The New Inn
Quirky Luxury
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Why not visit one of our sister hotels:
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Meet the ChefMenus that follow seasons not fashion...... Head Chef Oliver began his career at The Lygon Arms, Broadway (then part of the Savoy group) He then travelled and worked in Australasia to broaden his knowledge and experience. He joined the team at Eastwell Manor, Kent and then progressed to South Lodge Hotel a four red star hotel in Sussex. Oliver joined us from Fosse Manor where he was Sous chef for two years. Oliver and his team pride themselves on providing exciting dishes from quality locally sourced produce.
Shallot & Port Marmalade 5kg Shallots (sliced on mandolin) 700ml Port 500ml Red wine 400g Demera sugar 2tblsp Redcurrant jelly Put first 4 ingredients in a pan and cook slowly till all liquid has nearly gone and then add red currant jelly and cook out for 5-10 minutes, cool
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