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.

For more information, please contact p.roy@gemmabellandcompany.com