The Kitchen – A New Restaurant at Chewton Glen

Later this month Chewton Glen, one of the UK’s finest country house hotels, will officially launch The Kitchen. The handsome new-build space in the grounds of the New Forest property will have a dual purpose - a cookery school overseen by celebrity chef James Martin which opens on 1st April 2017, and a 42-seat informal restaurant will open its doors on the 14th March 2017.

Offering a menu of casual comfort food classics, often with a touch of luxury, ranging from wood-fired pizzas and gourmet burgers to healthy superfood salads and indulgent desserts, The Kitchen’s open-plan interior will not only showcase chefs at work, but also provide a glimpse into the day-to-day activity in the busy adjacent 12-station cookery school.

Chewton Glen’s Adam Hart, has been appointed Head Chef, and has devised the British-influenced menu in consultation with Chewton Glen’s Executive Head Chef Luke Matthews, with additional input from James Martin, particularly on some of his own well-loved signature specials.

Local sourcing is crucial, and as well as British artisan charcuterie (on a create your own board), fish is from the south of England, and cheese from Hampshire and Dorset. Chewton Glen’s own gardens will provide a ready supply of vegetables, fruit and herbs - and guests will be encouraged to visit with the hotel’s own foragers and gardeners.

The lounge area will be perfect for snacks or a lighter grazing experience, and a spacious outdoor terrace will also be available for al fresco dining. Options will include: pea and mint croquettes with English feta; gin and tonic scampi; and deep-fried aubergine with caramelised miso. (Prices from £3.50-£5.50.)

Typical dishes on the seasonal main menu will include - salt and pepper Brixham squid (with dashi dressing); Cornish mussels with Laverstoke Park chorizo; salad of chargrilled tiger prawns (with kohlrabi, celeriac, dulse, ginger and spring onions); Trenchmore Wagyu beef burger (with field mushrooms and truffle mayonnaise); a variety of Sourdough Pizzas (such as with artichoke, asparagus, Flambards eggs and Dorset truffle, or Nduja, fennel, rosemary sausage and black olives); and a few chargrills – such as salt-aged Udale ribeye, or spatchcocked chicken; and wood fired whole seabass (with watercress salsa verdi). Tempting desserts will feature a classic lemon tart with crème fraîche; sticky toffee pudding with toffee sauce; Rum Baba with Chantilly cream; and a selection of Laverstoke Park ice creams.

Prices for the à la carte menu at lunch and dinner will be from £7.50 for charcuterie; £17 for superfood salads; from £12 for burgers; pizzas from £10; grills from £18; and all desserts at £6.

There will be a compact, international 42 bin wine list with many selections from small growers (bottles from £20), with all available by the glass (from £4) or 500ml carafe (from £16). In addition, there will be an extensive cocktail list that incorporates some local area whiskeys, gin and vodka, plus a range of local and craft beers.

Stylish, informal, family-friendly, relaxed and professional - these are the hallmarks of The Kitchen, and synonymous with Chewton Glen’s enduring award-winning style.

 

 

The Kitchen- Adam Hart - Head Chef
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