The Garden Room is where our chefs like to show off a little. In this sleek, light-filled restaurant, Head Chef Sam Bowser and Culinary Director Martin Burge serve a 5 or 7 course menu full of ingenious flavour combinations and delicious surprises – using the freshest seasonal produce sourced from local suppliers we know and trust.
Head Chef Sam will be cooking Arctic Char with dill oil, salted cucumber, oyster creme fraiche.
Farmed or foraged, grown or reared, every ingredient that makes it into a Garden Room dish is the finest we can find. (And, with the Vale of Evesham – aka ‘The Garden of England’ – on our doorstep, we have access to some pretty fine stuff).