Now that English summertime is finally here, Searcys are ready to celebrate with a delicious summer tasting menu launching at their beautiful and iconic Orangery at Blenheim Palace; complete with spectacular views of the Duke of Marlborough’s private Italian Garden.
To add to the occasion, they have asked Michelin Chef John Campbell, from popular Berkshire restaurant and cookery school, Woodspeen to collaborate with The Orangery Head Chef Billy Bush to create something extra special and seasonal for diners.
On the 22nd and 23rd June, Searcys are holding launch events for diners to attend a champagne reception, three course tasting menu, wine pairings, and insider tips from Chef John Campbell to recreate each dish.
Wine specialist John Ferguson-Smith has selected a range of unusual wines that pair perfectly with the flavours of each dish and will discuss tasting notes for each course’s wine. Grapes have been identified from unusual regions, or for their particular style, so that they are a little out of the ordinary to provide an interesting culinary match.
Each course will offer the opportunity to sample seasonal ingredients and a discussion on the recipe and cooking techniques, as well as the art of pairing the dish perfectly to the selected wine.
“I am thrilled to work with Billy and the Searcys team at Blenheim Palace on this exciting new menu. Incorporating exciting seasonal flavours, locally sourced ingredients that celebrate everything about the summer and what it offers. The exciting collaboration between Billy and I will also include some of the produce from the stunning grounds of Blenheim Palace.” Says Chef John Campbell.
The Orangery’s New Summer Menu:
John Campbell’s Summer Menu
Crispy duck cake with its own parfait, smoked apple-raisin chutney, watercress
Chump of lamb, wet garlic polenta, minted broad beans, and tomato and pea salsa
Chocolate cremeux, scorched pineapple, coconut and coriander