Welcome to The Chewton Glen

Page 1

Meats, Eats, Drinks & Leaves

by Penny Ericson photographs by Simon Firullo

Born and raised in Canada, Penny began her culinary career in the 80’s in Calgary, Alberta and Seattle, Washington. She earned her way through university working in every type of kitchen and restaurant from sandwich bar to Michelin star whilst studying fine art, theatre design and English literature. She came to the UK in the mid-90’s and accidentally became a management consultant. In 2010 she came full circle back to her culinary roots when she met her husband Simon who is surviving bowel cancer and the inspiration for her first major book, Chemo Cookery Club. They live in Hampshire with their pampered cats, the Gabors – Eva & Zsa Zsa. Other cookery books by Penny Ericson with photography by Simon Firullo: The Polo Picnic Chemo Cookery Club Around the Kitchen Table The chefs and restaurants featured in Meats, Eats, Drinks & Leaves, have graciously joined in Penny’s campaign Live Well for Longer to raise funds for the Pelican Cancer Foundation. Chewton Glen has made a generous cash donation that has made a significant contribution to the campaign (featured pages 250-263). All funds raised go directly to Pelican. Based in Basingstoke, North Hampshire, the Pelican Cancer Foundation is all about helping cancer patients live better for longer. It is dedicated to curing bowel, liver, bladder and prostate cancers by advancing treatment, curing and improving quality of life for patients with pelvic area cancer through advancing precision surgery, research and training. Meats Eats Drinks and Leaves @MeatsEatsDrinks Meats Eats Drinks and Leaves

£30

Meats, Eats, Drinks & Leaves around Hampshire & the Isle of Wight

Andrew Stembridge, managing director Chewton Glen’s unique location on the edge of the New Forest National Park and only a stone’s throw from the Solent coast provides us access to an exciting larder. This natural resource coupled with ingredients foraged from our 130 acre estate and kitchen garden, provides chef Luke Matthews and his team with abundant ingredients to continually produce fresh and exciting dishes for all of our guests to enjoy, whether staying in the hotel, a treehouse, popping in for a meal or enjoying the healthy buffet in the spa. For almost fifty years this unique story has been brought to life by the dedication of our local producers and our team, several of whom are featured in this magnificent book. Chewton Glen Hotel & Spa New Milton New Forest Hampshire England UK BH25 6QS Reservations: 01425 282212 US Toll Free Tel: 1 800 344 5087 US Toll Free Fax: 1 800 398 4534 www.chewtonglen.com

by Penny Ericson photographs by Simon Firullo foreword by Angela Hartnett,

ISBN 978-1-78219-362-3

£30

9 781782 193623

Chewton Glen, New Forest

/ChewtonGlenHotel @chewtonglen


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