Case Study: Summer Lodge Country House Hotel
Summer Lodge Country House Hotel is an exquisite example of intimate country house charm, where you can expect to find English traditions upheld, with high standards and impeccable service at every turn.
For British Food Fortnight the Hotel truly gets back to its Dorset roots by producing a 100% Dorset menu, which had delicious dishes such as lamb fillet tartar with wasabi aioli; locally caught Turbot with celeriac Rémoulade, coriander crust and crispy capers; pear compote with Sherborne Honey and oat biscuit. Absolutely everything was sourced within the county and that included the wasabi! Even the cheese board had a regional focus with all of the 27 cheeses, except the Stilton, being produced in the South West.
To launch the Fortnight a full day’s mushroom forage was organised with John Wright (forager and author of three foragers' guides for the River Cottage Handbook series). The foragers were taught to spot fungi on chalk down-land and in woodland and finished the day with a mushroom meal that featured many of the varieties found during the day.