The Feathers at Woodstock has announced a new venture with Dominic Chapman. Kitchen by Dominic Chapman opens in Woodstock on 17th October, 2016.
Dominic Chapman is formerly Head Chef of Heston Blumenthal’s Michelin-starred Hinds Head (Bray) and Michael Parkinson’s Michelin-awarded Royal Oak. Now Chef Proprietor of the acclaimed Beehive in White Wal-tham, Dominic Chapman brings a wealth of experience to The Feathers, having worked in restaurants around the world for more than 20 years.
The Chapman family occupy a revered place in English cuisine. His father Kit nurtured talents such as Gary Rhodes, Phil Vickery and Richard Guest at The Castle in Taunton. Dominic has forged his own identity by earning his own Michelin star in 2010 and through his affinity with India and its con-tribution to British food culture. His trademark is straightforward, comforting food made from the best seasonal ingredients with the kind of attention to detail that only years spent in the best kitchens bring.
Feathers’ Head Chef, Gareth Howcroft said “I’m looking forward to working with Dominic enormously. The Feathers has always been about good food and good times – from gin bar to restaurant – and I share Dominic’s ap-proach: ‘My job is to feed you and make you happy’.”
Customers at the popular Woodstock hotel and restaurant, can look for-ward to fiercely seasonal dishes ranging from a perfectly executed lunchtime Rabbit and Bacon Pie with Mash Potato to dining favourites such as Peppered Haunch of Venison, Creamed Spinach & Sauce Poivrade or Lemon Sole with Cockles.