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National Gin Day, 13th June

To celebrate National Gin Day on the 13th June, we are offering a bottle of our unique Roehampton Club gin for just £35. Supply is limited of this special gin made with botanicals from our gardens – so it is first come first served.

To take up this offer please call Reception on 020 8480 4200 to order and pay.
Limit of two bottles per order. You will then receive an email with details about collection from Security.

Read about the history and background of the Club’s very own Gin with some recipe ideas here.

National Barbecue Week

To celebrate National Barbecue Week which started on the 25th May, Direct Meats have special offers on their Cumberland Sausages, ribs, and pork tomahawk steaks. Head Chef Adam shares some simple marinades to go with these. Direct Meats supply the Club with quality, sustainable meats. Order Online at https://directmeats-foodstore.co.uk/

Cumberland sausages – Mustard and honey glaze

3 tsp honey
3 tsp wholegrain mustard
Cook sausages and when cooked mix all together in a bowl or brush glaze on the barbecue

Cooked pork ribs – barbecue sauce

140gm of ketchup
1tsp black treacle
1 tsp Worcestershire sauce
1 tsp of wholegrain mustard
1 tsp smoked paprika
1 dash of tobacco
Juice of half a lemon
1 garlic clove, minced


Mix all ingredients together, warm in a pan and brush the ribs with these for the last 10 minutes of cooking. Even better on barbecue as it is National Barbecue Week.

Pork tomahawks – just a quick brine overnight and enjoy the next day on the barbecue

3l of water
200gm table salt
100ml honey
100 ml whisky
100 ml cider
1 orange zested
1 cinnamon stick
1 tsp cloves
5 star anise
3 bay leaves
5 garlic cloves minced
3 sprigs of thyme

Toast all the dry spices in a pan to release the aromas
Add 1L of water along with the rest of the ingredients and bring to the boil
Stir to make sure the salt and sugar has fully dissolved then remove from the heat
Add the rest of the water and make sure the brine has fully cooled before submerging tomahawks steaks in overnight.

When ready to barbecue take out of brine and pat dry 30 minutes before.
This is a great brine for all cuts of pork too and you can leave the alcohol out and replace with apple juice if you wish.

Adam Lestrelle | Head Chef | adam.lestrelle@roehamptonclub.co.uk