Join chef Tim Maddams, former River Cottage chef, food writer, TV personality and author for a stunning seasonal supper. Saturday 20th July at 7.00pm
Organic chicken croquettes, roasted garlic
Pea hummus, flatbread, sorrel, yoghurt
Cured organic trout, rye bread, cress
Spiced crab frittata, marsh samphire
Slow cooked courgettes, courgette flower salad, sheeps curd, herby breadcrumbs, olive, oil
Cider and garlic steamed mackerel, rye dough bread, seashore herbs
Hay smoked venison, roasting juices, vegetable potage, herb dressing
Strawberries, verbena, crumble, parfait, milkshake
Join Chef, restauranteur, TV personality, author and presenter Gino D'Acampo for a fantastico Italian lunch.
1:00pm Sunday 10th Nov 2019
Guests will and have a chance to meet, chat and eat with Gino and get a signed copy of this most recent cookbook.
Fantastico Italian food - menu tbc.
Masterchef winner Saliha hosted a sumptuous Indian lunch in the Royal Pavilion during the John Prestwich Final - June 2019!
June 2019 - MENU THAT WAS SERVED
Amuse Bouche: Spinach, Pakistani Walnut and Yoghurt Soup
Polo remains an extremely popular sport in the Northern regions of Pakistan. Mothers and wives of polo players will sit before matches, cracking open freshly harvested walnuts. These oily, earthy flavoured walnuts are lovingly offered to players pre- match, to build strength, invigorate and improve agility on the field
Starter: Mango Sweetcorn Chaat, Green Chutney, Tamarind, Sweetened Curd
Shandur is an area situated in Gilgit Biltistan. Every year since 1936, in the month of July, Shandur hosts the historical Shandur Polo Festival. An event which attracts people from far and wide, the array of street food available to visitors is extraordinary. This dish, is an assault to the senses, paying homage to the street food that celebrates the Polo festival today.
Main Course: Deboned Masala Roast Chicken, Roasted Grapes, Vermicelli Rice, Spiced Stuffing, Gravy
At the time of the Raj, tired Polo players would often enjoy a roast dinner after the match. The food served in local Club houses and Gymkhanas was a unique amalgamation of Anglo-Indian recipes, cooking techniques and flavours. These recipes from the Colonial era have been lost through time, but remembered today at this banquet.
Dessert: Rose Kheer with Cardamom and Jaggery syrup soaked Golden Sultanas and Apricots, Candied Nuts and Flowers
In northern Pakistan, festivities are marked with sweet food. Kheer, a famous rice pudding is prepared slowly overnight until the milk and rice slowly thicken. The magic of time takes it course and humble ingredients become more than the sum of their component parts. Floral scents, cardamom and jaggery embellish this memorable dessert, which has certainly been given the MasterChef treatment today
ARCHIE CLARKE - KOCHI KITCHEN
As we announced our new dining club initiative for 2019; we were very excited to welcome the first of our chefs, Archie Clarke to the Prince of Wales Trophy Final on May 18th. Archie is founder of The Kochi Kitchen, and he brought the best of Keralan inspired, food to the special day. Archie combined traditional elements of Keralan cooking with British ingredients and a contemporary touch in a five - course, light summer lunch within the beautiful Royal Pavilion. Thank you Archie; your food was enjoyed by all.