Venison dishes added Bowood Estate restaurant menu

It is designed to champion field-to-fork provenance with Estate venison served for the first time.
Guests can experience the new autumn menu from 23 September, with a range of zero-mile dishes thoughtfully inspired by home-grown ingredients found in Bowood Estate’s kitchen garden.
Estate venison features in a number of new dishes at the Shelburne Restaurant, including a sausage roll autumn nibble, which is paired with ketchup made with spiced plums from Bowood’s grounds. 
The Estate venison tartare starter comprises Bowood Estate blackberries with a celeriac remoulade.
Rupert Taylor, Executive Head Chef at Bowood Hotel, Spa & Golf Resort, said: “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.
“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.”
Guests have the choice of two hero zero-mile main courses which are Estate venison loin or a venison steak, accompanied with celeriac and quince also grown on the Bowood Estate, making the dishes two of the restaurant's most environmentally-conscious offerings to date.
The new menu also contains seasonal favourites such as chicken roulade and sea bass, all served with home-grown ingredients where possible.
The two AA Rosette award-winning Shelburne Restaurant at Bowood Hotel, Spa & Golf Resort prides itself on offering one of the finest countryside dining experiences in Wiltshire. 
The autumn menu is available for guests to enjoy from 23 September through to 24 November 2026. 
There is a set lunch menu available from 12.00pm to 2.30pm, Monday to Saturday, priced at £29.50 per person for two courses and £35.00 per person for three courses.
To view the new menus and reserve a table, people can visit the dining page on Bowood’s website from 23rd September: www.bowood.org/dining/shelburne-restaurant/
 
 

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