The Dysart Petersham Bar

Barny and Kenneth take the same care in choosing the highest quality produce they can find, whether in cooking, or for drinks, adding immeasurably to depth, subtlety and layering of aromas and flavours.

They both use ingredients from our garden, from our chosen farms and other suppliers, or from the local wild lands, both fresh and preserved in our kitchen, in the same way to add distinctive flavours and aromas. We use many traditional yet now unusual herbs, into our drinks and love using the simple ones too. Foraged elderberry is cooked to a syrup and served as a Kir Royale. Elderflowers are reduced and served with fresh lime and soda. Raspberries are made into a Collins with Snow Queen vodka and fresh lime juice.

This also helps us make our soft drinks that much more interesting, added to our selection based on production values and purity. It is possible to drink well and
distinctively here with soft drinks.

Our wine list has over 200 bins, with wines from all corners of the globe, some especially chosen to represent excellent quality and value for money at modest price, others carefully compiled as the very best examples of “the bottle for that special occasion”. Many are produced on organic or biodynamic principles, though the producers are only beginning to talk about this as yet. Our favourite winemakers share our love of quality, character and natural methods of husbandry and production, working with their particular land, soils and weather conditions – and are prepared to go that extra mile to achieve it.

With the dramatic improvements in the quality of English wines we have selected the best of our nation’s wines, changing according to the differing qualities of the years, including the Kenton, Nyetimber, Ridgeview, Hush Heath and Shawsgate vineyards.

Notably, many of the wines have been selected and are regularly changed by the bar and kitchen team especially to match the dishes as pairing is a high priority and great interest and we create our list of wines by the glass around this objective to make a meal here that little bit more special and affordable an experience.

Several high profile reviewers have commented that our list is “priced very kindly”, Andy Hayler, and is “an ungreedy wine list”, Marina O’Loughlin. This pleases us as we want to enable as best we can the enjoyment of wines with food.

The feeling of inspiration when tasting a wine, then a dish, then tasting them together to find that the combination is far more than the sum of the parts is something we value very highly, and can be experienced with our tasting menu, or by individual recommendations from our team.

The joy of pairing wine and food is also demonstrated at our wine dinners, where individual producers from around the world showcase and introduce their wines alongside dishes especially crafted by us for them. The process of tasting the wines with Kenneth and helping to create a balanced and inventive menu is always an enjoyable experience!
We have beer pairings with our tasting menu, drawing on our specialist beers. Just as we have nothing on our wine list simply for name, each item is there because of individual character, or to compliment food.

It is the same with our spirits, where all styles are represented, from Scottish single malts to Japanese malt whisky and sake and with an outstanding selection of unusual and delightful vodkas and gins, each with its own distinctive character.

Drinks

We are pleased to welcome some of the most interesting winemakers from around the world for our wine dinners, representing wines chosen for our wine cellar by Barny, both new wines made in new ways, and long established names, offering traditional qualities, but in no way strangers themselves to new learning.

Our wine dinners emerge from a thoughtful and creative process:

  • the wines are individually selected by Barny and Kenneth,  working with the winemaker to ensure that the wines are representative of their House
  • the ingredients and the flavours available at peak quality in the season at the time of the dinner are discussed and chosen with a view to the wines’ and the flavours’ drawing out the best qualities of each other and sometimes, never slavishly, doffing the hat to traditional flavours associated with the wine producing region
  • from this the order of wines and the dishes is created and the balance adjusted to work across the meal as a whole
  • the same process applies to the vegetarian menu.

The wine maker and producer, often a member of the House family, attends to help introduce the wines.

Some flavours and dishes have surprised the wine makers in anticipation, but delighted them on the evening and have been feted for showing added dimensions to the wine. Jean Trimbach, the twelfth generation of the family to make Grands Vins d’Alsace, F.E. Trimbach, was one such and congratulated Barny and Kenneth for a “fabulous experience and gastronomic pleasure”. Guigal expressed great admiration for the way in which the wines were matched and offered in a surprising sequence that worked beautifully.

The refinement and in some cases unusual nature of the pairings of dishes and wines convinced the International Wine and Food Society [UK] to award us their Award of Excellence and suggest us to help found the UK chapter of JRE.

BOOKINGS

For further information or to book a place at our next wine dinner please email us at enquiries@thedysartpetersham.co.uk or call Barny Taylor on 
07967 481625. 

Events at The Dysart Petersham

Next Classical Recital

Sunday 8th July, 7:30pm Lana Trotovsek – violin, Simon Lane – piano Mozart– Sonata for Violin and Piano in F major K.547 Debussy– Sonata for Violin and …

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