The nights are drawing in and the temperature has plummeted, so what better way to get warm and cosy than by relaxing near a log fire and enjoying a spicy gin and tonic!
At Goldstone Hall Hotel we have the perfect setting for you to do just that, and what’s more, we have even crafted our very own Goldstone Gin and Tonic recipe using spicy Szechuan peppers harvested from our one acre kitchen garden.
We grow many delicious vegetables, herbs and spices in the Goldstone Kitchen garden, not least the Szechuan pepper, or Zanthoxylum simulan, which is ready for harvesting around autumn time.
The little red berries of the Szechuan plant grow perfectly happily in most temperate areas and are normally used in the ‘five spice’ blend. However, at Goldstone, we also love to include them in various recipes to add another layer of seasonal interest.
Our chefs include them in our celebrated Goldstone fig compote which is served to accompany our rich and creamy Brillat-Savarin cheesecake. We also add them to our sloe and damson dipping sauce which is expertly paired with our mouth watering duck croquettes, a firm favourite with the Goldstone team and many of our guests. We also often use the Szechuan peppers in our special Goldstone house rub for our charcoal hog roasts – this gives piquancy to the deliciously crispy crackling! Last but by no means least, we love to add this seasonal spice to our house Gin and Tonic; made with the carefully handcrafted Warner Edwards Gin, the Szechuan pepper adds a wonderful aromatic note to the classic aperitif.
Why not come and try our delicious, seasonal spice infused food this November and take full advantage of our great Autumnal offers. On arrival, be sure to head straight to the bar to try our house gin and tonic made with our spicy little peppers!
