The Firelight Sessions | An Evening at Belmont Estate

There is an old saying that every good meal begins with the ingredients. We would argue that every truly memorable one begins a little earlier than that. It begins with the fire.

We had the privilege of joining Genevieve Taylor at the beautiful Belmont Estate in North Somerset for The Firelight Sessions, an evening that celebrated exceptional local food, remarkable people and, most importantly, the fire that brought it all together.

Nestled between the rolling Somerset hills, guests arrived at a charming courtyard surrounded by a countryside that has been under the loving care of Belmont, and restored as nature intended thanks to their unwavering commitment to rewilding. As the late summer sun settled over the estate, the scene was already set. Every detail had been thoughtfully considered, creating an atmosphere that felt wonderfully relaxed yet incredibly special.

Naturally, it all began with the fire. Long before the first guests arrived, the tables were set and the fires were glowing with Belmont's very own charcoal, produced from coppiced ash and mixed hardwoods harvested and made on the estate. There is something incredibly satisfying about cooking food over charcoal born from the very woodland surrounding you. It is local provenance in its purest form and a wonderful reminder that great food really does begin with great fuel. 

As guests gathered, they were welcomed with a beautifully smoked venison terrine. In true Genevieve Taylor fashion, this wasn't just any venison. Gen had stalked the deer herself on the Belmont Estate, creating a dish that quite literally told the story of the landscape around us.

The opening course followed: baked Homewood Farm feta, grilled green beans and spring onions. The cheese had travelled barely five miles from Homewood Farm, while the vegetables came from Five Acre Farm in Bristol, whose outstanding produce featured throughout the evening's menu. Every ingredient had a story, every supplier a place, and every dish reflected the abundance of the local area.

As the evening moved into the main course, something rather lovely happened.

The long tables began to come alive.

Guests embraced the family-style feast exactly as it was intended. Plates were passed from neighbour to neighbour, introductions turned into conversations, laughter became louder, and before long, the entire courtyard was buzzing. It was exactly what cooking over fire has always been about; bringing people together and making memories.

Then came the showpiece!

Belmont Estate's own beef, served in two exceptional ways. First, an extraordinary 5kg Tom & Terry steak, unlike anything we've had the pleasure of cooking before. Alongside it came beautifully smoked and braised chuck, rich with flavour and cooked low and slow over British charcoal and sustainably sourced British hardwoods. Fortunately, when you're cooking over some of the finest charcoal in the world, tackling spectacular cuts of beef is never a concern.

The beef was accompanied by crisp, smoked and flame-cooked local new potatoes and an abundance of seasonal vegetables from Five Acre Farm, each one carrying those unmistakable notes that only cooking over real fire can create.

Everything was paired with the outstanding wines from Port O' Bristol, a remarkable project transporting wine from Porto, Bristol's twin city, to Bristol by sailing ship. It felt entirely fitting for an evening built around craftsmanship, sustainability and celebrating local stories.