Exclusive Collection to launch two F&B outlets this spring
Exclusive Collection is to unveil two new restaurants this spring – Hillfield Restaurant & Bar, an ‘ode to Surrey produce' at Pennyhill Park (pictured), and the Wellhouse at Lainston House, a more casual, evening-only dining experience focused on seasonal wood-fired cooking.
Named after the earliest historic reference to the land, ‘Pennyhillfield', Hillfield Restaurant & Bar will be an English brasserie taking over the space that was formerly the Brasserie and the Ascot Bar. The new outlet at the 123-bedroom hotel in Bagshot will be open all day for breakfast, lunch and dinner and look to celebrate ‘hyper-local' seasonal produce from the estate, Surrey Hills and wider county.
There will be a particular focus on working with farmers who preserve and enhance the landscape with a commitment to high welfare and sustainability. Lewis Russell will oversee the kitchen and its farm-to-fork, nose-to-tail philosophy.
Breakfast will be available à la carte with a central juice station, while the lunch and dinner menu will include dishes such as local beef short rib arancini, venison Wellington, and Hillfield hot pot, as well as a daily ‘Surrey grill' specials board, weekend brunches and traditional Sunday roast platters. A dedicated cheese bar will also be on offer with a rotating selection of local artisanal cheeses and predominately British varieties.
As part of the redevelopment, Pennyhill Park will also unveil a new alfresco dining spot, Lily Pond, behind the hotel's pond with views across the estate. The intimate terrace will focus on wood-fired cooking including flatbreads, hot soups and warm meat sandwiches, accompanied by garden-infused spirits, mixers and pitchers. Lily Pond will operate in the warmer months and will also be available for hire for exclusive outdoor entertaining.
Meanwhile, at the 50-bedroom, Grade-II-listed, 17th-century manor Lainston House in Winchester, Hampshire, the Wellhouse will launch this spring in the estate's historic listed outbuilding used for its cookery school Season, taking its name from the original use of the building. Celebrating wood-fired cooking, guests will be able to eat in the historic building, or in the kitchen garden.
With Phil Yeomans at the helm, the Wellhouse will use produce from the kitchen garden as well as local ingredients. It will serve local wines, ales and Lainston apple ciders and garden-inspired cocktails, as well as ‘shandygaffs', a traditional English shandy where the ale is mixed with a ginger beer top and a shot of kitchen garden cordial.
