Australian wine dinner at The Twenty Six

Australia produces a stunning range of wines from hundreds of different grape varieties in different regions, including bold and sun-drenched red Cabernet Sauvignon and honeyed and fruity whites such as Riesling and Viognier, all showing world-class quality in the glass.
Katnook Estate lies in the heart of the fabled Coonawarra region in South Australia and is home to one of Australia’s finest terra rossa vineyards. With a history dating back to 1896, Katnook’s award-winning winesreflect the essence of Coonawarra’s terroir, displaying subtlety, intrigue and complexity.
Deakin Estate’s family owned vineyards are in north west Victoria. Here the Murray River weaves across the land, with rich, fertile soils and a warm sunny climate, giving a unique taste to these delicious wines. 
On this special evening, guests will be met at The Twenty Six with a glass of sparkling wine before sitting down to dinner. Each course, cooked by Australian Head Chef Megs Buchanan, will be paired with a glass of wine from either Katnook Estate or Deakin Winery.
£60 per person, including paired wines. To reserve please email

To begin
Goats cheese parfait, beetroot sorbet, pickled heritage beetroot, horseradish
(Katnook, Founders Block, Sauvignon Blanc, 2015)
To start
Charred mackerel, apple & kohlrabi
(Katnook, Founders Block Chardonnay, 2016)
To follow
Venison loin, chestnut purée, charred celeriac, coffee jus, crispy kale
(Katnook, Estate, Merlot, 2014)
To finish
Chocolate delice, cherry jelly, coconut ice cream
(Katnook, Founders Block, Shiraz, 2016)
To end
Kentish Blue, pear & ginger chutney, cracker

The Twenty SixSteven Li
Mother Love

There isn’t much more we love at I’ll be Mother than having a party or celebration. Great friends and family, the chance to dress up, excellent wine and food and maybe, if the mood takes us, even a little dancing.

So, it’s with great pleasure we announce the newest member of the I’ll be Mother family. Mother Love is dedicated to weddings and events at our four homes, The Beacon, Swan at Chapel Down, Kingdom in Penshurst and The Twenty Six.

An Arts & Craft county house; an English vineyard; a glass and wooden treehouse in ancient woodland and an intimate and beautifully styled town house; at Mother Love we have a venue to suit every taste and requirement.

A new addition to The Beacon is the Grand Pavilion Bell Tent in the gardens, surrounded by trees all year round and swathes of bluebells and foxgloves in the Spring. This beautiful wooden-framed structure with an onion domed top, combines an elegant blend of architecture and an organic, rustic feel. The Grand Pavilion comes into its own for weddings of around 180 guests, there is a magic about dining in a circular tent, under a wide sky, around a central dance-floor. With private snugs next to the fireplace or the light-filled splendour of the Billiard Room; from a wild wedding in the woods, there is the possibility for every style and wedding whimsy at The Beacon.

Each of our four homes in the I’ll be Mother family have something slightly different to offer; what doesn’t change is our commitment to helping you celebrate your event with our warm and generous style. We also offer bespoke catering for events not held at one of our venues, for dinner parties, weddings and events.

Have a question or want to find out more? Contact our Mother Love team on

Steven Li

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

The Twenty SixSteven Li

Next week Pete Cornwell, MD of I’ll be Mother, is racing in IRONMAN Wales to raise money for Papyrus, a charity for the prevention of young suicide, in memory of a good friend’s daughter who sadly lost her life in late December 2017.

The gruelling IRONMAN Wales is on 9 September and includes a 2.4-mile swim, 112-mile bike ride and finishes with a marathon of 26.2 miles.

Lara Calthrop, 21 from Hildenborough, took her own life in the early hours of the 29 December 2017 by walking along the train tracks into a tunnel. She felt that the problems she was facing were insurmountable and the only way out was to end her young life.

“I have been training for the IRONMAN Wales for a long time, but it was an automatic decision to support Papyrus, the charity which aims to prevent young suicide, after Lara died in December. Our children are the same age and we are heartbroken for Lara’s parents and family following this tragic act. I will do anything I can to help raise money and awareness of suicide in young people. Mental health issues and lack of support for those suffering depression, burn out and anxiety is very common in the hospitality industry so I hope this small act will go some way to opening up the conversation and encouraging young people to talk and be open about problems they are facing.” Pete Cornwell

If you can, please sponsor Pete and help raise awareness of the terrible sadness that is teenage suicide and help prevent other families being torn apart by this tragic act.

Please visit Lara’s Just Giving page

Mark Constable

We are delighted that Mark Constable is the new Executive Head chef across the I’ll be Mother group. Originally from Rochester, Mark’s career has taken him from fine dining at The Savoy to country house hotels in Windermere and Marlow to the world of corporate hospitality and match day dining at Chelsea Football Club. Mark’s style of well-sourced and simply prepared food with twists of flavour and spicing is a natural complement to the I’ll be Mother ethos. When not in the kitchen Mark is to be found in the vegetable patch at The Beacon, foraging for wild ingredients in the woods and Happy Valley and pouring over vegetable seed brochures for the soon-to-arrive poly tunnels.

I'll be MotherSteven Li

Lemon and honey. It’s a classic flavour combination that’s bright and sharp, yet also soothing. Add in a good measure of gin and our ‘Beekeeper’ cocktail is positively medicinal! Stay healthy, just ask your mother… or have a go making this gorgeous cocktail yourself this weekend.

Our homemade gin, Mother’s Ruin, is full of citrus, green cardamom and coriander seed flavours, balanced with earthy undertones from the botanicals foraged in the woods at The Beacon. The lemon tang is a perfect partner for honey, from The Beacon’s own hives. This is the bees first summer at the Garden Kitchen and we’re loving learning about beehive husbandry and about the culinary ways to use the honey. A flower honey, such as lavender or thyme would be a good substitute at home.

The Beekeeper

50 ml Mother’s Ruin or your favourite gin
1 tablespoon of Beacon honey or a Kent Lavender honey
Juice of 1 lemon
5ml elderflower cordial
½ tablespoon of dried lavender

Shake, shake, shake. Double strain over ice and garnish with a slice of lemon decorated with lavender and a sprinkle of bee pollen.

The Beacon opening hours

From Monday 27 August, The Beacon will be open for lunch and dinner from Wednesday to Sunday and closed on Monday and Tuesday. We’ve come to this decision because we want to look after our team properly and know that work / life balance is important. We recognise that for the wellbeing of everyone in the I’ll be Mother family, full days off are precious and needed. We also recognise that to give our guests the best possible experience at The Beacon our team need to be happy and well-rested. We hope our guests agree and understand this decision. Thank you.

I'll be MotherSteven Li