Gooseberry Field Campsite
Gooseberry FieldCampsite

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Featured in the Sunday Times Top 20 Glamping Sites 2016!

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Bread (Twist) on a stick


A fun recipe for kids to get involved


Serves 12 twists


What you need:

  • 500 gram of self raising flower
  • 400 ml water
  • tbsp oil
  • Jam


What to do:

  • Make the dough by mixing the flour, oil and water together until you get a nice doughy consistancy (you may need to add more than 400 ml water and a bit more flour if it is too sticky!)
  • Peel about 15 cm of bark off the top of each stick. They need to be long enough to reach into the fire without getting burnt and strong enough to hold the dough. Warm the sticks without burning above the fire. 
  • Twist the dough around the stick and hold over the fire until golden brown. Keep rotating those sticks to prevent burning one side! Serve with jam and careful, the twists can be hot!

Whole Mackerel with herbs, garlic and lemon


This is a great recipe for fish lovers and campfire cooking beginners!


Serves 4


What you need:

  • 4 large or 8 small mackerel, gutted
  • Salt and black pepper
  • Oil (olive or rapeseed)
  • A bunch of garlic cloves
  • Fresh Dill, roughly chopped
  • Fresh Oregano, roughly chopped
  • A couple of unwaxed lemons, sliced.
  • Tinfoil


What to do:

  • Score the mackerel with a sharp knife in 4-5 slashes
  • Season the fish and rub with oil, Insert garlic into the slits and place directly on the to the grill.
  • Cook the mackerel for 2 minutes on eachside to caramelise, then place each fish on a foil square and scatter each with the chopped herbs, some olive iol and a slice of lemon
  • Fold up the foil in an envelope and then place back on the grill for 4-5 minutes to finish cooking and absorb the flavor. 

Campfire Potatoes


Another easy one with just a bit of  quick prep work!


Serves 4


What you need:

  • 16 medium potatoes, halved
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp fresh rosemary, finely chopped
  • 4 large garlic cloves, smashed
  • Tinfoil


What to do:

  • Boil the potatoes in salted water until tender (about 10 minutes. Drain. Return to saucepan. Add the oil and herbs to the potatoes, toss to coat and cool.
  • Divide the potatoes among four foil squares and place on garlic clove atop the potatoes on each square. Crimp the fil to seal.
  • Prepare your barbecue to a medium-high heat. Place the packets on the grill over the embers and cook until heated through and sizzling, turning occasionally (about 15 minutes). Transfer the pacets to a serving plate and pierce foil to release the steam. 
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