Autumn at Audley

Chalfont Dene retirement village grounds at Autumn time

Every season is beautiful in an Audley village. The crisp white frost of winter, shimmering on the grass and leaves of the gardens. The injection of colour and birdsong in springtime, the grounds abundant with flora and fauna. Followed by the heated glow of summer, enabling owners to dine al fresco and stroll the landscaped grounds without the need for a coat.

And now our villages are fully immersed in Autumn colours. Below are some lovely photographs taken by our talented team members, along with a very seasonal poem.

Owners have been sharing their own creative writing and photographs in our Autumn competition, so we'll share those soon too!

The Autumn Garden

A poem by Shaun Murphy, Gardener at Stanbridge Earls

Leaves of gold and crimson hues,

Autumn brings a gardener’s muse,

Planting bulbs with tender care,

Preparing for a season so fair.


Pumpkins ripe and gourds so round,

Decorating gardens all around,

Harvesting apples oh so sweet,

Autumn’s bounty a delicious treat.


Tending to the soil crisp and cool,

Planting mums a gardeners rule,

As the days grow shorter, the air grows chill,

In the Autumn Garden, time stands still.

Cocktail of the Season

Maple Whiskey Sour, by Kesaven, Operations Manager at Audley St George’s Place

Autumn leaves aren’t the only view you’ll be enjoying this season. Look at this glorious go-to citrus drink. Maple syrup serves as a natural sweetener to this bourbon-based beverage.


50ml bourbon whiskey
12.5ml fresh lemon juice
12.5ml fresh lime juice
12.5ml orange juice
12.5ml maple syrup
3 dashes orange bitters

Citrus wedge and orange peel to garnish


In a cocktail shaker filled with ice, shake bourbon, lemon juice, lime juice, orange juice, maple syrup and orange bitters.

Strain over ice.

Serve with a citrus wedge, and orange peel as garnish.


Pan Roasted Duck Breast & Spiced Butternut Squash Puree

Autumn Recipe: Pan Roasted Duck Breast & Spiced Butternut Squash Puree

By John, Head Chef at Audley Wycliffe Park



Duck breast

Butternut squash

Cooked beetroot

Banana shallots

Balsamic vinegar



Splash of red wine

Redcurrant jelly

Cumin seeds

Olive oil



Preheat oven to 180 degrees Celsius. 

Lightly toast cumin seeds and add butternut squash, olive oil & salt.

Cover with clingfilm and microwave until soft.

Score duck, season and place in a cold pan on a medium heat skin side down, once golden place in oven for 8 minutes. 

Fry shallots alongside thyme and 2 crushed garlic  cloves, add balsamic and bake in oven for 8 minutes. 

Add red wine to the duck pan, add the beetroot and a teaspoon of redcurrant jelly, allow to reduce. 

To plate, place puree onto plate and smooth out with a spoon, place shallots and beetroot around. Slice duck and place on top. Pour over redcurrant glaze and garnish with pea shoots or green herbs.

Thank you to Steve Rudd, Gardener at Audley Binswood for the photos above. Steve has been part of the team at Binswood since January 2003.

"I love my job with the same devotion I have for photography. In my spare time I am a photographer and have been interested in photographic images since the 1980's. In 1996 I studied the processing and developing of black & white film and came away with a City & Guilds Distinction. For nearly 30 years I have been taking pictures and capturing memories and have a huge passion for photography. Photography is the collection and study of images; it helps you learn to pay attention to the moment. Photography is good for you, it is a practice and way of life, it is an art and creative process of expression but most of all it helps you to connect with what you see around you in everyday life."