A Seasonal Ingredient the Pumpkin
In the month of November we will be celebrating the most humble of vegetable, the Pumpkin. Its origins dates back as far back 5000BC, it is believed to be originated in Mexico were the first findings of pumpkin and squash seeds have been founded.
Over the century Squash and Pumpkins have become ever present in our winter dishes, used in casseroles, just oven roasted to serve as an accompaniment, or just to make wonderful soup. The taste and flavours associated with squash and pumpkins are mostly of sweetness, buttery and delicate velvety texture, ideal for savoury and sweet treats.
Two dishes have come to mind to celebrate the Pumpkin:
Cream of Pumpkin Soup, cheddar cheese crust and walnut bread £9.00
This velvety pumpkin soup is a great recipe as a winter warmer and great fun most days of the month - it’s served with a splash of sherry in a hollowed-out pumpkin.
Pumpkin and Squash fritters, served with Stilton dip and micro leaves salad (For two to share) £ 17.50
Golden and fried to perfection sweet nuggets of pumpkin and autumnal squash, served with a tangy Stilton dip, and micro leaves salad, the perfect start to a great evening, served in our Stables Bar and Park Lounge.
Thanksgiving Dinner in Cheneston's Restaurant
We would like to wish all our guests the warmest welcome to Cheneston's which takes its name from the old English for 'Kensington'. Executive Chef, Daniel Collins and his team are committed to using sustainable supplies wherever possible and the very best seasonal ingredients, sourced from around the British Isles for our special Thanksgiving Dinner menu. £45.00 per person.
Wine of the Month
Bouchard Finlayson Hannibal 2012
Country: South Africa
Region: The Hemel-en-Aarde (near Hermanus)
Grape: Pinot Noir, Nebbiolo, Sangiovese, malbec blend%
Bottle Size: 75 cl
Price per glass: £14.50 (175ml)
Price per bottle: £59.00
A bold wine with Italian/French inspiration rich in fruity expression, packed with red cherries with a hint of spice. To be enjoyed particularly with Pumpkin Fritters, Beed Carpaccio, Chopped Steak or Kobe Beef Fillet.
The Art of Sabrage
Learn the art of Sabrage the technique for opening a Champagne bottle with a sabre, the Frence Army sword. The sabre is slid along the body of the bottle to break the entire neck away from the bottle, leaving only the base of the bottle open and ready to pour.
This technique became popular in France when the army of Napoleon visited many of the aristocratic domains. It was just after the French Revolution and the sabre was the weapon of choice of Napoleon's light cavalry (the Hussars). Napoleon's spectacular victories across all Europe gave them plenty of reason to celebrate. During these parties the cavalry would open the Champagne with their sabres. Napoleon is, known to have said, "Champagne! In victory one deserves it; in defeat one needs it”.
There are many stories about this tradition. One of the more spirited tales is that of Madame Clicquot, who had inherited her husband's small Champagne house at the age of 27. She used to entertain Napoleon's officers in her vineyard, and as they rode off in the early morning with their complimentary bottle of Champagne, they would open it with their sabre to impress the rich young widow.
We have taken such an old tradition and kept it alive, by been part of the Confrérie du Sabre d’Or, which have continued to trough the years to promote such eventful ritual.
The evening will include, demonstration on how to open a bottle of champagne with a sabre, opening your own bottle of champagne, certificate of such event and a 3 course meal from our a la carte menu.
Join us for a memorable dinner experience.
The Art of Sabrage, plus a 3 course meal £130 per person. For booking please call Fabrizio Russo at 020 7917 1011 or email at email@example.com
After a great show in London or after a fun filled day more often than not we find ourselves looking for a great London night spot..... then look no further than your own room!
At the Milestone we have prepared a feast fit for Royals, served in the beautiful and familiar surroundings of your own room. Dine by Candle light and sip champagne for a romantic ending to a great day with our chefs carefully prepared dishes such as salmon mousse and crudities served with anchovy puff pastry, marinated olives and freshly baked breads with assorted butters; followed by crispy skin baby chicken with sesame crust, smoked salmon platter, cold cuts and pickles and the perfect coleslaw, a creamy prawn and crayfish cocktail on a bed of crispy baby gem and a cheese plate with homemade chutney.
To end the feast, enjoy a refreshing plate of sliced exotic fruit and chocolate dipped strawberries, and of course Champagne. £95.00.
To make a booking for any of the above offers please call us on +44 20 7917 1000 or email firstname.lastname@example.org.