Kentish producer Balfour has announced the forthcoming opening of Winemakers’ Kitchen, a winery restaurant with a mantra of “what grows together, goes together”.
Balfour’s head chef Dan Austin and head winemaker Fergus Elias have collaborated on the concept for the restaurant that will champion local, Kentish produce that pairs with the producer’s still and sparkling wine range.
Dishes available at the winery restaurant, which opens on 1 December, include a twice-baked Ashmore Cheddar soufflé (suggested to pair with Balfour Blanc de Blancs 2018), braised ox cheek pithivier (with which Luke’s Pinot Noir 2022 is recommended), and mulled seasonal fruits (best complemented with a glass of Cinque Ports 2019).
According to Balfour, the pairings were developed through Elias breaking down the different structural and flavour elements of the wine, with Austin then developing dishes that would match in response.
The restaurant also boasts of balcony views over the estate’s 160 hectares of vineyards, meadows, woodlands and orchards.
Co-founder Leslie Balfour-Lynn said: “Hospitality is in our DNA at Balfour. Whether that’s visiting our new restaurant or one of our 10 superb Balfour Pubs. Creating unforgettable experiences is a real USP for our business and something which, we feel, you only get when visiting an English winery. We’re proud that Balfour will now have something for everyone – from walks through our stunning natural home, to fine dining and, of course, exceptional tours and tastings.”
Balfour reports that it received some 20,000 visitors to its vineyards over the summer period, and the opening of this new restaurant is further testament to the growth of the English wine tourism sector.
Related reading:
How Sussex plans £283m boost to UK wine tourism
This article was originally published by the drinks business and has been shared with permission.
