Wednesday 14th February
Celebrate Valentine’s Day at the beach this year and enjoy a romantic evening with a special 6 course tasting menu created by Head Chef Hywel Griffith.
Click here to view the menu
To join us please call our Restaurant Manager Katherine on 01792 390965 or email firstname.lastname@example.org
Following the end of the Summer months the fresh vibrant fruit and vegetables have all disappeared. But Autumn and Winter can be just as exciting and as we get closer to Winter with the days becoming shorter, we know there are some equally delicious ingredients just around the corner.
We grow a lot of our vegetables in our kitchen garden on the Penrice Estate and we already have good growth on the likes of parsnips, chervil root and cavolo nero. I like to be patient and wait for the first frost to hit them as the flavour is simply far superior once early Winter hits. For now, Mushrooms are something that are getting us excited and boy do we have plenty of them! We have lots of Girroles, Trompette and Hen of the woods and they all have their own unique characteristics and all of course are full of earthy flavoursome goodness.
We currently have a dish on the menu that particularly stands out to champion these wonderful ingredients which is adequately named ‘Mushroom’. It consists of a roasted chestnut mushroom puree, plump pearl barley, braised ox tongue, mushrooms ketchup and all 3 mushrooms freshly sautéed and finished with sherry vinegar. We then grate an aged parmigiano reggiano at the table, the cheese is creamy and slightly salty due to its ageing process which completes the dish.
Don your aprons and join us at Beach House for our new exclusive masterclass sessions.
This New Year, Head Chef Hywel Griffith is inviting you into his kitchen to hone your skills and learn a selection of preparation techniques. Guests will then get to enjoy the fruits of their labour with a delicious 3 course lunch in the restaurant.
Masterclass sessions :
MAKING A SAUCE, Thursday 31st January 2019, 8:45am arrival with lunch at midday. Learn how to master a variety of sauces from a simple classic Jus to a rather complex Béarnaise sauce.
PASTA WORK, Thursday 28th February 2019, 8:45am arrival with lunch at midday. Learn how to make the perfect dough and craft into a variety of pasta shapes including ravioli, tortellini and linguini.
The masterclass experience is £100 per guest and includes the morning masterclass with refreshments, followed by a delicious 3 course lunch and glass of our finest Prosecco. Guests taking part in the masterclass experience are welcome to invite a guest to join them at midday for the 3 course lunch at a cost of £38 and a glass of Prosecco for £7. Maximum of 10 guests per class.
For more information or to make a reservation please call 01792 390965 or email email@example.com