Not long now until the The Hardwick’s Stephen Terry takes over Dewsall Court’s kitchen for a special 4 course Supper Club dinner. Stephen’s seasonal menu at the Herefordshire country retreat is an absolute steal at £45 and so that guests can really enjoy the evening, rooms are also available on a bed and breakfast basis.
Last week, Stephen won Restaurateur of the Year at Caterer & Hotelkeeper Magazine’s ‘Cateys’ Awards AND also won Chef of the Year at the Aberaeron Food Festival.
Salad of Smoked Goose Breast, Grilled Local Organic Scallions & Courgettes, Baby Beets, Orange, Black Olive Puree and Fennel Seed Toasts
Brined and 40 Degree Poached Salmon with a White Crab Gel, Compressed Cucumber and Oyster Vinaigrette
Moroccan Style Roast Bryn Derw Farm Free-Range Chicken with Preserved Lemon, Grilled Local Organic Vegetables, Pickled Figs, Medjool Dates and Cous Cous
Summer Pudding with Local Soft Fruits, Alex Gooch’s Sour Dough, Basil Ice Cream and Halen Mon Salt & Pepper Short Bread
See http://www.dewsall.com/supper-club/ for more information about Dewsall.