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News: Seasonal Ingredients On The Menu At Sundial Venues This November

3 Nov 2011

Sundial Venues kicks off its ‘Healthy Mind, Healthy Body' month at its three country house locations this November with a delicious range of fresh local produce and tantalising dishes designed by award-winning chefs.


Created by Northamptonshire's Chef of the Year, Lee Gaskins, the new Sundial menus have been created with the notion of brain food in mind. As the head chef at Sundial's Northamptonshire conference hotel, Highgate House, Chef Gaskins has also been at pains to celebrate the best of the local area with dishes that use ingredients sourced from neighbouring farms and small holdings.


Mr Gaskins said, "Using local and seasonal produce in a menu is an ideal way of ensuring that the meals served at each of the three Sundial meeting venues are unique to their own area. Britain produces some of the finest seasonal fruits and vegetables in the world, with November and December the perfect months for harvesting red cabbage, white cabbage, Brussels sprouts and a variety of different potatoes. In Spring we take advantage of the conditions to harvest cauliflower and carrots, whilst in summer we eat cherries and strawberries (just in time for Wimbledon)."


While local suppliers benefit economically, so do diners choosing a Sundial venue for their special occasion, meeting or conference. Those sampling any of the delicious winter fare now available at Highgate House, Surrey conference hotel, Barnett Hill or Warwickshire conference hotel, Woodside actually eat healthier as the ingredients used are generally not passed through a huge factory or subjected to chemicals to keep the food fresh. What's more, by deriving key flavours close to home, more vitamins and minerals are retained, providing the mind and body with the fuel it needs to stay fit and healthy.


In addition to its commitment to lowering carbon footprint by reducing journey time from field to plate, Sundial also takes the welfare of animals very seriously with menus using only free-range eggs, Red Tractor accredited chicken and fish from sustainable sources.


Local ingredients also make dishes more practical financially - when an ingredient is in season and is produced locally, it is much more cost-effective to serve, meaning that the savings can be passed directly on to those dining at any of the three Sundial locations.


A wonderful example of Sundial Venues implementing their seasonal produce with a nod to their healthy body, healthy mind philosophy in a meal would be to start with the Cream of Wild Mushroom Soup finished with Truffle Oil, followed by pot-roasted Guinea Fowl with Bubble and Squeak of Brussels Sprouts and Smoked Bacon for the main course. This would be topped by a decadent Warm Pain Perdu of Caramelised Apples and Blackberries served with Almond Brittle Ice Cream.


All Sundial venues are now serving a menu inspired by local ingredients. With each awarded TripAdvisor Certificate of Excellence badges, the properties make superb choices for both business and leisure events.


To find out more, view sample menus or reserve a table, visit www.sundialgroup.com

 

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