Jing Yaa Tang Roast Duck Dinner

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The first in our series of Gourmet Getaways visited the restaurant at Oxfordshire's Le Manoir aux Quat'Saisons, to sample Raymond Blanc's French fine dining. Now dignified country pile Lucknam…

And a partridge in Guinness sauce… Chewton Glen’s alternative Christmas recipe

Chewton Glen alternative Christmas recipeWhile most of the world gobbles down turkey like there’s no tomorrow (or indeed Boxing Day), some prefer not to eat turkey at all – given a choice of festive fowl, I’d never pick turkey. Never. It could sit plumply on the supermarket subs’ bench till kingdom come for all I care, forever in the shadow of gamey alternatives, goose, grouse or partridge in Guinness sauce.

Thankfully, Chewton Glen – a New Forest family-friendly favourite officially dubbed by this very blog as ‘Hampshire’s Most Splendiferous Spa-Enhanced Country-House Hotel‘ – has saved the day with a mouthwatering recipe from its recently revamped restaurant, Vetiver.

Of course, some of you might prefer to spend less time in the kitchen, and more time drinking sherry/unwrapping presents/recovering from Christmas Eve. In which case, the sane way to avoid manual labour completely is to check into Chewton Glen, bed down in one of its classic-luxe suites and let talented head chef Andrew Du Bourg do all the hard work for you…

Roast partridge | Truffle and butternut squash puree | Guinness sauce

Alternative Christmas recipe – partridge – Chewton GlenINGREDIENTS: Serves four
4 partridges
250g duck/goose fat

For the sauce
Olive oil
2 banana shallots
½ head of garlic
1 can of Guinness
1 litre partridge stock
4 sprigs thyme
2 bay leaves
100g butter