Review: Balloon Dining at Beaverbrook
Review: Balloon Dining at Beaverbrook
A heady experience at this Surrey Hills hotel – without leaving the ground. By Tina Lofthouse
If you love the romantic notion of a hot-air balloon but the idea of floating hundreds of feet in the air fills you with vertigo, Beaverbrook has an elegant compromise in its Balloons in Bloom experience.
Six beautifully dressed balloons rise gracefully above The Italian Gardens, each with its own private basket, offering a wonderfully whimsical dining experience while remaining firmly tethered to the ground.
The design changes annually, and this year the balloons are wrapped in striking florals created by luxury table dressers Summerill & Bishop. Inspired by their Still Life 1815 collection, roses, peonies and anemones adorn the balloons and are echoed across the beautifully curated tablescape.
Guests are welcomed with either a cocktail or mocktail. On our visit, non-drinkers were served a refreshing house lemonade, while The Surrey Drift paired Japanese whisky with peach liqueur and chilled jasmine green tea. Despite its whisky base, it was light, floral and wonderfully refreshing.
The menu reflects Beaverbrook’s signature approach combining Japanese influences with seasonal ingredients. The opening course, a Tonic of Botanicals with nasturtium, pickled tomato and elderflower, is an intriguing introduction, pairing chilled tomatoes and elderflower sorbet with a vibrant green sauce. Opinions around our table were divided, but its delicate, garden-fresh flavours felt entirely suited to a warm summer evening.
Consensus quickly returned with the arrival of the tartare platter. Hokkaido scallop, dry-aged tuna, salmon and yellowtail are each finely diced and presented in individual glass dishes, arranged over crushed ice and surrounded by elegant floral garnishes. Alongside, a seasonal ceviche dressed in vibrant tiger’s milk and coriander brings a burst of citrus freshness.
Every element feels carefully considered, from the tuna elevated with ponzu jelly and freshly shaved truffle to the salmon with green chilli, pink pepper and crisp leeks. The quality of the seafood is exceptional, while the generosity of the portions is equally impressive.
The main course introduces an interactive element, with individual Yakiniku grills placed on each table, allowing guests to cook a selection of impeccably sourced ingredients at their own pace. Buttery Japanese A5 Wagyu sirloin, Cornish lamb cutlets, Iberian acorn-fed pork pluma and Spanish octopus arrive alongside seasonal vegetables, steamed rice, house pickles and dipping sauces.
Dessert is a delight: Origami of Matcha, Yuzu and Opalys Chocolate is presented atop a multi-coloured glass bird, creating a finale that’s as elegant as it is delicious. Creative, light and perfectly balanced, it rounds off the meal beautifully.
As a luxury dining experience, Balloons in Bloom succeeds because the food is every bit as memorable as the setting. Combined with the magical surroundings and the convivial theatre of cooking over the grill, it makes for an incredible special-occasion dinner.
Balloons in Bloom is available from Wednesday to Sunday for lunch and dinner at Beaverbrook, Surrey.
- Prices: Main menu £165; Pescatarian menu £165; Vegetarian menu £135.
- Each balloon seats up to four diners. The experience is suitable for guests aged 13 and over, there is no children’s menu, and dogs on leads are welcome.
(c) David C Photography
