Town and country join together: The Four Seasons Restaurant links up with the family traditions of Highclere Castle Saun Whatling Head Chef of The Four Seasons Restaurant will be welcoming Highclere Castle's Executive Chef, Mark Greenfield to cook with him in London this July. They will team up to create joint menus featuring their own specialities for a week-long Town and Country' promotion at the Four Seasons Hotel.
A special residential package will also be available combining two nights at the Four Seasons Hotel with a visit to this stunning Berkshire stately home. From Monday 21 - Sunday 27 July, the Four Seasons Restaurant will offer a special all-inclusive lunch menu and a gastronomic dinner menu, reflecting British chefs Shaun and Mark's seasonal summer choices and using produce from the Castle, including herbs and vegetables from the gardens.
Some of the Countess of Carnarvon's favourite recipes, which appear in her Highclere Castle Recipe Book, will be included on the menus and a selection of wines from the Earl of Carnarvon's extensive cellars will be available. Highclere Castle, near Newbury, has been the family seat of the Earls of Carnarvon for centuries and is now the home of the 7th Earl and Countess. Designed by Sir Charles Barry, at the same time as the Houses of Parliament, Highclere Castle - like the Four Seasons Hotel - has welcomed guests from around the world including Royalty, Statesmen and Politicians. Both these stylish properties, nevertheless, retain their own distinctive charm and intimacy.
Among Highclere's many attractions is the display of Egyptian artefacts uncovered by the 5th Earl of Carnarvon and Howard Carter during their search for, and eventual discovery of, the Tomb of Tutankhamun.
The Four Seasons Restaurant has its own verdant aspects, overlooking the hotel's private garden (floodlit at night) and with views across to Hyde Park. We particularly recommend your pre-meal drink in the Four Seasons Lounge which features some 40 individual prints of birds inlaid within the panelled walls. The restaurant, which over the past 27 years has built up an enviable reputation for fine dining with guests from all over the world, is open daily for lunch from 12.30pm (with last orders at 3pm) and from 7pm for dinner (last orders: 10.30pm). The three course lunch menu (priced at œ25 per person) and the five course gastronomic dinner (priced at œ48 per person) will both include an amuse-gueule, petits fours, coffee, service and VAT.
Shaun Whatling's A La Carte Summer menu, marrying seasonal English produce with Eastern spices, will continue to be available during this promotion. The Town and Country residential package will be offered, during the same period, to guests staying a minimum of two nights at the Four Seasons Hotel and is priced at Stg 900 inclusive of service and VAT. The package includes, subject to availability:
The Highclere Stud was established by the 5th Earl in the late 19th century and to date maintains an impressive record for breeding winning racehorses. The present Earl is Racing Manager to HM the Queen and an exhibition recently established in the Castle is devoted to the history of the Highclere Stud, highlighting the successes of its horses.
Mark Greenfield - struck a musical note in his, having been personal Chef to Sir Andrew Lloyd-Webber from November 1992 before moving to Highclere in 1996. Following two years working in London, Lincolnshire-born Mark, aged 38, was the only Englishman in a brigade of 13 at The Lancaster in Paris and then took a position at the Beau Rivage in Geneva. He gained his first introduction to working within a household as Chef to the New Zealand Ambassador in Geneva and decided this was a niche for him.
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