Belmont Estate Menu, 24th & 25th July

A generous fire-cooked feast, created from the best local food we can find, shared across the table. This is what we plan to serve at Belmont, although there may be minor tweaks due availability on the day.

Snacks from the Fire:

Chew valley trout gravalax, gooseberry pickle, herbs

Smoked Belmont venison terrine, parsley salsa, hearth flatbreads

From the Garden & Field:

Baked Homewood feta, grilled green beans and spring onions,

local honey, panisse croutons

Agretti, smoked tomatoes, garlic labneh, rosemary pangrattato

From the Fire:

Belmont beef two ways: Slow smoked & braised chuck,

Reverse seared ‘Tom & Jerry’ steaks

Fire-crisp new potatoes, basil aioli 
Rainbow chard, courgette, chorizo & white bean ragout 

Something Sweet:

Hazelnut meringue, blackcurrant-ripple cream,

fig leaf custard