Chiswick has announced the launch of ‘Chiswick In Bloom’ – two months of activity that sees the restaurant and garden come to life to celebrate spring, and the launch of a dedicated Chiswick bar area with its own special menu.

Showcasing the venue’s home-grown seasonal produce, Chiswick will debut new menus across both the restaurant a la carte menu as well as a special menu available exclusively through the communal bar. In the restaurant, feast on classics such as Chiswick’s slow roasted lamb shoulder, and new menu highlights including globe artichokes with asparagus, garden herbs and pecorino, alongside a half roast chicken with sunrise potato and snow peas.

For those who are after a lighter night out, Chiswick have also introduced a spring snack menu in the bar. The venue has partnered with Bombay Sapphire to create a cocktail and snack “In Bloom” menu as a distilled version of the new spring menu. Highlights include the Bombay Sapphire Garden G&T paired with Chiswick crudités and white bean hummus, the Tangerine Spritz paired with Berkshire pork terrine, mustard and preserved vegetables, the Spring Collins paired with nasturtium leaves, house made ricotta and sunflower, and the recently launched Bombay Bramble Spritz paired with prawn popcorn, jalapeno and iceberg lettuce. These pairings will be available exclusively through the Chiswick communal bar from Wednesday 2nd – Saturday 31st October.

As part of the spring campaign, the Chiswick kitchen garden will be open to the public for the first time, hosting a range of masterclasses in collaboration with Bombay Sapphire. During each masterclass, guests will enjoy a cocktail from the ‘In Bloom’ menu, alongside a selection of Chiswick snacks and take-home gifts. Classes include:

Gardening masterclass with Chiswick horticulturalist Peter Hatfield in the beautiful Chiswick garden, teaching the art of composting and the importance of bees in pollination and maintaining biodiversity.

Bombay Sapphire’s mixologist Loy Catada will host a cocktail class using a selection of tonics and in-season herbs to help guests perfect their ultimate spring G&T recipe.

Matt Moran will host a cooking masterclass with Chiswick head chef Francois Poulard, demonstrating menu favourites, with guests leaving with a take-home produce bag to recreate the Chiswick experience at home.

“I’ve always loved Chiswick in the spring. The garden is in full bloom with peas, climbing green beans, cucamelons and strawberries out in force, the produce we have to work with is abundant and the warmer weather and longer days seep into the dining room, making you want to kick back and enjoy another drink.” says Matt Moran.

“We’re inviting Sydney in to experience even more of what Chiswick has to offer this spring. They can get their hands dirty in the garden with Pete, or brush up on their cooking and cocktail making skills in time for spring entertaining. We’ve seen such support from our community, and this is a celebration of that support – a way to open up the restaurant to our community more than ever before.”

To mark the arrival of spring, Chiswick’s entrance will be styled with seasonal blooms and produce to create an immersive sensory experience for guests, and the communal bar will transform into a G&T Garden to complement the new Chiswick In Bloom menu.

Ed Loveday, the inspiration behind the In-Bloom cocktail menu and Solotel’s new recruit said: “The G&T Garden is a fun way for us to bring what’s happening in the Chiswick garden into our drinks menu. Some of what we’ve used we worked with Pete (Chiswick’s Head Gardener) to plant months ago, and on other cocktails we’ve worked backwards, finding ways to showcase some of the incredible flavours in the garden. Part of the fun of working with seasonal herbs is seeing how they really bring a classic cocktail to life.”

Chiswick’s new spring a la carte menu and ‘In Bloom’ bar menu will be available from 2nd September, continuing throughout spring. Masterclasses will commence on 19th September.

Gardening Masterclass with Peter Hatfield (Chiswick Horticulturalist)

  •  Hosted alongside head chef Francois Poulard, guests will learn the art of composting and the importance of bees in pollination and biodiversity. Guests will receive a Bombay Sapphire G&T on arrival, along with 3 canapes and a take home gift.
  • Date: 19th September
  • Time: 11.45am – 12.45pm
  • Tickets: $59pp, available here. Exclusive release for 20pax in line with current restrictions.

Cocktail Class with Bombay Sapphire Mixologist, Loy Catada

  • Hosted by Bombay Sapphire mixologist Loy Catada, guests will learn to make three spring cocktails, including Chiswick’s spring G&T recipe choosing from a selection of tonics and in season herbs from the kitchen garden
  • Date: 8th October
  • Time: 6pm-7.30pm
  • Tickets: $85pp, available here. Exclusive release for 20pax in line with current restrictions.

Cooking Masterclass with Matt Moran and Head Chef Francois Poulard

  • Hosted by Matt Moran and head chef Francois Poulard, guests will learn to make a selection of dishes from Chiswick’s new spring menu. This class allows guests the full Chiswick experience, with …
  • Bespoke Bombay Sapphire cocktail on arrival
  • Cooking demonstration of entree, main and dessert from the newly launched spring menu
  • A full serve of each menu item to enjoy in between each course
  • Take-home produce bag with recipe cards for each of the key dishes, to recreate at home
  • Date: 22nd October
  • Time: 5pm-7pm
  • Tickets: $199, available here. Exclusive release for 20pax in line with current restrictions.

Source: Chiswick