Next month two new dining experiences will be unveiled at luxury country house hotel, Dormy House in Broadway.
The hotel, situated on the 400-acre Farncombe Estate in the Cotswolds, will open The Back Garden on February 13, converting the former Garden Room restaurant with a new look, new menu and new name, guided by culinary director Martin Burge and head chef Sam Bowser.
The new eatery will be a ‘celebration of the finest ingredients from the land on our doorstep’ with rare-breed meats, vegetables grown in the hotel’s gardens and ‘responsibly cultivated grains’.
As well as The Back Garden, Dormy House will also launch MO, which will be a brand new restaurant due to open at the hotel on February 27.
Said to showcase ‘creative cooking, unexpected ingredients, forward-thinking culinary techniques, and just a hint of food theatre’, the new seven-course tasting menu experience will be available to 12 guests at one time, with sustainability and seasonality the main focus.
The Potting Shed restaurant at Dormy House will remain.
Culinary director Burge worked with the Farncombe Estate’s executive head chef John Ingram to launch Hook, a new seafood-inspired restaurant at The Fish on site, last year.