The man behind the Michelin-starred Harwood Arms in Fulham is set to open a new restaurant with a focus on sustainable dining in Stratford-upon-Avon later this year.
To eat or not to eat, that is the question. Mike Robinson, restaurateur and co-owner of the Michelin-starred Harwood Arms in Fulham, is set to open The Woodsman in Stratford-upon-Avon in spring 2019. Housed in Hotel Indigo Stratford-upon-Avon, the new restaurant will showcase Robinson’s passion for British produce and sustainable wild food, with a variety of signature dishes.
As Executive Chef, Robinson will be working closely with Head Chef Jon Coates to bring his core ‘field to fork’ philosophy to The Woodsman, delivering an exceptional dining experience with a focus on sustainability, seasonality and locally-sourced produce.
Situated in Shakespeare’s famous home town, focal points include a large wood-fired oven and charcoal grill, where guests can watch chefs as they prepare the finest British deer, wild boar, beef and Hebridean lamb; all raised on farms with the highest standards of husbandry. Fish will be sourced from the leading Cornish fisheries, while the very best Evesham vegetables and wild herbs from the kitchen garden will complement all dishes.
Signature dishes will include Cotswold fallow deer pavé and ‘suet pudding’ peppercorn sauce, as well as Slow-cooked and glazed shoulder of roe deer, Vicars smoked bacon, caramelised turnips and black pudding with smoked bone marrow. All deer will be directly sourced from Robinson’s venison business, Robinson Wild Foods, which has handled deer carcasses right from the field all the way to restaurant kitchens for over fifteen years.
As well as this, The Woodsman will also house an on-site butchery. Ideal for a sustainable experience, every part of the farm to fork process will be managed by Robinson and his team. For those who wish to dine in true British tradition, a theatrical and tapestried Feasting Room will be available for hire, complete with a long central table and butchers’ blocks for whole carcasses to be served in front of guests.
Head Chef Jon Coates comments,
“I wanted to design a menu and service style that creates an atmosphere I would want to experience myself. I’m excited to return to a traditional, rustic style of cooking that creates hearty dishes that bring people together.”
Interiors have been overseen by Robinson and designer Louise Walker, with an aim to unite the contemporary with the building’s original Shakespearean glory. Period features, such as oak beams dating back to 1621 and traditional brick fireplaces, will be paired with modern furnishings and natural colours to create a rural and convivial feel reflective of the food and drink offering.
Opening spring 2019. For further details, click here.
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