Dormy House looks to shake up tasting menu concept with fresh take on fine dining


Cotswold-based Dormy House has revealed its new tasting menu which has been devised by newly appointment head chef and culinary director Martin Burge.

Sam Bowser, who stepped into the role of head chef at the hotel’s restaurant The Garden Room in July, worked alongside culinary director Burge to create the three interchangeable tasting menus.

The tasting menu, which can be mixed and matched and offers either five or seven courses, has been created using fresh seasonal ingredients.

Story continues below

For savoury options the taster offers hot smoked duck breast, morello cherry, fried curry leaves, heritage beetroot; plancha scallops, caramelised bacon and pickled grapes or roast cauliflower, dijon mustard ice cream, parsley purée and Berkswell cheese. For pudding the chefs are offering araguani chocolate pave; brillat savarin cheese cake or rice pudding moelleux soufflé.

Bowser has worked with some of the country’s top chefs including Raymond Blanc, Michel Roux Jnr, Philip Howard while Burge previously at two-Michelin starred Whately Manor.

Burge said: “We wanted to move away from the stereotypical constraints of a chef’s single tasting menu by allowing our guests to mix and match the menus. That way, those spending more than one night with us will be able to enjoy different dishes each time We believe this exciting new menu will make The Garden Room a destination restaurant, attracting not only those staying at the hotel but the locals too.”

Burge is now looking to expand further and will be working with Farncombe Estate’s executive head chef John Ingram on the development of a new restaurant at the Estate’s other hotel, The Fish, which is currently being conceptualised.

Tags : Dormy Househotelsmenus
Zoe Monk

The author Zoe Monk

Leave a Response