A warm welcome to our new Head Chef Rob Cox

14 Nov A warm welcome to our new Head Chef Rob Cox

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We are delighted to announce the appointment of our new Head Chef Rob Cox.

Previously based in Manchester, as executive chef of Michael Caines at Abode, Rob has big ambitions for the restaurant.

Rob says “Working at a celebrity restaurant was great, and I loved every minute of my seven years, but I want to build a name for myself now and put my own stamp on a destination, and that place is the Tudor Farmhouse, it’s perfect for me. It celebrates everything that I believe is important when it comes to cooking.

“I’m passionate about local, seasonal produce and in my spare time I love nothing more than foraging for herbs and have a keen interest in game. It was Tudor Farmhouse’s commitment to ‘local and homegrown’ that first struck me; their 20-mile menu ethos is something I really want to develop.  I can’t wait to get my hands on the kitchen garden and plan to work closely with Jeanie our gardener and local forager Raoul Van Den Broucke to really maximise seasonality.”

At the interview Rob cooked three sublime dishes that showed great skill and use of seasonal ingredients.  Plus he made a beeline for the kitchen garden to pick fresh ingredients for his dishes. He lets the ingredients speak for themselves, and his dishes are refined without being complex or fussy – dishes like Loin of Lydney Park venison, beetroot, cranberries, chocolate stout sauce; or Huntsham Farm middle white pork, roasted and braised, caramelised apple purée, roasted parsnips and pickled apples.  It all suits our locally-sourced way of life, seasonality and dedication to laidback luxury.

Rob says the area was also a big draw, he loves the beautiful Wye Valley and Forest of Dean Countryside and the friendly people who already have made him feel really welcome. Not to mention having some of the best British producers virtually on the doorstep.

We would like to thank our previous Head Chef Martin Adams for his dedication and commitment to great food.  He has accepted an amazing opportunity to work as a private chef and we wish him the very best of luck in his new position.

We will continue to serve breakfast, lunch, afternoon tea and dinner seven days a week and we look forward to the new era with Rob at the stove.  To view Rob’s new menus please click here.