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March Newsletter

Hello and happy March everyone!

We have a LOT of exciting news for you- let's get into it...

*First things first*

We would like to introduce our newest experience... - The Scenic Lunch!

Exclusively available on Fridays and Saturdays throughout June & July.

Offering a 3-course set menu for £50 per guest.

Glasshouses for 2 & 4 will be available to book from April 1st! Excited much?? We are!

*The Summer Update*

Following on from our (almost sold-out) Spring experiences at the farm, the highly anticipated The Scenic Supper - Summer will be going on sale at 7pm on 1st April 2021 – so don’t forget to set your reminders!

In celebration of The Scenic Supper - SUMMER going on sale we are running a week-long competition starting this Sunday. Head to our Instagram @thescenicsupper to enter.

*Lockdown Lifting*

We (as well as the rest of the country) were delighted to hear the latest regarding our roadmap out of lockdown. If you’re wondering what this all means for us, well…. In the words of Toby “we’re built for this” – quite literally! Our glasshouses are designed to encourage airflow and provide a blank canvas for our culinary delights - we’ll be opening our doors on April 12th!

These last 3 weeks have seen some pretty major developments for our build process at Todenham Manor Farm – the glasshouses have landed!

In that warm stretch of Spring sunshine a few weeks ago, we manoeuvred our 7 babies into place. With help from our local glazer they are now watertight, secure and they survived the ridiculous winds of the following week!

During that following week it was the turn of our shipping container kitchen and custom-built bar... After fighting the serious winds and being very tactical with our timings the eagle (or eagles in this case) landed safe and sound. The build process can feel a bit like climbing a mountain, well now the summit is in sight! We love it when a plan comes together.

*The search for our Head Chef is over! *

We are delighted to announce that the brilliant Samuel Idione has joined our team. Yay!!!

Chef Samuel – who was born and raised in Birmingham- has trained in the art of classic French cuisine since the age of 15! He went on to work at Rick Stein’s in Padstow, The Clove Club in London and Two-Michelin Star Restaurant Patrick Jeffroy in France.

Samuel’s culinary creations are proof that when experience and enthusiasm go into selecting the best local ingredients the sky is the limit. Samuel loves our Farm to Fork ethos –his fresh ideas and creative flair will showcase the Cotswolds’ finest fresh produce at it’s best. We can’t wait for you to try it!

Samuel has put his own creative spin on our April menu – here’s what to expect:

*Vale of Evesham Asparagus, Cured Egg Yolk & Wild Garlic on Cotswold Sourdough

*English Rabbit with Glazed Carrot, Dill & Camomile Broth * Beer Braised Onion, Fermented Barley, Onion Broth (v) * Sweet & Sour Tomatoes, Tomato Consommé, Basil (v)

* Cotswold Lamb Neck, Potato Galette, Artichoke & Shallot Puré, Spring Onion

* Charred Potato, Potato Purée, Morels & Tarragon (v) * Rhubarb, Ginger Curd, Meringue & Rhubarb Sorbet

Not long to wait now!


From,

Sam


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