Food has always played a big part at Dewsall from the simplest supper to a lavish feast – equal thought and care is given to both. It is essential to us that our guests make Dewsall their very own country home for the time they spend here. The number one priority for us is to always serve interesting, stylish, country house food. Menus will be unpretentious and delicious, using perfect local seasonal ingredients (which probably goes without saying) and we pride ourselves on a strong attention to detail and service.
As lucky as we are to have so many fantastic food producers almost within sight of Dewsall Court, we also have top quality suppliers of local wine, spirits and ales. They include Pol Roger Champagne and Portfolio; fruit flavoured spirits, vodka and gin from Herefordshire’s Chase Distillery; traditional ales from the Wye Valley Brewery; award winning ciders and perry from Once upon a Tree and Weston’s. We’re fortunate to be able to offer pressed apple and pear juice from Treberva, a family friend’s fruit farm. And of course, in a traditional English country house what else could you wish for but a traditional English cup of tea? From Trumper’s Tea, of course – we have a great selection on offer for all our guests in the game safe.
Exclusive Private Stays
We want our guests to feel that Dewsall Court is their own private country house during their exclusive use stay. Meals can be prepared in advance for you to serve or we can offer a fully serviced stay with all meals catered for – the choice is yours.
Over the course of a weekend we have found guests love to have something delicious and comforting on their first night’s stay, either served family style, or left ready and waiting in the fridge; with something more elaborate, such as a fully catered dinner the following evening. Once guests have had a look at the menu, they can’t resist booking a cooked breakfast or brunch for at least one morning! Lunches are also popular at Dewsall and of course a stay at a country house wouldn’t be complete without a Sunday roast to beat all Sunday roasts!
Celebrity Private Chefs
We’re delighted to be able to offer the services of some household-name chefs, who will come and cook for you during your stay, by prior arrangement. Each shares the Dewsall Court ethos of preparing fresh, local produce and they bring with them the additional flair and creativity that comes with experience in the best kitchens and being at the top of their profession.
An accomplished chef and author, known for his love of wild eating and fishing, Valentine Warner worked with top London restaurateurs before setting up a private catering company, Green Pea.
A passionate cook, he believes that a real understanding of ingredients, the producers involved and the natural history of ingredients contributes as much to the plate as the cooking itself.
As a result of his writing, Val has many television credits to his name, bringing his love of excellent produce and cooking to a wider public and in turn leading to the commissioning of further books.
His two hit television series, ‘What to Eat Now’ featured Valentine foraging and creating stunning dishes based seasonal bounty. He has also been seen on the ‘Great British Food Revival’ series , the ‘Love Your Garden’ series, ‘Valentine Warner: Coast to Coast’ where he travelled the country fishing and cooking his catch, as well as ‘Ration Book Britain‘, ‘Valentine Warner Eats The Sixties’ and “Valentine Warner Eats Scandinavia” .
He was a judge for the BBC Radio 4 Food & Farming Awards in 2013 and 2014. He writes regularly for Countryfile and Delicious magazines and has written for The Times, The Independent, Olive, Waitrose Food Illustrated to name a few.
His latest books are The Good Table and What To Eat Next.
Sam started his career as a chef at the age of 16, progressing to the kitchens of Ockenden Manor Hotel, when after a year’s hard work under the direction of Head Chef Steve Crane, the team won a Michelin star. Sam stayed at Ockenden Manor Hotel for further two and a half years, enjoying the experience of working in a Michelin star kitchen and learning what the expectations were in such an environment.
With a keen desire to expand his knowledge, Sam moved on to the two Michelin star kitchen at Gidleigh Park. It was a big step up in his career and for the four years Sam was there, he worked his way around all the sections of the kitchen in this fabulous hotel, learning the importance of the every little detail and the basis of what makes good food.
In early 2009 a new challenge arrived for Sam when Michael Caines MBE, Executive Head Chef at Gidleigh Park, also took over the kitchens at sister hotel The Bath Priory and appointed Sam as his Sous Chef. In September 2009, after proving himself to be of the highest standard, Sam was promoted to Head Chef. He says, “this has truly been the biggest and most rewarding challenge of my career thus far – food and cooking are my life”.
Finally in 2012, Sam’s hard work and talent were rewarded with a Michelin star.
James got his start in the kitchen as a child, baking with his mother and grandmother. Starting out in The Cwrt Bleddyn’s kitchen, he ventured to Scotland’s Farleyer House Hotel where he spent five years, learning about quality, seasonal produce and flavour.
Returning to Wales, Sommerin worked his way up to Head Chef at The Crown at Whitebrook.
The Crown at Whitebrook held a Michelin star for many years, while the Good Food Guide listed it among its top UK restaurants, and the Observer named Sommerin a Chef to Watch in 2008. James aims to step away from the clichés of Welsh cooking and says of his menus, ‘I wanted to focus on the more unusual products, to show there’s more to Wales’.
Sommerin’s originality shines through in his dishes which tend to marry three or four distinct flavours in imaginative combinations, drawing together UK ingredients, global influences and techniques from forward-thinking culinary innovators. It is this that gained him a win in the Great British Menu where he represented Wales in the starters.
Sommerin left the Crown at Whitebrook in 2013 to open a new restaurant in Penarth.
If you would like one of our celebrity private chefs to cook for you during your stay at Dewsall, this can be arranged with prior notice.
We have a fantastic team of in-house chefs at Dewsall Court, who are very experienced and talented. No challenge is too great or too small for them and if you would prefer to design your own menus, rather than choose from one of our own, they are always really happy to oblige.
In house menu (included in Dewsall Wedding weekend) – Download PDF
Canapés – Download PDF
Dewsall Menu – Download PDF
Feasting and BBQ – Download PDF
Pudding Table – Download PDF
Evening Menu – Download PDF
Midnight Snack – Download PDF
Wine List – Download PDF
Staying another night? These menus are perfect for you:
Post event roast or BBQ – Download PDF
Heat and Eats for the night after the main event – Download PDF