Behind Our New Spring Menu

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This week, we’re proudly unveiling our new lunch and a la carte menu. In his latest blog, head chef Wayne Sullivan – semi-finalist on Masterchef: The Professionals in 2016, gives us an insight into the inspiration behind the new dishes.

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  • Head Chef Wayne Sullivan

Monday 6 February 2017
Events

Wayne Sullivan, who has been head chef at the Old Stocks Inn for the last year, is launching a new a la carte and lunch menu influenced by his experience on the hit BBC show.

Said Wayne: “This new menu definitely reflects the impact my time on MasterChef: The Professionals has had on me. Cooking dishes for some of the world’s most renowned chefs and food critics, and receiving positive feedback from them, has given me more confidence to try new techniques and work with new ingredients to create bolder dishes and experiment more with flavours. 

“Living and working in an area such as the Cotswolds also means you’ve got some of the best local ingredients right here on your doorstep and that in itself provides so much inspiration. The team at the Old Stocks Inn has worked hard to capture the flavours of our region, using locally sourced, seasonal produce, to create bold, flavoursome dishes with a twist of the unusual. 

“Each member of the team Inn has created one of the dishes on the new menu. For me, it’s vital to have that element of collaboration. We’re looking forward to unveiling the new menu in its entirety to our diners, giving people the chance to enjoy a taste of British cuisine with a quirky twist.”

The a la carte menu includes a starter of gin-cured salmon with cucumber, citrus and crème fraiche, Rabbit – saddle and leg, prosciutto, offal, saffron risotto, carrot and a milk foam as a main, and pistachio cake with olive oil, rhubarb and orange as a dessert.

The new a la carte menu launches at the Old Stocks Inn on Tuesday 7 February. The new lunch menu is available from Friday 10 February.

To have a look at the our new menus click here:

Lunch Menu

Dinner Menu

If you would like to reserve a table please Book Online

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