In celebration of World Earth Day on Monday 22nd April, throughout April Sutton Hotel Collection will be making a step towards change by showcasing a ‘Sustainable Dish of the Month’ at each of the three hotels within the collection: The Francis Hotel Bath, The Queens Hotel Cheltenham and The Castle Hotel Windsor. Each hotel will be celebrating World Earth Day with a dish, which has been carefully selected to incorporate seasonal, locally sourced produce as well as helping the collection to actively work towards their zero-food waste principles.
In celebration of World Earth Day on Monday 22nd April, throughout April Sutton Hotel Collection will be making a step towards change by showcasing a ‘Sustainable Dish of the Month’ at each of the three hotels within the collection: The Francis Hotel Bath, The Queens Hotel Cheltenham and The Castle Hotel Windsor. Each hotel will be celebrating World Earth Day with a dish, which has been carefully selected to incorporate seasonal, locally sourced produce as well as helping the collection to actively work towards their zero-food waste principles.
William Gibbs, Sutton Hotel Collection
The Queens Hotel in Cheltenham will be serving a delicious Cajun-style salmon, pickled cauliflower and spinach mousse as the Sustainable Dish of the Month. This has been created by executive head chef Simon who was recently invited to become a member of Master Chef’s of Great Britain. In partnership with the hotel’s fishmonger, this dish has been carefully selected based on minimum food miles to achieve optimum freshness. Showcasing a variety of flavours, the creamy spinach mousse combined with the spicy notes of the salmon allows guests to enjoy a dish that is bursting with zingy and sweet undertones.
Lovingly curated by head chef Suraj Lokhande, The Castle Hotel’s sustainable dish is roasted cauliflower steak chimichurri sauce with bean cassoulets. Using British-grown cauliflowers, Suraj brings his signature flavours to this dish to invigorate the cauliflower alongside the hearty stew of the bean cassoulets. As one of the UK’s favourite vegetables, cauliflowers have been incorporated into dishes since the 17th century. Grown throughout the year, cauliflowers also contain many nutritional elements making this dish a delicious, sustainable dish for guests to enjoy at The Castle Hotel’s destination restaurant Leaf.
Situated right in the centre of Bath, and a short walk away from some of the city’s best attractions. The Francis Hotel is home to Boho Marché, a wonderful Mediterranean-inspired restaurant with a tempting cocktail menu – the perfect spring retreat.
In celebration of Earth Day, The Francis Hotel’s dish is a slow roasted spiced cauliflower steak, sweet potato mousseline, olive oil and chickpea lentil ragout. A vegan dish that has been expertly curated, the ingredients have been locally sourced, and organically grown. The dish combines spicy flavours of the cauliflower with the complexity of the chickpea ragout as well as the sweetness of the sweet potato.
Each sustainable dish will be available across Sutton Hotel Collection throughout April. For more information and bookings, please visit the respective websites: The Queens Hotel Cheltenham, The Castle Hotel Windsor and The Francis Hotel Bath.