Hywel Griffith, January 2017

With Game season in full swing we have access to some beautiful ingredients and here at Beach House we have had a collection of wonderful game dishes on our menu throughout the season so far including Venison, Partridge and Pheasant.

As you know my passion with food is about the raw ingredients and picking, catching and shooting the ingredients myself to then serve to our guests is something that does excite me.  I am very fortunate here as we are located on a fantastic estate where the quality of birds are amazing.  More importantly, they really are as local as you can get making the ‘food miles’ under one.

Here we have a beautiful dish utilising the Pheasant, served with roasted foie gras, puy lentils, pancetta, sherry vinegar and black rice.  It’s a stunning dish with sweet and sour notes to balance the richness in the dish.