The Kings Head Hotel in Cirencester, which dates back to the 14th century, is launching three new menus this year based on its ethos of sourcing the majority of its produce locally, from meat and vegetables to artisan cooking ingredients.
Inspired by the shared values of new executive chef James Edwards and general manager Jean-Benoît Burloux, the Kings Head's new offerings include à la carte and table d'hôte menus at its MBB Brasserie and revamped afternoon tea at the hotel restaurant itself.
The menus have been created by James with local produce considered throughout, inspired by his own experience of working at a hotel with a 'farm-to-plate' concept and Jean-Benoît's passion for supporting the local community, sustainability and reducing the hotel's carbon footprint.
James says he is 'proud' of the way that he and Jean-Benoît have developed the new menus to both celebrate and support the culture and community of the Cotswolds.
He said: 'We both take pride and ownership in wishing to get local produce into the kitchens and on to the plate for our local and international guests. After all, the first thing you do when you travel is to eat and drink local, so why should we be any different and not offer that very same expectation? And why aren’t we doing more for our communities?'
'Certainly, ingredients at times are not as competitively priced as some others from across the pond, but cooking something that comes from two miles down the road is worth the investment. Everyone must make a living and knowing that the farmer or grower has then the ability to sustain themselves and their family is worth everything.'
There are also a number of vegan options available across the new menus as well as dishes to suit other dietary requirements like gluten free.
MBB Brasserie's new à la carte menu features Cotswolds-inspired dishes like wild boar ragu rigatoni served with parmesan; venison burger with crisp smoked bacon, smoky aioli and Monterey Jack cheese in a brioche bun with French fries; and jersey royals with wild mushrooms, celeriac purée, heritage confit carrot and kale.
The table d'hôte menu offers an elegant selection of dishes at great value for guests with two courses available for just £19.95. Highlights include a tempura fried cauliflower with mint yoghurt starter; and slow-cooked pork shoulder main with pomme purée, red cabbage and shallots.
The all-new afternoon tea at the Kings Head includes classic scones, sandwiches, savouries and desserts for £36 per person with tea — or indulge further for £49 with a cheeky glass of champagne.
There are flavoursome sandwiches on offer like white crab with crème fraîche; roasted Mediterranean vegetables with pesto; and pastrami with mustard, gherkin and rocket; along with savouries such as cheese soufflé with black truffle and salmon tartar with lemon and chive cream cheese.
For more information about the new menus or to make a reservation, visit kingshead-hotel.co.uk/eat-drink.
