As much as ingredients require provenance these days, so does the chef. Alan Stewart has taken control of the Kitchen at Manson after honing his classical skills at Michelin starred Chez Bruce, before moving on to Launceston Place working under executive chef Tristan Welch.
Alan’s “field to fork” attitude very much evident from his use of our own allotments, the foraging of ingredients from Britain’s woodland and hedgerows and his sourcing of whole beasts from remote farms within the UK. The preparation of ingredients includes baking bread twice daily, smoking fish and meat, churning our own butter and butchering whole animals.
