SPRING | FORAGING | FRENCH WINE DINNER

 

This week as thick drifts of snow have swirled around all our homes, burying the gardens, vineyards and beehives under a foot of snow, we’d all be forgiven for thinking Spring has been cancelled. Inside, the fires are roaring and the hot chocolate has an extra shot of bourbon, but our chefs are busy preparing the kitchens for the arrival of Spring, new ingredients and fresh ideas for the menus.

Tucked away by the edge of the woods, The Beacon is surrounded by an abundance of herbs, flowers, wild vegetables and fruits, including Jack by the Hedge, sorrel, wild garlic, nettles, fennel, borage, wild primrose and wild strawberries. Executive head chef Scott Goss picks foraged herbs from the woods for main dish inspiration and delicious garnishes. Jack by the hedge is Scott’s top tip if you’re out walking in the woods.

Scott says “My big tip if you want to try something a bit different is Jack by the Hedge or Garlic Mustard as it’s also known. It’s a spring wildflower with elongated heart-shaped leaves that are similar in shape to nettles and tiny white flowers. It has a subtle tang of garlic, but much less so than its pungent wild cousin, and has a mild, herbaceous flavour. It’s such a versatile ingredient in the kitchen and goes brilliantly with lamb, kid goat, fresh pasta and sauces.”

Spring Menus

We launch our new Spring menus this evening in all our homes at The Twenty Six, The Beacon and Swan Chapel Down.

At The Twenty Six, we launch Spring 5.1.1. The way we cook and eat at our table, describes the narrative of the year ahead and the seasons as they wax and wane. Seasonality, locality, creativity and improvisation. Winter, Spring, Summer, Autumn.

Story telling is at the heart of our home and our menus reflect the passing years, the memories made, the good times had. All the best stories are real, we write down our memories to remember and reflect. This is our fifth year at The Twenty Six. Spring is season 1 and this is the first menu of the season.

Spring 5.1.1 offers a choice of 5 and 8 courses and includes dishes such as Bacon – Mustard – Pineapple; Stone Bass – Sea Vegetables – Scallop; Rhubarb – Custard and Chamomile – Lemon – Black Olive.
Book here for 5 courses £40 | 8 courses £55. A wine flight is offered, if you choose, for each menu.

French Wine Dinner at The Twenty Six

France has the richest wine heritage of any country. Whites of all shapes and sizes, backbone dry with gooseberry acidity to liquid sunshine, ripe with apricot and peach, folded with Mediterranean herbs and almonds. And the reds; rustic and ruddy with dark berry fruits, heavy with jam and juice; chocolate, tobacco and liquorice to the elegant and floral with crunchy red fruit and a gentle dusting of spice.

Launching our new Wine Dinner series at The Twenty Six could only start with France.

To reserve your place on 15 March at 7.30pm, please contact jenny@the-beacon.co.uk or call 01892 519882.  As this is a special dinner, we will require full payment at the time of booking and any cancellations are to be given with 48 hours-notice, for a refund.