Farm to Fork menu launches at Cotswold hotel

Cotswold Journal: Jamie Rafferty, Head Chef at Lower Slaughter Manor. Jamie Rafferty, Head Chef at Lower Slaughter Manor.

FOODIES can enjoy a new ‘Farm to Fork’ lunch menu at Lower Slaughter Manor which is inspired by the very best in seasonal local produce.

Head Chef Jamie Raftery has personally sourced all of the ingredients for the Sixteen58 Restaurant's new menu from carefully selected local suppliers to create original seasonal dishes full of local flavour.

The new menu includes everything from Cotswold Blue Legbar eggs and Simon Weaver’s blue veined brie, to Ditchford Mill Farm ham, Madgett’s Farm duck, and beef from cows that graze just two fields away from the grounds of Lower Slaughter Manor.

Starters include Simon Weaver’s organic feta cheese salad, mains such as Donnington Farm Rainbow Trout and desserts including black treacle and ginger pudding.

Jamie Rafferty, Head Chef at Lower Slaughter Manor, said: “We sit in the heart of the Cotswolds and were keen to showcase some of the fantastic local flavours found on our doorstep in our new ‘Farm to Fork’ menu.

"We’ve included well known suppliers as well as some just establishing, and as a result the new menu is proving as popular with our tourist visitors as with local guests, keen to sample some new local produce.

"Word of the menu has spread and we’re delighted it’s been nominated for the Best Cotswold Menu in the Cotswold Life Food and Drink Awards this year”.

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