Borrow our electric bikes for free!

Fancy cycling during your stay but not so keen on all the hills?

Welcome to the wonderful world of e-bikes!

Here at Wheeldon Trees Farm, we have four top-of-the range adult Giant Twist Esprit Power W Electric Bikes to help you explore the hills, dales and moors of the Peak District National Park – with a little help from the latest green technology.

With a range of 20-30 miles and a charger pack to use across the Peak District, take out one of our e-bikes for a spin.

• A 40 minute cycle takes you to the lovely village of Hartington via our favourite road in Derbyshire– bring us back some Hartington Stilton from The Old Cheese Shop!
• Cycle to Bakewell on Monday morning, shop at the fabulous market and bring your purchases back for lunch
• Take a day to ride the High Peak Trail to Ashbourne, stop at Carsington Water to recharge your batteries (!) and return along the High Peak Trail – a wonderful day of traffic-free cycling

Giant’s Hybrid Cycling Technology means the bikes are easy to ride, those hills are easy to climb and, above all, you have great fun ! Hop on the bicycle, hit the “on” switch, start pedaling – and you’re OFF !!

Best of all, the bikes are completely free for you to enjoy during your stay !!

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A small but welcome sign of spring (even if it's snowing!)... ... See MoreSee Less

A small but welcome sign of spring (even if its snowing!)...

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That's what I love to see,I noticed all my daffodils were starting to come through xx

And here's the recipe for Candied Citrus Sticks:

4-5 oranges or grapefruit (about 250-300g peel)
250g granulated sugar (recipe says 500g but I find 250g is fine)
200g good plain chocolate

Scrub the oranges and remove the peel in quarters with pith attached
Cut the peel into slices (about 3 or 4 per quarter)
Put slices into a large pan and cover with 2 litres of cold water.
Bring to the boil and simmer for 5 mins. Drain and return to pan with 1 litre of cold water.
Bring to the boil & simmer covered for 45 mins.
Add the sugar and stir until dissolved (a few seconds!).
Simmer covered for 30 mins. Remove from heat and leave to stand for 24 hrs.
Bring pan to the boil again and boil gently, uncovered, for 30 mins or until all the liquid has evaporated and the sticks are coated with
bubbling syrup.
Remove from heat and allow to cool slightly.
Drain using a sieve, keeping any remaining syrup for future use.
Place sticks on a wire rack with a tray underneath and place in a warm oven (approx 60 degrees/Gas Mark 1/8) for 2-3 hours to dry.
I use a dessicator and leave the sticks until dry: 5-6 hours or more.
Break the chocolate into pieces, put in a heatproof bowl over a pan of simmering water and leave until melted. Remove from the heat.
Dip 3/4 of each stick in the melted chocolate and place on greaseproof paper to dry.
Before dipping, the sticks will keep for 3-4 months. Once they have their chocolate coating, they are best eaten within 2 or 3 weeks but they never last that long in our house !

Taken from River Cottage Handbook No.2 Preserves, by Pam Corbin with my comments in italics.
... See MoreSee Less

And heres the recipe for Candied Citrus Sticks:

4-5 oranges or grapefruit (about 250-300g peel)
250g granulated sugar (recipe says 500g but I find 250g is fine)
200g good plain chocolate

Scrub the oranges and remove the peel in quarters with pith attached
Cut the peel into slices (about 3 or 4 per quarter)
Put slices into a large pan and cover with 2 litres of cold water. 
Bring to the boil and simmer for 5 mins. Drain and return to pan with 1 litre of cold water. 
Bring to the boil & simmer covered for 45 mins. 
Add the sugar and stir until dissolved (a few seconds!). 
Simmer covered for 30 mins. Remove from heat and leave to stand for 24 hrs.
Bring pan to the boil again and boil gently, uncovered, for 30 mins or until all the liquid has evaporated and the sticks are coated with 
bubbling syrup.
Remove from heat and allow to cool slightly. 
Drain using a sieve, keeping any remaining syrup for future use.
Place sticks on a wire rack with a tray underneath and place in a warm oven (approx 60 degrees/Gas Mark 1/8) for 2-3 hours to dry.
I use a dessicator and leave the sticks until dry: 5-6 hours or more.
Break the chocolate into pieces, put in a heatproof bowl over a pan of simmering water and leave until melted. Remove from the heat. 
Dip 3/4 of each stick in the melted chocolate and place on greaseproof paper to dry.
Before dipping, the sticks will keep for 3-4 months. Once they have their chocolate coating, they are best eaten within 2 or 3 weeks but they never last that long in our house !

Taken from River Cottage Handbook No.2 Preserves, by Pam Corbin with my comments in italics.

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Definitely going to try these my favourite things, oranges and dark chocolate 😋 thank you for recipe

Going for this next Sunday. Thanks 🙏