Posts in The Twenty Six
THE SEASON HAS CHANGED
 

The season has changed. And with a new season comes change. Scott Goss who has been with the I’ll be Mother group since the beginning is moving to new horizons and will be leaving The Twenty Six as head chef at the end of the month. Scott has brought endless passion and talent to The Twenty Six and we wish him the very best.

Overseeing the stoves at The Twenty Six is executive head chef across the I’ll be Mother group, Mark Constable who is joined by new head chef Megan Buchanan. Known as Megs, Megan is originally from Batemans Bay, a small beach town on the South East coast of Australia. During her four year chefs apprenticeship Megs spent time at Attica, widely considered to be the best restaurant in Australia and listed at number 20 in the World’s 50 Best Restaurants awards.

Having foraged for wild native ingredients on the beach and near the shore, Megs has a philosophy of using ingredients that are at their best right now. She appreciates where ingredients come from and the work that farmers and fisherman go to before it ends up in a chef’s hands – her job is to respect an ingredients natural beauty, let the flavours shine and minimise any waste.

We are so excited to welcome Megs to the I’ll be Mother family and her new autumn menu is a beauty, launching as an a la carte with four options per starter, main and dessert. Choose from butternut squash, cinnamon poached quince, crispy kale and chestnuts to start, spiced salt marsh lamb, bulgur wheat, pistachio, fig and aubergine to follow and for dessert honey espuma, roast fig, fresh honeycomb, blackberries and fig leaf ice cream.

We look forward to welcoming you at The Twenty Six. To see more of Megs new dishes please follow The Twenty Six on Instagram @thetwenty_six or book online at www.thetwenty-six.co.uk

 
The Twenty SixSteven Li
TEST PLATES AT THE TWENTY SIX
 

A full tasting menu can sometimes feel a little much. The new Test Plates series at The Twenty Six offers a taste of the whole menu, showcasing the creativity of the kitchen. Mid-week (Tuesday-Thursday) the Test plates are offered with a 50ml taster of a paired wine. Choose from dishes such as Squab Pigeon – Asparagus – Black Treacle (£10) paired with Mas Janeil ‘Les Petit’ Pas Rouge; Halibut – Sea Vegetables – Crab (£14) paired with Riesling Reserve Trimbach and for dessert Chamomile – Berries – Balsamic (£5) paired with Sauternes Clos Dady. Book online at www.thetwenty-six.co.uk or call 01892 544607.

In the mood for summer eating at The Beacon

June is the gentle face of summer, a mellow moment of the first warm nights eating outside and the lush, bright greens of the garden, vegetable patch and hedgerows. It’s also a boom time for seasonal British produce such as the first peas, salads, berries and currants. Strawberries are the beloved poster berry for the British summer but look out for blackcurrants and gooseberries coming into season in the next few weeks. Both have a short summer season and need sugar and heat to reveal their edible charms.

Elderflower, with its delicate citrus and vanilla notes, captures the mood and taste of early summer and is the perfect flavour partner for many berries including gooseberries, strawberries and stone fruits like peaches and apricots. The lanes and grounds around The Beacon are bursting with the intensely fragrant froth of the tiny cream-coloured flowers, which our new pastry chef, Linda Duffy, has used to create a gorgeous summer dessert. Peaches are roasted with elderflower cordial and plated with lemon curd and Italian meringue. At home, collect armfuls of elderflower on a warm, dry and sunny day, snipping just the flower head and leaving the stalk behind to make your own elderflower cordial.

Makes 1 ½ litres
20 – 30 large heads of elderflower, buds just opened
1kg of sugar
1.2 litres of water
3 unwaxed lemons
75g citric acid

Gently shake the elderflowers to remove dust or insects, picking through carefully, before placing in a large, clean metal bowl.
Bring the water and sugar to the boil, stirring until the sugar has dissolved.

Peel long, wide strips of lemon with a vegetable peeler or small knife and add them to the bowl with the elderflowers. Slice the lemon and add to the bowl.
Pour the boiling sugar water (be careful!) over the elderflowers and lemons, then stir in the citric acid. Cover the bowl with a clean tea towel or linen and leave at room temperature for 24 hours to steep.

When ready, strain the liquid through a clean muslin and pour into sterilised glass bottles with air tight lids. Leave to settle for a few hours, chill and enjoy.

 
GEMS OF FRANCE – WINE DINNER AT THE TWENTY SIX
 

15th March, 7:30pm | £65 per person, including wine flight

France has the richest wine heritage of any country. Whites of all shapes and sizes, backbone dry with greengage 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 either book online or please contact jenny@the-beacon.co.uk / 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.

TO START
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Crab, gem, apple, sea herbs
Riesling Réserve, Trimbach

Potato risotto, aged gouda, cured egg
Sancerre Blanc Les Grandmontains, Domaine Laporte

TO FOLLOW
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Veal, Douglas fir, onion, parsley salt
Mas Janeil Le Petit Pas Rouge, Mas Janeil
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Baron Bigod, fermented celery
Cairanne Les Travers, Brusset

TO FINISH
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Pear, clotted cream ice cream
Muscat de Saint Jean De Minervois, Domaine de Barroub

February wine promotion at I’ll be Mother

During February, we are offering a complimentary bottle of house red or white wine, per couple, at The Twenty Six and The Beacon. At The Twenty Six, this is when dining from the five-course tasting menu and at The Beacon, when dining from the Garden Kitchen three-course daily menu. This offer is available Monday to Thursday for lunch or dinner at both of our homes, until the end of February. Choose from dishes such as ham hock & pistachio terrine, pickled blackberries & parkin; crispy duck egg, celeriac velouté; Hereford bavette steak, caramelised onions and confit shallots; fillet of stone bass, haricot, pancetta and braised fennel and to follow peanut butter parfait, brûlée banana & chocolate or pumpkin tart, Italian meringue, goat’s yoghurt sorbet. With a daily changing aperitif such as barrel-aged Mother’s Ruin gin and cardamom tonic and new ales of the week, dining with I’ll be Mother this season is a veritable treat.

At The Swan

On Thursday nights at The Swan Wine Kitchen all bottles of wine will be on offer at the Chapel Down retail price. This applies to bottles of wine only, not by the glass or carafe and purchased while dining in the restaurant. Valid from 6pm from 15 February.


 
The Twenty SixSteven Li
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
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Cold poached pheasant, carrot, curious IPA
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Venison faggot, caramelised celeriac purée
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Hare Royale, foie gras roasted sprouts, chestnut purée
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Cheese course (optional – £4 supplement per head)
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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
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Stuffed saddle of Lamb
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Stuart’s dressed haggis
Neeps and tattie gratin
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26 Cranachan
Scottish short bread biscuits


 
The Twenty SixSteven Li
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