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Wednesday, 7 April 2010

Supper at the Dormy House Hotel

FRESHLY cut asparagus (grass) will feature in all three courses of a special supper to mark the height of the season at the Dormy House Hotel in the Cotswolds on June 3.

In addition to traditional poaching, asparagus will also feature as a broth, brulee and sorbet in an extravagant menu using some of the finest asparagus available locally.

Not only will local asparagus be featured, the hotel will also use a special purple variety famous in Italy for its sweetness. Dormy’s Sales and Marketing Manager Orazio Pollaci, who has sourced English supplies of the purple crop from a producer in Herefordshire says: “Purple asparagus is grown in the mountains of Albenga, east of San Remo. In Italy some chefs prefer the purple strain because it is sweeter than its green cousin, softer and more delicate, making it easier to cook with. It is perfect in the summer to accompany light dishes like fish and white meat and ideal for risotto’s or just steamed”.

Chef Andrew Troughton has put the menu together for customers to experience the versatility of this crop which is only available for just a few months each summer. Purple asparagus will feature as a garnish in the starter.

The official British asparagus season runs from St George’s Day on April 23 to Midsummer’s Day on June 21. Dormy House celebrates the start of the season and all things English with a traditional St George’s Day supper. Over the ensuing 8 weeks, guests at the Dormy House will be able to sample a variety of asparagus dishes from its menus in its rustic Barn Owl Bar or more formal Dining Room.

The asparagus supper which follows the infamous Bretforton asparagus auction, held literally on its doorstep just a few miles down the road, will cost £35 per head.

ASPARAGUS EVENING MENU

Poached Herefordshire Purple Asparagus
Quail Eggs, Pink Grapefruit, Crispy Bacon
Hollandaise

* * * * * *

Fillet of Organic Salmon
Pomme Puree, Evesham Asparagus Broth
Crispy Chicken Wings

* * * * * *

Lemon & Asparagus Crème Brûlée, Biscotti
Asparagus Sorbet


£35.00 per person

1 comment:

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