1 — If taking a short break before the end of the summer, consider Glen Dye Cabins and Cottages. A slow renovation project that took 25 years, Glen Dye is surrounded by 15,000 acres of woodland, hills, moors and a river, and offers guests the perfect setting for a holistic wilderness venture.
The site offers a sauna, BYOB pub and vegetable garden, alongside the newly launched Discovery and Adventure Centre, where guests can enjoy activities such as forest bathing, hiking and cold water therapy led by resident experts.
2 — Bermuda shorts are beloved for their versatility this summer, and our Denver Shorts are a reliable alternative to skirts in the warmer weather. The softly tailored waistband is both flattering on the form and allows for easy tucking, which is perfect for channeling a smarter look when paired with crisp shirting.
3 — The Oudolf field is in full bloom during August, giving us a great excuse to revisit Hauser & Wirth Somerset. A large meadow situated behind the gallery, the garden contains over 26,000 herbaceous perennials that sit alongside the Radić Pavilion and 12 outdoor sculptures by Phyllida Barlow.
Make time for a visit to the Roth Bar, which combines an interactive installation of salvaged materials with a kitchen that works with local farmers, gamekeepers and gardeners, to use the freshest British produce with a focus on ethical sourcing and sustainability.
4 — Handmade in small batches, these joyful ceramics by Kate Sellers are available to shop in our Ledbury Road boutique. Colourful and conversation sparking, they are the perfect vessel to display summer blooms or tableware to elevate al fresco dining, and look equally charming when out of use.
5 — Blackberries are abundant at this time of year and can usually be found locally in the woods, park or at a PYO farm. Make a summer cordial that can be used in drinks (hot, cold or cocktails) or drizzled over an array of deserts.
Place 500g of berries in a medium saucepan with 1 tablespoon of water over a low–medium heat and mash a little with a wooden spoon. Cover and simmer for 10 minutes or until the fruits become soft and the pan is full of a simmering, dark liquid.
Strain through a jelly bag or muslin cloth and leave to drip for at least 1 hour. You can squeeze the last drops out but be careful not to break the bag. You should have around 325ml of liquid, but if you have significantly more or less you’ll need to adjust the sugar quantity accordingly (4g sugar for every extra 10ml).
Rinse the pan and return the liquid to it, then add the sugar and stir over a medium heat until the sugar has dissolved. Bring to the boil then remove from the heat and decant into a sterilised bottle. Store in the fridge for up to six months.