When it comes to food miles, the Glass House restaurant at Wynyard Hall in County Durham would be hard pressed to clock up any number of note given that it is growing its own produce within sight of its diners.
The restaurant on the Wynyard estate at Stockton has a kitchen garden plot directly outside its windows and all manner of herbs and vegetables are being grown for use in its dishes. And, with a spring 'plot to plate' menu just launched ahead of the start of April, executive chef Marc Lomas and his team are currently showcasing the new season's best.
The spring menu features fresh ingredients such as sprouting broccoli, fennel, chicory and wild garlic from the estate and in its 'torched mackerel' starter, for instance, there are touches of apple, radish and even garden nasturtium - the tiny flowers adding little pops of spring colour. Even the new cocktails include the likes of rhubarb and a sprig of rosemary.
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Other ingredients and produce on the menu come from local suppliers from within a 20-mile radius. Marc is out to offer diners a unique dining experience this spring and he says: “Guests can expect a wide range of dishes, from small plates such as smoked chicken and sun-dried tomato arancini and BBQ sprouting broccoli to larger plates including potato gnocchi, rainbow carrots, courgette and basil purée or salt-aged rump steak."
The later dish, served with roasted cherry vine tomatoes, triple-cooked chips and bearnaise sauce, is among the mains which also include lamb, gnocchi and a mighty beef burger which comes with raclette cheese and oregano fries, while among the spring dessert options are passionfruit tart with meringue; lemon and olive oil cake with fennel ice cream plus dark chocolate mousse. There's a choice of a cheeseboard too.
Marc said: “Sharing boards are also available, with the choice of a vegetarian mezze platter or Italian and Spanish charcuterie boards." The Glass House, near the estate's cottage accommodation, is set slightly apart from the Wynyard Hall stately home - which is now used exclusively for weddings and special events - and its botanical feel, with its displays of ferns and greenery, proves an ideal setting.
While they dine, guests overlook the garden where the ingredients for their night's meal will have been picked just a short time earlier and where, as days lengthen and the season advances, the intricately laid-out plots will be seen to flourish.
Bookings to try the new menu are available from Wednesday to Sunday, with lunch served from noon until 5.45pm and dinner from 6pm-8pm (food service on Sunday is noon until 3pm). For more about the venue, including brunch options, or to book see here or call 01740 644 811.
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