Blenheim Palace has unveiled its autumn offerings, featuring a delectable seasonal Sunday roast served in the elegant surroundings of the Orangery. This cosy dining experience showcases classic roast favourites, including beef, chicken, and a vegetable wellington, all served with traditional trimmings.
A highlight of the menu is its use of vegetables harvested from the palace’s own two-acre kitchen garden, which is cultivated using organic and regenerative methods. This commitment to fresh, sustainable produce enhances the flavours of every dish.
The Orangery’s broader menu is crafted in collaboration with renowned chef Marco Pierre White, the first British chef to earn three Michelin Stars. Chef White has worked closely with the culinary team to bring expert knowledge and signature dishes to the table.
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Appetisers, priced between £9 and £10, include delights such as Estate Garden beetroot carpaccio with heritage mixed beets, whipped goat’s cheese, chilli, honey and lemon dressing, and micro watercress, alongside Estate Garden asparagus topped with shaved parmesan, olive oil and lemon.
For mains, diners can enjoy roasts ranging from £22 to £30, including a Vegetable Wellington, Garlic, lemon and thyme roasted free-range Oxfordshire chicken served with pig in blanket and estate garden herb stuffing, as well as Roast topside of beef from Oxfordshire accompanied by horseradish sauce and a Yorkshire pudding.
Additional main course options feature a Garden risotto with seasonal estate vegetables and herb oil, pan-fried Scottish salmon fillet with garden basil salsa verde and wild garlic parmentier potatoes, and a classic Caesar salad topped with smoked free-range chicken breast, crunchy croutons, shaved parmesan, grated egg and Caesar dressing.
A selection of sides is also available to complement the meals. To find out more about the Sunday roast experience or to make a reservation, visitors are encouraged to visit the Blenheim Palace website for full details and booking information.