The Curlew Restaurant, Junction Road, Bodiam, East Sussex, TN32 5UY
[email protected] | www.thecurlewrestaurant.co.uk | 01580 861 394
So please bear with us and, if you want to know what we’re up to, keep coming back here for as many updates as we can muster.
Under Construction
The refurb
Are we working hard on the opening of The Curlew? Is the bear catholic?
With only a few weeks to go until The Curlew opens its doors for the very first time, the days are running into nights and back into days again. While we seem to have been spending more time than is absolutely sane on choosing knives, forks, spoons, plates and platters et al, we’re not the only ones with our noses to the grindstone. John Macaulay at Macaulay Sinclair has been working feverishly on the design build which is best described, if it can be categorised, as British quirk. We’ve got Paul Reaney at Nutmeg Media creatively penning our website and the wonderfully talented Studio Output designing our branding – in short it’s all hands to whichever pump they can grab.
We’re opening on 3rd July and if you’re in the Bodiam area around that time, it would be great to see you. We’ll add to this blog every couple of days – bookmark us and we’ll keep you up to date.
Vineyard Vines
We’ve just appointed a wine supplier, Les Caves de Pyrene.
They are a small specialised supplier who seek out independent, biodynamic and often organic wine producers. We are amongst good company with their client list as they supply the likes of Gordon Ramsay and Richard Corrigan, to name but a few.
They often use the word ‘terroir’ to describe the wine making process their producers use. It’s an interesting French word which, roughly translated, means producing the grapes using only mother nature and understanding the effects of every tiny deviation in her - very exciting!
This is taken from their homepage: “Putting out mission statements tends to erode credibility, but, as the song goes, we want to accentuate the positives and eliminate the negatives in our list. Those positives that we aim to promote are: wines of terroir and typicity; delicious, tasty, unmediated wines; diversity of style and indigenous grape varieties; the endeavours of small independent growers; and the importance of sustainable, organic viticulture. We work from the point of view of understanding the wine by trying to understand the country, the region, the microclimate, the vineyard and the grower. Every wine tells a story and that story deserves to be told.”
Back to The Curlew, we are also sourcing some very exciting beers and lagers: Harvey’s Blue Label from Sussex’s oldest brewery in Lewes; St Peter’s Organic Beer from Suffolk and Kasteel Cru lager, the only lager which is made using Champagne yeast, brewed in Alsace.
Lovely stuff.