Earlier this summer, Nicky and Paul King held a launch event to open their new alfresco Bistro, at the Eastbury Hotel, Sherborne.
Earlier this summer, Nicky and Paul King held a launch event to open their new alfresco Bistro, at the Eastbury Hotel, Sherborne.
Over 60 people attended the evening event, to help Nicky, Paul and Head Chef Brett Sutton celebrate the launch. Guests enjoyed canap�s that gave a glimpse of The Bistro menu including: Barrington asparagus with wild garlic leaf butter; Dorset crab cocktail; dark chocolate mousse with griottine cherries and crushed amaretti.
Nicky King, owner of The Bistro at The Eastbury comments: “It was lovely to finally see people enjoying what we have worked so hard to create. This bespoke area, nestled perfectly in a sheltered corner of our garden, combined with the menu Brett has designed, offers something really different for the local community and tourists to the area. Our walled garden at The Eastbury is much loved by guests and people love to sit out and enjoy cream teas and drinks, so we wanted to go one step further and offer a full dining experience outside.”
The Bistro has been designed and built by Castle Gardens of Sherborne and features include, raised flower beds with glowing LED lights embedded within the wooden boarders, and one side that is enclosed by plants and trees that will provide ingredients for future menus such as, a rosemary bush, plum trees, blackcurrant bushes and an olive tree. The area is covered by a giant, Italian designed umbrella, with fitted heaters and guests can keep their legs warm as the night draws in with the woollen rugs provided.
Brett Sutton, Head Chef comments: “We already offer fine dining at The Eastbury and with The Bistro we wanted something more informal but still equally delicious. The menu will include rib eye of Mr Hiscocks’ beef with triple cooked chips, Poyntington portabello mushrooms and slow roasted tomato, thyme and shallot butter, and Dorset lamb, two bone rack and braised shoulder croquette, pea pur�e, mint pesto and red wine sauce. I will use ingredients from my herb and vegetable garden which is only a few feet away from The Bistro and soon we will use ingredients from the bushes and trees that line The Bistro area, so guest will literally be eating their surroundings!”
