Chewton Glen, one of the UK’s finest country house hotels, will later this month officially launch The Kitchen. The new-build space in the grounds of Chewton Glen will have a dual purpose, a cookery school overseen by James Martin which will launch on 1st April, and a 42-seat informal restaurant will open its doors on the 14th March.
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 the hotel’s Executive Head Chef Luke Matthews. The menu has enjoyed 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, 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. 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.
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, Spatchcocked chicken; and Wood-fired whole seabass, with watercress salsa verde. 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.
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.