About The Restaurant
In the restaurant at Lewtrenchard, diners are treated to a dining experience that is without equal in the South West. Food is always meticulously prepared and beautifully presented by our team of chefs headed by Tom Browning.
The quality of the cuisine attracts many non-resident diners to the restaurant and the atmosphere is cheerful and relaxed, with a lively buzz of conversation. This is partly due to the friendliness of the chef and staff, but the excellence and diversity of the cellar, which featuring modestly priced bottles from every wine producing region in the world.
The Walled Kitchen Garden
The Secret Ingredient
For most of the year, depending on the weather, our kitchen garden provides a harvest of delicious homegrown produce for our kitchen. As our head chef Tom firmly believes – the quality of the food we serve comes from the freshness of its ingredients; our kitchen garden gives us the perfect opportunity to pick and serve delicious fresh food to you within hours.
Martin, our Head gardener, liaises closely with Tom and are constantly tweaking and evolving the planting to provide a larger selection, better quantities and longer harvesting seasons of the vegetables produced.
The Purple Carrot
Our Chefs Table
Our exciting ‘Chefs Table’ experience which is unique for the South West; the “Purple Carrot” offers private dining with a bird’s eye view of a state of the art kitchen in action, captured on cameras and viewed on a large flat screen TV and special viewing areas to watch and interact with Matthew and the kitchen team.
Your evening starts with a glass of champagne and canapés followed by an eight course menu with the option of a flight of wines to match the courses.
Our Head Chef
As the Head Chef at Lewtrenchard Manor I believe strongly in using seasonal, fresh, and interesting ingredients wherever I possibly can in my menus. I am lucky in the fact that I have access to a wealth of fantastic ingredients from our kitchen garden and a variety of local suppliers. I work closely with Martin, our gardener, to grow such ingredients. I believe, that with the help of my team, we will produce an outstanding culinary experience for our guests.
It is our policy to make regular changes to the menus, which can sometimes be at very short notice. Bookings in the restaurant for 10 people or above will require either a pre-order, reduced menu, set menu or a combination, depending on numbers. This is to ensure we can deliver the best possible level of service and quality to our guests.