Food & Drink
At Chateau Engalin
Food &
Drink
Our food is the result of a collaboration between Creative Director Marwan & Head Chef Whitney, who share very similar values & beliefs … Terroir Fusion Cooking: Inspired by Nature
Surrounded by our local producers, we favour freshness and seasonality to offer you a cuisine inspired by our diverse experiences, combining tradition, freedom, creativity at the intersection of our different cultures.
“food is at the heart of our love stories”
Our food experience, like our art, evolves. Our menus are revised & elaborated during January & February every year. Definitive menus come out in March of each year ready for tasting on open days.
Our menus showcase the best of local, seasonal ingredients providing balanced flavour profiles. Dietary requirements are always accommodated.
Set in a natural environment, our cuisine does not seek sophistication but rather the offering of relaxed meals, dishes to share, in accordance with the spirit of relaxation and conviviality that we seek to instil in our guests. Our wedding banquet feasts are served, sharing style, over candlelight. They are seasonal, generous and flavourful.
Your food
journey…
Welcome
dinner
As guests arrive and settle into their new surroundings the anticipation for the wedding day builds – welcome your guests to the chateau with a drinks party followed by a Chef’s table dinner of the finest surf and turf. This takes place on The Gallery Terrace overlooking the chefs at work in our impressive FoodLab.
Your
wedding
banquet
The feasting starts with an array of canapes full of flavour, a taster of what’s to come. The wedding banquet seated meal is the climax everyone is waiting for, served under the Bedouin Tent in our grass courtyard in front of the chateau.
Pool
party
experience
Revive your guests with a fabulous day starting with mezze and drinks on The Pool Deck. Then follow the smoky flavours to the BBQ Terrace where the chefs perform on the grill in front of you.
Our food
journey
Marwan and Jeremy, over 35 years of togetherness, have always loved building and nurturing communities. After studying medicine and achieving London finalist on television’s Masterchef, Marwan decided to turn to the hospitality industry to set up EUPHORIUM Restaurant, Bar & Bakery in Islington, London.
Our head
chefs
Whitney Otawka is a chef, cookbook author, recipe developer, and avid traveler. Her cooking perspective is shaped by her early years in the Mojave Desert of Southern California, her college years in the culinary hub of the Bay Area, and her immersion in the foodways of the American South.
Whitney focuses on produce, preservation, and outdoor cooking over live fire, aiming to capture the unique flavors that define the cultures that she visits.
Previously she lived on the remote Cumberland Island, Georgia, where she wrote her first cookbook, The Saltwater Table, exploring the flavors of the tropical South.
Food
reviews
Hover to browse our guest reviews.
We’re drooling again just thinking about it.”
ryone has been raving about them ever since. Also, the best pavlova ever consumed. The Aperol spritz – apparently, we drank more Aperol than any other wedding.”
“We have never had food like that before, it wasn’t ‘wedding food ’it was AMAZING! Every single guest has said that it was the best food they have ever had!”—
sophie & andrew
Our
suppliers
Surrounded by our local producers, we favour freshness and seasonality to offer you a cuisine inspired by our diverse experiences, combining tradition, freedom, creativity at the intersection of our different cultures.
Our
Drinks
As we strive to offer our guests the best, the new, the next and the now…we introduce Prémices Blanc, Rosé & Rouge our Organic House White, Rose & Red Wines.
Produced exclusively for Chateau Engalin by celebrated wine maker and producer Chateau Ministre. Located at the gates of Montpellier, overlooking the Little Camargue and the Mediterranean. Planted with the best grape varieties, the vines benefit from the region’s exceptional sunshine. Sea breezes help the strong summer heat to offer the grapes the best conditions of maturation that bring a breadth of aromas and freshness to their wines. In 2015, the estate converted to Organic Agriculture.
With thanks to Simo Zbiri & Denis Tissot in enabling us to offer our wholly organic wine to you and your guests.
No ordinary house wine…we’re proud to offer our organic house wine on tap, this ensures freshness and sustainability (as our kegs have a much lower carbon footprint than the equivalent number of glass bottles). We also offer a range of French classics.