Chef Lee Westcott and Peta Darnley of the Netherwood Estate are delighted to introduce PENSONS

Lee Westcott

Lee Westcott

Executive Chef 3rd September 2018
Lee Westcott

Lee Westcott

Executive Chef

Chef Lee Westcott and Peta Darnley of the Netherwood Estate are delighted to introduce PENSONS

Chef Lee Westcott and Peta Darnley of the Netherwood Estate are delighted to introduce PENSONS -a new restaurant, with rooms, set to open in January 2019.

Pensons - a new restaurant set in the stunning grounds of the Netherwood Estate - will be a partnership between Lee Westcott (formerly of Typing Room) and Peta Darnley (of the Netherwood Estate) which will open in January 2019.

Nestled on the picturesque borders of Herefordshire and Worcestershire, the new venture will be Lee’s first move outside of London and is inspired by the beautiful countryside and the abundance of quality produce available locally.

The Netherwood Estate is a historic agricultural family farm set within 1200 acres of land, dating back to before the
Doomsday Book. Having been traditionally managed as a farming enterprise, over the last eight years it has diversified into many different areas including hospitality.

Lee’s new restaurant will be housed at Pensons, a range of beautifully rejuvenated previously derelict farm buildings on the Netherwood Estate. There will also be rooms available for restaurant guests nearby at The Hyde, the Estate’s Grade II* listed, 13th century Medieval hall house.

Lee, along with Peta and her team on the Netherwood Estate, hopes to create a destination venue in the heart of The Marches. The aim is to cook and eat as seasonally, locally and as sustainably as possible. Lee’s sourcing ethos is driven by his respect for quality fresh produce.

This opportunity to farm, forage and grow some of his own ingredients on the Estate means that he and his team can create truly evolving seasonal menus that allow a true encapsulation of the farm to table concept. The range, breadth and quality of produce here is incredibly exciting – literally from Estate to Plate – as well as being a platform to showcase the region’s rich culinary offering.

Further details will be announced in due course.

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