“We loved the concept of The Table, so we didn’t want to change too much,” says Leigh, a former food product developer. “We’re still sourcing locally, making simple, delicious, fresh food.” Tables are still spread out beneath the trees, and all the original staff are still working with them.
The polenta is cooked with veggie stock, cream, butter and Dalewood’s stupendous Huguenot cheese. It’s then set in the fridge, cut into squares, dusted with flour and deep-fried until golden brown.
The broad beans, from nearby Genesis Farm, are blanched along with some Brussels sprouts, then dropped into an ice bath to maintain their beautiful green hue.
A white wine velouté is made using De Meye’s barrel-fermented Chenin, cream, garlic, potato and veggie stock.
Chef Brendan worked for several of George…
