Game on the menu at Saltwood on the Green Paired wines from Bibendum
Saltwood on the Green restaurant, near Hythe on the south Kent coast, is to host a special game dinner on Wednesday, 28th October.
Duck, pigeon and venison feature on the 4-course menu which is offered with a flight of paired wines. Tickets cost £65, £55 if pre booked by 20th October, with a £10 deposit required.
Bibendum’s James Child will showcase a selection of award-winning wines he has especially chosen to accompany each dish.
The evening begins at 7.30pm with a warming glass of home made sloe gin.
There are many reasons to eat game, not least of which is the taste that comes through eating meat, that has lived wild, eaten a natural diet and never encountered the stresses of live transportation and a slaughter house.
There are also real health benefits to eating game. Pheasant and partridge contain high levels of iron, protein and vitamin B6. Venison is high in protein, low in saturated fatty acids and contains higher levels of iron than any other red meat.
Then there are the environmental advantages. Game management conserves the landscape and preserves wildlife rich woodland as an alternative land use to intensive agricultural practices.
“Food wise, the autumn – or Fall as it’s called where I come from – with its rich harvest and abundant game, is a favourite of mine,” said Saltwood on the Green owner-chef Jeff Kipp. “It’s almost worth saying goodbye to summer for the unique combinations of flavours, aromas and textures.”
Jeff has been short-listed for ‘Chef of the Year’ in the Kent Food & Drink Awards 2015.
Tickets for the game night are £65 – £55 if booked before 20th of October, including service. A £10 deposit is required. Vegetarian and other dietary alternatives will be available.
Game Dinner at Saltwood on the Green
7:30pm Welcome aperitif
Sloe gin, Saltwood spritz
First Course
Duck bresaola, lardo, pickle fruits, hazelnuts
Domaine Fouassier Rose, Sancerre, France – (Biodynamic)
Second Course
Pigeon pie, celeriac, bacon
Marcel Lapierre Morgon, Beaujolais, France
Main Course
Venison assiette, pumpkin, red onion, apple
Garage Wine Cabernet Sauvignon, Maule, Chile –
Afters
Soufflé, blackberry and chocolate
Maury Grenat, Languedoc, France
