Venison from the Bowood Estate will be making its first appearance on the menu at the Shelburne Restaurant when its new autumn menu launches next week.
The menu, available from 23rd September, has been created around Bowood’s field-to-fork approach, with ingredients grown on the Estate making their way from the kitchen garden and surrounding grounds onto the plates.
Several of the new dishes are described as “zero-mile”, including two main courses featuring Estate venison, celeriac and quince.
There are also some interesting combinations elsewhere on the menu. A venison sausage roll is served with ketchup made using spiced plums from the Estate, while the venison tartare starter comes with Bowood blackberries and celeriac remoulade.
The new autumn menu also includes seasonal favourites such as chicken roulade and sea bass, with home-grown ingredients used where possible.
Executive Head Chef Rupert Taylor said the menu had been created around what was growing on the Estate.
“I am extremely fortunate to have the creative freedom to create dishes for the Shelburne Restaurant that reflect both the seasons and our surroundings here at Bowood. I shaped this menu around what is growing on the Estate, with ingredients coming directly from the garden into the kitchen.
“Working so closely with what we grow gives us an incredible connection to the seasons. The produce dictates a lot of what we do in the kitchen and allows us to create dishes that have a genuine sense of place. When an ingredient has been grown or sourced here at Bowood, there is a story behind it before it even reaches the plate.”
He also explained some of the thinking behind the new venison dishes.
“I hope guests will be intrigued by some of the more unusual flavour combinations on the new menu. The venison tartare is a good example. The sharp sweetness of our Estate blackberries cuts through the richness of the venison, while celeriac brings an earthy sweetness and texture.
“With the venison loin, we use roasted quince for its fragrant, slightly tart character, alongside juniper, which works naturally with the deeper flavour of the meat and has that wonderful association with woodland and the countryside. We have also taken something very familiar in the venison sausage roll and given it a Bowood interpretation, serving it with a sweet and spiced ketchup made using our own plums.”
The Shelburne Restaurant at Bowood Hotel, Spa & Golf Resort has two AA Rosettes and the autumn menu will be available from 23rd September until 24th November 2026.
A set lunch menu is available Monday to Saturday from 12pm to 2.30pm, priced at £29.50 for two courses or £35 for three courses.
More information about the menu and bookings can be found on Bowood’s dining page from 23rd September.
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