Our vision is to cook imaginative, ingredient-led menus that showcase the very best produce that, whenever possible, we are growing in our gardens or on the Estate or can source locally during the seasons. We believe that reconnecting with the land inspires us in the kitchen to create more interesting dishes.
A local approach also means that we can be more certain about our ingredients’ sustainability and welfare credentials and reduces packaging waste and food miles.
Having opened in January 2019, we are still building up the range of fruit, veg and herbs that we grow in the kitchen garden and on the farm but it is still an impressive list that includes many different sorts of apples, pears, rhubarb, plums, mulberries, raspberries, gooseberries and blackberries. For veg we have focussed on some of the restaurant staples such kale, courgettes (and their flowers), cabbage, beetroot, squashes and potatoes. The herb area of the kitchen garden in providing us a huge range or varieties from the expected (12 different types of mint) to the more unusual Sichuan pepper.
The Estate also supplies our honey, cold-pressed rapeseed oil that we use in place of olive oil and game such as pheasant and muntjac.
It also provides us with the opportunity to forage a wide range of fantastic wild foods including elderflowers, sloes, meadowsweet, walnuts, wild garlic, hawthorn, douglas fir, rosehips and nettles.
For produce that we don’t grow ourselves, we try to use local suppliers and growers wherever possible. We are working with Legges of Bromyard who source our lamb and beef from local farmers and our pork comes from Huntsham Farm near Ross-on-Wye. We strive to find suppliers nearby for hard-to-source products such as Monk’s Beard from Wye Valley Salads and cobnuts from Instone Court. If you are a high quality grower in the Herefordshire-Worcestershire-Shropshire area,, we’d love to hear from you.
Below is our instagram feed, showcasing the seasonal beauty of the Netherwood Estate and all its goings on, where our produce’s ‘estate to plate’ journey begins.