Sage and Season

In the dead of winter, myself and my boyfriend were invited to an event put on by Amanda, from Sage and Season.

We pulled into a country lane and weaved down and down until we arrived at what looked like a school, gymnasium from the outside. Not too sure what we were letting ourselves in for, we checked we had the right location, and sure enough we were there.

Stepping out of the car into the bitter cold evening we scurried inside to escape the cold and into a warm and inviting room. There was one long banquet table that was set for about 18 people. There are usually between 18-24 guests so the dinner parties remain intimate as well as offering opportunities to chat to other people.

Every corner of the room shimmered with the warming glow of candle light, producing beautiful shadows that danced on the walls. Each place had a personal place setting and the table had an array of flowers that added to the ambiance of the room.

We were sat down at our table to eat and it was then that Amanda came out to reveal what we would be having. As Amanda appeared out the kitchen it was clear from her flushed cheeks that she was cooking up a storm! We were immediately met with a highly comic introduction into how and why she puts on events like these.

Amanda has done a lot of travelling in her life and it was on these trips that she picked up her attitude to cooking, her passion. She does not believe it a strict set menu and is much more about the relaxed and experimental side of cooking. Amanda is such a personal and infectious person who made us all feel at ease with her stress-free view on how the evening was going to go.

The entire menu was Indian infused with its own Sage and Season twist.


Parsnip bhajis, pea bhajis, Bombay potatoes, fennel chutney, lime pickle, cucumber raita and chapati.


Slow roasted lamb shoulder, root vegetable biryani stuffed squash, mixed lentil dal, spiced red pepper gravy, masala brussel sprouts with curly kale and turmeric poached leeks with rainbow chard.


Tikka paneer skewers, onion and coriander salad, mint chutney and poppadum’s.


Carrot and cardamom halwa,  sugared mixed nuts, pear and date samosa and apple lassi.

Every course was completely individual and Amanda’s use of spices, textures and flavours all complimented each other perfectly.

The lamb shoulder just melted in the mouth and she was also brilliant at coming around and checking what level of spice we could deal with and warning us when dishes were on slightly spicier side!

It was all homemade using Amanda’s own spice blends and meat is always organic and from Mill Farm Organic.

As much veg as possible is home grown on her Dads allotment in East Meon.

It really is a family run venture as well as being so supportive of local and organic produce.

More events will be announced soon so please do visit the website to find out more! I know I will 100% be visiting again! 


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