It’s a new season in the wild larder and with that brings a new menu at the Garden Kitchen. The verges, hedges and woods are teaming with green and verdant life. And much of it is edible. Look out for morels, fairy-like wild mushrooms whose meaty texture and gorgeous nutty texture is delicious simply sautéed in a little butter, thyme and sea salt. There’s the three-cornered leek, a wild British allium with a descriptive name and super-short season. It’s abundant right now so look out for it and use this garlicky green in place of spring onions such a tart or quiche. And of course, it’s the start of the British asparagus season. As the season goes on be adventurous by charring or slicing raw ribbons into salads or risotto. The first plate of the season though surely needs to be simply steamed and sprinkled with sea salt and melted butter.

Our new menu launches with a re-designed look, with dishes arranged thematically including A Walk in the Garden, Open Fire and Coastal. The day boat catch comes up from Rye including Fillet of Hake, Seaweed Butter & Spring Greens and a luxury Lobster Macaroni & Cheese. In A Walk in the Garden, there’s Chargrilled Lettuce, Mint, Spring Onion, Blue Cheese & Hazelnut and a Pea & Hedgerow Risotto. On the Open Fire menu there’s huge plate of Alan West Lamb Chops with Anchovy & Tarragon dressing to share; a Rib of beef with chimichurri Sauce or a Spit Roast Norfolk Black Chicken, Wild Garlic and Herb Mayonnaise.


450g coarse wholemeal flour
1 tsp salt
1 level tsp bicarbonate of soda
1 tbsp black treacle
1 tbsp honey
450ml buttermilk
1 tbsp melted butter, to finish
50g washed wild garlic, finely chopped
100g lightly salted butter, softened

Preheat the oven to 200C/400F/gas mark 6 and grease a baking sheet.

Mix together the butter and wild garlic or mix in a food processor. Scoop into a bowl and chill.

Mix all the dry ingredients together well. Stir the treacle and honey into the buttermilk and pour into the dry ingredients. Mix thoroughly and quickly with your hands until you have a soft, sticky dough.

Form this into a round on the baking sheet and cut a deep cross in the dough. Bake for 50 minutes to an hour, until the crust is golden, and the loaf sounds hollow when tapped underneath.

Brush with melted butter and leave to cool before tearing into it and slathering with the wild garlic butter.

A restaurant’s essential component is also the most elusive – ambience – and that’s what makes The Twenty Six such a special restaurant for private dining, events, celebrations and intimate weddings for up to 30 people. The dining room is confidently pared-back with vintage etched mirrors, strong textures of exposed brick and stylish walls painted a rich liquorice shade. A few simple and seasonal flowers and foliage is all that’s needed to dress the set. At The Beacon, the Billiard Room seats up to 20 people. With its expansive views over the gardens and down to the lakes, it is beautiful for a private dinner party or for a joyous Host a Roast Sunday lunch with all the family. For a day created around your style and your guests, we have it covered. Please contact Jenny Cook on or 01892 519882 to discuss your event requirements.

The BeaconSteven Li