Green Cow Kitchens
Green Cow Kitchens are all about fine dining using ingredients from Whitbourne Estate – namely beef, pork, lamb, game and free-range eggs. At the time of writing this former pigsty is open every Friday and Saturday evening and on some Thursday nights, and is available for private events any time. Owner Joe Evans won the Young Agricultural Entrepreneur Award in 2015.
The menus speak for themselves and really do deliver. Dishes include the likes of maize-fed baby chicken and jus of summer truffle with local crayfish tortellini and bisque foam; and toasted St Thom goats’ cheese from Lower Broadheath served with green salad, walnuts, shallot and green beans. These sophisticated dishes and interesting canapés, prepared by head chef Mickey Provis, change weekly (if you have special dietary requirements, talk to the restaurant when you book).
Michelin-starred chef Patrick McDonald acts as a mentor for the team, sharing his considerable experience gained in places like The Dorchester and The Grosvenor House.
Arrival drinks may be served on the decking (weather permitting) and dining is often French-style on long tables, but if you want a table to yourself, just ask.
Expect a vibrant atmosphere, a taste sensation, friendly, knowledgeable staff and beautifully cooked food, impeccably served. Booking is essential and, as a final thought, why not consider joining the Green Cow Diners’ Club?
By Ian Cooke, Herefordshire & Worcestershire editor