Occupation Dinner at The Bella Luce


Dress in your finest forties fashion and take a trip back in time with us on May 4th, for an evening of locally produced gin and a luxurious spin on an Occupation menu in the Bella Luce’s historic dining room.

We can’t wait to guide guests through a tasting of Wheadon’s Gin’s three expressions (each one featuring a local botanical) including Mr Wheadon’s latest bottling of yuzu, locally grown lemongrass and green tea gin, followed by a menu based on the foundations of The Guernsey Literary and Potato Peel Pie Society book.  Our head chef has been busy researching and refining historic recipes and has created a very special menu for this forties themed event, which can be enhanced by the addition of a flight of specially paired wines.

“Will Thisbee was responsible for the inclusion of Potato Peel Pie in our society’s name.  Germans or not, he wasn’t going to go to any meetings unless there were eats!  So refreshments became part of our agenda.”

Amelia Maugery to Juliet Ashton, from The Guernsey Literary and Potato Peel Pie Society by Mary Ann Shaffer & Annie Barrows

Potato Peel Pie utilised potato peelings for the pie crust as butter and flour became scarce on the island during the occupation, with a filling of mashed potatoes topped with beetroot.  Whilst Potato Peel Pie makes an appearance in our Occupation menu’s main course, we’ve improved on the basic war-time recipe to create a “posh” version that is far more flavoursome and enjoyable than the original.  This pie will accompany loin of local pork, referencing the roast pork dinner that was the foundation for the literary society in Mary Ann Shaffer and Annie Barrows’ bestselling novel.

MAY 4th OCCUPATION DINNER MENU

GUIDED GIN TASTING WITH WHEADON'S GIN

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BOILED HAM

Mustard and Sourdough

Paired with J. Moreau & Fils Petit Chablis, Chablis, France, 2015

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WHEADON'S GIN MARINATED SALMON

Pink Grapefruit and Soya

Paired with Château de la Jaubertie Rosé, Bergerac, France, 2015

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JASON'S LOCAL PORK LOIN

"Posh" Potato Peel Pie, Red Cabbage and Onion

Paired with Léon Perdigal Côtes du Rhône, France, 2016

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GÂCHE MELÉE

Paired with Château Simon Sauternes, Bordeaux, France, 2010

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BLACK FOREST GÂTEAU 

Paired with Wheadon's Sloe Gin


The Occupation Dinner at The Bella Luce takes place at 7.30pm on Friday May 4th.  Tickets cost £45 per person excluding wine, or £70 including a flight of paired wines and can be booked by calling the Bella's front desk on 01481 238764.

Written by:

Bella Luce