Renowned chef Robin Gill's 70-seat restaurant, The Zebra Riding Club at the Birch hotel estate, Hertfordshire, is set to a host of seasonal feasts and al fresco experiences this summer.
The indoor/outdoor restaurant, located in the former stables of the hotel’s estate, follows Robin’s farm to table ethos using produce grown on Birch’s farm, including meat from the grounds’ small herds of pigs and sheep.
First in the line up of food experiences cooked up by Robin (pictured centre) and Executive Chef Ben Rand (left), is Birch’s first ever mini festival, Birch Arising, and secondly a new Sunday lunch curated with chef Amber Francis (right).
Birch Arising is a three-day curated outdoor adventure whoch will take place between 17 and 19 June. For the food, Brighton based fire cooking specialists, The Herb Kitchen, will be on the Rear Lawn cooking seasonal banquets on the Saturday and Sunday, and Simon Lamont from Rock Oysters will be shucking shellfish and serving Bloody Marys all weekend.
Robin and Amber will be putting on a communal feast in the courtyard of The Zebra Riding Club, featuring Birch’s own lamb cooked on an asado grill, all paired with magnums of wine. Guests will also be able to pick up slices of pizza from Slice of Life in the Outdoor Tipi or Mexican Street Food at the Lido.
Meanwhile, Happy Endings will be dishing out soft serves and the brand’s signature ice cream sandwiches.
DJs and live music acts include Gabriels, Steve Mason, Falle Nioke, Greg Wilson and Mr Doris. Guests will also be able to enjoy an array of activities such as pottery, baking sessions, and a UV glow disco for kids.
Also, launching on 8 May is the new Sunday lunch (A La Carte or Set Menu for £38pp) features spring produce grown on site and made in house.
Guests can enjoy an array of seasonal dishes with starters including Cured Sea Bream, Peas, Radishes, Dashi (£12) and Spring Courgetti, Ricotta, Wild Garlic (£8).
Main courses include Roast Beef Rump with Spring Vegetable Fricassee, Pink Fir Potato, Gravy (£26) and Wild Harbour Monkfish with Grezzina Courgetti, Wild Garlic, Seaweed Butter Sauce (£25).
A Lemon and Poppy Seed Sponge with Lemon Balm and Milk Ice Cream (£6) is the perfect finiish to the feast.