PENSONS LAUNCHES NEW SUMMER MENU
Pensons, the Herefordshire restaurant set on the beautiful Netherwood Estate, from acclaimed chef Lee Westcott, is excited to announce a bounty of summer news. A new menu is on offer celebrating the summer months using the abundance of wonderful local produce – much of which is now sourced from the brand-new kitchen garden – and can be enjoyed on their new design-led terrace.
The restaurant has launched a new a la carte and tasting menu which again champions their ‘estate to plate’ philosophy. This involves sourcing from the surrounding area wherever possible, such as cold-pressed rapeseed oil, honey, local cherries, elderflower, courgettes and sorrel. 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.
New summer dishes include:
Plaice, Courgette, Mussels, Gooseberry
Chalk Stream Sea Trout, Isle of Wight Tomatoes, Chicory, Smoked Roe
Assisted by Lee’s friends, the bar consultants Talented Mr.Fox, there will also be a series of new cocktails, including a Fig Leaf Old Fashioned. Perfect for enjoying as a sundowner on the terrace before dinner.
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