Hot air balloons and DIY Yakiniku – why this pop-up restaurant needs to be on your radar
I’ve never been in a hot air balloon. Well, not a real one anyway. And since my husband is afraid of heights, the only way to get him remotely near anything that resembles a hot air balloon is if it’s firmly tied to the ground and completely stationary. Enter: balloon dining at Beaverbrook.
Created in collaboration with Summerill & Bishop, Beaverbrook – a lavish Grade-II-listed hotel nestled in the Surrey hills – has created a one-of-a-kind pop-up Japanese-inspired dining experience in the hotel grounds, where you dine in a (stationary) balloon.
The vibe
Ultra-Instagrammable, it’s hard not to miss the brightly coloured raspberry red and rose pink striped hot air balloons, floating above the hedges, as you reach the main entrance to Beaverbrook.
We’re greeted with an acoustic version of Zara Larsson’s Can't Tame Her, and the sound of flowing water from the fountain situated in the middle of the pond. The setting is nothing short of magical.
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With six balloons in total (each balloon can seat up to four people), it feels incredibly unique and private (there’s no chance of overhearing what the table next to you is chatting about here).
Each of the balloon’s wicker baskets has been transformed into a cosy, private dining nests, decorated with matching Summerill & Bishop white and pink placemats and napkins. The whole thing is beautifully designed.
The food
For the foodies – it’s not all style over substance: there’s also an impressive set menu to dive into. Curated by Beaverbrook’s Executive Development Chef, Wojciech Popow, the set menu consists of a three-course Japanese feast.
First up, a selection of Takumi sashimi – which includes bluefin tuna, Hokkaido cold water scallops, Loch Duart salmon, Wild Cornish red mullet and Japanese ceviche. If, for whatever reason, you’re not a fan of raw fish, ask for the vegetarian alternative – the vegetable tempura.
The main course takes on more of an interactive dining experience, with a Yakiniku charcoal grill. We’re each given a selection of the finest cuts of meat and fish – including; Kyushu Island wagyu, West Country lamb, Royal Windsor Park fallow deer, Acorn-fed Iberian pork, Wild Alaskan prawn, North Atlantic Octopus and a selection of vegetables. And then we barbeque the food over the grill for as long as we want – simmering them to perfection. The smokiness from the grill adds a perfect char to each bite.
It’s fun, it’s sociable, and it’ll come alongside three different sauces for you to marinate, dip or glaze your food in.
The verdict
The service here is slick, and the cuts of meat are incredibly high quality (the marbled wagyu beef just melts in your mouth). But, of course, it’s the setting that makes this dining experience unique.
Dining in a stationary balloon offers all the romance of hot air ballooning without the need to ever leave the ground. It’s perfect for special occasions – especially considering the price point.
How to get there
Beaverbrook is a country house hotel in the Surrey Hills. By car is by far the easiest way to get here – there's free valet parking, too. But Leatherhead station is only a 10-minute drive away.
Beaverbrook, Reigate Road, Surrey, KT22 8QX
Standard set menu – £135 per person
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