Steve Groves to launch new casual dining concept at Glyndebourne, Nether Wallop

Steve Groves

Steve Groves

Executive Chef 25th May 2022
Steve Groves

Steve Groves

Executive Chef

Steve Groves to launch new casual dining concept at Glyndebourne, Nether Wallop

This summer, at Glyndebourne Festival 2022, Restaurant Associates and Steve Groves are thrilled to announce the launch of a pioneering new casual dining concept - the revamped Nether Wallop restaurant - with sustainability at its core, the redesigned space delivers farm to fork, plant-forward menus bursting with fresh flavours. 

The latest addition to the Glyndebourne dining portfolio, created by executive chef Steve Groves, will indulge guest’s senses with seasonally changing, ingredient-led menus that represent the future of food: working closely with award-winning local suppliers to showcase the best of British produce that may be too large or small to retail, always ensuring food wastage and carbon footprint are kept to a minimum. 

Launching on 21st May, the first day of the 2022 Glyndebourne Festival, plants are the heroes of the dishes, accompanied by a selection of ethically sourced meats and catch of the day fish.

Highlights include starters of Grilled leeks and pistachio romesco paired with vegan caramelised onion butter and mains of Chalk stream trout with dill and lemon crème fraiche; slow-cooked Sussex lamb shoulder with mint dressing with sides of bull's heart tomato, lovage pesto and graceburn cheese.

Sweet temptations come in the form of salted whey caramel tart dressed in marmalade and strawberry, woodruff cream topped with angel food cake. 

In addition to an ethically sourced modern British menu, the newly designed space will offer guests calm and fresh surroundings, decorated with light wood and green foliage, centred around a vibrant open kitchen that creates a sense of culinary theatre, going hand in hand with the legendary Festival. 

Steve Groves says of the new restaurant: “I am excited by the fact that most of the shared plates and side dishes will be plant-based as I can see it encouraging a more convivial way of sharing food, meeting the tastes of many, instead of a few. With the banquet style of service that’s never been seen before at Glyndebourne, we really want to create a fun, lively atmosphere that feels like a real occasion. Also, by having no pre-orders, we have the flexibility to change the menu based on what ingredients are of the best quality at that moment and offer the best opportunity to reduce waste.”

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