For centuries the fields, pastures and forests of the area around Kingston Lacy in Dorset have supported farmers and the local community. When the Bankes family purchased the estate in the 17th century the importance of food continued. Now, the National Trust has taken that on to another level.
The Kingston Lacy estate is a strong advocate of quality, locally grown food, encompassing as it does, a large area of tenanted agricultural land. The restaurant focuses on local produce with the estate’s own Red Devon beef herd a key part of the landscape and the Trust’s food offer.
© National Trust / Kingston Lacy
Local food on the menu
Many of the cheeses used in the restaurant’s recipes come from local suppliers such as Dorset Blue Vinney and Wingreen Camembert. The National Trust’s Waddesdon Manor in Buckinghamshire supply the wine sold in the restaurant and the elderflower presse is from Kingswood Water, which is bottled at source on the Stourhead Estate. The beef comes from the estate’s Red Devon herd. Tenant farmers also provide valuable produce. Home-made Barford ice cream comes from tenant farmers on the estate, Chris and Wendy Pope, and the apple juice sold is from Bensons on the Trust’s Cotswold’s Sherborne estate.
© Kingston Lacy / IM Dougherty
Signature dish
Signature dishes on the restaurant menu may include beef & ale casserole featuring Red Devon beef or a traditional cottage pie, with best mince beef from the estate. Please contact the property beforehand to avoid disappointment. On Mondays and Tuesdays there is a limited menu and on other days the menu is subject to availability and regular menu changes.
Beef & Ale Casserole recipe -serves 4
- 0.5kg braising steak
- 1 onion
- 1 clove garlic
- 1tbsp cornflour
- 2tbsp oil
- 1/2 tsp thyme – dried
- 1 bay leaf
- 50g mushrooms
- 75g root veg – diced
- 90g tomatoes – tinned
- 50ml ale
- 2tsp beef bouillon
- Sear beef in hot oil, remove meat from pan
- Add onion and garlic to oil and brown a little, add beef
- Sprinkle in cornflour and herbs – add ale and tomatoes
- Bring to boil, add vegetables and cook for 1 1/2 hours
- Add mushrooms and season
- Cook further 20 minutes until beef tender
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