Dewsall Court has a well known calendar of dinner parties throughout the year. Much celebrated by local friends as well as further away fans, the dinners have an array of chefs cooking in all sorts of different culinary styles across the year. From time to time, they take it up a notch and have a full blown party! In December it’s the return of the annual Furs, Fire and Ice Party. A chance for people to properly kick off the Christmas cheer at Dewsall and get into the spirit. Samantha, who runs Dewsall Court alongside her family, shares a few highlights of what took place. If you are annoyed you missed out, make sure you check out the programme of dinners already booked in for 2016!
There’s something about Christmas that makes Dewsall shine, the warm candles, bright lights of the fire pits, people escaping the cold to all come together and have a good time. And this year was no exception. The evening of the Fur, Fire and Ice Event was a huge success. The driveway was lined with fire torches and the Wainhouse Barn was beautifully decorated with ivy runners and cranberry snow lanterns as centre pieces and Father Christmas (the real one!) welcoming guests on arrival.
Guests had Chase Distillery cocktails and winter warmer canapes on arrival, delicious wintery choices of smoky flavours of the trout to start followed by a hearty slow cooked beef bourguignon and finishing off with a cinnamon crumble.
We had one of our favourite bands, The Brotherhood, entertain us after supper, enticing people from the yurt bar with their brilliantly played Christmas classics and seriously groovy covers. The Newport based band have played at Dewsall before and jumped at the opportunity to perform here again this year.
For those who live nearby, it was carriages at midnight, but for those lucky enough to have booked one of our numerous bedrooms, they could disappear to their own comfortable quarters upstairs, only to rise by the smell of freshly brewed coffee for breakfast.
Potato Blinis with Smoked Trout and Salsa Verde.
Salad of Monkland Blue Cheese, Pear, Walnuts and Pomegranate (v)
12 Hour Hereford Beef Cheek Bourguignon, Horseradish Mash and Savoy Cabbage
Vegetable Cassoulet, Shallot and Sweet Onion Confit and Crispy Garlic Breadcrumbs (v)
Apple and Calvados Creme Brûlée with a Cinnamon Cookie
For more information on Dewsall’s PARTIES please see here
For more information on Dewsall’s DINNERS please see here
If you’d like to get in touch about planning your own event, please email: firstname.lastname@example.org
Photo Credit: Emma, Dewsall, FFI