CE20_p84_p85_Lords of the Manor 6/8/2009 15:49 Page 1
Hotels Lords of the Manor
Capture the taste of
the Cotswolds....
Words by Andy Woolfoot
wonderful produce in the region that
it’s an exciting and inspiring creative
challenge for us to keep finding new
ways of showcasing it all for our
M
ICHELIN star chef
customers.
Matt Weedon can
“We already had a seven-course
truly claim to have
taster menu but I wanted to make it
captured the flavour of the
more interesting for guests and for
ourselves as well. It’s not a big earner
Cotswolds with his new – but it’s our showpiece.”
gourmet ten-course tasting
And of course all the perfectly-
cooked lamb, crayfish and Bisque
menu at the Lords of the
star in the incredibly short time of nine Sauce needs to be accompanied by
Manor Hotel, Upper
months into the job. the right wine.
Slaughter.
But Matt pushed his team on to greater Matt has personally chosen a
and better things and determined to selection of fine wines to go with the
Each of the ingredients used in the
make his tasting menu stand out, every food. Each glass of wine covers two
luxury meal is sourced locally within a
course has two separate dishes instead of courses, diners are not expected to
25-mile radius.
one. drink ten glasses of wine each.
The concept, created by Matt, means
Therefore dinner for two is made of 20 The meal is rounded off with four
he is forced to scour the local produce to
courses, plus whatever delightful sweet courses, including the choice of
find only the very best food to use in the
appetisers are thrown your way, thus four cheeses from a trolley laden with
menu.
giving guests a unique opportunity to see all imaginable types of delicious
Most chefs could be forgiven for resting
the full extent of the kitchen’s creativity. cheese.
on their laurels after winning a Michelin
Matt said: “We have such a wealth of Lords of the Manor general
84 COTSWOLDESSENCE | SEPTEMBER ~ NOVEMBER 2009
www.cotswoldessence.co.uk
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