Taste of Summer

August 1, 2017

Velvet Magazine speaks to The Chestnut Group about their favourite summer flavours


“There is some fantastic summer produce around at the moment. My allotment is full of courgette owers, spinach and runner beans. Across the group, we’re ooding the menus with seasonal produce like sea trout and wood pigeon. We hay smoke the wood pigeons and serve them with pickled strawberries and vanilla to keep it fresh and vibrant. Dishes become lighter during the summer months and we tend to move away from traditional root vegetables, opting for bright, summer alternatives like fresh garden peas and fèves. The king of summer fruits has to be the British strawberry. A big favourite at The Packhorse right now is the summer zzy strawberry with strawberry espuma, shortbread and crème fraîche sorbet. Moving slightly further a eld, we have recently brought a touch of the Mediterranean at one of our sites with our take on a cod paella. But summer wouldn’t be summer however without a good chargrilled burger which are available across the group to enjoy in one of our fantastic gardens or terraces with a cold pint or glass of rosé.” – Dan Grigg, Executive Chef for The Chestnut Group

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