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Chewton Glen relaunches restaurant as Vetiver

16 May 2011 by
Chewton Glen relaunches restaurant as Vetiver

Country house hotel Chewton Glen in New Milton, Hampshire, is relaunching its restaurant following a £1m refurbishment.

Vetiver, which will officially open on 27 May, will be a stand-alone restaurant offering a British menu serving lunch and dinner seven days a week.

Andrew Stembridge, managing director of the five-AA-red-star, 58-bedroom Chewton Glen and 2010 Hotelier of the Year, told Caterer Vetiver was inspired by restaurants such as Scott's and the Wolseley.

"It's a more casual restaurant than what we had before. There'll be no more canapés and amuse bouches - no unnecessary frills - and instead we'll be offering a more flexible dining experience," he said.

"There'll still be a tasting menu available but there will be no pressure to have this and diners will also be able to come in and just have a main course."

Chewton Glen has appointed Daniel Phippard as the new head chef at Vetiver. He will join the property on 20 June from D&D London's Kensington Place, where he has been head chef for eighteem months.

His previous roles have included head chef at London's Les Trois Garcons and head pastry chef at Restaurant Tom Aikens as well as private head chef for Daylesford Organic under Lady and Sir Anthony Bamford.

Spread across five rooms, Vetiver will accommodate up 150 diners. New features will include a wine room, seating 16, with three walls of wine cabinets housing the hotel's wine collection. There will also be a new summer house, extended from the restaurant's existing conservatory. The redesign has been overseen by Anita Rosato.

The initial menu at Vetiver has been created by Chewton Glen executive chef Luke Matthews and is divided into soups, starters and oyster and caviar sections as well as dishes from the grill, main courses and evening trolley specials available on the weekend. Featuring more than 40 dishes, the menu will range from fish and chips to roast tronçon of halibut with capers, parsley and preserved Amalfi lemons.

Andrew Stembridge's road to Hotelier of the Year >>

Chewton Glen staff win AFW gastronomy team competition >>

By Kerstin Kühn

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