Leave it to Beaverbrook to turn a summer barbecue into a scene straight out of a storybook. As part of the hotel’s Fanning the Flame dining experience, guests are ushered to the lawn of the Surrey estate’s main house, where six hot air balloons painted in blush pinks and paisley pastels double as dining pavilions. It’s part whimsy, part English eccentricity—and entirely enchanting.
Set the Scene
Each balloon is an intimate stage set, seating small groups around linen-clad tables while servers glide between the “baskets.” The atmosphere strikes the balance Beaverbrook does best: playful without feeling precious. My server, Tamarind, set the tone immediately—warm, intuitive, and genuinely delighted to guide the experience.
Let’s Talk About the Food
The afternoon begins with a welcome cocktail (or mocktail) crafted by local distillers Silent Pool Gin before guests settle into their pastel-hued balloon, designed in collaboration with Summerill & Bishop. Lunch unfolds as a feast that manages to be both theatrical and refined.
An amuse bouche of crispy seaweed dusted with shichimi togarashi and Japanese mineral salt sets the pace before a standout sushi and sashimi course. Highlights include 10-day dry-aged O-toro bluefin tuna, cold-water Hokkaido scallops (prized for their pristine chill, a result of the river’s exacting temperature), wild Alaskan prawn, and the unexpectedly delightful black tomato tartar roll with truffle yuzu miso and fresh truffle. The Japanese red bream crispy rice with mandarin kosho may just be the bite that lingers longest—textural, bright, and deeply satisfying.
An intermezzo of Beaverbrook meadow salad—studded with elderflower, pickled rhubarb, and seasonal blossoms—serves as a fragrant palate refresher before the main event: the open-flame yakiniku barbecue. At the table, guests grill their way through an enviable spread of beer-fed A5 Miyazaki wagyu beef, Cornish lamb cutlet, Galician beef tenderloin, Scottish Loch Duart salmon, Spanish slow-cooked octopus, plus baby vegetables, Japanese steamed rice, and pickles. Three dipping sauces—sweet soy, barbecue whiskey, and sesame—ensure each bite feels fresh, layered, and indulgent.
At £135 per person, it’s an edible performance of fire and flavor, where each course arrives with just enough pomp to feel celebratory without ever tipping into pretension.
Final Thoughts
This is one of those experiences that feels impossible to replicate elsewhere: utterly British in its eccentricity, global in its flavors, and unmistakably Beaverbrook in its flair. From pastel balloons to Hokkaido scallops, it transforms a summer lunch into a spectacle worth remembering. If a countryside escape is on your horizon, this is one reservation worth securing for your next trip across the pond.
Fast Facts
Location: Beaverbrook, Surrey, England
Cuisine: Globally inspired barbecue
The vibe: Whimsical alfresco dining meets refined summer lunch
Pricing: $$$$
Take reservations? Yes, via the website
Our favorite dish on the menu: Salmon wrapped in shiso leaf
The attire: Garden party chic
Hours: Seasonal, lunch service
