ONE LAST GAME FOR THE SEASON

 

The game season is coming to an end. To celebrate the last feather and fur of the season, head chef at The Swan Chapel Down, Simon Ulph, has created a menu full of seasonal treats including game birds, venison and hare. When one season ends though another begins with the first of the lipstick pink forced rhubarb, perfect for a crumble tart and vanilla ice cream.

This special game menu is available for lunch and dinner on Thursday 25 January and coinciding with Burns Night, there will certainly be a few drams of whisky too. The menu is £50 per person and Chapel Down shareholders receive 25% discount (only applicable to food not the bar).

Game terrine, quince chutney, sourdough
~
Cold poached pheasant, carrot, curious IPA
~
Venison faggot, caramelised celeriac purée
~
Hare Royale, foie gras roasted sprouts, chestnut purée
~
Cheese course (optional – £4 supplement per head)
~
Rhubarb crumble tart, vanilla ice cream

Burn’s night at The Twenty Six

With the heavy curtains drawn, the candles twinkling and the fire roaring, The Twenty Six is an intimate home for the bone and soul warming pleasures of a full Robbie Burns’ menu. To quote the famous Scots’ poet we will ‘tak a cup o’ kindness’ with our neighbours and friends and go forward into the New Year with a sense of belonging and hope for the future. This special one off evening by executive chef Scott Goss is £40 per person with 25% off for The Twenty Six coin members, please quote ‘26burns’ for the discount when booking.

 

Smoked haddock and leek rarebit
~
Stuffed saddle of Lamb
~
Stuart’s dressed haggis
Neeps and tattie gratin
~
26 Cranachan
Scottish short bread biscuits


 
The Twenty SixSteven Li