Lucknam Park Hotel & Spa will elevate its culinary offering this spring by reimagining the Brasserie as the Walled Garden Restaurant.

Arriving in April 2024, the new restaurant will possess all the romance and serenity of an English country garden and offer a seasonal dining experience where local produce, such as spring lamb reared on the estate’s grounds, and ingredients supplied by the hotel’s kitchen garden take centre stage against the backdrop of flowering gardens.

Spearheaded by Head Chef Alex Greene, the new concept takes the form of a sociable sharing plate experience during the day, with dishes such as free-range pork chop accompanied with crab apple verjus, spring greens and roasted turnip; apple and lavender honey glazed duck breast featuring a tangy green rhubarb chutney; and confit duck with roast chicory and hazelnut salad, before transforming into an elegant evening a la carte experience where menu highlights include flat iron steak served with béarnaise sauce and skinny fries or a spring vegetable quiche complete with a seasonal walled garden salad.

Walled Garden Restaurant will perfectly complement the Michelin-starred offering at Restaurant Hywel Jones, providing guests with a week-round, all-day dining destination.