Country house hotel Coworth Park will relaunch its relaxed neighbourhood restaurant, The Barn, with a brand-new kitchen and produce-led, ingredient-focused menu.
Housed in the original barn frame, the new open kitchen and grill will offer Executive Chef Adam Smith’s take on British classics, and will encourage a convivial, relaxed style of dining.
Fresh and preserved ingredients from the Coworth Park estate will feature on the menu, as seen in the elderflower vinegar and cordial used as a dressing for the Scallop crudo starter. Smith also works closely with leading British producers, such as Beal’s Farm Charcuterie for English mangalitsa coppa, and small-scale suppliers for English wagyu and wild venison. Main courses on the new menu include classics such as Smithy’s chicken pie, alongside simple meat, fish and vegetable focused dishes, including Hereford côte de boeuf (to share); Spatchcock quail with rosemary and lemon; and a selection of day boat fish from Cornwall that can all be served either grilled or beer battered.
From garden herb chimichurri and tarragon hollandaise to 50/50 mash and BBQ broccoli, the new offer will include an array of sauces and sides. Chef Smith’s playful approach and a touch of nostalgia can be seen through the dessert menu, which includes The Barn Trifle; baked cheesecake with Yorkshire rhubarb; and soft serve ice cream with flake and sprinkles.
On Sundays, traditional roasts will be on offer, with starters such as prawn cocktail followed by Waterford roast sirloin of beef or whole roast Devon White chicken (to share), served with all the trimmings. Decadent British classics rule the Sunday dessert menu, with options including sticky toffee pudding, and apple and cinnamon crumble with custard and ice cream.
