Following the appointment in July of Sam Bowser as Head Chef at Dormy House in the Cotswolds, Sam has worked closely with Culinary Director Martin Burge to create a brand-new dining experience for The Garden Room. Three interchangeable tasting menus, either five or seven courses.
The Garden Room, Dormy House’ sleek unpretentious gastronomic restaurant boasts gorgeous views onto the garden and is the perfect spot for alfresco dining. Using only the freshest seasonal ingredients, Sam and Martin have created three separate tasting menus that can be mixed and matched for guests to create their own personalised menu.
Sam has worked with some of the country’s top chefs including Raymond Blanc, Michel Roux Jnr, Philip Howard and Martin Burge previously at 2 Michelin Starred Whately Manor. From this rich experience, he has developed his own individual style combining classic flavour combinations with a sympathetic light approach.
With a variety of meat, fish and vegetarian options there is something to suit everyone. For savoury options think Hot smoked duck breast, Morello cherry, fried curry leaves, heritage beetroot; Plancha scallops, caramelised bacon and pickled grapes or Roast Cauliflower, Dijon mustard ice cream, parsley purée and Berkswell cheese. For pudding, choose from Araguani chocolate pave; Brillat Savarin cheese cake or Rice pudding moelleux soufflé – to satisfy any sweet-tooth craving – ensuring to save space for the cheese trolley which is served with freshly baked walnut and raisin bread.
Martin Burge, who brings more than 27 years of experience to his new role as Culinary Director of Farncombe Estate commented: “We wanted to move away from the stereotypical constraints of a chef’s single tasting menu by allowing our guests to mix and match the menus. That way, those spending more than one night with us will be able to enjoy different dishes each time We believe this exciting new menu will make The Garden Room a destination restaurant, attracting not only those staying at the hotel but the locals too.”
Following this update at Dormy House, the next stage for Martin Burge will be to work with Farncombe Estate’s Executive Head Chef John Ingram on the development of a new restaurant at the Estates other hotel – The Fish – which is currently being conceptualised.