WINTER AT THE TWENTY SIX

 

On 1 December, we launch Winter 4.4.1 at The Twenty Six. 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 fourth year at The Twenty Six. Winter is season 4 and on 1 December we launch the first of the new season’s menus. Menu 4.4.1 is born.

The new menu by head chef Scott Goss offers a choice of 3, 5 and 8 courses and includes dishes such as Cauliflower, Quails Eggs, Curried Shallots; Scallop Bourguignon; and for dessert a beautiful treatment of Quince, a rare and underused fruit that is perfumed and sweetly aromatic.

Book here for 3 courses £26 | 5 courses £40 | 8 courses £55.

Calum Franklin from Holborn Dining Room at Rosewood Hotel, London is guest chef at The Twenty Six on Sunday, 3 December. Calum’s pies – which have fair claim to the biggest restaurant Instagram sensation in London – are the work of a man obsessed with pastry and will be main emphasis of his menu at The Twenty Six. The menu includes White Pudding and Mangalitsa Scotch Egg; Rabbit & Bacon Pâté en Croûte; Lobster Thermidor Tart; Braised Octopus, Chorizo Aioli; Squab Pithivier; 50 day dry-aged Beef Wellington and for dessert, Lemon Tart.

Calum’s 6 course menu at The Twenty Six is £60 per person and will be served in one sitting for dinner on a long communal table to 26 guests. Guests to arrive at 7.30 for drinks to be seated for dinner at 8pm. Reservations are open on www.thetwenty-six.co.uk or call The Twenty Six on 01892 544607 to book. A deposit will be taken at the time of booking.


 
The Twenty SixSteven Li