Posts in I'll be Mother
A FEAST TO SAY THANK YOU
 

Celebrating 70 years of the NHS 

Great British Menu is back on BBC Two this summer and executive chef Scott Goss from The Twenty Six in Tunbridge Wells is representing London and the South East. Scott’s region starts tonight at 7.30pm on BBC TWO. Please cheer Scott on and support on social media @thetwenty_six.

This series will celebrate the 70th anniversary of the National Health Service, with chefs cooking celebratory and heartfelt dishes in tribute to the heroic staff of the NHS. Once again in charge of picking the perfect four-course menu are judges Andi Oliver, Oliver Peyton OBE and Matthew Fort.

Scott comments, “My menu is inspired by the commitment, dedication and hard work of our NHS, that we are so lucky and privileged to have in this country. The people who will be at the feast save other people’s lives, every single day. It’s hard as a chef, I just cook for people, to create a banquet worthy of these everyday heroes, who are so often rarely thanked. If that time can be celebrated, commiserated or even made to stand still with my food, then I’ve done my job. I offer my small token of thanks with a big heart.”

Helping the judges to select the winning dishes are guest judges who represent the incredible NHS heroes who treat more than a million patients every 24 hours. They include Dan Smith, one of the first paramedics at the MEN bombing; Aneira Thomas, the first baby born on the NHS; Jenny Turner, Britain’s longest-serving nurse and Dr Rangan Chatterjee from BBC One’s Doctor In The House.

Only two chefs will make it through to the Friday regional final where they’ll need to convince the expert panel of judges that their dishes deserve a coveted place in the national finals – and a potential spot on the final banquet menu. Watch this space to see how Scott does…

 
I'll be MotherSteven Li
THE MUDDY STILETTOS AWARD
 

The Muddy Stiletto Awards champion the very best local independent businesses and celebrate the most unique and inspiring local lifestyle companies across 24 categories.

We are very proud that The Beacon is one of five finalists for Kent’s Best Restaurant Award. Thank you to everyone who has voted for us, but we now need one last push as voting not only goes back to zero but closes this Friday, 18 May.

Everything we do at The Beacon is for our guests. We source quality ingredients from local and independent suppliers who are as passionate about their produce as we are, grow our own vegetables and herbs and keep our own Beacon hens and beehives. We even have our own artisan gin, Mother’s Ruin, distilled on site using wild herbs from the woods and common.

 

Please place your vote for The Beacon here, it would mean a lot.
Thank you!

https://kent.muddystilettos.co.uk/vote/restaurant/

 
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.

 
ONE LAST PRESENT TO OPEN
 

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.” Dame Edith Sitwell

Happy Christmas! It’s that wonderful time of year with friends and family, a roaring fire, bejewelled tree and far too many mince pies. It’s also a time for generosity and hospitality, so our gift to you this Christmas morning is 50% off the daily menu in all our homes, Monday to Thursday for lunch or dinner, for all of January.

The offer is valid on the £23.5 and £26.5 menus at The Beacon and The Swan and across all the tasting menus at The Twenty Six. Keep January sparkling with I’ll be Mother this festive season.

New Year’s Eve at I’ll be Mother

When it comes to seeing in the New Year, our family understands we all do it a little differently. As the clock strikes midnight, find just what you’re looking for in one of our homes.

Chef Doug Sanham and his team at The Beacon are serving up festive dishes including Scallops, Cep Purée and Chorizo; Venison Wellington, Chervil and Celeriac Mash and Dark Chocolate Delice with Blood Orange Sorbet. Dinner is £55 per person and £80 with paired wines, per course. Please see the website for the full menu options or call 01892 524252 to book or reserve here.

At The Swan, Head Chef Simon Ulph has created a stunning tasting menu full of celebratory treats including Rock Oysters, Pickled Celery, Bacon and Seaweed; Venison, Parsnip, Miso, Kale and Ponzu and for dessert Valrhona, Manjari Chocolate, Douglas Fir and Clementine. The 8-course tasting menu is £65 per person and £90 for tasting and wine pairing. Chapel Down shareholders enjoy 25% off. Call 01580 761616 to book or reserve here.

At The Twenty Six, Chef Patron Scott Goss has created two tasting menus reflecting the best dishes from the year including Baked Potato Truffle; Salmon, Apple, Oyster; Mont D’or, Vacherin, Fermented Pear, Fennel and for dessert Milk & Honey. Accompanying wine flights for both menus are available. Enjoy supper and relax in our cosy and intimate restaurant, as we raise a glass to the New Year. Call 01892 544607 to book or reserve here.

 
I'll be MotherSteven Li
NEW YEAR’S EVE AT I’LL BE MOTHER
 

When it comes to seeing in the New Year, our family understands we all do it a little differently. We know though, that whatever your surroundings, you can’t go wrong just celebrating with friends and family.  Our homes, with their own style and personality, each offer something a little different, but all with good food, excellent wine and a whole lot of fun. As the clock strikes midnight, find just what you’re looking for with I’ll be Mother.

The Beacon

A true New Year’s Eve celebration with a little bit of Beacon magic is just what’s needed to dine in style. We want to do the last night of the year justice by showing you how we celebrate; with family, friends, good food and of course, lots of Chapel Down Brut.

Chef Doug Sanham and his team are in the kitchen serving up festive dishes including Beetroot Bavarois, Golden Cross and Hazelnuts; Venison Wellington, Chervil and Celeriac Mash and White Peach Tartan, Mascarpone Ice Cream. We will welcome you with a glass of Chapel Down Brut and canapés, including Crab and Chilli Doughnuts and Port and Stilton Rarebits. Dessert will be followed by Coffee and Madelines. Dinner is £55 per person. Please see the website for the full menu options.

View Menu

Book Call: 01892 524252

The Swan

For those wanting to escape to the calm and tranquil environment of an English vineyard, Head Chef Simon Ulph has created a stunning tasting menu full of celebratory treats including Porthilly Oysters, Pickled Celery, Bacon and Seaweed; Orkney Scallop, Jerusalem Artichoke, Vanilla and Chorizo; Venison, Parsnip, Miso, Kale and Ponzu and for dessert, Valrhona, Manjari Chocolate, Douglas Fir and Clementine. The 8-course tasting menu is £65 per person and £90 for tasting and wine pairing. Chapel Down shareholders enjoy 25% off.

View Menu

Book Call: 01580 761616

The Twenty Six

It’s been the most incredible year at The Twenty Six and it’s all down to you. With everyone’s support our home has been host to so many of you and your memories. We invite you to join us on New Year’s Eve as a group of friends, enjoying dinner together, in our own front room.

Chef Patron Scott Goss has created two menus, one is 5-courses at £50 per person and the second is 8-courses for £80 per person, to be chosen by the whole table. Each menu reflects the best dishes from the year, with the finest ingredients of the season, such as Baked Potato Truffle; Salmon, Apple, Oyster; Mont D’or, Vacherin, Fermented Pear, Fennel and for dessert Milk & Honey. Accompanying wine flights for both menus are available. Enjoy supper and relax in our cosy and intimate restaurant, as we raise a glass to the New Year.

View Menu

To Book Call: 01892 544607


 
I'll be MotherSteven Li