THE WESTERN ROUND UP DECEMBER
WELCOME
As Christmas rolls in, this edition of The Western Round-Up feels like a good moment to pause and enjoy the slower pace.
The last few months haven’t been easy. Running a small business has had it's challenges, and there have been moments where it’s felt tough to keep the momentum going. What’s carried us through is the support we’ve had — returning customers, kind messages, and people choosing to back something independent. I’m genuinely grateful for that, and as we look ahead, I’m hopeful about what 2026 will bring.
Christmas, for me, is about slowing right down. Being at home, cooking proper food, and sitting around the woodburner with friends and family — long conversations, no rush, no agenda. Those moments reset everything.
It’s also a time to be a bit more aware of the people around us. Giving a friend a call if they might not be lucky enough to spend Christmas with loved ones, or dropping some food round to a neighbour spending the day on their own. Small things, but they matter.
One thing I didn’t expect when we started The Western Round-Up was how it might land. After last month’s newsletter, one of you booked your honeymoon at a place we featured. Not what we expected — but exactly the kind of story we love hearing. If something we share leads you somewhere or becomes part of your plans, please do email in and tell us.
The Western way has always been about care, community, and taking time where you can. As the year closes and we step towards 2026, those are the things I’m holding onto.
Welcome to the December Western Round-Up — and thank you, genuinely, for being part of it.
NOVEMBER'S RECIPE
Roast Beef with Herb Crust\
This recipe focuses on a flavorful, slow-roasted beef, ensuring a tender and juicy result.
A beef rib roast is a popular choice for a festive main course.
Ingredients
1 whole beef rib roast (prime rib) (around 6-8 lbs), bone-in
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1/4 cup coarse salt (kosher or sea salt)
1 tablespoon fresh ground black pepper
For serving: Horseradish cream sauce and pan gravy (optional)
Instructions
1. Prepare the Beef: Pat the roast dry with paper towels. Let it sit at room temperature for at least one hour before cooking to ensure even roasting.
2. Make the Herb Crust: In a small bowl, mix the minced garlic, chopped rosemary, thyme, salt, and pepper with the olive oil to form a paste.
3. Season the Roast: Rub the herb mixture all over the surface of the beef roast, including the ends.
4. Roast the Beef:
1. Preheat your oven to 425°F (220°C). Place the beef, fat-side up, on a rack in a roasting pan.
1. Roast at the high temperature for 15-20 minutes until a nice crust begins to form.
1. Reduce the oven temperature to 325°F (163°C) (without opening the door, if possible) and continue to roast until the desired internal temperature is reached. A general rule is to allow about 13-15 minutes per pound for medium-rare. Use a meat thermometer for accuracy.
1. Target Temperatures (before resting):
o Rare: 120-125°F (49-52°C)
o Medium-Rare: 130-135°F (54-57°C)
5. Rest the Meat (Crucial Step): Remove the roast from the oven, cover it loosely with foil, and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring tenderness and juiciness.
6. Carve and Serve: Carve the beef into 1/2-inch slices and serve with traditional American sides like mashed potatoes, green bean casserole, and horseradish
cream sauce.
A CHRISTMAS DRINK
Spiced sidecar
A warming, cold-weather cocktail made using homemade spiced brandy.
Spiced Sidecar Recipe
The spiced sidecar is a variation of the classic cocktail that incorporates warm spices. A
popular method involves infusing cognac with spices such as cinnamon, cardamom,
and star anise to add a festive, warm flavour.
This recipe requires making a spiced cognac infusion first, which will make enough for
several drinks.
Ingredients
For the Spiced Cognac (makes four drinks):
200ml Cognac or brandy
4 Cardamom pods, bruised
1 Cinnamon stick
1 Star anise
2 small slices fresh ginger
For one cocktail:
50ml spiced cognac
25ml Cointreau (orange liqueur)
25ml fresh lemon juice
Caster sugar, for the rim
Lemon wedge, for garnish and the rim
Ice cubes
Instructions
1. Infuse the cognac: Combine the cognac, bruised cardamom pods, cinnamon stick, star anise, and ginger slices in a container. Let it infuse for at least 30-45
minutes, or longer for a more intense flavor. Strain out the spices before use.
2. Prepare the glass: Rub the rim of a small coupe or martini glass with a lemon wedge, then dip the rim into a saucer of caster sugar to create a sugar rim.
3. Mix the cocktail: Fill a cocktail shaker with ice. Add the spiced cognac, Cointreau, and fresh lemon juice.
4. Shake and strain: Shake well until the mixture is chilled, about 10 seconds.
Strain the cocktail into your prepared, chilled glass.
5. Garnish: Garnish with a fresh orange or lemon twist.
Out of Town: This Month’s Escape
🌲 Loose Reins: Rustic Luxury in the Heart of Dorset
Tucked away in the rolling hills of North Dorset,
Loose Reins invites guests to slow down, breathe deeply, and reconnect with nature — without leaving comfort behind. This award-winning glamping retreat offers a rare blend of pioneer spirit and modern indulgence, making it an ideal
escape for those seeking both adventure and tranquility.
Guests can choose between two canvas Pioneer Lodges —
Hazel Meade and West Coombe — each sleeping six and designed for immersive countryside living.
Picture evenings spent under a starlit sky, marshmallows
toasting over the fire bowl, and mugs of cocoa warming cold hands. Inside, soft woollen blankets, a homely dining table, and a cosy sofa create a sense of rustic comfort that feels far removed from the everyday.
For smaller groups, the three cabins — Ranchers, Trappers, and Gold Panners — offer a more intimate retreat, sleeping up to four guests. Each cabin channels authentic pioneer charm, with wood-burners, king-size beds dressed in traditional American quilts, and porches made for quiet mornings or storytelling as the sun sets.
New to the collection is the Rustic Retreat Lodge, a luxurious evolution of the popular Pioneer Lodges. Spacious and elegantly
designed, it captures the same rustic charm while introducing touches of modern sophistication — a fitting addition to Loose Reins’ blend of wild beauty and refined comfort.
Every lodge and cabin features its own eco-friendly hot tub, the perfect place to unwind beneath Dorset’s expansive night skies.
With gentle water jets, colour-changing LEDs, and the scent of wood smoke in the air, it’s a spa-like experience set against a backdrop of natural serenity.
Even four-legged friends are welcomed with open arms.
With woodland trails, open meadows, and a dedicated paddock for play, Loose Reins ensures dogs can enjoy the countryside as much as their owners do.
At Loose Reins, time is yours to spend however you please.
There’s no schedule, no rush — just space to unwind. Lose yourself in a
good book, challenge someone to a board game, or let the radio set the mood while you watch the countryside drift by. The beds are so inviting, you might just decide to stay wrapped up a little longer.
Share stories over a cup of tea
or a bottle of something local, then settle under a blanket and watch the stars brighten the night sky.
Whether you fill your days with adventures or choose
to simply be still, everything here moves at your pace.
More than just a glamping destination, Loose Reins
offers a slower, simpler rhythm — one that celebrates craftsmanship, comfort, and connection to the land. It’s where rustic living meets understated luxury,
and where every stay feels like stepping into a story.
Thanks for reading this month’s newsletter. If you’re spending time in the kitchen over Christmas, or heading off for a well-earned winter break, I’d love to see what you get up to.
Wishing you a Merry Christmas and a Happy New Year. We’ll see you again in January.
Cheers,
Jake