RESTAURANTS
The Manor House ’ s Michelin star restaurant reopens following a full refurbishment
- BYBROOK -
Michelin-star restaurant , Bybrook , located within the historic hotel of The Manor House and iconic Cotswold village of Castle Combe , is now open following a complete refurbishment to entice locals and travellers alike . The restaurant reopened on Valentine ’ s Day , 14thFebruary and features a new interior design aesthetic , led by interior experts , Trevillion ; known for their previous work for Foxhill Manor , Dormy House , Belmond Le Manoir aux Quat ’ Saisons , and many more across the UK .
The makeover brings a more visually fresh and modern feel to Bybrook , whilst remaining sympathetic to the history of the property and the heritage of the Cotswolds , with design influences inspired by the kitchen garden and Bybrook river . New additions to Bybrook include the new wine area consisting of a bank of EuroCave wine display fridges where all the wines on offer can be perused by diners , discussed with the Sommelier , and chosen to accompany the dining experience . Whilst the dining room delivers a fresh , crisp , contemporary experience , with additions such as the new light fixtures giving the space more ambiance , comfortable banquette seating and a garden influence coming from a combination of planters and artwork inspired by nature printed on antique mirror .
Along with the refresh , comes some new dishes from Executive Chef Rob Potter and his team to the wellloved award-winning tasting menu . Continuing to be influenced by the seasons , inspired by the best of British produce , local farms and what ’ s harvested from within the grounds of The Manor House . New menu highlights include Salcombe crab with blood orange & grapefruit , Salt aged duck with liver , morel & beetroot , and Apple with almond , Neston Park honey and Madagascan vanilla . Dishes are enhanced by wines of the world that have been expertly matched to ensure the restaurant offers an impressive , unmatched dining experience to remember .
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