MENU dorset issue 22 MENU22..dorset pdf issue 22. | Page 44

SIP SIP HOORAY
Enjoy cocktails in The Kitchen or settle down with something special to sip in The Dining
Room, courtesy of Chewton Glen's prestigious new bartender
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Given its reputation as the quintessentially
English country house hotel with
outstanding food and a penchant for luxury,
it should come as no surprise that Chewton
Glen Hotel can serve you a damn fine
cocktail too.
Whether you sip it in The Kitchen,
their fresh, casual dining restaurant and
cookery school, or The Dining Room, which
celebrates fifty years of fine dining in style,
you can expect premium spirits perfectly
mixed by new bar manager Salvatore
Damiano. Originally from Sicily, he has
joined Chewton Glen after working for over
a decade in luxury hotel bars across the
South of England including the Captain’s
Club in Christchurch. Salvatore has just
been elected the National President of the
UK Bartenders Guild, so brings the respect
of his peers behind the bar for both his
knowledge of mixing drinks and a passion
for serving customers something special.
As he says: “The best cocktail is the one
that the guest prefers, it’s only important to
make it with love.”
Chewton Glen have some exciting plans
to showcase Salvatore’s expertise, which
he’s used when mentoring countless young
bartenders at colleges and events over
the last 12 years. Guests and locals will
be able to book onto a series of cocktail
masterclasses. Perfect for a pre-dinner
activity or to make a special celebration
even more memorable. You could be mixing
cocktails like these…
Lounges Tea Punch
Ingredients
5cl Plantation Pineapple Rum
2cl Oloroso sherry
2cl Grapefruit, freshly squeezed juice
1cl Matcha tea syrup
Fresh strawberries and mint
Chewton Glen Seasonal
Champagne Cocktail
Ingredients
A spoonful of fig and date marinated in Hennessy Fine de Cognac
Drop of Angostura bitters
Top up with Taittinger Brut Champagne
Build in a punch bowl and serve in a teacup garnished with
dehydrated orange slices and fresh mint.
Build in a champagne glass, garnished with tops of mint and
seasonal fruit slices.
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