While 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
For the sauce
2 banana shallots
½ head of garlic
1 can of Guinness
1 litre partridge stock
4 sprigs thyme
2 bay leaves
Never let it be said that we would turn down a friend in an hour of need. Especially when said friend is offering dinner. Travel blogger Heather Cowper (who so expertly guided the Smith blog around the gastronomic delights of Lisbon not too long ago, and penned a review of Hotel Avenide Liberdade to boot) recently invited us to join her and a flotilla of fellow foodies to Knightsbridge’s latest dining sensation: Bar Boulud.