Picture a beautiful luxurious Mongolian yurt in the middle of the British countryside. The fire is warm and through the yurt’s wheel crown, you can see a clear night sky showing the brightest stars in the universe. You are cosied down with a blanket, flickering candle, good book or board game and perhaps a glass of your favourite wine. Your loved ones are safe and peaceful around you, basking in the warm glow.
This is the joy of winter glamping.
Who says glamping is just for summer? We all lead such busy lives, especially in the winter months and in the run up to Christmas. Everyone needs some time to practice self-care and being back in nature thinking only about the simple pleasures in life is food for the soul.
Our luxurious Mongolian yurts are lined with an extra layer of sheep wool felt and we prepare each yurt with all the warmth and heat you will need to make your stay cosy and warm. Whether you spend the day walking the dog and breathing in the crisp country air or taking in the local sites, you will come back to a perfect base to relax and unwind.
The key to a magical winter glamping yurt break is being prepared; bring your favourite wellies, warmest coat, and fluffy pyjamas. We recommend bringing a hat, scarf and gloves for when you’re sitting around the fire pit enjoying your toasted marshmallows and mulled wine. A fleece onesie for sleeping in is our secret tip for keeping extra warm during the night. They may be naff, but they are so cosy!
With the kitchenettes by each yurt this year, there’s no need to go far from the warmth of the log burner to cook your camping meals. We recommend “one-pot” meals as they take the hassle out of everything and we have included two lovely recipes below which you could try during your stay. Our fire pits are also great for toasting marshmallows. Or why not try cooking jacket potatoes in the bed of the fire…
And not forgetting our eco-friendly wood-burning hot tub. If you’ve ever dipped in the hot tub on a skiing holiday, you will know that one of the best times to experience this joy is in the winter. Submerged in lovely warm water while you breathe in the fresh air and toast your stay with a glass of bubbly or milky hot chocolate, it’s the only place to be.
Christmas and New Year are fully booked, and we are excited to welcome our guests at this time of the year as we always receive such lovely feedback on how relaxed our guests are when they leave. There’s always next year though, but in the meantime, we still have some availability before and after. Please visit here to book or contact us for further information.
Our suggested one-pot recipes for winter glamping in yurts:
Glamping Sausage and butter bean stew
- 1 tbsp sunflower oil
- 16 chipolatas (try chorizo ones for a bit of chilli heat)
- 2 onions, sliced
- 2 celery sticks, sliced
- 8 garlic cloves, sliced
- 1 rosemary sprig
- 600ml chicken stock
- 2 x 400g cans butter beans, drained
- 75g butter, cubed
- small pack parsley, leaves picked and chopped
- 2 lemons, zested
- crusty bread, to serve
- Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside.
- Add the onion to the pan and fry for 5-10 mins until golden and soft,
- Add the celery, garlic and rosemary, and cook for 2 mins more.
- Pour over the stock and bring to the boil.
- Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest.
- Ladle into bowls and serve piping hot with lots of chunky bread.
Spinach, sweet potato and lentil dhal
- 1 tbsp sesame oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- thumb-sized piece ginger, peeled and finely chopped
- 1 red chilli, finely chopped
- 1½ tsp ground turmeric
- 1½ tsp ground cumin
- 2 sweet potatoes (about 400g/14oz), cut into even chunks
- 250g red split lentils
- 600ml vegetable stock
- 80g bag of spinach
- 4 spring onions, sliced on the diagonal, to serve
- ½ small pack of Thai basil, leaves torn, to serve
- Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
- Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
- Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
- Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
- Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
- Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
- Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
We hope you enjoy these warming meals during your winter glamping staycation.