03-02-2011, 09:02 AM
Simon King, chef/proprietor at 1861 which is located in the pretty hamlet of Cross Ash, near Abergavenny, is delighted to announce his special Mothering Sunday menu.
Simon runs restaurant 1861 with his wife Kate.
“All mums deserve to be spoiled on their special day, so I have put together a menu that features seasonal treats such as wild garlic risotto, as well as traditional Sunday favourites like roast beef with all the trimmings.â€
“I run the restaurant with Kate, and we have two small children, so we know that creating a work life balance can be tricky, so it’s good to let someone else do the hard work once in a while.â€
Simon cut his teeth with several of the restaurant industry’s luminaries. One of his first key posts was with the famed Roux brothers at their celebrated restaurant on the banks of the river Thames in Berkshire.
He also worked in the kitchen of renowned chef, Martin Blunos, following that with the post of head chef at luxury country house hotel, Llansantffraed Court.
This proved to be a fortunate move, as this is where Simon met his wife Kate, who was employed as the hotel’s wedding co-ordinator.
Simon and Kate have built upon their wealth of hotel and restaurant experience to offer guests a gourmet menu at 1861, combining fine food with just the right balance of friendly, personal service.
The couple run 1861 with the help of a loyal and highly capable local staff.
Their quest for the freshest ingredients serves to create an ever changing seasonal menu, littered with many favourites such as the braised belly pork and mosaic of red fruits; supreme of guinea fowl with garlic and parsley cream; and wild mushroom soup.
The provenance of the vegetables is guaranteed as the majority of them are grown by Kate’s father at his market garden in nearby Nantyderry.
“I get tremendous pleasure from putting my own stamp on the food here at 1861,†Simon enthuses. “We offer fine dining served in tasteful but relaxed surroundings. Our aim is always to make our guests feel perfectly comfortable and at home with us, and we pride ourselves on providing guests with a warm welcome yet respecting their need for space and privacy.â€
Simon runs restaurant 1861 with his wife Kate.
“All mums deserve to be spoiled on their special day, so I have put together a menu that features seasonal treats such as wild garlic risotto, as well as traditional Sunday favourites like roast beef with all the trimmings.â€
“I run the restaurant with Kate, and we have two small children, so we know that creating a work life balance can be tricky, so it’s good to let someone else do the hard work once in a while.â€
Simon cut his teeth with several of the restaurant industry’s luminaries. One of his first key posts was with the famed Roux brothers at their celebrated restaurant on the banks of the river Thames in Berkshire.
He also worked in the kitchen of renowned chef, Martin Blunos, following that with the post of head chef at luxury country house hotel, Llansantffraed Court.
This proved to be a fortunate move, as this is where Simon met his wife Kate, who was employed as the hotel’s wedding co-ordinator.
Simon and Kate have built upon their wealth of hotel and restaurant experience to offer guests a gourmet menu at 1861, combining fine food with just the right balance of friendly, personal service.
The couple run 1861 with the help of a loyal and highly capable local staff.
Their quest for the freshest ingredients serves to create an ever changing seasonal menu, littered with many favourites such as the braised belly pork and mosaic of red fruits; supreme of guinea fowl with garlic and parsley cream; and wild mushroom soup.
The provenance of the vegetables is guaranteed as the majority of them are grown by Kate’s father at his market garden in nearby Nantyderry.
“I get tremendous pleasure from putting my own stamp on the food here at 1861,†Simon enthuses. “We offer fine dining served in tasteful but relaxed surroundings. Our aim is always to make our guests feel perfectly comfortable and at home with us, and we pride ourselves on providing guests with a warm welcome yet respecting their need for space and privacy.â€