FOOD & DRINK
freshly made juices and garden-inspired cocktails complement the food .
Adam explains : “ We have been developing the concept for some time and want guests to feel as though they are at a relaxed dinner party at home with great food and drink , great company and great conversation .
Given ‘ the best parties always happen in the kitchen ’, the space is literally an open kitchen , featuring a bespoke seven metre kitchen island . Five tables with social seating offer prime views of the action . Like a dinner party with friends , you don ’ t see a menu in advance and guests place their faith in the cooking skills of the host , so in this case , me and my team !
From the moment guests arrive they will be immersed in the Kitchen Garden which they can explore with a drink and snack before making their way through an espalier hornbeam hedge linking the Kitchen Garden to FIFTY TWO .
Here the evening continues with a series of dishes starting with a selection of snacks , freshly-baked bread and an assortment of plates leading up to our signature sharing dish , followed by desserts and treats .
A key part of the concept , we want guests to feel at home ! We ’ ll have aprons on hand for those who are keen to get involved , a pack of cards to spark the ‘ art of conversation ‘ and over pudding , we couldn ‘ t resist ‘ dessert ‘ island disc - the chance for guests to select a track for the FIFTY TWO playlist .”
The building is made up of five shipping containers . In the spirit of its industrial beginnings , steel elements have been incorporated into the scheme with oversized raw steel window reveals to retain the industrial character of the containers . Large picture windows and sky lights have been cut into the containers to bring the outside in and add a light and airy feel .
The Kitchen Garden is quite literally a key ingredient of the FIFTY TWO dining experience where Kitchen Gardener , Emma Pugh and her team grow over 500 different edible plants . Using organic and nodig principles , the gardeners enrich the soil with a variety of organic matter so the crops are packed with nutrients giving the freshest seasonal flavours and textures on your plate .
Karen Tyson , Resort General Manager comment : “ The importance of providing amazing experiences , memorable for all the right reasons , continues to grow . FIFTY TWO is just that – an innovative concept and one we believe will become a Yorkshire destination dining experience . Adam is an extremely talented Chef and certainly one to watch – a star in the making !”
www . fiftytworuddingpark . co . uk
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