Martin Burge heads opening of seafood restaurant at the Fish hotel

Former two-Michelin-star chef Martin Burge is to oversee the opening of a seafood restaurant at the Fish hotel on the Farncombe Estate in the Cotswolds.

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Hook will launch in March, 11 months on from the appointment of Burge as culinary director of the Farncombe Estate, which incorporates the 38-bedroom, four-red-AA-star, 38-bedroom Dormy House Hotel & Spa and five-AA-star eight-bedroom Foxhill Manor, as well as the three-silver-AA-star, 67-bedroom Fish hotel.

Burge was previously executive chef for 14 years of Whatley Manor near Malmesbury, Wiltshire, where he held two Michelin stars for seven years.

Signature fish dishes at Hook will include Porthilly rock oysters, poached blue chip salmon, whole baked sea bass and lobster thermidor, which will be offered alongside rib-eye steak and twice-baked goats’ cheese soufflé.

Inspired by Fish Hill, on which the hotel sits and where 16th century Benedictine monks of Pershore Abbey used to cure their fish stocks in hillside caves, the restaurant will provide an additional dining option on the estate alongside the Garden Room at Dormy House.

Interiors of Hook have been designed by Hannah Lohan to reflect the Danish heritage of the Danish owners, the Philip-Sorensen family. The hygge concept will feature an open plan kitchen and 360-degree fireplace.

Other new features to launch in the coming months at the Fish include three luxury treehouses, ten new bedrooms in the Coach House and five hideaway huts.

Owned by the family since 1977, the three hotels within the Farncombe estate in Broadway, Worcestershire, have recently been refurbished at a total cost of around £16m.

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