Since its opening in January, Pensons, Lee Westcott’s restaurant situated on the Worcestershire-Herefordshire border at the Netherwood Estate, has worked hard to establish itself on the foodie map. This month sees the addition of some exciting new dishes on the menu showcasing local ingredients.
New on the menu for May include starters of Wye Valley asparagus with home-made ricotta, chamomile and wild garlic foraged from the Estate and also a wonderful combination of salt-aged beef from Legge’s of Bromyard combined with black garlic, cep and cured egg yolk.
Main courses include middle white pork, from Richard Vaughan’s outstanding rare breed meats at Huntsham Court Farm in the Wye Valley and the classic Herefordshire Herdwick lamb from Legge’s.
To round off the meal, a dessert of local Wye Valley rhubarb is a must before enjoying a coffee in the sunny courtyard.
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