Pensons, acclaimed chef Lee Westcott’s new restaurant will open in mid-January 2019.
Situated on the Netherwood Estate, owned by the Darnley family, on the rural Herefordshire-Worcestershire border, the 46-cover restaurant is a partnership between chef Lee Westcott (formerly of yping Room) and Peta Darnley. Pensons draws inspiration from the produce from the Estate and surrounding countryside.
Lee’s new venture is inspired by the variety and quality of local seasonal ingredients. He will offer an a la carte and tasting menu based on what produce is at its peak from the Estate and growers in the area.
Lee says “I’m incredibly excited to immerse myself in this new project, where the team and I will fully utilise the abundance of produce that the Netherwood Estate has to offer, alongside what we are growing in the Penson’s kitchen garden.
Working with the seasons has always been of huge importance to how I approach my menus and working alongside the team of gardeners, farmers and the gamekeepers on the Estate will be very beneficial in continuing this approach. The inspiration for us all is the countryside around the restaurant”.
Some example dishes will include:
Jerusalem artichoke, cod and truffle
Lobster, celeriac, apple and kale
Beef tongue, turnip, chestnut and watercress Lamb, turnip, potato and onion
Beetroot, chocolate and blackberry
Lee is working closely with the Netherwood Estate and kitchen garden teams to provide Pensons with as much produce as possible, such as cold-pressed rapeseed oil, honey, meat, game, apple juice, cider and fruit and vegetables.
As Herefordshire and Worcestershire are land-locked counties, the team will be sourcing their fish and shellfish from the west Cornish coast and the north-west coast of Scotland.
In addition, Lee is also collaborating with nearby producers and artisans to create a local network of suppliers and showcase the rich and diverse produce.
To find out more about the new Penson’s Restaurant at Netherwood Estate, please click here.