About Chestnuts: Chestnuts are a perishable product, and fresh chestnuts must be kept refrigerated until use unless being used soon after harvesting.
Season: Our season runs from Mid March until the end of April or beginning of May. Please keep checking this web page for opening dates and times and we will post when the season will finish.
Food Value: Chestnuts have a quite remarkable nutritional composition that sets them apart from all other nuts and makes them an outstanding food source which can be a dietary staple. They are high in vitamin C, folate, potassium and protein but are low in calories. are free of gluten, oil and cholesterol. The protein is of very high quality, comparable with eggs and is easily assimilated by the human body.
The flavour, texture and sweetness of the nuts from different chestnut species and varieties varies widely, from tasteless and bland to very sweet and flavoursome.
To Eat: One must first remove the outer shell and inner bitter tasting skin to obtain the edible kernel and although chestnuts can be eaten raw after peeling they are usually cooked in some way. Cooking methods vary widely but simply can be done by boiling the in-shell nuts whole for half an hour and then cutting them in half and scooping out the soft kernel flesh inside using a teaspoon. Another common way is to roast in-shell chestnuts in the oven, over hot embers or in the microwave, but you MUST pierce the shell with a small cut or cut them in half beforehand with a knife to prevent them from exploding when they cook! Once you have peeled your chestnuts they may be cooked in a wide variety of ways - boiled, roasted, steamed, microwaved, pureed, soups, stuffings, sweet desserts and so on. The nuts can also be dried and ground into an excellent quality flour for bread, biscuits, gravies etc. Chestnuts are very diverse in their culinary uses and many classic recipes are popular worldwide.