Buckland Manor is a historic gem of a hotel and restaurant just outside Broadway and has always been synonymous with quality and classic hospitality values in the Cotswolds and far beyond. The team at Buckland Manor and Brownsword Hotels recently made the decision to invest in elevating its culinary offerings, so now, in the expert hands of newly appointed Head Chef, Edward Marsh, a new era has begun. Having honed his skills at the Michelin-starred The Manor House, Castle Combe, Edward brings a wealth of experience and a passion for exceptional cuisine to his new role.

The journey to perfection

During our recent visit, we experienced firsthand the culinary brilliance of the new Head Chef. Edward Marsh’s experience, passion, and vision came through in every part of every dish he served us on this fantastic evening. We were so well looked after, every dish was explained to us in great detail, his vision, his journey to perfect every aspect, and how flavours were paired.

From kitchen garden to our plates

Edward’s commitment to using fresh, locally sourced ingredients is evident in every dish. In fact, just an hour before our meal, he personally picked the microgreens that adorned our plates from the hotel’s own kitchen garden.

The chef’s recommendations

We were seated and shown the menus. One vegan menu and Edward’s new seasonal dinner menu. We chose all of the chef’s recommendations, which made for a truly memorable dining experience. The amuse-bouches were a delightful surprise, setting the tone for the rest of the meal. 

Starters

Our starters were the rich and flavourful chicken liver parfait and the refreshing marinated beetroot dish. 

The rich, creamy texture of the parfait was perfectly balanced by the bitterness of chicory and the sweet, spicy notes of plums. The dish was beautifully presented, and the flavours were simply divine. 

The vibrant beetroot was perfectly cooked, maintaining its tender texture. The addition of crisp chicory added a refreshing crunch, while the walnuts provided a nutty sweetness. The dish was further elevated by the fragrant garden herbs, picked from the hotel’s own kitchen garden, which complemented the beetroot’s natural sweetness. This dish appeared simple, but it was elegant and expertly showcased the chef’s skill in balancing flavours and textures.

Mains

The main courses were equally impressive, with Herefordshire cross beef and salt-baked celeriac showcasing the chef’s skill and creativity. 

The Herefordshire cross beef dish was a highlight of the experience. The succulent beef was expertly cooked and paired with a medley of flavours. The Roscoff onion, with its delicate sweetness, complemented the rich beef perfectly. The addition of earthy chanterelles and creamy Yukon Gold potatoes elevated the dish to new heights. 

The salt-baked celeriac was a masterpiece. The gentle cooking method preserved the vegetable’s natural sweetness and enhanced its earthiness. The addition of maitake mushrooms, black garlic, and hazelnuts created textures and fabulous taste sensations that we will remember for a long time. The dish was a testament to the chef’s skill and creativity, showcasing the versatility of a humble root vegetable.

Desserts

To conclude our culinary journey, we savoured the decadent couer de guanaja and the light and refreshing Fen Farm yogurt.

The yoghurt dessert was a delightful conclusion to the meal. The creamy dairy was complemented perfectly by the sweet, juicy black figs and the rich, golden honey from Buckland Manor’s own beehives. Each element of the dish was a testament to the chef’s skill and commitment to using the finest, locally-sourced ingredients.

The couer de guanaja dessert was delicious! The rich, velvety chocolate was perfectly balanced by the tartness of the Moorcourt Farm cherries and the crunch of the pistachios. Each bite was heavenly and the presentation was equally impressive, with the dessert artfully plated and garnished. It was the perfect way to end a truly memorable dining experience.

The finest fine dining

Our experience with Edward Marsh’s culinary creations at Buckland Manor was truly exceptional and one of the finest fine dining menus we’ve ever had the pleasure of enjoying. The attention to detail, the creativity of the dishes, and the warm hospitality made for an unforgettable night.

But it wasn’t just the food that made our experience exceptional. The warm and attentive service, coupled with the elegant ambience of the restaurant, made for an even more memorable dining event.