Heywood House News

Message from the Conservatory Cafe

Hayley and the team look forward to welcoming you all back to the Conservatory Cafe! If you would like to see what new procedures have been put in place come and watch Hayley showing you round in our latest video.


July 2020

We’re so pleased to say that we’re back up and running, albeit a little bit differently for the time being. A thank you to all our customers for the ongoing support in what has been a hard time.

If like myself, you decided to get a bit green-fingered, with spare time at home over lockdown, then I’ve created a few recipes that include produce likely found in the garden at this time of year.

Firstly we have three salads that I think are nice side dishes to a meal, both would go well on the table at a summer bbq!

The first is a roast carrot salad, with a sweet touch from the honey and a kick from the harissa.


Roasted harissa carrot salad


  • 800g Carrots (Long baby carrots are best)
  • 2tsp ground cumin or cumin seeds
  • 2tsp honey
  • 2tsp rose harissa
  • 2tsp lemon juice
  • 1tbsp olive oil
  • Coriander roughly chopped



  1. Preheat the oven to 220c
  2. Peel and cut carrots into battons
  3. In a bowl mix together cumin, honey, harissa and olive oil
  4. Toss the carrots in the sauce mixture then place on a lined baking tray
  5. Season, and then cook for about 15 minutes so that the carrots still have a bite to them.
  6. Leave to cool, then add the lemon juice, coriander and serve!


Next up is something that you may be growing in abundance at the moment, courgettes! This is a recipe using raw courgette, so it doesn’t take too long to prepare, and naturally pairs with many fresh herbs found in the garden.


Balsamic courgette salad 


  • 3 courgettes (is you can get different colours great)
  • 50ml balsamic vinegar
  • 1 lemon
  • 100g Parmesan
  • 100ml olive oil
  • 50g pine nuts (toasted)
  • Fresh mint




  1. Using a peeler slice your courgette lengthways into strips, place in a colander, sprinkle over salt and leave to drain (pat with kitchen paper to ensure no excess water) for 10 minutes
  2. Make up your dressing in a separate bowl, combining olive oil, balsamic, the zest and juice of the lemon. Season to taste.
  3. Arrange your courgette strips in a bowl, top with dressing. The finish with Parmesan, toasted pine nuts and chopped mint
  4. This next recipe is more of the main salad dish. One perfect for a summer day with lots of colours and taste.
  5. It teams roasted beetroot with a mustard and orange dressing. The beetroot can even be roasted with the skins on to save time and red hands!


Roasted Beetroot, feta and walnut salad 


  • 2 medium beetroot
  • 90g feta
  • 30g walnut halves
  • 100g Salad leaves
  • 2 medium oranges
  • Olive oil
  • 1tsp Dijon mustard
  • Salt and pepper



  1.  Wash the beetroot, then cut into segments and place in a roasting tin. Drizzle with oil, Season and roast for about 30 minutes at 200c until the beetroot still has a bit of bite.
  2. To make a orange mustard dressing whisk the juice and zest of an orange with the Dijon mustard. Add 4tbsp of olive oil, season and whisk until all combined.
  3. To arrange the salad, place your leaves into the bowl then add your beetroot, crumble feta over, place segments of orange onto it and scatter over with walnuts.





March 2020

Hello everyone, it’s Hayley, Heywood House Conservatory Café’s Cook here. While we would love to still be serving you our lunches, cakes, teas and coffees indoors, sadly the state of affairs at the moment means you’ll have to wait a bit longer until we see you back in the café.

But not being open doesn’t mean we are twiddling our thumbs. There is still plenty of planning going on as we can work on ideas for how we can keep improving our menu and provide dishes that our members have suggested.

Please remember to add to our suggestion box in the café or equally have a chat with one of the team if there’s anything you would like to see on our menu that isn’t already there. We will do our best to accommodate your wishes if possible. The suggestion box is on the window seat by the door.

Some members have told us they’d love to see smoothies on the menu so we have been mulling over some tasty ideas behind the scenes and hope to introduce some really mouth-watering smoothies you this summer.

With that in mind, and while we’re unable to serve you in person, I’ve come up with this get up and go’ smoothie recipe below for you to try out. Let me know what you think and maybe even post a picture of yours and tag us in at @heywood_house_cafe on Instagram?

Many of us are working from home at the moment so there’s an opportunity to get in the kitchen and create some homemade dishes for the family. With this in mind, I’ve also added a delicious soup recipe you might like to try at home. You may currently find these on our menu or we may be doing them soon.

We hope you are all staying safe and well and we look forward to seeing you again soon in the café here at Heywood House when we’re all back up and running.


The café team.


1. Get up and go smoothie

This is a perfect start to the day with fresh fruit and ginger to combat any colds and to give you a boost of energy. Want to make it even more filling? Try adding 1/4 of a cup of oats to keep you fuller for longer.


1 cup frozen strawberries

1/2 a cup of fresh blueberries

1/2 a cup of fresh orange juice

2tsp chopped and peeled fresh ginger

1/2 cup low fat yogurt

2 ice cubes



Combine all of the above in the blender until at the desired consistency


2. Butternut squash, chilli and crème fraiche soup

This is a lovely warming soup, with heat from the chilli whilst the crème fraiche adds a creamy taste, without as many of those dreaded calories. If you’re not a fan of spice then take out the chillies, it’s still just as delicious.


1 butternut squash (chopped into large cubes)

2 onions (diced)

1 garlic clove (thinly sliced)

2 mild chillies (deseeded and finely chopped)

850ml vegetable stock

4tbsp crème fraiche



  • Heat oven to 200c
  • Peel and deseed the butternut squash, then cut into cubes and roast for about 30 minutes in a large tin with a tablespoon of oil until soft
  • Whilst the squash is cooking, melt a tablespoon of butter into a large saucepan and add 2 diced onions, 1 thinly sliced garlic clove and the chopped chillies.
  • Cover and cook on a low heat until the onions are soft
  • Add your roasted butternut squash into the saucepan, add your vegetable stock and crème fraiche then blend with a stick blender or liquidizer.
  • Season to taste, you can also decorate with more crème fraiche and chopped chillies to serve if you wish.


If you would like more information on how to join the exceptional work environment here at Heywood House, when we are all back up and running, then come and find out about our different memberships


Or if you would like to chat to us about holding an event or meeting with delicious in house catering by the Conservatory cafe then come and find out more here.


01373 486800


Why not visit us on Social Media?...
Twitter: @HouseHeywood
FB/Instagram/LinkedIn: @heywoodhousewiltshire

Or sign up to our newsletter?

Heywood House Wiltshire Driveway