Seasoned to Perfection event at Gusbourne

The recent Seasoned to Perfection event at Gusbourne on the 11th October 2024, brought together two renowned chefs, Scott Paton of Àclèaf at Boringdon Hall and Doug Balish of the Grove of Narberth. This special collaboration, part of PoB Hotels' culinary series, showcased the distinct styles of both chefs in an unforgettable four-course lunch.

Scott Paton, known for his Michelin-starred simplicity and sophisticated approach, crafted dishes that allowed high-quality ingredients to shine, while Doug Balish's expertise focused on showcasing natural flavours in intelligent, refined ways. The event began with a tour of Gusbourne’s picturesque vineyards and featured canapés served among the vines, providing guests an intimate setting to engage with the chefs.

The curated menu was thoughtfully paired with Gusbourne’s award-winning still and sparkling wines, handpicked to complement the autumnal ingredients used in each dish. Laura Rhys, Gusbourne's Master Sommelier, highlighted the versatility of their wines, particularly during the autumn season, with their structure making them perfect for pairing with the rich, earthy flavours of the season.

The event underscored the synergy between wine and cuisine, offering a full sensory experience to those in attendance.