Summer at the Coach House

Our modern kitchen and bar is somewhere to spend the day. It’s warm and inviting, and as we embrace the long hot summer days, it can feel a bit like being in an old Tuscan farmhouse.

With tables indoors, or beneath the stretch tent amongst the lavender borders in the courtyard, it is relaxed and sociable and brings you a taste of summer on the estate. 

Head chef Ross Forder works with the neighbouring kitchen garden, estate landscape and a handful of local farmers and fishmongers to bring diners robust, hearty plates from the Land, Garden or Sea. Menus change daily, reflecting what has ripened and is ready for the plate that day. 

There’s a strong Mediterranean influence in the menus – walled garden gazpacho, slow-braised octopus, fermented chilli dressing gremolata. Heartier courses include the new Wytherstone Farm Barnsley lamb chop with homemade mint pickle and hand-cut chips, or Yorkshire chicken breast with garden gem, peas and broad beans. Plates serve up an assembly of colours, natural shapes and fresh textures. 

Summer’s sweetest flavours aren’t forgotten either, with tart, intense summer fruits paired with homemade freshly baked sweet treats. The English strawberry, and croissant mille-feuille with elderflower sorbet celebrates summer in the taste, texture and floral scent. Another favourite is the new honey & thyme custard tart with gooseberry.

Book a table in a sunspot in the courtyard and enjoy summers flavours on the estate. 

Click here to make a reservation.

Open for breakfast, lunch and dinner all week, every week. 

PS: Don’t miss the new kitchen garden cocktail list… 

Recipes from the Estate Kitchens

Inspired by the produce growing in the kitchen garden and those ingredients supplied by the local farming community each recipe we share is a celebration of a season, encouraging you to eat fresh, naturally growing ingredients which come with the equinoxes and solstices.