Two new restaurants by Culinary Director Martin Burge – opening February 2019
This month sees a new era of dining for Dormy House, one of the UK’s most loved country house hotels. The 38-room characterful hotel, which sits on the privately owned 400-acre Farncombe Estate in the Cotswolds, has turned its focus to using only the best seasonal produce from trusted local suppliers and from the estate. Under the helm of Farncombe’s Culinary Director Martin Burge, Dormy House will open the Back Garden, a seasonally inspired restaurant offering a menu of fantastic local food in a relaxed environment and MO a tasting experience extravaganza for up to 12 guests. It will take the hotel’s offering to three restaurants which includes The Potting Shed, a relaxed restaurant and bar which serves faff-free British food.
Former two Michelin-starred chef Martin Burge joined Farncombe as Culinary Director in 2017. His first notable achievement at Farncombe was Hook. A seafood inspired restaurant at Dormy House’s sister hotel, The Fish. Recognised for his light-touch and clever style of cooking the focus for both restaurants at Dormy House – although distinct – is to allow the high-quality ingredients to speak for themselves. As befits these new restaurants, space and design is also key and local interior design house Jane Skane-Davis Interiors has worked her magic together with Farncombe’s Design Director Nette Reynolds.
The Back Garden – Opens 13 February
Martin Burge and Head Chef and rising star, Sam Bowser have created a menu where every single dish showcases the best of the Cotswolds. Locality, sustainability and seasonality are at the heart of The Back Garden and that means slow foods, high-welfare rare-breed meats and responsibly cultivated grains and vegetables. No gimmicks, just inventively prepared flavour-first good food that is true to the land it comes from. The menu is inspired by Cotswolds produce and will – in time – take additional inspiration from Dormy House’s new kitchen garden which will offer a curated assortment of plants for all seasons and will ensure the chefs have access to the freshest ingredients.
Typical dishes on the menu will include Spring field chicken press, charred leek and Wiltshire truffle; Pearl barley & Worcestershire hop risotto with beer pickled onions and kale and Duck Wellington with Oldfield’s Cider sauce, caramelized apple and red cabbage. Three Courses – £49.50 per person. Excludes drinks. Open 7 days a week from 6.30pm. Sunday Lunch 1-2.30pm.
MO – Opens 27 February
MO is intimate, immersive and fun. A new seven-course tasting experience for up to 12 guests all set in a brand-new restaurant space that has been purposely built and designed. Once again Burge has worked his magic with Sam Bowser, combining seasonality with a sprinkling of humour and plenty of passion. MO will source only the finest ingredients, using them while they are at their prime and not for a moment longer. The menu will change daily with deliveries from local producers, unexpected ingredients and as the hotel’s new kitchen garden develops – dishes inspired by home grown produce.
The cooking will be creative, think forward-thinking culinary techniques and all with a side dish of food theatre thrown in. Not pretentious, rather MO will allow guests to watch the chefs at work and enjoy the experience as it unfolds. Lighting, colour and plenty of textures are evident and have been cleverly used to create a wonderfully inviting atmosphere where guests can enjoy the multi-sensory of flavours. £90 per person, excluding drinks. Open Wednesday to Sunday – evenings only (7.30pm). Closed Mondays and Tuesdays. Private lunches and exclusive bookings available on request.
To book the restaurants or a stay at Dormy House visit www.dormyhouse.co.uk or call 01386 852711
Rates at Dormy House start from £215 per room, based on two sharing on a B&B basis.