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Cheww ton
Glen
Chewton Glen Hotel & Spa
New Forest, Hampshire BH25 6QS
www.chewtonglen.com
01425 275341
F
or some, a laid-back roast and a pint
in front of a pub fire is the epitome of a
Sunday well spent. But where do you go
if you want to enjoy a roast that Merchant Ivory
would be proud of? You go to Chewton Glen.
Head Chef Luke Matthews oversees an
elegant, traditional affair in The Dining Room,
coming in at £39.50 for three courses with a
choice of roast sirloin of beef, and other roasts
such as pork fillet and cheek, or roast chicken.
“We tend to mix it up,” says Luke, “but you’ve got
to have roast beef on a Sunday. We buy our beef
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from Donald Russell in Scotland. Consistency is
crucial. The menu is all about having a balance
– you can also choose slow-cooked, braised ox
cheek, for example.”
Not surprisingly, the Sunday Roast is very
popular. “It’s a great occasion to have a
traditional Sunday lunch looking out over the
grounds,” says Luke. “We have a silver carving
trolley. The restaurant staff come to the table and
carve the meat in front of you. It’s quite a sight.
There aren’t many places that do a silver carving
trolley, but it’s nice to see it happening.”
Come once, and you’ve still only scratched the
surface. On the menu this week, for example,
alongside the peerless roasts are dishes
including nettle gnocchi, Scottish salmon fillet
and duck leg confit. You have to find room for
the desserts when they feature English rhubarb
pavlova, New Forest strawberry & champagne
terrine, dark chocolate & orange terrine or a
selection of southern counties cheese. “We
create a new menu for Sunday lunch every
week,” says Luke. “We take some dishes from
our other menus or create new ones. It’s not less
work, and it’s a busy service, but you can’t beat a
good roast. It’s the ultimate comfort food.”
www.menu-dorset.co.uk
Chef
Tips
Head Chef Luke Matthews reveals
some of his Sunday secrets…