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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.

Travelling hopefully

What children gain from the journey of education is far more important than results says Hilary Wilce. A primary school in Rotherham has turned itself around by putting music at the heart of its curriculum. Not long ago, Inspectors put the...

Asparagus tart

Pre-heat oven to 180ºc (gas 4). Sauté the onions in butter for 5 mins until soft. Leave to cool. Roll/unfurl pastry onto a baking sheet and fold over the edges to make a lip around the edges of the pastry....

Rhubarb and Ginger cupcakes

Pre-heat the oven to 180°C (gas 4). Stew rhubarb – either over the hob with some sugar (approx. 1 tbsp, or to taste), or braise in a covered dish in the oven for 20 mins in a little water. Beat...

Reduce Reuse Recycle

How are the South East’s schools developing their pupils’ environmental awareness? We talk to four schools about all things eco-friendly. Reigate St Mary’s, Reigate How do you teach pupils to be more aware of the impact they have on the...

Euphorbia Euphoria

The other day we made a welcome pit stop at Dulwich Park after crawling slowly up the South Circular and through the dreaded Catford traffic on the way to Brixton. Luckily we chose Dulwich, which, if you don’t know it,...

Brain Waves

Hilary Wilce discovers that, in certain situations, we should be working with our mobile phones, not necessarily against them. Mobile phones are a really big headache for schools. Now that nine out of ten teenagers own a smartphone, schools have...

The Outbuilding

Journalist Amy Maynard’s effortlessly chic converted outbuilding is the result of her ‘warehousey, not twee’ vision for a holiday rental that is a home away from home. The Danes call it hygge – meaning the feeling of contentment that comes...

Pattern Repeat

Just along the coast from Margate, with views out over Westgate-on-Sea’s sandy seafront, Hamilton Lodge was chosen by its current owners as the perfect foil to the bustle of London, making it the ideal weekend retreat. Everything you’ve ever read...

Crab arancini

Serves 3-4 as a starter, or 2 as a light main. Prep time: 20 minutes. Cooking time: 35 minutes, plus 1-2 hours in the fridge. Heat olive oil in a saucepan or deep frying pan/small wok and add the rice....

Rocket and walnut pesto

Out on the plot, this month marks the end of what was once known as the hungry gap – the period after the last of the winter vegetables and before the new season’s crops. The first of the home-grown harvests...

Points of interest

Looking for a horticultural day out with a difference? Explore WT’s pick of glorious gardens, garden centres and nurseries, each offering something a little unique. Garden Style Run by garden designer and plantsman Tony Howard and interior designer Sebastian Haywood,...

All Aboard with Heart of Kent Hospice

:: SPONSORED CONTENT :: Heart of Kent Hospice is bringing the style and glamour of 1930s steam travel to Kent with an exclusive trip on the magnificent Northern Belle. The Hospice is chartering Britain’s finest luxury vintage steam train for a unique, lunch-time excursion...

Halibut with wild garlic mayonnaise

Preheat oven 190˚C. Combine the breadcrumbs with the lemon zest, rosemary, chives and parsley. Add the olive oil and season with salt and pepper, stir till the breadcrumbs are evenly coated in oil, and taste for seasoning. Place the halibut...

Win A 7 night boating holiday worth £225 per person courtesy of Le Boat

Le Boat and Wealden Times have joined forces to give one lucky winner a chance of winning a seven-night holiday on the beautiful River Thames for up to eight people. As the captain of your very own self-drive cruiser, escape...

Fern Times

Sue Whigham marvels at these most ancient of plants, which were around before the dinosaurs and still have a lot to offer gardeners now. You always learn something from being out in the garden and this morning I heard from...

A Year of Wellness – Finding your balance

Hormones control everything from how much sleep we get to how happy we feel – Eminé Rushton explores how we can balance them to create healthy equilibrium. Without diving too deep into the biochemistry behind our body’s mechanisms, it’s safe to...

Make History

Part of the Leeds Castle estate, Battel Hall has been given a makeover by interior designer Francesca Rowan-Plowden in keeping with its 14th century origins – and its 1930s party heyday. Anyone with a penchant for the roaring Twenties is...

Light and Space

When a seaside house long-coveted by art director Clare Clarkson came onto the market, she jumped at the chance to rework its interior to create an open-plan home, perfect for her large extended family. [showhide more_text="READ MORE" less_text="READ LESS" hidden="yes"]...

Border Basics

Jo Arnell strips back the foliage to put in the groundwork for beautiful borders When we look at a beautiful garden border, packed full of shapely shrubs and perennial colour it’s hard to imagine that they haven’t always been there...

Pigeon breasts with orange, watercress & walnut salad

Pigeon have been eaten in England for centuries. Dovecotes were popular on estates as a living pantry and a source of meat for unexpected guests. Watercress has been used for medicinal purposes for centuries to treat blood disorders and as...

Lemon & lime posset with rhubarb & ginger

Rhubarb arrived in Europe from Asia in the 14th century. Originally it was used for medicinal purposes, but started to be used in cookery when sugar became more abundant and cheaper in the 18th century. Ginger was imported, from much...

An edible paradise

Jo Arnell tells us how to make a productive garden beautiful with deliciously attractive plants. There are a couple of boring old phrases that hover, Jiminy Cricket-like, in my ear when I’m plotting out my vegetable garden: ‘cut your coat...

Spring vegetable & goat’s cheese pie

Earliest references to pies, go back to the Middle Ages, when they were a popular part of any banquet or feast. Vegetables were a common food for the poorer people although 75-80% of the diet was protein. Preheat oven 180˚C....

A Year of Wellness – The home front

From plastic oceans to record air pollution, the headlines would have us believe that we’re on course to leave this planet in a bit of a mess. Eminé Rushton believes that there’s still hope – and that our homes are the best...

Skills thrills

Skills for learning are a better basis for education than fact cramming says Hilary Wilce. Children go to school to learn. But learn what? Schools have been grappling with this question ever since they were invented and life in the...

Thai beef salad

Mix and match the veggies in the salad depending on what you have in the fridge. You can omit the beansprouts or noodles and serve with rice instead. Put all the dressing ingredients into a clean jam jar and give...

Wealden Times Midsummer Fair

Beat the queues and buy your tickets now for the show everyone's talking about. We have a fantastic collection of exhibitors this year, the pick of the crop. Come and enjoy a day browsing, shopping and relaxing in our Street...

Chicken & bacon pie

I think the secret to a good pie is to have a generous filling. That’s why I’m always disappointed by shop-bought pies! This recipe uses leftover chicken and whatever bacon you have in your fridge – you could even use...

A cocktail of grandeur

Will and Nick live in a one-bedroom flat, decorated in glorious palatial style (and have great parties…) Above an antiques shop in the picture postcard village of Alfriston sits a very special home indeed. The moment the door opens to...

Print perfect

Textile designer Molly Mahon and her husband Rollo have created a family home and thriving business in a cottage in the Ashdown Forest. Textile designer Molly Mahon’s woodsman’s cottage is tucked along a wooded lane on the edge of the...

Vegetarian frittata

This frittata can be made with any leftover cooked veggies, or any that need using up from the fridge drawer. I used butternut squash and kale but sweet potato, regular potatoes (roasted or boiled), spinach, peas, broccoli… really, any vegetables...

Lamb ragu

This rich and hearty pasta dish was made using leftover lamb shoulder, but any leftover lamb would work. Serve with pasta and a simple salad. Soften the onions, garlic and carrots in the oil for 10 minutes, then add the...

Marching forth

Get out and do some pruning, says Sue Whigham – but don’t be tricked into thinking the only way is up. ‘It’s the first day of March so beware with a hint of sweet spring in the air you might...

Borders with backbone

It’s all a matter of balancing the outrageous show-offs with the quiet achievers, says Jo Arnell. Garden borders can be tricky to get right. ‘I’ve looked at borders from both sides now,’ Joni Mitchell might have sung, had she been...

Kids behaving badly

Hilary Wilce considers the tricky subject of challenging bad behaviour.  What should schools do with badly behaved pupils? There is a lot of argument about this in education circles at the moment after recent figures showed that the number of...

Holidays in Sussex

:: SPONSORED CONTENT :: Welcome to one of northern Europe’s best surviving Medieval landscapes. The south east of England is a pleasant land of plenty; green and luscious, criss-crossed with sunken droveways and cut through by the steep-sided little streams known in this part...

Kent College – An Outstanding Independent School

:: SPONSORED CONTENT :: An outstanding independent school for boys and girls aged 0 - 18 Kent College offers care and education for boys and girls aged 0 - 18. Whether you are looking for wrap around care in our nursery or studying the...

Exciting year ahead as buyers recognise Church View’s unique charm

:: SPONSORED CONTENT :: This year looks set to be another fantastic one at Church View, Dandara’s beautiful development in the heart of Tenterden, Kent. Since its launch in October 2017, an ever-increasing number of buyers have discovered the unique combination of traditional Kentish...

House and garden

With a skilled eye for uniting inside with out, interior designer Lisa Evans has made a High Weald cottage into a sophisticated home. [showhide more_text="READ MORE" less_text="READ LESS" hidden="yes"] Using nature as an inspiration for interior design is appealing; many...

Natural wisdom with Lea Tierney

Lea Tierney is co-founder and chief maker at Rosemary & Robert Chocolate, producing artisanal products from highest grade cacao, wrapped without plastic and sold only in small independent outlets and online. [showhide more_text="READ MORE" less_text="READ LESS" hidden="yes"] What one piece...

Material World

Mix a touch of medieval with a helping of Georgian – and throw in some thoroughly modern touches. The result? A unique family home perfect for 21st century living. Tucked away in a pretty Kentish village, The Den has been...

Elegant imperfection

A textile conservator and an antique dealer combined to create a home where patina is prized. There is cold – as in chilly – and then there is cool. The Tunbridge Wells home of textile conservator Charlotte Casadéjus is definitely...

Winter’s promise

The days are lengthening and Jo Arnell is getting excited for the new gardening year. [showhide more_text="READ MORE" less_text="READ LESS" hidden="yes"] The light is slowly streaming back and I’m beginning to get excited for the spring. It’s usually a false...

A Year of Wellness – The laws of energy

It’s not as simple as ‘sleep more’ – when it comes to energy, there’s a lot going on beneath the surface. Eminé Rushton looks into the sapping effect of stress and how we can help ourselves restore the spring into our...

Mini margarita cheesecakes

Preheat the oven to gas 4 (180°c). Prepare biscuit base by crushing biscuits (in a food processor, or use a pestle and mortar). Combine with the melted butter and then press a heaped teaspoon of the biscuit mix into each...

Pea dip

Mash the peas with a stick blender  – do not whizz them to a complete puree, but leave with a little texture. Mix in the other ingredients, decant into a dip bowl and serve with sliced pitta and vegetable fingers....