Our home is your home | Summer Eating

Private hire and events at The Beacon

 

Beautiful food and wine, homely touches and an intimate setting. Come together to talk, eat, do business, to celebrate or for no reason at all. Whether a private celebration or corporate, our events team at The Beacon will deliver I’ll be Mother’s signature generosity and hospitality. Book the Card or Billiard rooms for a private dinner or the Cellar for a party, event or workshop. We are also finding more and more people are booking the whole house for parties. This is a wonderful option as each of the rooms, restaurant and the Grand Pavilion, which can host dinner and dancing for 160 people, is all just for you. For enquiries please email Jenny@illbemother.co.uk or download the Whole House – Parties and Celebration brochure for more details.

Summer Eating, a recipe for the weekend from head chef Mark Constable

Sea bass ‘en papillote’ with fennel, tomato and white wine

 

This is a lovely sharing dish on the menu at The Beacon, which epitomises the I’ll be Mother philosophy of simple, good food done well using excellent ingredients and shared with friends and family. Depending on the size of bass you choose this will feed 2-4 people so is perfect for a weekend feast in the garden. Serve with a green salad and new season boiled potatoes with plenty of butter and soft herbs such as parsley, chervil or dill and a sprinkling of sea salt. Choose an English wine to pair such as Chapel Down’s Bacchus Reserve or a summery favourite such as a dry Cote de Provence rose.

1 whole sea bass, gutted and scaled
25g butter
Sea salt
Freshly ground black pepper
A small bulb of fennel, thinly sliced
6 cherry tomatoes, cut in half
I red pepper, diced
Half a lemon, thickly sliced
50ml white wine
20g samphire
Dash of olive oil
Sprig of dill
Baby watercress to garnish

Heat your oven to 180 degrees. Remove the fins from the sea bass and place inside a large rectangle of baking paper that is layered on top of a large piece of foil on a flat baking tray. Season the fish generously inside and out and tuck the lemon and dill inside the cavity. Lay the fennel, tomato, red pepper and samphire in and around the fish, dot with the butter and drizzle over the oil. Gently fold up the baking paper and foil until almost fully wrapped and then slowly pour in the wine, to stop any liquid escaping.  Roast for 35/40 minutes. Carefully remove from the oven as the parcel will be steamy and hot. Transfer to your favourite platter and garnish with sprigs of baby watercress and fresh lemon halves, for the table.