J'AIME OCTOBER 2019

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Your local luxury lifestyle magazine

F O O D & D R I N K

For the love of lamb

SWINFEN HALL’S GOURMET DINNER SEASON IS BACK WITH A BANG, WITH A

MENU DEDICATED TO LUSCIOUS LAMB. AMY NORBURY DISCOVERS MORE

With a walled garden packed with a glorious

array of fresh, seasonal fruit and veg, plus

freely roaming sheep and a deer park to boot,

Swinfen Hall’s onsite larder must be a dream

come true for any chef worth his salt. After

all, having some of the finest produce in the

Midlands right there on your doorstep is the

ultimate in local, seasonal inspiration, ready to

be plundered and transformed into stunning

dishes to grace the hotel’s Four Seasons

restaurant’s fine dining menus.

And it was Swinfen’s home-reared Manx

Loaghtan lamb which was the headline act for

the season’s first gourmet dinner.

Swinfen’s flock of rare-breed sheep graze

in peaceful hay meadows and are fed no

additives or chemicals. The meat from Manx

Loaghtan sheep is highly prized for its well-rounded

flavoured, and is darker in colour than meat from

commercial breeds.

While the Manx Loaghtan has made it onto the

menu previously, this is the first time that Swinfen’s

kitchen team have dedicated an entire menu to all

things lamb.

And while the lamb was undisputedly the star of

the show, head chef Bruce Cheyne - who joined

the Swinfen team earlier this year - also made the

menu a real celebration of Swinfen’s 100-acre

COD COOKED IN MANX

LOAGHTAN FAT

PRESSE OF MANX

LOAGHTAN BELLY

larder, harvesting an abundance of fruit, vegetables

and herbs from the walled garden ensuring the

restaurant’s ‘gate to plate’ ethos really does apply.

South African-born Bruce has extensive experience

in kitchens across South Africa, America and the

UK. An ambitious and creative chef, he has trained

with the likes of Tom Aikens, Lee Westcott and The

Wilderness’ Alex Claridge and has headed up the

pastry department in Michelin and multi-rosette

restaurants as well as working in developmental

kitchens.

Swinfen Hall is his first head chef role, and the

talented chef has already made his

mark with exciting seasonal menus

inspired by his bountiful surroundings.

The evening began with a champagne

reception on the terrace, enabling us

to catch the last vestiges of the early

autumn sunshine. As the Tattinger

flowed, trays of delectable canapes

were brought round to get the taste

buds tingling in preparation for what

promised to be a delectable dinner

ahead. Puffed chicken crisps melted

in the mouth, while tiny beetroot and

goats’ cheese macarons were delicate

little flavour bombs which exploded on

the palate.

While celebrating all things lamb was

top of the agenda, the dinner also

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