WHEELDON TREES FARM

Great for Walkers

Leave the Car at Home

There are lots of reasons to visit Wheeldon Trees without your car… There are so many fabulous walks in and around Wheeldon Trees Farm and there are special offers for guests who visit us without a car !

Walks from the door in all directions from Wheeldon Trees Farm, just step out of your cottage and explore…

We’ve created a range of self-guided walks – available on laminated sheets in all of the cottages – from 30 minutes to 2 hours long…

* The Low Road to Earl Sterndale
* Up High Wheeldon
* Across The Upper Dove Valley to Longnor
* The High Peak Trail and The Royal Oak
* The High Road to Earl Sterndale
* Crowdecote Circular
* Parkhouse and Chrome Hills
* 45 Minute Circuit from the Door
* High Needham Circular

Off you go !
We also have an extensive selection of Peak District maps and walking guides for you to use during your stay.

Guided Walks

If you’re looking for something a bit different, why not take a walk with a difference?
Local guides Sally Mosley and Cath Lee leads a variety of different walks around the Peak District, each with a special theme…..

Cath’s website will give you all the information you need…..

Wondering how to get here without a car ? Plan your trip to Wheeldon Trees by public transport…

And when you’re here, as well as :
• 5% discount on our prices for arriving by public transport
• A complimentary Derbyshire Breakfast Basket on arrival
• A freezer full of home-made dishes and desserts
• A larder full of essentials including bread, pasta, sauces, milk, tinned vegetables etc.
• A great selection of walks from the door
• Complimentary use of our electric bikes
• A full refund for bus travel on the 442 which passes our door on its way to Buxton in one direction and Ashbourne in the other…

Leave your worries (and your car !) behind

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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!)...

Comment on Facebook

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.

Comment on Facebook

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

Going for this next Sunday. Thanks 🙏

Here's the recipe for Easy Seville Marmalade :

1kg Seville Oranges
750g Demerara Sugar
1 kg Jam Sugar
Juice of 1 lemon

Wash the oranges well & remove knobbly bits from the ends.
Cut in half and juice the oranges.
Discard the pips and pour juice into a large bowl.
Cut the juiced halves again (remove any pips you may find).
Put the quarters into a food processor & whizz until finely chopped
(You can cut the peel into shreds by hand if you prefer)
Add chopped flesh, peel and pith to the juice in the bowl & pour over 2.5 litres of cold water.
Stir, cover and leave overnight to macerate.
Next day, transfer everything into a large pan and bring to the boil. Reduce heat & simmer for 1 1/2 hrs.
(I put a saucer in the freezer now ready for testing setting point later on).
Add sugars & lemon juice and stir over the heat until sugar has dissolved.
Increase the heat to bring to a rolling boil. Try not to stir the marmalade from this point on (I stir from time to time otherwise I find it sticks to the bottom of the pan and burns!).
After 20 mins test to see if it has reached setting point. If it hasn’t, leave for 5 mins then test again.
When setting point has been reached, remove pan from heat, leave to stand for 10 mins then ladle into sterilised jars and seal.

This recipe is from Jam, Jelly & Relish by Ghillie James.
(Italics are my comments!)
... See MoreSee Less

Heres the recipe for Easy Seville Marmalade :

1kg Seville Oranges
750g Demerara Sugar
1 kg Jam Sugar
Juice of 1 lemon

Wash the oranges well & remove knobbly bits from the ends.
Cut in half and juice the oranges.
Discard the pips and pour juice into a large bowl.
Cut the juiced halves again (remove any pips you may find).
Put the quarters into a food processor & whizz until finely chopped
(You can cut the peel into shreds by hand if you prefer)
Add chopped flesh, peel and pith to the juice in the bowl & pour over 2.5 litres of cold water.
Stir, cover and leave overnight to macerate.
Next day, transfer everything into a large pan and bring to the boil. Reduce heat & simmer for 1 1/2 hrs.
(I put a saucer in the freezer now ready for testing setting point later on).
Add sugars & lemon juice and stir over the heat until sugar has dissolved. 
Increase the heat to bring to a rolling boil. Try not to stir the marmalade from this point on (I stir from time to time otherwise I find it sticks to the bottom of the pan and burns!).
After 20 mins test to see if it has reached setting point. If it hasn’t, leave for 5 mins then test again. 
When setting point has been reached, remove pan from heat, leave to stand for 10 mins then ladle into sterilised jars and seal.

This recipe is from Jam, Jelly & Relish by Ghillie James.
(Italics are my comments!)

Comment on Facebook

Thank you Deborah. This looks much easier than some of the recipes I have been looking at!

I plan to try this recipe, how many jars does it make please Deborah? 👍👍👍

Thank you I have some Jars so will try

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