What better way to spend a balmy summer evening than celebrating the success of friends? Santo’s Higham Farm Hotel has just been awarded a 4-Star rating from the AA (which dovetails jolly nicely with their restaurants 1 AA- Rosette for excellence in fine dining) and, rightly proud, they threw a little soiree to mark the occasion. In true HF style, though it was that little bit ‘extra’, and provided the perfect platform from which to launch their partnership with Warrendale Wagyu.
The guests were a mix of the Warrendale team, some Higham Farm staff and family, loyal local residents, Peak FM, and the lovely Nicola Hoult from Country Images. You all know what I’m like, so it will come as no surprise when I tell you I had a proper ‘fan girl’ moment when I was introduced to Nicola! Hostess Roma Hatton (HF’s General Manager and long-time family friend) ensured that the welcome Prosecco was flowing freely and that everyone was introduced to each other, with Andy from Leading Imagery capturing all the moments brilliantly.
When it comes to events, The Santo’s Higham Farm team know how to dress a space! Sumptuous florals trailed from one end of the banqueting table to the other, cutlery and glassware gleamed, pillared Crystal Tealight holders glimmered, and the gold ribbon-dressed and white upholstered chairs complemented the heavy table linens seamlessly. Having seated us all, Roma signalled to the serving team to present the nibbles: house-made Bread served with Sun-blushed Tomato Hummus, and Marinated Black Olives, and boards of Classic Pinsa Romana. On a temperate evening, these were the ideal start to the event, and were heartily appreciated.
Next up, for the starter, were platters of Chef Raymond Moody’s signature Scotch Egg with Three-Mustard Mayonnaise, Cornish Crab Arancini with Thermidor Mayonnaise, and Signature Rarebit whose Tomato Fondue and Mature Cheddar Rarebit was oozing seductively from the toasted slices of Sourdough. Remarkably, His Nibs tried the Crab Arancini and was surprised to discover that this was his new ‘hot thing’, having loudly proclaimed that he doesn’t like Crab; what he most definitely does like is Scotch Egg, and Chef had blown this morsel out of the water with his skill.
Jamie & Chris from Warrendale Waygu
Photo courtesy of Leading Imagery
With plates cleared, it was over to Jamie Brownrigg (Production Director) and Chris Harrison-Bloom (Business Development Manager) from Warrendale Wagyu to inform us all of the [what I’m going to call] the ‘Moo-to -Morsel’ process. As you know, I have long-stated that you can tell how happy an animal’s life has been (and the standard of husbandry behind it) by the flavour of the meat…let’s just say that these Japanese-originated cattle have led exalted existences! The flavour and texture of the Wagyu we savoured were magnificent!
On large wooden boards, guests were invited to self-serve from thick slices of Fillet, fat-capped Sirloin, and Flat-iron cuts. Silence fell around the room as we all gave the Wagyu our full attention, another indicator of a tremendously good feast. As you would expect, the Fillet was super-silky in the mouth, melting instantly, and the Sirloin was equally delicious; however, the Flat-iron (a shoulder cut, and therefore an active muscle) surprised me with its quality. Richer in flavour, and with a firmer ’bite’ to it than Fillet, the Flat-iron can carry off more robust seasonings too, but on this occasion Chef Moody served a simple, dressed Salad, crisp, golden Fries, and a gloriously bright, pingy Chimichurri sauce. Utterly stunning is really the only thing I can say.
You might think that that would be the end of the meal, but, no, there were still a pair of desserts for us to coo over: Honey Pudding, and Pistachio Tiramisu. Natasha (Bloom, Operations Director at Warrendale Wagyu) was really looking forward to sampling the Tiramisu – a lady after my own heart. Presented in a teacup, the Cocoa-dusted, Mascarpone-heavy treat was addictively good, and not cloyingly sweet either. Partnering the coffee hint was a beautiful Amaretto hit, hidden at the very bottom of the dessert’s layers; Almond and Pistachio make excellent bed-fellows: Almond is earthy and nuttier, than the more buttery, subtler character of Pistachio. Delighted as I was by the Tiramisu, the star of the sweet show was the Honey Pudding, made with local Wingerworth Honey. The beyond-airy sponge was topped with a honeycomb-shaped tuille and beads of Bee Pollen, and the layers of flavour were bewitching in their harmoniousness.
From start to finish, the evening had been smashing: other-worldly food, dazzling surroundings and magnificent company. What more could a person possibly want?
Prices for the Warrendale Wagyu steaks at Santo’s Higham Farm Hotel range from £28 - £49, including your choice of a trio of house sides and a sauce. To book a table, call 01773 833812, or visit www.santoshighamfarm.co.uk and follow the booking information.
We were invited to join Santo's Higham Farm Hotel as guests for the celebration of its new AA 4-Star award and the launch of its partnership with Warrendale Wagyu.
