A new seasonal menu has been launched at the Shelburne Restaurant at Bowood, with a focus on locally sourced ingredients and produce grown on the estate.
The updated lunch and dinner offering has been shaped by spring, with dishes influenced by ingredients from Bowood’s Walled Garden alongside produce from local suppliers.
Among the new additions are starters such as burrata with Parma ham, wild garlic pesto and sundried tomato, followed by mains including lamb rump and grilled monkfish.
Desserts include a garden fruit pavlova and vanilla panna cotta.
The menu has been created by executive head chef Rupert Taylor, combining vegetable-led dishes with more traditional options.
Alongside the food, a new cocktail menu has also been introduced. Signature drinks include a lychee daiquiri, bilberry bramble and XO sidecar, while new additions to the classic range include the “English Garden”, made with Bowood Gin, apple juice, elderflower liqueur and lime.
As the weather improves, the restaurant’s terrace will also be open, offering outdoor dining during the warmer months.
The new menu is now being served daily.
