Devonshire Chefs

A fantastic start to the winter season...

...Congratulations go to all our Devonshire Chefs as well as our guest chefs who made our first ever Food Festival go off with such a bang! The Burlington team have had a well deserved rest and now it’s back to work with winter menus, festive parties and LOTS of gingerbread men!

In Yorkshire, the Burlington, Devonshire Brasserie and The Devonshire Fell are coming to the end of this year’s produce from the kitchen garden, with the last few potatoes, leeks and herbs harvested to be used over the next few weeks. During the winter we let the garden (and the gardeners!) rest, while the chefs plan what they would like to be planted for the next year. The menus at each of these restaurants reflects the change in temperature, with hearty dishes including Braised Shoulder of Lamb, Slow Roasted Pork Belly and Guinea Fowl at The Devonshire Brasserie & Bar, plus a fantastic thick butternut squash soup as an amuse bouche in the Burlington. Head Chef Steve Smith has simplified his recipe so that you can try it at home; make a large amount in advance and store it until you are ready to serve, delicious! Download the recipe from the list on the right (called “Butternut – Cepe – Parmesan”).

In Derbyshire, Chef Patron Alan Hill has also let his kitchen garden to rest for the winter, but he is still reaping the benefits from local farmers and allotment growers who continue to have some produce to spare. Alan’s now famous “Barter Board” system encourages local growers to swap their surplus ingredients for beer tokens at both The Devonshire Arms at Beeley and The Devonshire Arms at Pilsley. It is innovative enterprises like this one which led Alan to yet another recent victory; The Devonshire Arms at Beeley was awarded ‘Gastro Pub of the Year’ for the third year running in the Derbyshire Food and Drink Awards!