Pensons Restaurant

About

The 1,200-acre Netherwood Estate sits on the Worcestershire-Herefordshire border and plays host to a delightfully converted barn overlooking arable farmland. Old agricultural artefacts unearthed during its restoration adorn the walls and, while the interior is design-led, it also has a certain rustic charm. 

Chef Lee Westcott moved from London and his experience shows in measured, Scandic-style dishes which deliver well-balanced flavours. He uses the finest ingredients, sourced from the kitchen garden and the local area, including rapeseed oil, flour and honey from the estate – and foraging, fermenting and pickling all play their part. 

Don’t be fooled by the understated presentation, as the modern dishes are much more complex than they may first appear. The sourdough with marmite butter and roasted yeast is a hit, and the lunch menu is a steal.

Specialties include:

• Scallop, yeast, apple and monk's beard
• Herefordshire Herdwick lamb, potato and turnip
• Sheep's yoghurt, apple and dill

7 course tasting menu starting from £80 pp