From Estate to Plate – Wasing Park launches new Supper Club
Pigeon, muntjac and crayfish will be among the estate-sourced ingredients on the menu at Wasing Park’s first Supper Club next month.
Wasing’s boutique hotel, The Stables Lodge, will play host to the Berkshire estate’s first supper club on 11th November.
The menu features many seasonal ingredients sourced from the 1,000 acre estate where the new head chef, Simon Knapp, enjoys nothing more than foraging at the Secret Walled Garden.
Following an aperitif, the four course gastronomic experience starts with a crayfish cappuccino before pigeon breast with roasted vegetables, chestnuts and carrot puree. This will be followed by loin of muntjac served with red onion tatin, parsnip rosti and kale pesto. The meal will finish with rose poached pear, pistachio cream and home-made lavender shortbread. The supper is priced £65 per person and includes wines chosen especially to match each course.
To maximise the experience further, guests are invited to stay overnight in one of the estates luxury bedrooms or suites. Overlooking the 13th century parish church, is The Dovecote, a circular suite with triangular-shaped bed and copper bath, the Smithy with its striking contemporary 7’ four-poster bed, the Granary sitting proudly on its staddle stones and the Hay Loft with the biggest bed in Berkshire.
Special ‘Supper Club’ rates of £135 per bedroom and £165 per suite include full English breakfast the following morning. To book telephone 0118 971 3634. Please advise of special dietary requirements.
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