The Tawny has announced the appointment of Andrew Watts to the role of Head Chef at its flagship restaurant, The Plumicorn.
Watts brings 19 years of experience to his new role and has an ‘ambitious vision’ for the restaurant, planning to create an entirely new menu.
The chef says he hopes The Plumicorn will “achieve a variety of accolades and self-sustainability over the next few years.”
Highlights from his debut winter menu include pigeon breast with hispi cabbage, hazelnut and blackberries; baked celeriac with mushroom tea, pickled celeriac, yeast and mushroom crumb; venison with maple, quince, baby turnip, pearl barley and chocolate.
The Tawny’s signature pudding, a toffee apple featuring roasted apple, cinnamon crumb and salted caramel, remains on the menu.
Before joining The Tawny, Watts was group executive chef at Hawkstone Hall and Gardens in Shropshire, where he was responsible for setting up the kitchen from scratch during the property’s £5 million refurbishment.
The completion of the kitchen gardens allowed him to practice seasonality and sustainability, teaching his team the importance of creating menus inspired by fresh produce.
Watts commented: “I am excited and inspired to join the team at The Plumicorn. The restaurant’s 2023 agenda remains in keeping with the hotel’s long standing emphasis on sustainable, local produce, but guests can expect a wider variety of food to choose from next year, with some unexpected twists.
“You couldn’t ask for a better location to be inspired by nature than The Tawny’s 70-acre estate, and by carefully selecting ingredients that celebrate each season, we hope that all menus at the hotel, from breakfast to lunch, dinner and afternoon tea will reflect this.’’
As well as The Plumicorn, The Tawny offers more casual dining at The Feather Lounge, located inside the main restaurant building.
There is also The Perch, which sits above the main dining room at The Plumicorn and is an intimate dining space for private dining and afternoon tea.
