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    The restaurant at Barrington Court

    Barrington Court prides itself in serving menus featuring locally sourced produce.

    With a varied and enchanting garden dating from the early 1920s, the magnificent walled kitchen garden has espaliered fruit trees trained along high stone walls, as well as a large variety of vegetables and herbs, all of which are used in the restaurant.

    Barrington Court, Somerset
    © National Trust

    The kitchen garden

    The kitchen garden fruit and vegetables used in the restaurant’s dishes at different times of year include beetroot, spinach, squash, leek, potatoe, rhubarb, parsnip, herbs, asparagus, gooseberry and lots more. Produce not used in the restaurant’s dishes often find its way into chutneys, ciders and jellies. Over half of the produce of the kitchen garden goes into the restaurant and the remainder goes for sale in the plant shop in the garden.

    Local produce

    Local suppliers’ produce and meat are used in many dishes including Somerset pork, Somerset beef, Smokey Wiltshire ham and Blue Vinney cheese. The local suppliers work closely with Barrington to provide produce for the seasonally changing menu.

    The Trust began making cider and apple juice from the fruit trees in the orchards last year, reinstating a historic tradition at the property. Sample 100BC at the restaurant with your meal and enjoy Barrington’s voyage of discovery into cider making. The apples were milled and pressed on 200-year old cider presses and fermented in old oak barrels.

    The local primary school even has its own area of the kitchen garden, where the children plant, tend and harvest their own produce under the tutelage of the Trust’s garden staff. The children follow the growing season and create their own dishes in Barrington’s kitchen with their own produce.

    Espaliered pear trees in the garden at Barrington Court
    © National Trust

    On the menu this spring

    Somerset Pork Casserole (Serves 4)

    Ingredients

    • 675g (1lb 8oz) of diced pork shoulder
    • ½ onion, chopped
    • 10g (2 tsp) tomato puree
    • 10ml (2 tsp) vegetable oil
    • sage
    • 250ml (½ pint) pork or vegetable stock
    • 200g (7oz) mushrooms, sliced
    • 2 – 3 sticks of celery
    • 20g (1 tbsp) cornflour
    • medium cider
    • seasoning to taste

    Method

    Heat oil in a casserole dish. Add onion and cook until transparent.

    Add diced pork and seal meat.

    Add tomato puree and sage. Mix well.

    Add enough stock to cover meat and let simmer, covered with a lid, for 1½ hours approximately or until meat is tender.

    Add mushrooms and celery and continue to simmer for a further 30 minutes.

    In a separate bowl, mix cornflour with cider to form a thin paste.  Add to casserole and stir until sauce thickens. Add more cider to thin sauce if necessary.

    Cabbages growing at Barrington Court
    © National Trust

    A Sample Menu

    This menu is a sample menu, and will change with the season. Please contact the property beforehand to avoid disappointment.

    Starters

    Kitchen Garden Leek & Potato Soup
    Somerset Rarebit served with Wholemeal Toast
    Prawn & Roasted Red Pepper Cocktail

    Main courses

    Roast Somerset Pork with Barrington’s Cider Apple Jelly
    Somerset Beef Steak cooked in Exmoor Ale
    Pan-fried Pollock served with Smokey Wiltshire Bacon
    Kitchen Garden Spinach & Squash Pearl Barley Bake

    Desserts

    Rich Chocolate Pudding with Chocolate Sauce
    Pear & Almond Tart
    Barrington’s Cider Syllabub
    Cheese and Biscuits with Barrington’s Beetroot Chutney

    Whenever possible produce has been used from the kitchen garden.

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    Fresh produce from the gardens at Barrington Court, Somerset
    ©National Trust
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