Christmas Carol | Local Produce Evening

On the 3rd-7th December, Get Out Of My Space are returning, combining the success of their two sell-out summer shows, 'A Midsummer Night's Dream' and 'The 39 Steps', to provide the ultimate Christmas experience: a three-course Christmas dinner (from our amazing chefs at The Beacon) weaved into the narrative of a classic story, and topped off with a whole lot of comedy!

It wouldn't be Christmas without 'A Christmas Carol', but in this stage version by Patrick Barlow (writer of 'The 39 Steps'), Charles Dickens' classic story of greed, grief, ghoulish ghosts and eleventh-hour redemption is made to feel fresh and brand new. Performed by just five actors, it's going to be another evening of fast-paced fun, with a wholesome Christmas feeling to get you in the seasonal spirit!

There is also an exciting early-bird offer of only £49. There's strictly limited availability so don't miss out!


Enjoy our once a month local produce evening celebrating the produce and suppliers from the gardens of the south east.

We hope you can join us in our home on the 31st October at 7pm. 4 courses for 40PP. For more information please ring 01892 544607 or email


We currently have availability for Christmas Day at Kingdom, The Twenty Six and Swan but spaces are filling up fast so contact the team to reserve your place. If you book a table on Christmas Day at kingdom before 1st nov we will provide a complimentary glass of fizz to your party.

Autumn Recipe by Executive Chef Tom Genty. 25% off A la Carte throughout October

With every new season comes change. We are very excited to introduce our new executive chef, Tom Genty. Tom will be overseeing the I’ll be Mother group. Tom originally from Tunbridge Wells, has worked at our sister site, The Swan Wine Kitchen at Chapel Down as Head Chef. There he retained the Bib gourmand and 2 AA rosettes. In between his roles at The Swan, Tom has also worked for the most prestigious wine merchant in the UK, Berry brothers and Rudd for 8 years. There Tom cooked high end food to match the world class wine and spirits.

Tom loves to cook with the most seasonal ingredients possible and sources British produce and supports independent Kent business where possible.

"I like my dishes to be approachable, not too extravagant. I want the customer to feel comfortable with the menu, get value for money and get the best ingredients" - Tom Genty

We are so excited to welcome Tom to the I’ll be Mother family and his new autumn menu is delicious.

To celebrate the new season, we are introducing 25% off our a la carte menu throughout October (offer is available Monday - Thursday) at The Beacon.

Autumn Recipe from Executive Chef Tom Genty.

Venison Haunch, celeriac, smoked bacon, cavalo Nero and pickled black berries

The haunch of venison is an amazing cut of meat. The haunch is the rear leg and once broken down into its individual muscles can be portioned into steaks. The meat is very lean and full of flavour. It can be found in good butchers and farm shops from August to April but is really in its peak season in October.

Serves four

800g Venison haunch

Garlic thyme

100g butter

2 cloves Garlic

1 celeriac

100 ml water

250ml cream

100g butter

Celery salt

4 Banana shallots

1 clove garlic

50g butter

1 spring thyme

1 punnet of blackberries

70ml cabernet sauvignon vinegar

25g sugar

10 juniper seeds

250g cavalo nero

400g Smoked bacon or pancetta

1 shallot

1 celery stick

1 carrot

125ml white wine

1 sprig of thyme

Great dinner party recipe as most of it can be prepared the day or 2 before.

Soak the bacon or pancetta for 10 mins in cold water. Place the pancetta in a deep tray, peel and chop the vegetables into a rough dice, add the wine and cover with cold water.

Braise in the over 150c for 1 and half hours. Remove the bacon and press between 2 trays with a weight on it on the fridge overnight.

Reserve the cooking liquor for a tasty soup base.

Peel the celeriac and dice into 2 inch cubes. Add the water, cream and butter into a pan and simmer until tender. Blend until smooth and season with celery salt.

Spilt the shallots length ways through the root and remove any loose skin or root. Place the shallots cut side down in an oven proof pan and fry until lightly golden in rapeseed oil. Add the butter, garlic and thyme and put into a hot oven 200c for 15 mins. Remove the outside skin once cool.

Heat the vinegar, sugar and thyme and pour over the blackberries and allow to cool.

Blanch the cavalo Nero in boiling salt water until tender, 1-2 minutes and refresh in ice water.

Heat a frying pan and put a generous amount of rapeseed oil in. Season the venison with salt the pepper and add to the pan. Brown all over and then add the butter, thyme and garlic. Baste the meat with the spoon for 2 minutes. Cook for a further 4 to 6 minutes in a 180c oven. Remove from the oven and rest at room temperature for 8 minutes.

Meanwhile cut the bacon into 4 thick slices and pan fry until golden.

To plate up start with the puree, then bacon and shallots.

Carve the venison thinly and put onto kitchen roll or a j cloth first to catch and juices.

Plate the venison and then drape over the cavalo nero. Scatter the pickled blackberries and finish with a generous spoonful of red wine jus.


It’s the end of September but reservations are open for festive feasting, suppers and parties in all our homes for Christmas. Our teams are here to deliver sparkle and smiles and help you and your family or work colleagues create magical, festive memories. To book one of our private dining rooms, whole restaurant hire or to book a Ski Chalet Christmas Party at Kingdom, please contact our team at or go to the for more details.

If you book a table on Christmas Day at kingdom before 1st nov we will provide a complimentary glass of fizz to your party.

We still have availability for Christmas Day at Kingdom, The Twenty Six and Swan but spaces are filling up fast so contact the team to reserve your place.

The Beacon Wedding open evening

On Thursday 12th September between 5pm - 9pm, our wedding planners will be on hand to guide you through our beautiful country home. When hosting a wedding, our home becomes exclusively yours, for a day or a whole weekend. If staying over, we are only five minutes from Tunbridge Wells, so whilst you can enjoy the privacy of a countryside retreat, you can also reap the benefits of the nearby town with its accommodation and excellent transport links. Our planners will share their local knowledge with you from hotels to florists and photographers. We look forward to meeting you. Please RSVP by email or contact us on 01892 519882.

The 39 Steps

Get Out Of My Space are returning after their sell-out production of ‘A Midsummer Night’s Dream’ at Kingdom to open The Beacon’s brand new amphitheatre with the classic ‘THE 39 STEPS’.

Richard Hannay is a man bored by life. Until, of course, he finds himself caught up in an enormous secret spy operation to save the country from a mysterious and diabolical force known only as ’THE 39 STEPS’. He’s Britain’s last hope. The only problem? He has absolutely no idea who 'The 39 Steps' are, what they’re doing, when they’re doing it, or how he’s going to stop them.

THE 39 STEPS is a fast-paced, free-wheeling comedy, adapted from the Alfred Hitchcock classic film wherein 4 actors play an unbelievable, inadvisable amount of roles as we follow a fugitive’s riotous adventure from London to the Scottish Highlands and back again. If you’ve ever wanted to see actors instantly switch between kindly Scottish landladies and shady hired goons, or see dramatic chases on trains, planes and moors, or see 2 men play everyone at a busy train station all at once, then this is the play for you!

With less than 2 weeks until opening night, and tickets selling fast, book now to avoid disappointment.

Tickets from £12
Pre-theatre dining from £16


The Beacon bees have had a very busy Spring, and now the Summer is here we have some exciting news. The stores are full, the hive is thriving and the honey is flowing. They are now producing the most delicious honey, and it is making its way up to the restaurant over the next few weeks.

We are going to be collaborating with our bees to make some incredible dishes and drinks from the honey that has travelled less than fifty meters to be enjoyed by our guests. So come down and sit on the terrace to enjoy their honey.


Afternoon tea is a most quintessential of English customs, perhaps surprisingly, a relatively new tradition. At The Twenty Six, we have also started a new tradition and that is baking delicious cakes for you.

So throughout July, we are offering guests who come in between 12pm-4pm a free slice of cake with your coffee/tea.

A Midsummer Night's Dream

At I’ll Be Mother, we are collaborating with the theatre company ‘Get Out Of My Space’ to create a beautiful and magical evening of ‘A Midsummer Night’s Dream’ at KINGDOM in Penshurst, on the 19th-21st June.

During the evening you will be transported to the magical world of the narrative. Starting with a drinks reception on the roof with a glass of bubbly, nibbles and the beginning of the performance. This will be followed by a feast style meal in ‘the woods’, and ending with a wonderful reimagining of the final scene, while enjoying your dessert.

The food being served will be working hand in hand with the narrative of the story to help immerse you, not only visually and aurally like a classic play, but through smells and taste too. You will be sat within the set of the woods as the action unravels all around you, creating a tactile reality for you to be in, allowing you to experience the story through all five senses.

This complete sensory immersive dining experience is set to be a performance of A Midsummer Night's Dream like you've never seen before, and not likely to forget.

Tickets usually cost £60 and include all mentioned above; a glass of bubbly, nibbles, a feast, dessert and the show, but as a thank you for being signed up to our newsletter, we are happy to offer the discount code ‘PUCK’ to those who book for the 19th or 20th before Midnight on Sunday to receive for 50% off!

The final night, 21st June, is fundraising money for The Hospice in the Weald, an incredible charity who provide care completely free of charge to for patients with a terminal illness, their families and carers in West Kent and Northern East Sussex. All the proceeds of this evening will go to the charity, and there will be a raffle with wonderful prizes at the end.