Spring dishes at the Coach House
Ross Forder, our Coach House head chef, works with the seasons on the estate to create and develop delicious plates that follow an estate-to-plate ethos. It’s a busy time of year for him, and when he’s not in the kitchen, he can be found outside, tapping the trees for their sap, picking blossom, or checking on the mushrooms he’s been growing in the woodland.
We asked him, while trying some of his delicious new spring plates, what dishes he’s working on at the moment. Here’s what he says should be appearing on the menu soon…
• Wild garlic & nettle soup with poached egg, crispy nettle, and spring onion
• Burrata with pickled rhubarb, three-cornered leek, candied & pickled walnut
• Halibut carpaccio with preserved garden cucumber ketchup, whey & wood sorrel sauce
• Market fish with estate wild garlic, gem lettuce, Jersey royals & rhubarb, gremolata
• Purple sprouting broccoli with broccoli puree, onion jus, roasted shallot, Ingot custard, last year’s elderflower pickle
• Forced Yorkshire rhubarb pavlova with custard
The relaxed Coach House restaurant is open for breakfast, brunch, lunch and dinner every day. Join us for fresh, flavoursome food, kitchen garden cordials and cocktails.
Example dishes only – please see our sample menus. Pre-booking is essential.
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