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Surrey Homes Magazine is the monthly lifestyle magazines for Surrey. Discover beautiful homes and interiors, read about their owners, find recipes for every occasion and delve into our pages on horticulture. Feel inspired by our fashion features and get the latest on health and beauty.

Hark, the little angels sing

Hilary Wilce celebrates school Christmas traditions – and everything they teach our children. Christmas is coming, with all its midwinter sparkle and cheer. It’s not unknown for parents to feel a little frazzled right now as they contemplate their present...

How to age naturally

What does it mean to embrace the passage of time – gently, holistically and positively? asks Eminé Rushton. Ageing – as natural as breathing. So, why do we strive so very hard to stymie the passage of time? The Western take on...

Cool yule

Giving Christmas a contemporary rethink, with Scandi styling in a brilliantly renovated 1950s beach house. As you head out across Romney Marsh towards the sea, Rye’s medieval citadel is the most prominent view on the skyline. Along the coast is...

Win over £500 of spa treatments & products at the Rye Retreat

The Rye Retreat Aveda Lifestyle salon and spa is the premier location to experience the Aveda ethos. All of their services are bespoke, including hair cuts and colours, relaxing massages, facials, nail services, and complimentary rituals and refreshments. Services are...

Gothic glamour

Cinematic, dramatic, palatial... it’s hard to know where to start describing the bold interior style of this historic building and family home, inspired by the films of Jean Cocteau – and Hammer horrors. It was Valentine’s Day when fashion designer,...

Parma ham and Gruyère gougères

Preheat the oven to 200C/400F/Gas 6. Place the water and butter into a large saucepan and heat gently until the butter has melted. Turn up the heat, then pour in the flour and salt all in one go. Remove from...

Baked Camembert with cobnuts and honey

Preheat oven to 180C. Take the cheese out of the wooden box. Score the top of cheese crossways to make an ‘X’ pattern. This helps the heat penetrate to the middle. Wrap it in parchment paper and place onto a...

Salmon gravadlax with beetroot

Salmon preparation Finely chop the raw salmon, put in a bowl, add half of the chopped dill, the vodka and the salt, cover and leave in the fridge overnight.  Method for oatcakes (or buy a packet of mini oatcakes) Place...

Easy pea hummus canapes

Blitz in a food processor all the ingredients (except crackers and radishes). For a more rustic, less smooth finish mash with a fork. Place the hummus mix onto the crackers. Finish with a quarter of radish on each cracker. Wine+...

Smoked salmon and cucumber bites

Peel, then slice the cucumber into about 20 rings - 1cm thick. Place about ½ teaspoon of the cream cheese on each cucumber slice. Then take each slice of smoked salmon and cut them into strips, (with 200g of salmon...

Celeriac remoulade on a new potato base

In a bowl grate the celeriac and immediately add the zest and juice of the lemon to reduce the celeriac going brown. Add the mayonnaise and whole grain mustard and mix. Cover and rest in the fridge (this mix can...

Keeping it real

Ditch the plastic says Jo Arnell and decorate your home with boughs of real holly (and other lovely things). Our Christmas decoration box is full, we’re wading through clutter and I really do want to cut back on plastic and...

Pillow Talk

We are all born knowing how to do it, but can get worse at it as we age – Eminé Rushton takes a look at the all-important function of sleep and how to improve it We’ve all been there, desperate...

Bone broth

Makes approximately 1 litre* Use bones left over from a Sunday roast, or ask the butcher for some. If using a chicken carcass, make up the weight with added chicken wings. If you are using raw bones, roast them first...

Shining in the shade

It’s not all about the sunny spots – Sue Whigham celebrates the beauty of the darker parts of the garden. There has been a garden at the Inner Temple in London since the 12th century and mediaeval papers record an orchard...

Anatomy of a kitchen

Jones Britain The vision In a large space, in the middle of a converted barn, the homeowners were looking for a contemporary but traditionally inspired kitchen, with up-to-date functionality.  A working kitchen with a mass of storage, which is a...

Let the grasses grow

Not just something dull that needs endless mowing Sue Whigham exhalts the subtle effects of feature grasses in borders and for striking autumn colour. In 1871 William Morris travelled down from London to see a house near Lechlade and fell...

Sparkle and shine!

Sequins, shimmer and glitter – the party season is here and it’s time to shine A big thank you to Hire Love for their eclectic and fabulous props. For further information about prop hire and event styling search for Hire...

Dahlias, darling!

Sue Whigham celebrates and investigates the most joyous of late bloomers. Whether the name ‘dahlia’ was bestowed by the great Carl Linnaeus himself – the Swedish botanist, physician, and zoologist who formalised ‘binomial nomenclature’, the modern system of naming organisms –...

Taking stock

It’s not the end of the gardening year, says Jo Arnell, but time to look back on the seasons gone by and plan for the next ones. November is a great month to reflect on the growing year gone by....

The new kitchen mood

Whether you prefer a country feel, or a more contemporary vibe, there is a fresh new mood in kitchen design, packed with great practical ideas Trends in kitchens move much more slowly than in other areas of the house. Not...

The art of learning

Forget teaching to the test, the arts are more important in education than ever, says Hilary Wilce Have you noticed that many private schools are starting to advertise themselves differently these days? Out have gone pictures of pupils in white...

Vegetable stock

Makes approximately 1 litre   A flavoursome vegan broth can easily be made using a selection of seasonal vegetables. It is created in a similar way to a bone-based stock, but requires far less time to draw out the flavours. Place...