Taste of England Chef Series: An Evening with Simon Hulstone of The Elephant Restaurant, Torquay

15th September

For one evening only, Simon Hulstone takes over the kitchen at The Swan at Chapel Down, the winery's two AA Rosette restaurant. One of three winners of Chapel Down's nationwide Taste of England campaign, created to identify and champion the next generation of culinary talent, Simon will present a specially created three-course menu celebrating the finest seasonal ingredients from Britain's coastline and countryside, paired with Chapel Down sparkling wines.

This exclusive dining experience offers guests the opportunity to experience a menu that impressed a judging panel of leading restaurant critics, wine experts and hospitality figures for its thoughtful approach to seasonality, provenance and food and wine pairing.

Inspired by the changing seasons and the exceptional quality of British produce, the menu features Hand-Dived Brixham Scallops paired with Chapel Down Brut, followed by Rump of Exmoor Lamb served with caramelised turnip, rainbow chard, crispy sweetbread and elderflower vinegar jus, paired with Chapel Down Grand Reserve 2019. A standout feature of the menu is the pairing of vintage English sparkling wine with lamb, demonstrating how the richness and complexity of aged sparkling wine can complement robust seasonal dishes.

The menu concludes with a contemporary take on a Devon cream tea, featuring clotted cream mousse, strawberry, Earl Grey and scone, paired with Chapel Down Rosé Brut.

Throughout the evening, guests will hear from the chef about the inspiration behind the menu, the seasonal ingredients featured within it, and the philosophy that earned recognition from the Taste of England judging panel.

The menu includes:

Hand Dived Brixham Scallop, Parsnip Puree, Cured Pork Fat, Fennel Pollen, Buttered Verjus, paired with Chapel Down Brut Reserve 2022

Rump of Exmoor Lamb, Caramelised Turnip, Rainbow Chard, Sweetbread, Elderflower Vinegar Jus, paired with Chapel Down Grand Reserve 2019

Devon Clotted Cream Mousse, Strawberry, Earl Grey, Scone, Black Pepper, paired with Chapel Down Rosé Brut