PIANO RECITAL – SUNDAY 4 DECEMBER




Sunday 4th December, 7:30 pm

Ivana Gavric - Piano

Beethoven - 'Appassionata'
Ravel - Valses nobles et sentimentales
Grieg - Sonata Op 7

Following her wonderful performance at The Dysart Arms in March 2011, Ivana returns to explore some different musical material.

Since her last performance here, the British pianist has been selected as Newcomer of the year 2011 by BBC Music Magazine to add to her previuors accolades: 'Rising Star' by BBC Music Magazine and 'One to watch' by Gramophone Magazine.

"She stamped her character on the evening from the off, there's a colloquial ease to Gavric's way with Eastern European melodies - she has the musical equivalent to the gift of the gab."
The Arts Desk, July 2010

Tickets £12 including a glass of wine, plus a £1 donation to Childreach

Box Office 07967 481 625



PETERSHAM REARED RARE BREED PORK ON THE MENU

We have our next Petersham reared, rare breed pig, an Oxford Sandy and Black.  

Hand, and home, reared, running free in a Petersham garden over the Summer and Autumn, with passionate concern for welfare and an unstressed, natural life, these pigs were only fed on corn based, vegetarian, pig nut feed, with lashings of pears, apples, fresh raw vegetables and acorns from this year’s bountiful fruits and harvest.

The pork is beautifully lean and full of flavour.

Butchery is carried out here with care, skill and traditional methods by our Head Chef, Kenneth Culhane and our new Sous chef, James Verity.

With head to tail cooking everything is being used..

 Kenneth’s dishes include: 
- making our own home cured pancetta, a 4 week process including a week of curing in a medley of spices such as cardamom and fennel and hanging for 3 weeks in muslin
- roasts of loin and leg, slow cooked
- crisp crackling from the skin and ears, slow cooked, confit,  fine sliced and roasted
- shoulder, slow cooked overnight for 12 hours, rolled with some of the fat and served with the slow cooked loin   
- heads, we have 2,  also slow cooked overnight and made into a terrine and our pigs’ cheek bons bons
- lower trotters used to set stocks
- liver devilled and served with lime persillade, puy lentils, sherry vinegar and our local cavolo nero, with croutons for added texture
- assiette of pork with braised shoulder, liver, loin, crackling and medallions of trotter stuffed with sweetbreads, beefsteak mushrooms, shallots, herbs and chicken mousse.

Wild apples, home- made rosehip syrup, yarrow leaves are just some of the other local riches to bring to these dishes. 

FORAGING AND LOCAL GARDEN PRODUCE

We have had a wonderful year of foraging and local produce from the first asparagus and courgette flowers onwards.

This week our forager has brought us:

Chicken of the woods, ceps, oyster mushrooms, beefsteak fungus, yarrow leaves, new growth nettle tips, wild horseradish, hairy bittercress, rose hips and wild apples.

Local produce includes – the last of the nasturtium leaves, flowers and seeds,  even this late in the season  – borage flowers, exceptional local grapes, cavolo nero, our favourite, year round,  cabbage leaves  – sweet yellow peppers – pea shoots – and, of course, more pumpkins, including a rare  “ blue hubbard” variety first documented in America long ago, extraordinary, but wonderful to look at and to eat.

Our menus are subtly and significantly influenced by what he finds for us on a daily basis and by the local produce we can source, through him and other friends and supporters. 

We will be enjoying , and incorporating, these lovely things in our menus both for meat eaters and vegetarians - with nettle pesto, salads, soups, our vegetable broth, risotto, sides of wild mushrooms ceps and rich cavolo nero with our local pork liver and shoulder.

RARE BREED LONGHORN BEEF FROM HUNTSHAM COURT FARM ON THE MENU ON SUNDAY

This weekend we served Longhorn beef from Huntsham Court Farm in the Wye Valley, Herefordshire – alongside our usual roast sirloin of beef which is Hereford cross Aberdeen Angus from our farm suppliers in Wiltshire. We source all our meat from farmers who live up to our standards for natural husbandry, a natural, open air life and an unstressed existence – but this Longhorn beef is special again. 

We already source our Ryeland lamb and middle white pork from Huntsham Court

Huntsham Court beef comes from the Huntsham herd of Longhorn cattle. This old fashioned breed was developed 200 years ago and was the breed which made England famous for its fine roast beef. Longhorn beef is now sadly a rare breed and has been largely forgotten, but the quality of its meat remains outstanding. 

The meat is hung for nearly 5 weeks so that the fine grained, well marbled meat reaches its ideal maturity and full potential.

Huntsham Longhorn beef was chosen by Heston Blumenthal for his television series, “Perfection”, as the best beef available in Britain . 

The exceptional marbling running through the meat melts beautifully during cooking, with the fat enriching  the wonderful texture and taste that memories are made of. Kenneth believes in the importance of triggering memories from flavours and dishes.

NEW SOUS CHEF

Kenneth is joined by our new sous chef, James Verity. James was Head Chef at Pembroke Lodge in Richmond and before that Head Chef of his own restaurant on St Lucia. We all wish him a warm welcome.

NEW LOG BURNING STOVE IN THE RESTAURANT

Our new, English made, DEFRA approved, “Clearview “ cast iron log burning stove is up and running in the restaurant fireplace – with a 12 kw output capacity and big glass double doors it has restored the welcome from our hearth and arrived just in time to project a welcome warmth through the restaurant.

NEW LED LIGHTING

We are converting our lights, inside and out, to warm white, LED lighting, each lamp reduced from 50w to about 7w, a massive reduction in the use of electricity and in the emission of carbon. We are pleased to acknowledge the contribution made to the cost of this by Richmond Council through GoGreen Richmond which has focused on Petersham.

For further information please call Barny Taylor on 07967 481 625 or

Email: enquiries@thedysartarms.co.uk