Clam, haricot and green garlic at Water Lane, inspired by Claudia Roden
New Winter Series with menus inspired by the writings and recipes of some of Water Lane’s favourite food writers and cooks
Water Lane walled garden, Water Lane Hawkhurst, Kent, TN18 5DH
www.waterlane.net | @water.lane
Water Lane has launched a series of set lunch menus inspired by the writings and recipes of some of Head Chef Jed Wrobel’s favourite food writers and cooks. The series has launched with recipes from Egyptian-born British food writer, Claudia Roden. Best known for her Middle Eastern cookbooks including A Book of Middle Eastern Food and Arabesque - Sumptuous Food from Morocco, Turkey and Lebanon, Claudia’s food is full of warmth, sunshine and flavour. In the heated Carnation House at Water Lane, try Burnt leeks and cobnut tarator and Taramasalata, farinata and radishes before Clams, haricot and green garlic or mutton meatballs, kalettes and orzo. For pudding, blood orange flan and poached rhubarb or spiced rice pudding and butter baked bramley apple.
Next in the series is British food writer and chef Simon Hopkinson. Hailed as the ‘food writer’s food food writer’, Simon led the kitchen of Terence Conran’s Bibendum in the late 1980s, before leaving the restaurant trade to concentrate on cookery writing, notably Roast Chicken and Other Stories, which was declared ‘the most useful cookbook of all time’ by Waitrose magazine. Jed’s take on Hopkinson’s classic Southern French cooking includes dishes such as Beetroot dumplings with horseradish cream, Grilled pork belly and chicory gratin, Seabass and fennel a la Grecque and Junket pudding with rhubarb and vanilla.
Two courses for £27
Three courses for £32
Lunch is served Wednesday to Sunday, 12-3pm.
About Water Lane
Water Lane is a walled garden with a vinery and Victorian glasshouses on the Kent and Sussex borders. A long-term project, the site is being sympathetically transformed into a working kitchen garden with vegetable beds, cut flowers, restored vinery, outside spaces and a pavilion for dining and events.
During the Winter months the restaurant is in the heated Carnation glasshouse. In the summer, it moves to the outside terrace, overlooking the vegetable and flower beds. The menu at Water Lane reflects its sense of place in the English countryside with a short and often-changing seasonal menu by head chef Jed Wrobel. Much of the restaurant produce is grown in Water Lane’s vegetable beds or sourced from organic and biodynamic farms. Meat is from pasture raised herds and day boat fish is from nearby Hastings and Rye.
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