-heat a frying pan over a high heat. Pat the steaks dry and season both sides with loads of salt. Pan fry for 3-4 minutes a side until really golden for a medium rare finish. Add the butter and baste the steaks for about 1 minute. Remove from the pan and rest on a warm plate. 2. Add the onion and mushrooms to the pan with the butter. Season with a pinch of salt and pepper and cook over a medium-high heat, stirring occasionally, for 4-5 minutes or until lovely and golden. Add the garlic and thyme and cook, stirring occasionally, for about a minute or until fragrant. 3. Pour the cream into the pan and add the mustard and Worcestershire sauce. Stir together and bubble away for 1-2 minutes until thickened. Check the seasoning, adding salt and pepper to taste. 4. Slice up the steaks and pour any resting juices into the sauce. Spoon the sauce over the steaks and serve immediately. I love this with buttery made and broccoli.
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9mo ago
theestatedairy
Creamy Mushroom Sauce Steaks – recipe below For the ultimate date night dinner recipe you can’t beat a perfectly cooked steak with a creamy mushroom sauce. To make this steak recipe extra special, I’m using an @ocadouk exclusive - a restaurant quality 35 day dry aged sirloin from @hawksmoorrestaurants - they are the best steaks you’ll find anywhere, perfect for a special occasion at home. I also used the delicious and special cultured butter from the @theestatedairy for the sauce. Enjoy x John -ad- Serves 2 2 tbsp ground nut oil 2 x Hawksmoor sirloin steaks at room temperature 15g The estate diary butter ½ onion, finely chopped 150g baby chestnut mushrooms, thinly sliced 1 clove garlic, grated 2 sprigs of thyme, leaves picked 150ml double cream 2 tsp Dijon mustard 2 tsp Worcestershire sauce Salt and pepper 1. Pre-heat a frying pan over a high heat. Pat the steaks dry and season both sides with loads of salt. Pan fry for 3-4 minutes a side until really golden for a medium rare finish. Add the butter and baste the steaks for about 1 minute. Remove from the pan and rest on a warm plate. 2. Add the onion and mushrooms to the pan with the butter. Season with a pinch of salt and pepper and cook over a medium-high heat, stirring occasionally, for 4-5 minutes or until lovely and golden. Add the garlic and thyme and cook, stirring occasionally, for about a minute or until fragrant. 3. Pour the cream into the pan and add the mustard and Worcestershire sauce. Stir together and bubble away for 1-2 minutes until thickened. Check the seasoning, adding salt and pepper to taste. 4. Slice up the steaks and pour any resting juices into the sauce. Spoon the sauce over the steaks and serve immediately. I love this with buttery made and broccoli.
God this was good. Fish gently poached in a tomato and roasted pepper sauce, on saffron butter couscous with tahini sauce made from @theestatedairy beautiful yoghurt. This yoghurt is the bees knees. Thick, voluptuous and not overly sour from a British family owned dairy. It’s absolutely delicious and now available at @waitrose and a whole host of independents.  Give it a try! I highly recommend it.
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theestatedairy
God this was good. Fish gently poached in a tomato and roasted pepper sauce, on saffron butter couscous with tahini sauce made from @theestatedairy beautiful yoghurt. This yoghurt is the bees knees. Thick, voluptuous and not overly sour from a British family owned dairy. It’s absolutely delicious and now available at @waitrose and a whole host of independents.  Give it a try! I highly recommend it.
The Estate Dairy truck's inaugural event, right on home turf at the Cholmodeley Estate in Cheshire. Soft serve mix courtesy of @happyendingsldn, using our milk & cream because a good debut deserves a good partner. More of these to come over next few weeks, our truck will be available for hire , trading at events , festivals and for our own activations. Sunday 23rd - Chiswick house with @colicci_uk Friday 28th Aug - Free Giveaways across multiple cafe locations ( More Details to follow)
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theestatedairy
The Estate Dairy truck's inaugural event, right on home turf at the Cholmodeley Estate in Cheshire. Soft serve mix courtesy of @happyendingsldn, using our milk & cream because a good debut deserves a good partner. More of these to come over next few weeks, our truck will be available for hire , trading at events , festivals and for our own activations. Sunday 23rd - Chiswick house with @colicci_uk Friday 28th Aug - Free Giveaways across multiple cafe locations ( More Details to follow)
We had a wonderful first weekend with @strawlondon on Columbia Road. To celebrate Greta Peaches @anna.atthetable of @quince.bakery (and soon-to-open @clementine.quince) baked a beautiful batch of pastries that showcased the fruit in all its fragrant, purple-streaked glory. @theestatedairy joined us too, serving complimentary silky-smooth soft serve which everyone went wild for. Find Greta Peaches in Straw’s shop window this weekend (18th & 19th July). They’ll be available to buy alongside their thoughtfully curated collection of clothing, homeware and baskets. Come and say hello! 📍126 Columbia Rd, London E2 7RG
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theestatedairy
We had a wonderful first weekend with @strawlondon on Columbia Road. To celebrate Greta Peaches @anna.atthetable of @quince.bakery (and soon-to-open @clementine.quince) baked a beautiful batch of pastries that showcased the fruit in all its fragrant, purple-streaked glory. @theestatedairy joined us too, serving complimentary silky-smooth soft serve which everyone went wild for. Find Greta Peaches in Straw’s shop window this weekend (18th & 19th July). They’ll be available to buy alongside their thoughtfully curated collection of clothing, homeware and baskets. Come and say hello! 📍126 Columbia Rd, London E2 7RG
Introducing our new Cottage Cheese. Made with Jersey milk for that naturally creamier, more indulgent finish. British made & 100% natural. Jersey milk has always been known for its richness and we thought cottage cheese deserved a share of it. Ours is beautifully thick and finished with @pinchfulsalt (a 30% lower sodium salt) keeping things clean and delicious! Available in 200g and 450g and in all your favourite independents, @bayleyandsage @justzapp and exclusively nationwide on @ocadouk
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4mo ago
theestatedairy
Introducing our new Cottage Cheese. Made with Jersey milk for that naturally creamier, more indulgent finish. British made & 100% natural. Jersey milk has always been known for its richness and we thought cottage cheese deserved a share of it. Ours is beautifully thick and finished with @pinchfulsalt (a 30% lower sodium salt) keeping things clean and delicious! Available in 200g and 450g and in all your favourite independents, @bayleyandsage @justzapp and exclusively nationwide on @ocadouk
The Estate Dairy, now on wheels! A ladder against the door, and a sign going up through the leaves. Meet The Estate Dairy truck, a Land Rover Defender, converted, kitted with delicious soft serve and 10% Fro Yo from @happyendingsldn all made using our unhomogenised milk and cream from the Cholmondeley Estate. It's about to start turning up wherever it's needed after an incredible first event this weekend. So where next?
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theestatedairy
The Estate Dairy, now on wheels! A ladder against the door, and a sign going up through the leaves. Meet The Estate Dairy truck, a Land Rover Defender, converted, kitted with delicious soft serve and 10% Fro Yo from @happyendingsldn all made using our unhomogenised milk and cream from the Cholmondeley Estate. It's about to start turning up wherever it's needed after an incredible first event this weekend. So where next?
🥄 Big News! Our Yogurts have officially landed in @waitrose Our Greek inspired Natural Yogurt, Strawberry & Rhubarb Twin packs our new two pack Passion fruit compote jars are now sitting proudly on the shelves. Ready to bring a little more creaminess and flavour to your everyday. A special launch for us, at one point “The Estate Dairy Waitrose” was the most searched line under Estate Dairy on google 🥇 it’s taken us 8 solid years to get there and so proud of our team for making this happen. Between now and Christmas there will be 6 of our products on the shelf ahead of the festive period. From our dairy in Cheshire to your kitchen table and now part of Britain’s most thoughtful supermarket shelves.
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theestatedairy
🥄 Big News! Our Yogurts have officially landed in @waitrose Our Greek inspired Natural Yogurt, Strawberry & Rhubarb Twin packs our new two pack Passion fruit compote jars are now sitting proudly on the shelves. Ready to bring a little more creaminess and flavour to your everyday. A special launch for us, at one point “The Estate Dairy Waitrose” was the most searched line under Estate Dairy on google 🥇 it’s taken us 8 solid years to get there and so proud of our team for making this happen. Between now and Christmas there will be 6 of our products on the shelf ahead of the festive period. From our dairy in Cheshire to your kitchen table and now part of Britain’s most thoughtful supermarket shelves.
People think farming is early mornings. It's actually a long list of things that have to go right. The feed has to be right for the season and the weather has to cooperate with the grass. The herd has to be healthy, settled, milked on time. This summer, the weather hasn't been cooperating. The grass has stopped growing early across most of the country, and that changes the day here. Feed gets planned further ahead. We're into the silage already, months before we'd normally open it, so the cows keep getting all the nutrition they need. It means winter starts from a different place than we'd like.
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theestatedairy
People think farming is early mornings. It's actually a long list of things that have to go right. The feed has to be right for the season and the weather has to cooperate with the grass. The herd has to be healthy, settled, milked on time. This summer, the weather hasn't been cooperating. The grass has stopped growing early across most of the country, and that changes the day here. Feed gets planned further ahead. We're into the silage already, months before we'd normally open it, so the cows keep getting all the nutrition they need. It means winter starts from a different place than we'd like.
Made with @theestatedairy Jersey milk cottage cheese - proper dairy, simply done. It gives these pancakes their signature fluffy texture and a boost of protein, paired perfectly with tangy rhubarb and sweet blood orange. serves 3-4 Pancakes 500g cottage cheese, cold 2 large eggs, cold 1/4 cup milk, cold 1 tsp vanilla extract 1 tbs olive oil 250g plain flour 2 tsp baking powder 1 tsp salt 1 tbs sugar Zest and juice of 1/2 blood orange rhubarb compote 2 cups rhubarb, chopped 2–3 tbs honey (adjust to taste) 1–2 tbs water Zest and juice of 1/2 blood orange To serve The Estate Dairy greek style yogurt Honey Extra blood orange zest Method: In a large mixing bowl, combine wet ingredients, including blood orange zest and juice, and whisk well until light and fluffy. Add dry ingredients and stir to combine (be careful not to overmix). Set aside. To make rhubarb compote, add rhubarb, honey, water and blood orange juice to a small pot on low–medium heat. Cook for 8–12 minutes, stirring occasionally, until softened and jammy. Preheat a large pan over medium heat and drizzle with oil or add butter. Dollop ~1/4 cup batter into the pan at a time. Cook for 2–3 minutes until bubbles start to form and edges are matte. Flip and cook for a further 2–4 minutes. Serve hot with a heavy dollop of yogurt, spoonfuls of rhubarb compote, blood orange zest and a good drizzle of honey. Served on @johnjulianuk stoneware
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theestatedairy
Made with @theestatedairy Jersey milk cottage cheese - proper dairy, simply done. It gives these pancakes their signature fluffy texture and a boost of protein, paired perfectly with tangy rhubarb and sweet blood orange. serves 3-4 Pancakes 500g cottage cheese, cold 2 large eggs, cold 1/4 cup milk, cold 1 tsp vanilla extract 1 tbs olive oil 250g plain flour 2 tsp baking powder 1 tsp salt 1 tbs sugar Zest and juice of 1/2 blood orange rhubarb compote 2 cups rhubarb, chopped 2–3 tbs honey (adjust to taste) 1–2 tbs water Zest and juice of 1/2 blood orange To serve The Estate Dairy greek style yogurt Honey Extra blood orange zest Method: In a large mixing bowl, combine wet ingredients, including blood orange zest and juice, and whisk well until light and fluffy. Add dry ingredients and stir to combine (be careful not to overmix). Set aside. To make rhubarb compote, add rhubarb, honey, water and blood orange juice to a small pot on low–medium heat. Cook for 8–12 minutes, stirring occasionally, until softened and jammy. Preheat a large pan over medium heat and drizzle with oil or add butter. Dollop ~1/4 cup batter into the pan at a time. Cook for 2–3 minutes until bubbles start to form and edges are matte. Flip and cook for a further 2–4 minutes. Serve hot with a heavy dollop of yogurt, spoonfuls of rhubarb compote, blood orange zest and a good drizzle of honey. Served on @johnjulianuk stoneware
BROWN BUTTER SOFT SERVE Presenting “From Cow to Cup” - a celebration of produce and people. Our new brown butter soft serve at Crispin, Spitalfields, in collaboration with @theestatedairy is now available for dessert or to take away Every ice cream begins over 180 miles away at Estate Dairy, the family-run farm in Cheshire we’ve proudly worked with for more than a decade. There, the milk comes from a herd of 200 Holstein Friesian cows cared for by the same family, before making its way to London to become our soft serve. Earlier this summer, we spent time at the farm with the people behind the milk, walking the fields and meeting the herd. Having worked together for more than a decade, it was a chance to see first-hand where one of our most important ingredients begins, and to follow its journey long before it reaches our soft serve machine. The result is a rich brown butter soft serve that celebrates exceptional milk, thoughtful farming, and the journey from cow to cup. Available every day for £5.50, or join us between 5–6pm for Soft Serve Social, when we’ll be giving one away free with a glass of wine. Moo x Special thanks to @dougcock_ @charlie_noon_
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1mo ago
theestatedairy
BROWN BUTTER SOFT SERVE Presenting “From Cow to Cup” - a celebration of produce and people. Our new brown butter soft serve at Crispin, Spitalfields, in collaboration with @theestatedairy is now available for dessert or to take away Every ice cream begins over 180 miles away at Estate Dairy, the family-run farm in Cheshire we’ve proudly worked with for more than a decade. There, the milk comes from a herd of 200 Holstein Friesian cows cared for by the same family, before making its way to London to become our soft serve. Earlier this summer, we spent time at the farm with the people behind the milk, walking the fields and meeting the herd. Having worked together for more than a decade, it was a chance to see first-hand where one of our most important ingredients begins, and to follow its journey long before it reaches our soft serve machine. The result is a rich brown butter soft serve that celebrates exceptional milk, thoughtful farming, and the journey from cow to cup. Available every day for £5.50, or join us between 5–6pm for Soft Serve Social, when we’ll be giving one away free with a glass of wine. Moo x Special thanks to @dougcock_ @charlie_noon_
We've wanted to write this for a very long time. The Estate Dairy began in London, with milk from Somerset. But Cheshire has always been woven into it. It's where our cultured butter is churned, where our yogurt is crafted, and perhaps most importantly, where we truly belong. This Estate carries real significance to us. We live and grew up here, got married in the grounds and Rebecca's family have farmed on the Cholmondeley Estate for as long as anyone can remember. We employ 45 local people from the area in our dairy. This landscape is more than beautiful countryside, it's our home. And we're called The Estate Dairy for this very reason. So to return here, properly return, alongside a collective of exceptional farms on this historic dairy estate, feels significant and a true full-circle moment. Today, the values that have always guided us, quality, care, provenance, and craftsmanship are finally, fully here in Cheshire. Over the coming weeks, we'll share more of the story. The real, positive change this shift is bringing to our milk. The farms, the people, the land, and the journey that brought us here. We can't wait to show you what's next.
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2mo ago
theestatedairy
We've wanted to write this for a very long time. The Estate Dairy began in London, with milk from Somerset. But Cheshire has always been woven into it. It's where our cultured butter is churned, where our yogurt is crafted, and perhaps most importantly, where we truly belong. This Estate carries real significance to us. We live and grew up here, got married in the grounds and Rebecca's family have farmed on the Cholmondeley Estate for as long as anyone can remember. We employ 45 local people from the area in our dairy. This landscape is more than beautiful countryside, it's our home. And we're called The Estate Dairy for this very reason. So to return here, properly return, alongside a collective of exceptional farms on this historic dairy estate, feels significant and a true full-circle moment. Today, the values that have always guided us, quality, care, provenance, and craftsmanship are finally, fully here in Cheshire. Over the coming weeks, we'll share more of the story. The real, positive change this shift is bringing to our milk. The farms, the people, the land, and the journey that brought us here. We can't wait to show you what's next.
London is set for another hot week. If you’re looking for a way to cool down, we’ve got you covered. We’re teaming up with @theestatedairy to serve free silky-smooth soft serve, drizzled with sweet peach syrup and topped with slices of Domenico’s Greta Peaches – the summer stone fruit we wait all year for. Come and find us: - Natoora Sloane Square – Tuesday 7th July & Wednesday 8th July, 12 - 3pm - @strawlondon (126 Columbia Road) – Saturday 11th July, 12 - 5pm We’ll also be offering tastings of our Greta Peaches with The Estate Dairy’s Greek yogurt at these @wholefoodsuk stores: - Liverpool Street – Wednesday 8th July, 11am - 2pm - King’s Road – Thursday 9th July, 12 - 3pm - High Street Kensington – Friday 10th July, 12 - 3pm Can’t make it to one of our pop-ups? You’ll find White Peaches, including the Greta variety, on our app and in store.
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1mo ago
theestatedairy
London is set for another hot week. If you’re looking for a way to cool down, we’ve got you covered. We’re teaming up with @theestatedairy to serve free silky-smooth soft serve, drizzled with sweet peach syrup and topped with slices of Domenico’s Greta Peaches – the summer stone fruit we wait all year for. Come and find us: - Natoora Sloane Square – Tuesday 7th July & Wednesday 8th July, 12 - 3pm - @strawlondon (126 Columbia Road) – Saturday 11th July, 12 - 5pm We’ll also be offering tastings of our Greta Peaches with The Estate Dairy’s Greek yogurt at these @wholefoodsuk stores: - Liverpool Street – Wednesday 8th July, 11am - 2pm - King’s Road – Thursday 9th July, 12 - 3pm - High Street Kensington – Friday 10th July, 12 - 3pm Can’t make it to one of our pop-ups? You’ll find White Peaches, including the Greta variety, on our app and in store.
Packed, prepped, and on its way. Thanks to our brilliant team behind the scenes, our Strawberry & Rhubarb yoghurt is now landing in selected Sainsbury’s Locals, ready to make your day that little bit more indulgent.
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7mo ago
theestatedairy
Packed, prepped, and on its way. Thanks to our brilliant team behind the scenes, our Strawberry & Rhubarb yoghurt is now landing in selected Sainsbury’s Locals, ready to make your day that little bit more indulgent.
An evening celebrating the Estate Dairy’s 10th anniversary at Corner Shop. We created a special menu inspired by @theestatedairy, a family-run business using traditional, sustainable, and low-intervention farming methods to produce premium, unhomogenised dairy products since 2016, also one of our dairy suppliers here at the shop. To host your next event with us, please reach out to events@cornerhsoplondon.com #cornershop #grocer #london #cafe
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5mo ago
theestatedairy
An evening celebrating the Estate Dairy’s 10th anniversary at Corner Shop. We created a special menu inspired by @theestatedairy, a family-run business using traditional, sustainable, and low-intervention farming methods to produce premium, unhomogenised dairy products since 2016, also one of our dairy suppliers here at the shop. To host your next event with us, please reach out to events@cornerhsoplondon.com #cornershop #grocer #london #cafe
This month, we turn 10 and what a journey it’s been! When we started The Estate Dairy a decade ago, we were simply trying to make something we were proud of, a milk that felt genuinely a cut above. We couldn’t have imagined the people, the places, or the kitchens our dairy would one day reach. Looking back at that first year, and every year since, what stays with us most isn’t the growth or the milestones, but the community around us. The farmers, our team (some of which have been with us since week 2), the cafés, the chefs, retailers and the customers who believed in what we were building and backed us along the way. Thank you for being part of our story, whether you’ve been here from day one or have only just discovered us. We’re only here because of you. We’re genuinely so excited for 2026, with plenty in the pipeline, with first to market products, our new Yoghurt facility coming in April ‘26 and some pretty special launches in the Butter space. So much love! Rebecca & Shaun x
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7mo ago
theestatedairy
This month, we turn 10 and what a journey it’s been! When we started The Estate Dairy a decade ago, we were simply trying to make something we were proud of, a milk that felt genuinely a cut above. We couldn’t have imagined the people, the places, or the kitchens our dairy would one day reach. Looking back at that first year, and every year since, what stays with us most isn’t the growth or the milestones, but the community around us. The farmers, our team (some of which have been with us since week 2), the cafés, the chefs, retailers and the customers who believed in what we were building and backed us along the way. Thank you for being part of our story, whether you’ve been here from day one or have only just discovered us. We’re only here because of you. We’re genuinely so excited for 2026, with plenty in the pipeline, with first to market products, our new Yoghurt facility coming in April ‘26 and some pretty special launches in the Butter space. So much love! Rebecca & Shaun x
We’ve always believed in good produce and good people. It’s why we’ve worked with @thedustyknuckle for years. Every loaf, every pastry, every coffee is made by a team that gives young people a start and great ingredients the respect they deserve. Proud to be part of it. 🥛🍞
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theestatedairy
We’ve always believed in good produce and good people. It’s why we’ve worked with @thedustyknuckle for years. Every loaf, every pastry, every coffee is made by a team that gives young people a start and great ingredients the respect they deserve. Proud to be part of it. 🥛🍞
Post run glory in our new home. Wild garlic, cottage cheese and white bean fritters served with lemony purple sprouting broccoli. This dish is definitely a homage to Spring. A super easy recipe to make, essentially everything into a bowl, mash, fry and enjoy! Soft, fluffy fritters using @theestatedairy’s cottage cheese. A high protein recipe to add to your recovery dish list. If you want to try these, you can grab @theestatedairy cottage cheese on Ocado. *for the runners watching this, incase you’re wondering yes I was doing a carbon shoe test here* Recipe below: What you’ll need: serves 2 1 large shallot - finely chopped 1 cloves garlic - crushed 1 can butter beans - drained and rinsed Large handful wild garlic - finely chopped 1 egg 1 tsp dijon mustard 2-3 heaped tbsp Estate Dairy cottage cheese 1/2-1 cup flour - start with half and add extra if too wet Salt and pepper Oil for frying Optional sides: purple sprouting broccoli, pesto/chimichurri. What to do: Add your onion, garlic and butter beans to a mixing bowl. Mash the beans until they are broken down. It’s fine to have some texture here so don’t worry about making them smooth. Add the rest of the ingredients, mixing well to combine the egg. You’ll want to form a batter. Not too stiff, not too wet. Adjust the flour quantities accordingly. Season well with salt and pepper. Prepare your sides i.e. steam or boil your broccoli. In a pan, heat up some oil. Drop test the batter to see when the oil is hot before forming loose patties in a spoon. Fry until golden before flipping to cook the other side. Serve with your sides and an extra drizzle of olive oil. #marathontraining #cottagecheese #refuel #running #vegetariancooking
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4mo ago
theestatedairy
Post run glory in our new home. Wild garlic, cottage cheese and white bean fritters served with lemony purple sprouting broccoli. This dish is definitely a homage to Spring. A super easy recipe to make, essentially everything into a bowl, mash, fry and enjoy! Soft, fluffy fritters using @theestatedairy’s cottage cheese. A high protein recipe to add to your recovery dish list. If you want to try these, you can grab @theestatedairy cottage cheese on Ocado. *for the runners watching this, incase you’re wondering yes I was doing a carbon shoe test here* Recipe below: What you’ll need: serves 2 1 large shallot - finely chopped 1 cloves garlic - crushed 1 can butter beans - drained and rinsed Large handful wild garlic - finely chopped 1 egg 1 tsp dijon mustard 2-3 heaped tbsp Estate Dairy cottage cheese 1/2-1 cup flour - start with half and add extra if too wet Salt and pepper Oil for frying Optional sides: purple sprouting broccoli, pesto/chimichurri. What to do: Add your onion, garlic and butter beans to a mixing bowl. Mash the beans until they are broken down. It’s fine to have some texture here so don’t worry about making them smooth. Add the rest of the ingredients, mixing well to combine the egg. You’ll want to form a batter. Not too stiff, not too wet. Adjust the flour quantities accordingly. Season well with salt and pepper. Prepare your sides i.e. steam or boil your broccoli. In a pan, heat up some oil. Drop test the batter to see when the oil is hot before forming loose patties in a spoon. Fry until golden before flipping to cook the other side. Serve with your sides and an extra drizzle of olive oil. #marathontraining #cottagecheese #refuel #running #vegetariancooking
A day at the @squaremilecoffee summit at the Barbican yesterday. A room full of people thinking seriously about the future of coffee, hospitality, and how we build better businesses. Always good to see familiar faces and meet a few new ones from across the coffee world, it reminds you how thoughtful and tight-knit this industry really is.
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theestatedairy
A day at the @squaremilecoffee summit at the Barbican yesterday. A room full of people thinking seriously about the future of coffee, hospitality, and how we build better businesses. Always good to see familiar faces and meet a few new ones from across the coffee world, it reminds you how thoughtful and tight-knit this industry really is.
Tomato season is full of surprises, and this one could be our favourite yet! 🍅✨ Cold, creamy and showcasing the star of the season, Marmonde Beefsteak tomatoes, this tomato frozen yoghurt is the kind of scoop that gets everyone talking. Made using Greek Style Yoghurt from @theestatedairy , each serving is finished with parmesan crisps and fresh herbs. It’s sweet, savoury, completely unexpected and proof that tomatoes can do far more than salads. 💛 Here’s to trying something new this British Tomato Fortnight. 🇬🇧 #BritishTomatoFortnight Prep Time: 20 minutes Freeze Time: 6 hours or overnight Total Time: 6 hours 20 minutes Serves 4–6 Ingredients: Frozen Yoghurt 300ml The Estate Dairy Yoghurt 500g Isle of Wight Beefsteak Tomatoes 200ml double cream 2 tbsp honey Pinch of salt Parmesan Crisps Parmesan, grated To Serve Mixed Isle of Wight Cherry Tomatoes, chopped Isle of Wight Olive Oil Isle of Wight Balsamic Vinegar Fresh basil Fresh thyme Flaky sea salt Method - Bring a pan of water to the boil. Score a small cross into the bottom of each Isle of Wight BeefsteakTomato, then carefully lower into the boiling water for 1 minute. - Transfer immediately into iced water, then peel away the skins. - Blend the peeled tomatoes until smooth. - Stir the tomato purée into The Estate Dairy Yoghurt, double cream, honey and a pinch of salt until fully combined. - Churn in an ice cream machine or transfer to a freezer-safe container and freeze for at least 6 hours or overnight. - To make the parmesan crisps, spoon small piles of grated parmesan onto a lined baking tray. Bake at 180°C for 7–8 minutes until golden and crisp. Leave to cool completely. - Toss the chopped Isle of Wight Cherry Tomatoes with olive oil, balsamic and thyme. - Spoon the frozen yoghurt into bowls and top with the marinated tomatoes, parmesan crisps, basil, extra olive oil and a pinch of flaky sea salt. - Serve immediately while the frozen yoghurt is still soft and creamy.
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2mo ago
theestatedairy
Tomato season is full of surprises, and this one could be our favourite yet! 🍅✨ Cold, creamy and showcasing the star of the season, Marmonde Beefsteak tomatoes, this tomato frozen yoghurt is the kind of scoop that gets everyone talking. Made using Greek Style Yoghurt from @theestatedairy , each serving is finished with parmesan crisps and fresh herbs. It’s sweet, savoury, completely unexpected and proof that tomatoes can do far more than salads. 💛 Here’s to trying something new this British Tomato Fortnight. 🇬🇧 #BritishTomatoFortnight Prep Time: 20 minutes Freeze Time: 6 hours or overnight Total Time: 6 hours 20 minutes Serves 4–6 Ingredients: Frozen Yoghurt 300ml The Estate Dairy Yoghurt 500g Isle of Wight Beefsteak Tomatoes 200ml double cream 2 tbsp honey Pinch of salt Parmesan Crisps Parmesan, grated To Serve Mixed Isle of Wight Cherry Tomatoes, chopped Isle of Wight Olive Oil Isle of Wight Balsamic Vinegar Fresh basil Fresh thyme Flaky sea salt Method - Bring a pan of water to the boil. Score a small cross into the bottom of each Isle of Wight BeefsteakTomato, then carefully lower into the boiling water for 1 minute. - Transfer immediately into iced water, then peel away the skins. - Blend the peeled tomatoes until smooth. - Stir the tomato purée into The Estate Dairy Yoghurt, double cream, honey and a pinch of salt until fully combined. - Churn in an ice cream machine or transfer to a freezer-safe container and freeze for at least 6 hours or overnight. - To make the parmesan crisps, spoon small piles of grated parmesan onto a lined baking tray. Bake at 180°C for 7–8 minutes until golden and crisp. Leave to cool completely. - Toss the chopped Isle of Wight Cherry Tomatoes with olive oil, balsamic and thyme. - Spoon the frozen yoghurt into bowls and top with the marinated tomatoes, parmesan crisps, basil, extra olive oil and a pinch of flaky sea salt. - Serve immediately while the frozen yoghurt is still soft and creamy.
Behind every great bake using @theestatedairy is a great team. Meet @companiobakery in Manchester: Ej, Gaby, Alfie, Jack, Georgia, Amy When we asked what makes it all work, they didn’t hesitate: “We wouldn’t be able to do it without the energy the team gives each other every day.” The team’s current favourite dish: “Seasonal fruit danish is always a winner, changing with the seasons! Right now it’s strawberry with yoghurt made by you!” A huge shoutout to @takeiteasylab for partnering with us on this project too.
11.4K
114
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11mo ago
theestatedairy
Behind every great bake using @theestatedairy is a great team. Meet @companiobakery in Manchester: Ej, Gaby, Alfie, Jack, Georgia, Amy When we asked what makes it all work, they didn’t hesitate: “We wouldn’t be able to do it without the energy the team gives each other every day.” The team’s current favourite dish: “Seasonal fruit danish is always a winner, changing with the seasons! Right now it’s strawberry with yoghurt made by you!” A huge shoutout to @takeiteasylab for partnering with us on this project too.

The Estate Dairy (@theestatedairy) Instagram Stats & Analytics

The Estate Dairy (@theestatedairy) has 33.3K Instagram followers with a 0.80% engagement rate over the past 12 months. Across 79.0 posts, The Estate Dairy received 48.8K total likes and 3.69M impressions, averaging 618 likes per post. This page tracks The Estate Dairy's performance metrics, top content, and engagement trends — updated daily.

The Estate Dairy (@theestatedairy) Instagram Analytics FAQ

How many Instagram followers does The Estate Dairy have?+
The Estate Dairy (@theestatedairy) has 33.3K Instagram followers as of August 2026.
What is The Estate Dairy's Instagram engagement rate?+
The Estate Dairy's Instagram engagement rate is 0.80% over the last 12 months, based on 79.0 posts.
How many likes does The Estate Dairy get on Instagram?+
The Estate Dairy received 48.8K total likes across 79.0 posts in the last 12 months, averaging 618 likes per post.
How many Instagram impressions does The Estate Dairy get?+
The Estate Dairy's Instagram content generated 3.69M total impressions over the last 12 months.