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 and not to veer off into restaurant style food. Menus will be unpretentious and delicious, using perfect local seasonal ingredients, which probably goes without saying.
During your exclusive use stay, we can arrange meals to suit whatever your requirements may be – whether it is a fully serviced stay with every meal catered for or dishes left ready prepared for you to warm up and serve. Over the course of a weekend we have found guests love to have something delicious and comforting on the 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. We can provide very high quality breakfasts and often, once guests have had a look at the menu, they can’t resist booking a served breakfast for at least one morning of their stay! 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!
You can choose from our seasonal menus which all use high quality Herefordshire produce where possible – we are so lucky to have such choice on our doorstep! However, if there is something that you want which isn’t on the menu then do ask – we will always aim to please.
We are thrilled that Matt has agreed to work with us at Dewsall as he is most certainly a credit to the local food scene with his national reputation for creating fabulous food.
Matt is a passionate exponent of Modern British cooking, using only the freshest, locally-sourced, seasonal ingredients, in simple recipes designed to highlight the quality of those ingredients. Wild and foraged foods from sea-shore and hedgerow have also become a permanent feature on the menu at The Foxhunter.
Matt trained with Michelin starred chef Marco Pierre White, working at The Oak Room and then The Criterion, as well as with Alastair Little and Sally Clarke. He now lives in Wales with his family and runs The Foxhunter voted “Britain’s Best Food Pub 2007″ (Saturday Telegraph). Matt’s cookbook Matt Tebbutt Cooks Country, full of rustic, seasonal dishes, is out now (Mitchell Beazley, £20). Matt presents Market Kitchen’s Big Adventure on UKTV and guest presents Saturday Kitchen on BBC1. He provides recipes and features for a variety of food and lifestyle magazines and can be seen in a Great British Food Revival on BBC2 this month.
If you would like Matt to cook for you during your stay at Dewsall then this can be arranged by prior notice.
Our in house team
We have a fantastic team of in house chefs who are very experienced and talented. Nothing 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.
- Breakfast – Download PDF
- Light Lunch – Download PDF
- Afternoon Tea – Download PDF
- Dinner – Download PDF
- Simple Suppers – Download PDF
- Sharing Dishes – Download PDF
- Dewsall Outdoor Kitchen – Download PDF
- Canapés – Download PDF
- Picnics – Download PDF
- Arrival Night Suppers – Download PDF
- Wine List – Download PDF