For the second time this year, Relais & Châteaux – the world’s leading association of landmark hotels and restaurants – has partnered with Slow Food, the international grassroots organisation that links the pleasure of food with a commitment to the environment, in celebrating Food for Change.
With 215 chefs participating from 40 countries, this global effort to combat climate change and protect biodiversity is set to create a bigger impact than ever before.
During this four-day celebration (3 to 6 October), Relais & Châteaux chefs all around the UK will also be taking part in this mission to preserve local heritage and the environment by creating special ‘Slow Food’ validated menus using sustainable, locally sourced produce. Through Food for Change, they hope to inspire people to be more mindful about our food system, which is responsible for 30% of greenhouse gas emissions, and help protect the richness and diversity of the world’s cuisine.
Hotels in the UK taking part include:
Lympstone Manor, Devon
This charming contemporary Georgian manor in Devon will be serving delicious Ruby Red beef cheek, bursting with flavour as its hero ingredient to promote biodiversity. Sourced from Darts Farm only four miles away, this indigenous breed to Devon ensures a minimal carbon footprint, whilst supporting the local community. Chef Ambassador Michael Caines MBE, one of the UK’s most celebrated and acclaimed chefs who opened Lympstone Manor in 2017 says that the Ruby Red was a natural choice when he pledged to help promote biodiversity during ‘Food for Change’.
Not only is it the perfect braising joint but it uses the entire carcass and lesser-used parts, which means there is absolutely no wastage and the various textures and tastes this cut can provide are revealed. The final result is succulent and full of flavour, making it the perfect main course or garnish. A masterpiece sourced right from our doorstep, with minimal carbon footprint. Butchering with great skill onsite means there is no need for packing either. For the diner with a conscience, it’s now more important than ever to assure them of how ethically-sourced their food is, which is why celebrating Food for Change is so important.
Summer Lodge, Dorset
Within this picturesque country house based in Dorset, Chef Steven Titman will be serving marinated beetroot with Blue Vinney – a locally produced blue cheese made using a 300-year-old recipe that was almost lost following World War II, now exhibiting superior quality and flavour. Locally sourced clam chowder and honey derived from the market town of Sherbone will also be served alongside a side of almonds – a true testament of Steven’s passion for preserving and promoting local heritage. He says: “I love cooking with Dorset Blue Vinny – it’s such a rich and versatile cheese supplied by our trusted local producers. I’m thrilled to showcase the heritage of Dorset Blue Vinny using an espuma culinary technique, and served with marinated beetroot and a port reduction, at a time when our guests are more conscious than ever about the origin of their food.”
Gravetye Manor, Sussex
Celeriac ‘Monarch’, the unsung hero of the vegetable world, will be a centrepiece on the vegetarian and climate menu at this historic hotel set in more than 1000 acres of tranquil English countryside. Served will be the smoked salt baked celeriac featuring celeriac ash, hazelnut, local curd, celeriac leaf and citrus. Producing delicious white flesh and smooth roots, it is surprisingly easy to grow in your own small plot and perfect for mash, rostis, puree and garnish.
In this charming country house dating back to 1881, and overlooking Rutland Water, Chef Aaron Patterson will be serving dishes made with ingredients sourced from the gardens Hambleton Hall, including terrine of heritage carrot, star anise ice cream, tarragon oil or Risotto of locally picked wild mushrooms with parmesan. Alongside this will be slow cooked shank of locally sourced Launde lamb with Mediterranean vegetables and rosemary sauce or pan-fried fillet of seabass, bouillabaisse sauce. To finish off, guests can indulge in apple crumble soufflé with blackberry sorbet or Almond nougat glace with star anise-poached plums.
Palé Hall, North Wales
The breadth of Welsh farming will be unveiled at this luxury country townhouse in Wales, through a special menu created by Chef Gareth Stevenson. The signature Balwen Wesh mountain lamb is a locally sourced, sustainably farmed rare breed with depths of full flavour. Also featured will be organic heritage beetroot grown in the hotel’s very own walled garden and fresh apples sourced right from their orchard.
