We began the 2014 season with a new Head Chef, Robert Fisher. Bringing with him experience of high-end restaurants and brasserie cooking, Rob has been focusing on improving quality and delivering simple home-cooked food to an excellent standard. He has implemented several changes that have contributed to the success of ‘Adam’s Kitchen’.
The Specials are now changed much more frequently. Offering an ever changing menu is of particular interest to our members who eat here often. We have been finding new and exciting techniques to use different cuts of meat, essentially making use of the whole animal; from braising to salting, roasting and mincing. Our meat is our own from the farm and butchered locally for us by Lambourne’s, based in Stow-on-the-Wold.
It is wonderful to add this award to our collection and recognise the hard work of our catering team.