Come into the Dinning room for inspiring food at its finest, like this luxurious curry they wouldn’t dare take off the menu
Chewton Glen’s The Dinning Room and The Kitchen might be at either end of the luxury hotels stately drive, but they are as closely linked as their names suggest when it comes to offering outstanding food, made from the best local ingredients. Where the kitchen is new, more casual place to eat, meet and learn, The Dinning Room can boast a fifty year love affair with food that makes the perfect place to celebrate a special occasion. Or just treat yourself. Its an experience that often sends food lovers a little starry eyed, offering fine dinning at its best but without a hint of stuffiness or pretension. Instead, Executive Head Chef Luke Matthews and his team concentrate on creating simply delicious dishes from the typically English and sub tropically tasty Thai curry and everything in between. There’s a similarly expert sommelier on hand to guide you through one of the country’s best wine lists and help you pick the sort of memorable food matches you will want to tell your friends about. Go for Sunday lunch and the meat is carved theatrically from a trolley at your table. Or opt for the iconic tasting menu. While six courses will take the whole table on a culinary journey, you can rest assured that the ingredients are likely to have travelled a lot less far. Often just 100 yards from the kitchen garden outside. Inspired by Luke’s travels in Thailand, this is an interesting, more refined take on curry. Introduced to the hotel over four years ago, It’s popularity means it shows no sign of being taken off the menu anytime soon.
Ingredients For the red curry sauce
- 1 tsp coriander seeds
- 1tsp cumin
- 7 dried long red chillies
- 1 piece of galangal
- 1tsp shrimp paste
- 10 white peppercorns
- Pinch grated nutmeg
- 6 birds eye chillies
- 4 red dried chillies
- 4 lemmongrass sticks, finely chopped
- 6 kaffir lime leaves
- 1/2 red onion
- 1 tsp garlic chopped
- Dry roast the coriander seeds with the cumin. Remove seeds from the chillies and roughly chop all ingredients.
- Place everything in a food processor and liquidise till smooth.
- This will make a larger amount which will keep in the fridge for several weeks or it could be frozen
- 1 lobster per person
- 3 Okra
- A few leaves each of Chinese cabbage and pak choi
- 2 tbsp per person red curry paste ( See above )
- Coconut milk ( 125ml per person)
- Micro coriander to garnish
- Blanch the lobster for eight minutes in boiling salted water and then plunge straight into iced water and leave to cool.
- Remove the body and claws from the shell and set aside.
- Saute okra, pak choi and Chinese cabbage until soft.
- Add one tablespoon of curry paste ( Or more if you prefer it hotter) and cook for one minute, being careful not to burn.
- Stir in coconut milk and reduce until coating consistency.
- Add the shelled lobster and reheat, very gently as it will become tough if cooked too quickly and check seasoning as it may need some salt.
- Finish with micro coriander and serve with jasmine rice.