Luxury Essex country house hotel, Down Hall, has announced the opening of its new modern British restaurant this month, Garden Room, which will open on 14th July with new Executive Chef Graham Noonan-Chatham at the helm.
Prioritising micro-seasonality and home-grown produce from the hotel’s new kitchen garden, the 1,161 square foot restaurant will house 60 covers and has been reconceptualised and designed by Rumana Swinton.
In an extension of the restaurant’s horticultural surroundings, bold, botanical colour scheme blends with feature wall marble topped tables, organic shaped lighting and wall panels depicting naturalistic landscapes.
Garden Room’s daily-changing menus will centre around the produce grown in the hotel’s own kitchen garden, with an emphasis on fresh and clean flavours. Head Gardener David Parkin will work hand-in-hand with Graham, using organic growing methods to bring the best seasonal ingredients to the table.
“This has been such an exciting time for Down Hall and we are delighted to see Garden Room finally come to fruition,” says General Manager, Ken Flockhart. “By bringing a contemporary design into our historic building and showcasing the produce cultivated in our new kitchen gardens, Garden Room will bring the outside in and offer the perfect backdrop for Graham’s hyper-seasonal menus.”
Executive Chef Graham Noonan-Chatham adds, “It is such a joy to come on board at a time of change and development and I can’t wait for our guests to see the incredible new restaurant that we have created. The team find such inspiration in our spectacular surroundings and that is very much the ethos of Garden Room – we are championing our landscape and bringing it to the heart of everything we do.”
