Due to the overwhelming success of our spring event, we are holding another spectacular showcase for the West Country’s finest lamb and beef at our winter gastronomy evening.
Enjoy a coastal evening to remember with some of the UK’s finest chefs preparing awesome dishes just for you.
Set within the gorgeous environment of our Beachside Grill, you will be treated to five sumptuous lamb and beef dishes created by five fabulous chefs, while the sun sets behind the horizon.
The night’s menu will be brought to you by:
Adam Lestrelle – Head Chef of South London’s Roehampton Club
Chris Wheeler – Executive chef, Stoke Park Luxury Hotel Golf Spa and Country Club
Rob Kennedy – Freelance chef
Donna Berry – Chef patron, The Swan, Bampton
Peter Gorton – Fellow Masterchef of Great Britain and Chef patron, Gorton’s, Tavistock
Jake Baun – Beachside Grill
Included in your evening will be a glass of wine paired with each course.
Our region’s beef and lamb are known for their flavour and tenderness and coupled with the best in vegetables and other delicious ingredients, you are sure to have an exceptional night. The evening will celebrate the West Country Beef and Lamb PGI status. PGI (Protected Geographical Indications), was started 15 years ago by a group of West Country farmers who understood that there was a special quality to the meat produced in the West Country region (Gloucestershire, Wiltshire, Dorset, Somerset, Devon and Cornwall). Simply put, the animals need to have been born, reared and finished within the region and fed a predominately, forage-based diet.
Why is this status important? Well, it puts our wonderful produce on the map for quality for consumers as the first choice in beef and lamb. The South West has more days of rainfall that anywhere in the UK which keeps the lush grasses and flowering meadows, (the South West has 57% of all the meadows in the UK), growing all year. This changes the fatty acid profile of our beef and lamb meat by increasing its omega 3 and 6 content. This all creates a unique and nutritious meat for chefs to use to create sumptuous dishes.
Tickets: £60 per person
HOW TO BOOK: