Chettle Orchard Campsite

Some campsites are just a place to lay your head at night before going out to explore the wider world.

Chettle Orchard Campsite is not one of those campsites. You won’t want to leave this gem of a place nestled in the Dorset countryside, despite the plethora of wonderful local attractions that surround it. It’s a destination in itself, a place to relax, recharge your batteries, and immerse yourself in its old-school vibe and stunning surroundings. This is camping how your mum and dad did it, and it’s perfect.

Chettle Orchard Campsite opened last year, and offers camping pitches as well as pre-pitched bell tents that can be rented furnished or unfurnished. We were three adults and two children in a furnished tent, which came with soft pillows and duvets and crisp sheets, crockery and cutlery, as well as fresh local fruit and pear juice and Prosecco on ice to welcome us.

The campsite’s communal area

Each tent provides plenty of space so that you’re not listening to the family next door having breakfast, as well as a picnic table and benches and a dug out fire pit – firewood is available on site and in the local shop.

There are compost loos and showers, as well as washing up facilities, and a lovely communal area with rustic haystacks and throw cushions where you can settle down with one of the many books dotted around. I enjoyed losing myself in a 1980s Good Housekeeping recipe book, a trip down memory lane!

Local yoga teacher Jordana offers morning yoga, which takes place in the communal gazebo in the centre of the site. We couldn’t think of a better way to start off the day than saluting the sun looking out across the stunning Dorset landscape, with Jordana’s soothing encouragement in a gentle session for all levels and abilities.

Chettle local Liam offers foraging walks, which last two hours and leave from the campsite. The walk comes at a fraction of the price of other similar sessions – only £10 per person, with concessions – and worth every penny.

The walk began with some home made pineapple weed juice, made using a pineapple weed syrup that Liam had created – it tasted so good! This was followed by some of his delicious home made seed flapjacks before setting off on our walk. We learned so much in two hours – from how to find a soothing ready made plant gel to put on stings and burns, where to pick flowers that steeped in tea will give you lucid dreams, which herbs will stem bleeding and how to spot and prepare nutritious seeds that can be added to dishes for flavour and bite. It was a fantastic experience and we enjoyed every minute – suitable for children and adults alike.

Liam points out some Queen Anne’s lace on our foraging walk.

Another highlight of Chettle is its lovely, quirky village shop, which sells everything from firewood to locally made candles, fresh fruit and veg and vegan marshmallows for toasting over the fire. There are big plans to move the shop to the Food Hub that the village is planning to open in a few years time… more on that later. For now, it’s a charming place to do a little shopping.

You won’t want to miss a stroll around the village after a visit to the shop. Walk through the dreamy thatched cottages to the amazing kid’s playpark (even adult sized kids won’t be able to resist a bounce on the trampolines and jumping aboard the life sized ship) and then up through the old dairy farm that has been completely reclaimed by nature, abundant with wildflowers and some particularly juicy blackberries.

Our bell tent

You could spend your time at Chettle Orchard never leaving the village, but if you do choose to venture further, there’s plenty to do.

The campsite adjoins The Jubilee Way, which links four counties and runs through Dorset’s AONB, Cranborne Chase, and the Chalke Valley – all stunningly beautiful. If you don’t want to take your car, you can walk for miles with the village as your starting point and be back in time for sausages and marshmallows over the campfire. Further afield, there’s Tisbury for river and lake walks, about 25 minutes from Chettle.

If you fancy some swimming, head to Fiddleford Manor as we did. It’s about 20 minutes drive from the campsite, with a lovely river that drops down into tiered weirs and a pond to swim in. There’s also a great spot just outside of Downton with a bridge you can dive off into crystal clear waters – take a right as you exit out of the village heading into the New Forest. Godshill is also a beautiful spot on the same river that’s hidden under the treeline. It takes some finding and can get busy in the summer but is worth it!

If the sea is calling, the world famous Durdle Door and Lulworth Cove are a 40 minute drive. away. Both get very busy but are amazing places to swim, though Durdle is for competent swimmers only – there’s quite a pull as you swim back through the door to the shore. Both are unforgettable swims though and worth the journey!

That is Colin, honestly! At Durdle Door.

Chettle is owned by local landowner Alice Favre, who has big plans for the village. A committed environmentalist, together with the local community she is spearheading a fifty year plan designed to mitigate the worst effects of climate change in the village and ensure that Chettle is somewhere that future generations can live, work and thrive.

As well contribute to tackling climate change, her vision is for a community that has future-proofed itself by leading a diverse response to climate change through investing in a sustainable future. It’s a compelling case. Regenerative farming, agriforesty, rewilding, and moving away from destructive industrial practises that have damaged food production to ones that look to a natural balance are all ideas that are increasingly finding purchase among forward-looking farmers, landowners, organisations and so on. Key to this is the community having a greater connection to the land, and key to that is improving access.

Central to Chettle’s plan is their Food Hub initiative, which will make use of an old dairy farm in the village centre. The space will be transformed into a hub with a cafe and new shop, offering local, ethically sourced produce. Locals and visitors will be able to purchase products grown or produced within a few miles of the shop, reinforcing that hugely important connection between consumer and the land.

As well as restoring the old dairy, Alice and her fellow directors have also led on the restoration of local housing, increasing capacity and helping to grow the community, though demand it seems far outstrips supply – plenty of people want to live here, and for us at least, the campsite with its easy-going and super comfortable bell tents was a perfect solution.

Chettle can be reached by bus from Southampton Central rail station. It’s about two hours drive from London if you’re taking the car.

Prices start at £28 per night for a grass pitch and £100 per night for a fully furnished bell tent. You can book here.

Useful Links

Find Jordana, our yoga teacher, at @forage_and_flow on Instagram

Find Liam’s foraging walks on Instagram at @walkingpaceonly

Chettle Orchard Campsite

Chettle Village Store

Vegan Jackfruit Chilli

This vegan jackfruit chilli is an easy weeknight meal that can be thrown together quickly and tastes delicious! The jackfruit has a meaty chicken like texture and is a tasty hero ingredient in this flavourful dish. This recipe feeds four.

Ingredients

300g basmati rice

2 x 400g cans jackfruit in water – we used this – drained and chopped

1 x 400g can chickpeas, drained and rinsed

1 x 400g can cannellini beans, drained and rinsed

1 x 400g can red kidney beans, drained and rinsed

1 x 400g chopped tomatoes

2 tbsp olive oil

3 cloves garlic, peeled and minced

1 medium white onion, chopped

500ml vegetable stock

300ml plant milk

1 x cob of corn, cooked with corn shucked off

2 tsp chilli flakes

2 tsp cumin

2 tsp turmeric

2 tsp smoked paprika

Salt and pepper to taste

For the sour cream –

200g raw cashews, soaked overnight

160 ml water

Juice of 1 lemon

Teaspoon Dijon mustard

2 teaspoons apple cider vinegar

Teaspoon salt

Coriander, to garnish.

Method

Make the sour cream by blending all of the ingredients – cashews, water, lemon, mustard, cider vinegar and salt – in a blender until smooth and creamy. Refrigerate.

Heat the olive oil in a wok and gently sauté the onions until they are slightly golden. Add the jackfruit, spices, and garlic and sauté for another couple of minutes. Slowly add the milk and broth, followed by the beans, chickpeas, corn and tomatoes. Simmer for 20 minutes, covering the wok.

Cook the rice while the chilli is simmering, using 600 ml of water.

Divide the rice and chilli into four bowls with a spoonful of sour cream and top and garnished with coriander.

If you like this, try our vegan smoked salmon blinis with sour cream.

Vegan Chocolate Peanut Butter Cake

This vegan chocolate peanut butter cake is a bit decadent, and I’d love to say we made it for a special occasion, but actually it was just a dull day outside and we wanted to do a bit of baking, there was some peanut butter and some chocolate on the shelves at the shop, and the rest is history! A showstopper for special occasions, but also brilliant just because a day with chocolate peanut butter cake in it is always going to be a good day, no matter what else happens in it!

As well as the ingredients, you’ll ideally need three round baking tins to make this cake.

Ingredients

For the icing

400g dark chocolate plus 50g chocolate to grate

600ml soya cream (we used Alpro)

2tbsp golden caster sugar

For the cake

200g vegan butter

600ml plant milk

4tbsp apple cider vinegar

100g peanut butter, smooth or chunky – we used chunky

500g self raising flour

100g cocoa powder

3 tsp baking powder

500g caster sugar

Method

Grease the cake tins with a little butter.

Combine the wet ingredients – the cider vinegar, butter, plant milk and peanut butter.

In a bowl combine the flour, cocoa powder, sugar and baking powder. Add the wet ingredients and combine until the batter is smooth.

Divide the mixture and add to the three cake tins.

Bake in the oven at 180C/350F/Gas4 until a skewer inserted in the cake comes out clean, usually around 30 minutes.

Let the cakes cool.

Make the icing by melting the chocolate and caster sugar in a heatproof bowl over a pan of boiling water on the stove. Add the cream and stir together to make a ganache, then use to sandwich the cooled cakes together and to ice the top cake.

Grate the 50g chocolate on top of the cake and serve!

If you liked this, try our vegan salted caramel chocolate cake.

Vegan Cheese and Onion Bread

Delicious slathered with butter, stuffed with whatever filling you choose, or dipped in houmus, this vegan cheese and onion bread probably won’t last very long if your house is anything like ours!

Ingredients

400g strong white bread flour

1 tsp salt

1 sachet yeast

100g grated vegan cheese (we used Applewood smoky

Six spring onions, finely chopped

250ml warm water

Method

If you want to make the bread the easy way, and you have a bread maker, you can make the dough in that.

Otherwise, combine the flour, yeast, and salt then gradually add the warm water to form a dough.

Add the cheese and onion and mix until they are well combined.

Put the dough, whether made by hand or in a bread maker, in a clean bowl and cover with a tea towel, leaving it somewhere warm until it has doubled in size.

Knead the dough a little more on a floured surface then add to your baking tin. Leave it another hour or so to rise further.

Bake in the oven at 180/220 C until it’s golden – this will usually take around 40 minutes.

Serve with butter and try not to eat it all at once!

If you like this, try our vegan fennel and olive rolls.