New menu at Evesham Hotel

Evesham Journal: Head chef Paul Napper with some of his new dishes. Head chef Paul Napper with some of his new dishes.

THE well known Evesham Hotel has introduced a new dinner menu in its restaurant.

The local hotel recently welcomed a new senior team, including Paul Napper, the former Head Chef at Dormy House Hotel and his new menu is already proving popular with guests.

He said: "It’s been great putting together new menu for the hotel and seeing so many people enjoying the food. It doesn’t start with me and my team, though. We work hard with our suppliers to source the best ingredients and this gives us the perfect starting point for all our dishes."

The new menu boasts an array of new dishes, including roasted rack of lamb and mini shepherd’s pie with local purple sprouting broccoli, split pea and tomato jus and braised blade of local beef with thyme roasted root vegetables, mashed potato, crisp Parma ham and a beef jus.

Ellenden Farm, in Harvington near Evesham, is one of those suppliers and provides the hotel with local produce.

Owner Sara Turner: "We have a very good relationship with the hotel and are excited to be a part of their new menu. As a working farm we supply them with the Vale’s famous asparagus, home-grown on our farm using traditional methods, as well as our own beef and a lamb, which is 100 percent traceable and reared to the highest welfare standards."

For more information on the hotel visit eveshamhotel.com.

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